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Frenchie: New Bistro Cooking (English Edition)
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Frenchie: New Bistro Cooking (English Edition) [Format Kindle]

Greg Marchand , Djamel Dine Zitout

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Descriptions du produit

Présentation de l'éditeur

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 23046 KB
  • Nombre de pages de l'édition imprimée : 144 pages
  • Editeur : Artisan (8 avril 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
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  • Classement des meilleures ventes d'Amazon: n°221.576 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Amazon.com: 3.8 étoiles sur 5  17 commentaires
27 internautes sur 31 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Maybe for you, but not for me 8 avril 2014
Par I Do The Speed Limit - Publié sur Amazon.com
Seems to me: Too much ado about simple, fresh flavors. Not that I'm against simple and fresh--I think those attributes are extremely important--but aren't they the norm now? So, what's new and exciting here? Unless, maybe, you don't associate "simple" and "fresh" with "French Bistro", and that is what makes it "New"? After scrutinizing and trying these recipes--there are only 32 of them--I'm just not feeling the love; not feeling the excitement that seems to be part of the hoopla for Frenchie and his recipes.

And, I've not been inspired. I can put up with a lot in a cookbook if I can find inspiration in it. But in this book, I'm more often saying to myself, "Hey, I've been putting those ingredients together, using those techniques, for years."

After way too many pages of background information and pictures of the chef and his life's experiences, and a few pages to introduce the recipes, I was almost 30 pages into the book before I saw a recipe--and that recipe was Foie Gras with Cherry Chutney. Along with three full pages of pictures, the Foie Gras recipe covered four pages! My heart sank...I was not going to get much out of this cookbook... The pound of foie gras called for in the recipe will set you back almost $100, and you'll need it in a sous-vide vacuum bag. You will also need two pounds of bing cherries and 16 brandied cherries, among other ingredients.

So, there are a lot of self-centered, sophisticated--and quite honestly--simply- and under-flavored restaurant-quality recipes in this book, with often expensive and often out-of-the-ordinary ingredients. It is not my style. If it is your style, you will probably be very happy with this book. And if you love lots of pictures, you are in luck, although you may be irked by the fact that the pictures and the recipes don't necessarily always match up. (Are those slices of fennel, Stone Crab claws and pea tendrils in the pictures for Wild Garlic Broth With Fresh Crabmeat? `Cause they are surely not in the 16-ingredient list!)

In each chapter (one for each season) you will find two or three starters, three or four mains, one cheese with fruit, one sweet: Eight recipes in each of four chapters. Yep, that's it. But you will love the photos!

To make the recipes in this book you will be looking for these not-quite-ordinary ingredients: Fresh jumbo lump crabmeat, wild garlic leaves or ramps, Pimenti d Espelette, vin jaune, trout roe, fresh mackerel fillets, Amarena cherries, beechwood smoking chips, skin-on boneless chicken, aged Mimolette, kafir limes, wild mushrooms like yellow-foot chanterelles, hedgehog, porcini and blewits, speck, burrata, blood sausage....

My favorite recipe in the book is the Beef Cheeks with Roasted Beets, Watercress and Grated Horseradish. What I found new in it was the use of fennel, star anise, cinnamon, orange and lemongrass in the braise, and buckwheat and raspberry vinegar in the beets. The watercress and horseradish are just garnishment.

There were some interesting touches in many of the recipes: Farro with pureed cauliflower, diced green mango in a mint chutney, for instance. But those interesting touches were not enough to bring excitement to a grilled fillet of mackerel or grilled lamb with a normal accompaniment of peas, fava beans and new potatoes.

A lovely, colorful tomato salad with currants is more a panzanella, with its tomato water, croutons, fresh almonds and heirloom tomatoes. But for all its loveliness and brothiness, it is still not exciting. And, good luck finding the fresh red and white currants at the same time you find the luscious, ripe heirloom tomatoes.....

And while Smoked Trout with Avocado Puree and Marinated Cucumbers sounds like something special, it is still just a lightly smoked trout fillet on a puree of avocado and yogurt, topped with a simple pickled onion and salted, sugared cuke. So, what's the big deal?

The Butternut Squash Risotto--haven't I seen that before? Okay, this one is different: It has lemongrass and fennel seeds in the chicken broth and is garnished with Brussels sprouts and amaretti cookies.

I was skeptical of cooking a 4 pound, bone-in rib eye steak on the grill in 16 to 24 minutes, so I did not attempt that recipe. And the accompanying grilled packets of sliced potatoes with onions and tomatoes, well, I didn't have to try that recipe--I've been grilling potatoes that way for over thirty years.

*I received a temporary download of this book from the publishers. I was able to post this review so soon after its release to the public because I've been working with it for months now. I will definitely not be purchasing a copy for my cookbook collection.
8 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Recipes That Very Agreeably Remind Us of Paris 29 mars 2014
Par Jeffrey Gordon - Publié sur Amazon.com
Format:Relié|Achat vérifié
Received this cookbook yesterday and love it already. Went to our local farmer's market and bought the ingredients for the roasted carrot, orange and avocado salad. Wonderful! A big hit with some friends we had over. Look forward to other recipes, including the tagliatelle with chanterelles and lemon zest, the butternut squash risotto and the beef cheeks. We have gone to Frenchie's over the last two years when in Paris and treasure Greg's highly innovative cooking, changing completely each time. Finally, as I hope for in a cookbook that I actually use, this book has excellent photos that accompany the very helpful descriptions of the cooking process.

ADDITION TO MY REVIEW 5/10/14: Suggest also the Fresh Peaches, Smoked Mozzarella and Aged Balsamic salad. Peaches now coming into season in California, and this salad is excellent. We tried it with burrata, an alternative choice in the recipe. Must say, I enjoyed the sensual tearing of the peaches. Served it as second course at a dinner party and it got rave reviews.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Hard to find ingredients. 6 juin 2014
Par Carmen Galand - Publié sur Amazon.com
Format:Relié|Achat vérifié
My husband is a French Chef. It has complicated recipes with many ingredients that can not be found in a grocery store.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Straightforward recipes. Accurate explanations. Manageable for the home cook. 30 mai 2014
Par Frank H. Pacoe - Publié sur Amazon.com
Format:Relié|Achat vérifié
"Frenchie" deserves his success. He has created a restaurant of the best of good food and a welcoming environment. Well worth owning this book.
5.0 étoiles sur 5 Beautifully Illustrated Parisian Cookbook 17 août 2014
Par PaulaD - Publié sur Amazon.com
Format:Format Kindle
“Frenchie” is a beautifully photographed and well written cookbook. The food photography is superb. I thoroughly enjoyed reading the book. My only criticism is that some of the recipes were a little involved. I think a future cookbook by Mr. Marchand might feature some simpler recipes with ingredients that the reader can find at Publix or Trader Joe’s. The recipes were clear and easy to follow. The layout and division of recipes is clear and easy to follow. A very nice cookbook.
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