French Cooking: Classic Recipes and Techniques - Hardcover

Delorme, Hubert; Boue, Vincent

Hardcover

ISBN 10: 2080301462 ISBN 13: 9782080301468

Verlag: Flammarion, 2010

Inhaltsangabe

Over 200 culinary techniques—the building blocks for how to cook any recipe—are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s greatest pleasures. French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes—quiche Lorraine, onion soup, tarte Tatin—provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Eight recipes from France’s leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.

Über diesen Titel

Über die Autorin bzw. den Autor

Paul Bocuse has held three Michelin stars since 1965.

Hubert Delorme and Vincent Boué teach culinary techniques in Brittany, France.

Clay McLachlan’s photographs have been featured in Eric Kayser’s Sweet and Savory Tarts and in Food and Wine.

Von der hinteren Coverseite

Over 200 culinary techniques are demystified in this fully-illustrated and comprehensive guide to French gastronomy. Essentials of French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. Each method is explained in text and photographs; 24 are further clarified on the 90-minute DVD that accompanies the book. Organized into courses, 125 classic recipesquiche Lorraine, onion soup, tarte Tatinare simplified for the home chef and provide ample inspiration for mealtime. Each recipe is graded with a three-star rating so that the home chef can gauge its complexityand gradually expand their cooking abilities through experience. Eight recipes from Frances Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by the legendary French chef Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.

Details zur Ausgabe

• Verlag: Flammarion
• Erscheinungsdatum: 2010
• Sprache: Englisch
• ISBN 10: 2080301462
• ISBN 13: 9782080301468
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 511
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar