Paperback. In West Vancouver people flock to the comforting French country fare served at Chef Alain Raye's award-winning bistro, La Regalade. Now the delicious tastes and aromas of this successful little bistro can be created In your own kitchen thanks to the restaurant's companion cookbook. "La Regalade" provides the ingredients, techniques, and tender-loving care needed to prepare these classic home-style French meals. Accompanied by exquisite photography and humorous illustrations, the recipes are easy-to-follow and rich in flavour. Raye also suggests wine pairings for each of his delicious recipes to maximize your dining experience, and the book is organized by season to take full advantage of the innumerable resources each season offers. In West Vancouver people flock to the comforting French country fare served at the award-winning bistro, La Regalade. This book provides the ingredients and techniques needed to prepare these home-style French meals, accompanied by photography and humorous illustrations. It is organized by season, and it suggests wine pairings for each recipe. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Bibliographic Details

Title: La Regalade (Paperback)
Publisher: Whitecap Books Limited, North Vancouver
Publication Date: 2006
Language: English
ISBN 10: 1552857050
ISBN 13: 9781552857052
Binding: Paperback
Illustrator: Agathe Delange
Condition: new

About this title

Synopsis

Chef Alain Raye divulges his secrets to delicious French cooking. In West Vancouver, people flock to the comforting French country fare served at Chef Alain Raye's award-winning bistro, La Regalade. Now the delicious tastes and aromas of this successful little bistro can be recreated thanks to the restaurant's companion cookbook. Accompanied by luscious photography and humorous illustrations, the recipes are easy to follow and rich in flavor.

Raye also suggests wines to maximize the dining experience, and the book is organized by season to take full advantage of the fresh resources each season offers, such as:

In the Spring: - Pork Shanks with Ginger and Kumquats
In the Summer: - Chicken with Lemon Confit
In the Autumn: - Duck Ragout with Wild Mushrooms and Chestnuts
In the Winter: - Lentil Creme Soup with Grilled Bacon.

About the Author

Alain Ray� is an award-winning chef who worked in gourmet restaurants throughout France before moving to Vancouver. His previous cookbook Un table pour deux has been published in France and Canada.

Jurgen Gothe is an award-winning radio broadcaster on CBC and host of his own music show, DiscDrive, since 1985. He is also a food and wine columnist and the author of Some Acquired Tastes and DiscCookery.

"About this title" may belong to another edition of this title.

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