- Gratuit : téléchargez l'application Amazon pour iPhone, iPad, Android ou Windows Phone ou découvrez la nouvelle application Amazon pour Tablette Android !
- Outlet Anciennes collections, fin de séries, articles commandés en trop grande quantité, … découvrez notre sélection de produits à petits prix Profitez-en !
- Plus de 10 000 ebooks indés à moins de 3 euros à télécharger en moins de 60 secondes .
Bocuse's Regional French Cooking (Anglais) Broché – 15 mars 1992
Rentrée scolaire 2017 : découvrez notre boutique de livres, fournitures, cartables, ordinateurs, vêtements ... Voir plus.
Offres spéciales et liens associés
Description du produit
Présentation de l'éditeur
Paul Bocuse, one of the world's most influential chefs, takes us
On an enchanting culinary journey through France, presenting
Delicious recipes that evoke the special personality and flavor of each
Province. Bocuse's selection reveals the remarkable sensitivity of
The french to the land and to the preparation of food. He describes
The landscape and heritage of each regions, as well as the local
Produce and gourmet traditions that contribute to the unique
Character of its cuisine. Written in a clear, easy-to-follow style, this
Is a collection that any cook can master. The recipes demand no
Complicate techniques or equipment and were carefully adapted to the
Non-French kitchen under Bocuse's own expert guidance. In the french
Tradition, the presentation of food is as important as its flavor, and the
Splendid photographs by Dietmar Freged that accompany the recipes
Beautifully reveal this aspect of French culinary art, Handsomely designed
And illustrated, Bocuse's regional French Cooking makes the fabulous
Tastes of France accessible to everyone in a stunning cookbook that
Is a delight for the eye as well as for the palate.
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.
Détails sur le produit
Si vous vendez ce produit, souhaitez-vous suggérer des mises à jour par l'intermédiaire du support vendeur ?
Commentaires client les plus utiles sur Amazon.com
A great Boeuf Burguignon, and a terrific country pate, but also some dishes I had never heard of like oeufs a la tripe (which contains no tripe but does contain eggs) The pictures are gorgeous and the print quality excellent, but mine is getting a bit splattered over time. I have given it to several good cook friends and they all use it regularly.
I am surprised that such a distinguished culinary figure would do this kind of book, but I am supremely delighted that he did. The book includes literally every traditional French dish I can think of, with recipes that are quite easy to follow by the average American amateur cook. The book includes recipes for pot-a-feu, cassolet, crepes, coq au vin, salade Nicoise, Vichyssoise, onion soup, stuffed cabbage, Provencal fish stew, Burgundy Beef, tapenade and aioli. The list of recognized classics goes on and on. There is even a gratin recipe for macaroni and cheese and a confession that it was the Romans and not the Lyonnaise who invented macaroni.
I confess that some ingredients, such as the Lyonnaise sausage with pistachio may be a little hard to find, but the author graciously provides several serviceable substitutes for each ingredient not commonly available in American markets. Kielbasa, for example is an acceptable substitute for the saucisson pistache.
I am simply delighted with the simplicity and clarity of the instructions. The potato and sausage salad dish is French to its core yet the author succeeds in making the recipe read like something out of a Martha Stewart book. The instructions are clear, unpreachy, and workable. Aside from the sausage, there are no unusual ingredients and no unusual equipment needed. No trace, for example, of a food mill, china cap, or bain marie. The same can be said of almost all recipes in this book.
This is not to say there are no interesting recipes in the book. While there are so many classic dishes here, many have a special twist which is not due to the invention of the very talented author, but rather due to the author's using a recipe which is closer to the original roots of the dish rather than the dish's most famous incarnations. The recipe for onion soup, for example, is quite unlike the dish I had at Les Halles in Paris at 5 AM. Bocuse's recipe is from the Lyon area where, as he says, they put onions in virtually everything.
There are only two minor complaints about the book. First, this is a book about foods from specific geographic regions, yet there is no map to assist one in visualizing where in France these regions occur. While many foodies may be familiar with the location of Provence, is probably the rare American who knows that the Alsace is in the East, bordering on Germany. This explains similarities between food in the Alsace chapter and common German dishes such as sauerkraut. Second, as the author states himself, there was much Procrustean lumping together of different geographical regions to form a single culinary identity. The author blames this on his editors. I am willing to believe this, and register my complaint to the editors that I am really surprised that they could come up with only six culinary regions (Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, and Alsace).
These two complaints aside, this is hands down the very best introduction to French cuisine I have seen for the casual reader. Be sure to read Julia Child and Elizabeth David and Patricia Wells, but read this book first. It will clearly whet your appetite for those other classic authors.
Very highly recommended.
Very diverse recipes and one of the best intros into French cuisine by the father of the novelle cuisine.