A Master Chef's step-by-step guide to contemporary French cooking. Rene Verdon is the former White House Chef and owner of San Francisco's Le Trianon Restaurant.
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With Norman's assistance, master chef Verdon presents here 12 cooking lessons that include recipes for dishes served at his San Francisco restaurant Le Trianon. The lessons are arranged as follows: soups; sauces; cream puff paste; hors d'oeuvres, entrees and salads; eggs; pie and pastry dough; seafood; meats and poultry; vegetables; pastry cream; puff pastry; elaborate desserts. Verdon's explanations are clear, offering helpful hints and observations in solving problems he anticipates the novice might encounter. Recipes range from clarified soup stock to veal cutlets chasseur, crepes suzette to charlotte russe, poached eggs to eggs stuffed with caviar. Recommendations of wines to serve with various foods, as well as suggestions for several menus, complete the cooking course. Foreign rights: Frederick Hill. November 25
Copyright 1985 Reed Business Information, Inc.
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Book Description Macmillan Pub Co. Hardcover. Book Condition: New. 0026217503 TRACKING NUMBER INCLUDED New Unread Book May have some very minor shelf wear. Bookseller Inventory # F-3-53
Book Description Macmillan Pub Co, 1985. Hardcover. Book Condition: New. 1ST. Bookseller Inventory # DADAX0026217503
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800262175071.0
Book Description Macmillan Pub Co, 1985. Hardcover. Book Condition: New. book. Bookseller Inventory # 0026217503
Book Description Macmillan Pub Co, 1985. Hardcover. Book Condition: New. Bookseller Inventory # P110026217503