French Food and Cooking: Over 200 Classic and Contemporary Dishes, Shown Step-by-step (BOK)

Carole Clements, Elizabeth Wolf-Cohen

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In this title, authentic French cuisine is clearly explained, with easy-to-follow instructions and photographs for every recipe. It features over 200 delicious dishes from every region of France, from Normandy to sun-drenched Provence. It includes all the classics such as Coq au Vin, Trout with Almonds, Bouillabaisse, Creme Brulee and Chocolate Truffles, and also features lesser-known dishes such as Seafood in Puff Pastry, Scallops with Mushrooms, Chicken and Pistachio Pate, and Chocolate Sorbet. It features recipes for every occasion: tasty soups and salads, sumptuous stews and sautes, fabulous fish and shellfish dishes, delectable desserts, and gorgeous gateaux. It includes a handy glossary of techniques plus cook's tips for perfect results, and every dish is illustrated with over 900 gloriously tempting photographs. France has a renowned culinary tradition, and this book provides a comprehensive collection of the very best of French cuisine. There are recipes for every occasion and for every level of expertise, including rustic regional dishes such as Cassoulet and Moules Mariniere, and extravagant classics such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Grilled Goat's Cheese Salad. Over 900 step-by-step photographs clearly illustrate the recipe methods, ensuring perfect results, whether you are attempting a hot souffle, cooking crepes for the first time, or brushing up on your pastry skills.


Språk Engelsk Engelsk Innbinding Heftet
Utgitt 1999 Forfatter Carole Clements, Elizabeth Wolf-Cohen
Hermes House
ISBN 9781840384567
Antall sider 256 Emner og form National & regional cuisine