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Inhaltsangabe: There was a time where holding a recipe book meant following a magical recipe which let us into the secrets of how to transform ingredients into a delicious meal. When a perfect recipe would give us the best lemon custard ever. No questions asked. We would just follow the recipe.
When I started my cooking apprenticeship, I was told that I should know, by heart, every single classic dish that made up French gastronomy. I should know my Sauce Choron from my Hollandaise. I should know what a Bercy garnish adds to a filet of Sole. I should be reverent to everything Escoffier had said and done. So I learnt it, and without realizing I became just another recipe follower.
Then in 1993 I entered the kitchen of Alain Ducasse, and for the next two years I slowly rediscovered the fundamentals of cooking by trusting my instincts and intuition rather than following a written recipe. First I realised that cooking was all about the original ingredient, something Escoffier had forgotten to mention. Then I realised that the best ingredients are almost always the ones that are local that can be found naturally around you. But vitally I realised that the most important 'ingredient' of all is trusting your instincts.
Über den Autor: ALEXIS GAUTHIER, born in Avignon, Provence, is a French chef. Gauthier chooses to operate along unusual lines, he takes a more Californian, almost British approach allowing the seasons and his suppliers to influence and determine what he and his talented brigade cook with a particularly strong, and rather un-French, emphasis on the freshest vegetables and salads.
Buchbeschreibung Preface Publishing, 2013. Buchzustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Dust Jacket in good condition. Buchnummer des Verkäufers 6401309
Buchbeschreibung Preface Publishing, 2013. Hardcover. Buchzustand: Very Good. In stock ready to dispatch from the UK. Buchnummer des Verkäufers mon0000166312
Buchbeschreibung Preface Publishing, 2013. Hardcover. Buchzustand: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!. Buchnummer des Verkäufers 1951588
Buchbeschreibung Preface Publishing, 2013. Buchzustand: D'occasion - TrÃ s Bon Etat. Service professionnel, envoi rapide et soignÃÂ sous enveloppe ÃÃ bulle, plus 10000 clients satisfaits, merci de vos achats d'avance. Buchnummer des Verkäufers X472
Buchbeschreibung Preface Publishing, 2013. Hardcover. Buchzustand: New. In stock ready to dispatch from the UK. Buchnummer des Verkäufers mon0000160520
Buchbeschreibung Preface Publishing, 2013. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: Very good. Laminated hardcover. A clean, tight copy throughout. No markings. DISPATCHED FROM THE UK WITHIN 24 HOURS ( BOOKS ORDERED OVER THE WEEKEND DISPATCHED ON MONDAY) BY ROYAL MAIL. ALL OVERSEAS ORDERS SENT BY AIR MAIL. Buchnummer des Verkäufers mon0000530380
Buchbeschreibung Buchzustand: New. Depending on your location, this item may ship from the US or UK. Buchnummer des Verkäufers 97818480938740000000
Buchbeschreibung 2013. Hardcover. Buchzustand: New. 258mm x 220mm x 35mm. Hardcover. VEGETRONIC will change the way you think about and cook vegetables and fruit .and it's so easy. Michelin-starred chef, MasterChef judge and Saturday Kitchen regular Alexis G.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 384 pages. 1.892. Buchnummer des Verkäufers 9781848093874
Buchbeschreibung Random House, 2013. HRD. Buchzustand: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Buchnummer des Verkäufers F4-9781848093874
Buchbeschreibung Cornerstone, United Kingdom, 2013. Hardback. Buchzustand: New. 254 x 210 mm. Language: English . Brand New Book. VEGETRONIC will change the way you think about and cook vegetables and fruit .and it s so easy. Michelin-starred chef, MasterChef judge and Saturday Kitchen regular Alexis Gauthier is not a vegetarian, but he knows how to create fabulous recipes where vegetables are the star turn. When Alexis Gauthier started his cooking apprenticeship, he was told that he should know every classic dish that made up French gastronomy, and in the process became just another recipe follower. Then in 1993 he entered the three-Michelin-starred kitchen of Alain Ducasse in the south of France and slowly rediscovered the fundamentals of cooking, learning to trust his instincts and intuition and opening up his mind to the possibilities of individual ingredients and combinations that enhance the depth of flavour of both .and that is what VEGETRONIC is all about. Gauthier lovingly introduces each ingredient, saying what he likes about it, its season, its best partners, how his Provencal grandmother prepared it in her kitchen, and considers its health benefits. Each recipe is graded according to ease of preparation and execution (most are easy or medium). And, where appropriate, he suggests what to do with early- or late-in-the-season ingredients that may be over- or under-ripe - those unforgivably hard peaches, woody strawberries, and end-of-season broad beans and peas. Just a little of Alexis s knowledge will change your approach to and enjoyment of vegetables. Buchnummer des Verkäufers AB99781848093874