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Author: Paul Bocuse Publisher: Ducasse Books ISBN: 9782841237937 Category : Cooking Languages : en Pages : 0
Book Description
Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin
Author: Paul Bocuse Publisher: Ducasse Books ISBN: 9782841237937 Category : Cooking Languages : en Pages : 0
Book Description
Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin
Author: Institut Paul Bocuse Publisher: Hachette UK ISBN: 0600634523 Category : Cooking Languages : en Pages : 720
Book Description
*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
Author: Paul Bocuse Publisher: ISBN: 9782841233847 Category : Languages : fr Pages : 102
Book Description
Avec le Best of Paul Bocuse, réussissez ses plus grandes recettes. À l'aide de pas-à-pas illustrés en image, maîtrisez tous les gestes et les techniques afin de réaliser les recettes qui fondent sa cuisine. Découvrez ses recettes les plus emblématiques et partez à la découverte de l'univers de goût de ce grand chef cuisinier. 10 recettes détaillées tout en image pour réussir sa soupe aux truffes, sa fricassée de volaille de Bresse aux morilles et sa tarte tatin.
Author: Bill Buford Publisher: Vintage ISBN: 0385353197 Category : Cooking Languages : en Pages : 447
Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Paul Bocuse Publisher: Ducasse Edition ISBN: 2841236137 Category : Cooking Languages : fr Pages : 109
Book Description
Avec le Best of Paul Bocuse, réussissez ses plus grandes recettes ! Avec le Best of Paul Bocuse, réussissez ses plus grandes recettes. À l'aide de pas-à-pas illustrés en images, maîtrisez tous les gestes et les techniques afin de réaliser les recettes qui fondent sa cuisine. Découvrez ses recettes les plus emblématiques et partez à la découverte de l'univers de goût de ce grand chef cuisinier. 10 recettes détaillées tout en images pour réussir sa soupe aux truffes, sa fricassée de volaille de bresse aux morilles et sa tarte tatin. 10 recettes détaillées tout en images pour réussir les recettes emblématiques de Paul Bocuse : • Soupe aux truffes (ou soupe VGE) • Gratin de macaroni • Oeufs pochés à la beaujolaise • Fricassée de volaille de Bresse aux morilles • Tourte de canard et foie gras à la roannaise • Blanquette de veau à l'ancienne • Gigot d'agneau en feuillage • Loup en croûte, sauce choron • Rouget en écailles de pomme de terre • Tarte Tatin.
Author: Vincent Boué Publisher: Flammarion-Pere Castor ISBN: 9782080301468 Category : Cooking Languages : en Pages : 0
Book Description
French cuisine can seem daunting, but it offers one of life's great pleasures. French cooking offers the step by step kitchen techniques that are the secret to success.
Author: Paul Bocuse
Author: Paul Bocuse
Author: Institut Paul Bocuse
Author: Paul Bocuse
Author: Paul Bocuse
Author: 
Author: Bill Buford
Author: Paul Bocuse
Author: Paul Bocuse
Author: Paul Bocuse
Author: Vincent Boué