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The Complete Book of French Cooking
De Vincent Boué, Hubert Delorme
Préface de Paul Bocuse
Flammarion
Pratique
Présentation
Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features : -575 ILLUSTRATIONS, including 400 step-by-step photographs -95 CULINARY TECHNIQUES AND KITCHEN SKILLS : cooking methods, cutting techniques, how to prepare vegetables, meat, and fish -100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more -165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including : Bouillabaisse, Sea bass in a salt crust, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra -PRACTICAL REFERENCES : illustrated guides to equipment, meat cuts, and French produce ; conversion tables ; extensive cross-references to techniques and recipes ; glossary ; detailed index -SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans : Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.
Caractéristiques
| EAN13 | 9782080421937 |
|---|---|
| ISBN | 978-2-08-042193-7 |
| Éditeur | Flammarion |
| Date de publication | 7 juin 2023 |
| Collection | PRATIQUE |
| Nombre de pages | 544 |
| Dimensions | 28,7 x 21,8 x 3,5 cm |
| Poids | 2358 g |
| Langue | français |
| Fiches UNIMARC | S'identifier |
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