978-0-8120-5600-6 / 0812056000

New Classic Cuisine

by Roux, Albert

Publisher:Barrons Educational Series Inc



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About the book:

COURTESY OF LowCountryBookstore: After short biographical sketches of the two brothers as seen by each other, the book begins with three chapters of introduction. The first of these sets out the brothers' philosophy and aesthetics of cooking, their views on traditional French cuisine, la nouvelle cuisine and the cooking of the future. The second is devoted to wines, showing what is suited to accompany great French food at its best. The third contains information on choosing and buying ingredients, stressing the importance of freshness and basic kitchen equipment, plus special features on cheeses and Roux tips and tricks of the trade. The next nine chapters are the core of the book. Starting with bread, stocks - the most important elements of good cooking - marinades and sauces, over 150 mouthwatering recipes lay the foundation for a real understanding of classic French cuisine. With selections on soups, pates and terrines, egg dishes, salads, shellfish and crustaceans, fish, game and poultry, meat, vegetables and puddings and desserts, every aspect of the menu is covered. (From front flap of dust jacket).

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