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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: Very Good. N/A. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP79503325
Buchbeschreibung Preface Publishing. Hardcover. Buchzustand: Good. Book shows minor use. Cover and Binding have minimal wear, and the pages have only minimal creases. Buchnummer des Verkäufers G184809387XI3N00
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: 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. 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 Buchzustand: New. Depending on your location, this item may ship from the US or UK. Buchnummer des Verkäufers 97818480938740000000
Buchbeschreibung Buchzustand: New. Buchnummer des Verkäufers 19018308-n
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