The Enlightened Cuisine: A Master Chef's Step-By-Step Guide to Contemporary French Cooking

Rene Verdon; Rachel H. Norman

ISBN 10: 0026217503 / ISBN 13: 9780026217507

Published by Macmillan Pub Co, 1985

About this Item

Shows moderate signs of wear and previous use. Can include notes highlighting. A portion of your purchase benefits nonprofits! - Note: Edition & format may differ from what is shown in stock photo & item details. May not include supplementary material such as toys, access code, dvds, etc.

Seller Inventory # 584ZST000HKG_ns

Bibliographic Details

• Title: The Enlightened Cuisine: A Master Chef's Step-By-Step Guide to Contemporary French Cooking
• Publisher: Macmillan Pub Co
• Publication Date: 1985
• Language: English
• ISBN 10: 0026217503
• ISBN 13: 9780026217507
• Binding: Hardcover
• Condition: good

About this title

Synopsis

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

Reviews

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.