À propos

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.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Cuisine française

  • Auteur(s)

    Hubert Delorme, Vincent Boué, Clay Maclachlan

  • Éditeur


  • Distributeur

    Union Distribution

  • Date de parution


  • Collection

    Guides Pratiques Flammarion

  • EAN


  • Disponibilité


  • Nombre de pages

    544 Pages

  • Longueur

    28.7 cm

  • Largeur

    21.8 cm

  • Épaisseur

    3.5 cm

  • Poids

    2 364 g

  • Support principal

    Grand format

Infos supplémentaires : Relié