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‏184.00 ₪
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LA MERE BRAZIER

‏184.00 ₪
ISBN13
9781906761844
יצא לאור ב
London
זמן אספקה
במלאי, (זמן אספקה 5 ימי עסקים)
עמודים
272
פורמט
Hardback
תאריך יציאה לאור
1 במרץ 2016
La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugenie Brazier, was the first woman ever to be awarded six Michelin stars. She was the inspiration and mentor for all modern French cooking.
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During its heyday, La Mere Brazier was the most famous restaurant in France - a magical gastronomic experience that drew the likes of Marlene Dietrich and various French presidents. Its proprietor and chef, Eugenie Brazier, was the first French chef awarded six Michelin stars. She became and still is today, the inspiration for modern French cooking. First published in France in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it includes classic French recipes from Lyon, the hotbed of the French culinary scene. La Mere Brazier fills an important gap in culinary history, and is a must-have for anyone interested in classic recipes and French regional cuisine.
מידע נוסף
עמודים 272
פורמט Hardback
ISBN10 1906761841
יצא לאור ב London
תאריך יציאה לאור 1 במרץ 2016
תוכן עניינים Ma Mere: Foreword by Paul Bocuse. 'A Passion for Cooking': Preface by Bernard Pacaud. Translator's Note by Drew Smith. My Story by Eugenie Brazier. The Recipes. Notes for Cooks. EGGS includes: Eggs with cantal cheese, Ham souffle, Pike quenelles, Sole in blankets. STARTERS AND FIRST COURSES Includes: Artichokes with truffles, Truffle turnovers, Foie Gras in brioche, Savoy fondue, Gratin of oysters, Beaugency mushroom pate. FISH includes: Marseille Bouillabaisse, Shellfish gratin, Lobster with brandy and cream, Scallops in champagne, Mussels in cream and saffron, Sole with porcini mushrooms, Red mullet nicoise. POULTRY AND GAME includes: Chicken braised in champagne, Hunter's chicken, Roast duck stuffed with olives, Roast turkey with truffle and chestnuts, Pheasant in pommard, Muscovite sauce for venison, Hare of rabbit stew. MEAT includes: Roast baron of lamb, Navarin of lamb (stew), Beef Burgundy, Fillet steak Rossini, Veal medallions Provencal, Auvergne pork hotpot, Veal kidney flambeed in Noilly-Prat. BAKING AND DESSERTS includes:, Savoy biscuits, Hot souffle, Clafoutis, Madeleines, Quince preserve, Baked custard, King's cake. BUTTERS AND SAUCES includes: Prawn butter, Snail butter, Bearnaise sauce, Hollandaise sauce, Hungarian sauce, Mustard cream sauce, Mere Brazier's vinaigrette.Glossary of Cooking Terms. Recipe Index
זמן אספקה במלאי, (זמן אספקה 5 ימי עסקים)