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French: The Secrets of Classic Cooking Made Easy (Anglais) Broché – 7 juin 2010

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Descriptions du produit

This is an authentic French cuisine clearly explained for every cook, with easy-to-follow instructions and step-by-step photographs for every recipe. It contains over 200 delicious dishes from every region of France, from Normandy to sun-drenched Provence. It features delicious, tempting recipes for every occasion: tasty soups and salads, sumptuous stews and sautes, fabulous fish and shellfish dishes, delectable desserts and gorgeous gateaux. Every dish is illustrated, with over 900 tempting colour photographs in total. It includes a handy glossary of techniques plus cook's tips for perfect results. This book provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise. Over 900 step-by-step photographs clearly illustrate the recipe methods, ensuring perfect results, whether you are attempting a hot souffle, cooking crepes for the first time, or brushing up on your pastry skills. The informative introduction gives a fascinating insight into the background of this most revered of cuisines, while stunning photographs of every finished dish are sure to inspire you to perfect familiar dishes and try out new ones.The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms, so even if you are a beginner in the kitchen, you can easily recreate the authentic flavours of France in your own home.

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Détails sur le produit

  • Broché: 256 pages
  • Editeur : Southwater; Édition : Reprint (7 juin 2010)
  • Langue : Anglais
  • ISBN-10: 1844769224
  • ISBN-13: 978-1844769223
  • Dimensions du produit: 23,4 x 1,8 x 30,1 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 217.070 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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2 internautes sur 3 ont trouvé ce commentaire utile  Par "mra66" le 4 mars 2001
Format: Broché
I've tried a number of recipes from this book. The recipes are easy to follow and not complicated. It's a great basic french cookbook. I would highly recommend this book.
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Commentaires client les plus utiles sur (beta) 13 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
Can Hardly Wait 7 décembre 2000
Par Deborah - Publié sur
Format: Broché
This is the kind of cookbook that excites both cooks and browsers. The recipes combine traditional and current foods of France. They are simple enough to avoid intimidation, but interesting enough to make the reader think "I can hardly wait to make that one!" Each recipe has a full-color photo that has been beautifully done. For many of us, this cookbook can substitute for a photo album of our last trip to Paris. It's great to have and to give others.
3 internautes sur 3 ont trouvé ce commentaire utile 
The Best Cookbook I've Ever Used! 9 août 2002
Par Lev Raphael - Publié sur
Format: Broché Achat vérifié
Chef friends gave this to me as a birthday present because of my love of Paris & French food and it's blown me away. In the first few weeks after getting it, I must have tried 12-13 recipes. Each was fun to make and not too complicated (though there was some "à la minute" running around) and each was delicious. They even looked like the pictures. The photos are not just mouth-watering, they're very helpful for intermediate steps, as are the Tips. I find this book beautiful, engaging, encouraging and a real treasure. Give this to anyone you know who's talked about learning how to cook French food but felt intimidated.
3 internautes sur 3 ont trouvé ce commentaire utile 
surprisingly easy and delicious recipes 13 février 2007
Par R. Colbourne - Publié sur
Format: Broché
This is not the book for preparatory basics of French cooking, yet it's a fine book for clearly written, simple - the photos that follow along with the recipes are excellent - and, for those I've tried, many times improvising my own twist, the dishes are simply delicious - tonight I made Chicken with Red Wine Vinegar - subtle and outstanding. An ideal book to add different flavors to the palate without having to run to a specialty store to find the ingredients. Happy cooking
3 internautes sur 3 ont trouvé ce commentaire utile 
The best cookbook I have ever purchased 11 novembre 2002
Par Un client - Publié sur
Format: Broché
The other reviewers are 1-0-0-% right! This is the best cookbook I have ever used. Almost everything I made from it came out delicious and worth repeating. Highly recommended. I would take any other books of Clements and Wolf-Cohen that were available.
3 internautes sur 4 ont trouvé ce commentaire utile 
Delightful French cooking! 8 octobre 2010
Par Steven A. Peterson - Publié sur
Format: Broché Achat vérifié
A sinful cookbook! Cooking French food is delightful. This book has tried and true recipes (such as coq au vin, French onion soup, Beef bourguignon), but also other delectable recipes, many of which appear fairly doable for the amateur chef. Delightful photos of dishes are a nice plus.

The book begins with a brief introduction to "The French and their food." As the authors note (Page 6): "Part of what distinguishes French cuisine is simply the attitude of the French towards food."

The first section is "Soup and salads." The very first recipe is the authors' version of "French Onion Soup." I have used a version for some time, and this one varies a bit from how I have traditionally fixed this--but it's tasty nonetheless. Leek and potato soup is something my mother used to make. It was pretty tasty, but this recipe is better. Simple ingredients: potatoes, leeks, chicken stock, creme fraiche, salt and pepper, and chives to garnish. Pretty easy to make.

Next section--"Vegetables and side dishes." I like a particular recipe for red cabbage, a German variation (from the "Berghoff" cookbook). This one has some of the basic ingredients, but also cloves, mustard seeds, raisins, and red wine. Looks pretty easy to make, and I look forward to trying this recipe out soon. Another recipe provides instructions for a simple sautéed potato. Pretty easy to make. "Eggs and cheese." This section opens with a nice Omelette with herbs ("Omelettes aux fines herbes"). Eggs, butter, creme fraiche, mixed herbs, salt and pepper.

"Fish and shellfish." Here are some cool recipes: Tuna with garlic, tomatoes, and herbs (featuring one of my favorite herb mixes, "Herbes de Provence"); Bouillabaisse; Sautéed scallops (Coquilles Saint Jacques Meuniere--one of my favorite French dishes). "Poultry and game": Chicken chasseur, Chicken braised in red wine (I like it better as "Coq au vin"). Meats: Here's a variation on a dish I've made for almost 40 years-Burgundy beef stew (Boeuf bourguignon). Great for dinner parties! There are also sections on "Pastry and cakes" and "Desserts."

Great photos, as far as I am concerned. Overall, a delightful French cookbook. I do wish that there were more recipes, but what is here is pretty good. And lots of the recipes are eminently doable.
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