Secrets of Good French Cooking. This item is unavailable.Secrets of Good French Cooking

Prestige des Grands Chefs The grand tradition of good French cooking is alive and well thanks to the dedicated chefs in every city, small and large, throughout the regions of France, who come to their stoves each day to interprete the classic recipes with imagination and energy. The cuisine of France evolves with each generation as the chefs of today pass on their knowledge and secrets to the young men and women who will inherit this tradition. No matter what their ratings in the guides might be, all these cooks are the «Grands Chefs» of France. Secrets of Good French Cooking Chef Pierre Paillon has selected over 200 top-quality recipes from 60 chefs throughout France for this superbly-illustrated volume. Although original and creative, all these dishes have their roots in the traditions of classic French cooking. This collection of recipes, offered by a diverse group of restaurant chefs throughout France, will help unlock many of the secrets of good French cooking in France today. Trained in the apprenticeship tradition and inspired by the classic repertoire of recipes and techniques, these chefs have combined ingredients in innovative ways to express a personal style. The recipes are presented in five categories:

• Cold first courses
• Hot first courses
• Fish dishes
• Meat dishes
• Desserts.

Beautiful, detailed photos illustrate the final presentation of most of the recipes. In the last part of this book are additional special recipes along with the locations of all Chef’s restaurants.

Philippe Durand Chef Pierre Pailllon’s rich and diversified career more than qualifies him to oversee this wonderful collection of recipes from his colleagues. His honors include "Cuisinier Breveté d’Etat", Meilleur Ouvrier de France (ice cream and sorbets) and winner of many culinary competitions in France and abroad. Chef Paillon is a member of the Culinary Academy of France, an administrator of the "Chaîne des Rotisseurs" and is also a restaurant critic.