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Introduces traditional French cooking with a contemporary California accent, based on the distinctive, nutritious specialties that the author serves at his restaurant, Le Trianon
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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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