French Culinary Institutes Salute to Healthy Cooking : From Americas Foremost French Chefs

SAILHAC, ALAIN, YORK, N. Y.) FRENCH CULINARY INSTITUTE (NEW

ISBN 10: 0875964400 / ISBN 13: 9780875964409

Published by St Martins Pr, 1998

About this Item

Compiled by America's foremost French chefs - Jacques Pepin. Alain Sailhac, Andre Soltner, and Jacques Torres - along with the faculty of the French Culinary Institute, this cookbook takes the mystique out of French cooking. The recipes are classic French dishes that have been streamlined to be healthy, simple, and easy to prepare. Using the trade secrets of these talented chefs, home cooks will be able to easily recreate stunning and flavorful modern French dishes, such as Chocolate Souffles, Wine-Steamed Salmon, Lamb Chops with Spring Vegetables, Mango Tarte Tatin, Potato-Mushroom Calettes, Chicken Breasts Chasseur, and Lobster Salad. Forty seasonal dinner menus use the freshest, healthiest, most flavorful ingredients for a distinctly French taste. Each menu consists of a first course, main course, and dessert. In addition to the menus for each season are Menus for Easy Entertaining. These include Backyard Barbecue, Autumn Evening with Friends, Cocktail Party, Christmas Dinner, and A Winter Night by the Fire. Learn the simple secrets that top chefs use to master the basics of cooking.

Seller Inventory # 124440

Bibliographic Details

• Title: French Culinary Institutes Salute to Healthy Cooking : From Americas Foremost French Chefs
• Publisher: St Martins Pr
• Publication Date: 1998
• Language: English
• ISBN 10: 0875964400
• ISBN 13: 9780875964409
• Binding: Hardcover
• Seller catalogs:
  • Cooking

About this title

Synopsis

For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque 2000. The chefs share forty seasonal menus that use only the freshest, healthiest ingredients for a distinctly French taste. This beautiful book also features a section on selecting the right equipment, a preface by Jacques Pepin, and special techniques from the best chefs in the country. With the help of the French Culinary Institute, you can savor luscious French cuisine that's also good for you. Bon appetit!

About the Author

The French Culinary Institute is America's premier French cooking school. Contributors include noted author Chef Jacques Pepin, Chefs Alain Sailhac and Jacques Torres of Le Cirque 2000 and Chef Andre Soltner of Lutece. Photographs are by the award-winning food photographer Maria Robledo.