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Michel Bras Essential Cuisine : Laguiole, Aubrac, France, édition en langue anglaise (Anglais) Relié – 26 mars 2008

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Présentation de l'éditeur

Michel Bras is a Three Star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but Fie is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than to science, a universe filled with wonder. Ginette and Michel gambled on the sky and the high land. Their son Sébastien and his wife, Véronique, live this adventure together with them. It is a great team. To live and work at Puech du Suquet, they chose a bold architecture that suits the high plain of Aubrac, in the heart of the land where Michel Bras sees himself. Local products garnish the tables, as do the silverware and the famous knifes of Laguiole. Aubrac inspires not only Michel Bras' best recipes but also some of his best photographs. More than a simple portrait, essential cuisine, Michel Bras is the work of a great chef in his maturity and an invitation to share his universe.

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Format: Relié
fantastic livre, photos articles et recettes de haut niveau.
Juste un peu decu de la livraison Amazon: reliure legerement cornee et dechiree.
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Format: Relié Achat vérifié
Ce livre était destiné à une collègue chinoise qui aime beaucoup cuisiner, il lui fallait donc un livre en anglais, je ne sais pas sil elle pourra faire les recettes, mais ce livre avait en plus de magnifiques photos et commentaires sur des régions de France. Un cadeau parfait de démonstration de bon(s) goût(s).
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.6 étoiles sur 5 17 commentaires
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing book, ridiculous price 19 février 2010
Par CarolinaZ - Publié sur Amazon.com
Format: Relié
This book as well as his DVD are incredible as others have noted. The concepts and artistry he incorporates into his dishes are mind-blowing. But if you can navigate it, buy the english-language version of this book on the Amazon.fr (French) website. The price, even with the exchange rate, is less than half the price shown here.
24 internautes sur 28 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Art 18 septembre 2002
Par jumpy1 - Publié sur Amazon.com
Format: Relié
This man loves his cuisine and loves nature. The photos are simple and stylish but not contrived. There are also many well executed photos of the countryside in the back. The directions are as simple as if you are standing next to a cook who is explaining things to you as they cook. I can't help feeling his intense emotional love of working with food as I read and look through this book. Frankly, it makes the current popular chefs and cooking show hosts look like ... Sorry -- but I'm a chef, and books like this are hard to find.
27 internautes sur 34 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Very 'haute cuisine', very decorative, useful ideas. 22 octobre 2004
Par B. Marold - Publié sur Amazon.com
Format: Relié Achat vérifié
`Essential Cuisine', nominally written by Michelin starred French chef Michel Bras and his brother, Sebastian, is translated from the French and is published by a very small house, `ici la Press' that I guess specializes in distributing such French material transplanted to these shores.

Like an earlier book `A Chef in Provence' by Edouard Loubet, this book is the perfect example of a foodie's coffee table decoration which will very likely never see the inside of a kitchen or suffer an olive oil stained fingerprint on any of its especially glossy pages. The main difference between Loubert and Bras' efforts are that Bras and company wastes less page space on nice pictures of Provencal gardens, hill, forests, and wildflowers among the recipes. The gallery of pretty pictures is relegated to the back of the book. This is little solace for the $50 price tag for highly impractical recipes.

This does not mean this is a bad book. It only means that it would be a real shame for someone to buy this book under a mistaken idea about its contents. If cookbooks were mapped to magazines on building, carpentry, crafts, and hobbies, Julia Child's `Mastering the Art of French Cooking' would become `Fine Woodworking', Tony Bourdain's `Les Halles Cookbook' would become `Handyman', and Michel Bras' `Essential Cooking' would become `Architectural Digest'. The first two are consulted for serious ideas on projects that an amateur can do at home. The latter is browsed for the pictures and the romance of very expensive venues.

The title, `Essential Cooking' gives the impression of being about basics. The book is about as far removed from being about basics as you can imagine. Unfortunately, it is also devoid of much insight about professional cooking which can be transferred to improving an amateur's cooking practice. But let me spend a few words on telling you what is good about this book.

The very first thing which appealed to me was the somewhat quirky, but highly effective method of laying out the ingredients and procedure for each recipe which typically appears on the left side of a two page spread dedicated to each dish. The translators have done a serviceable, albeit somewhat gross translation of metric measurements into familiar English units. I can't complain too much about these, as even the equivalencies in Patricia Wells' excellent books are often off by about 20%. But, in the world of savory cooking, 20% difference doesn't mean a whole lot.

The next feature that impressed me was the dual table of contents that cross-referenced all the recipes by both primary ingredient and by type of dish. This is really a very European thing, as I see it much more often in French and German books than in books written by Americans.

Other especially good features were the basic advice and basic recipe sections. The basic advice has not nearly enough content to come even close to being a tutorial on cooking, but it does include a few rare pointers centered on taking your time, paying attention to taste, and being organized. The basic recipes are not just your typical stocks and vinaigrettes, as Monsieur Bras' recipes require several unusual pantry preparations. There are some less common but still familiar preparations such as beurre noisette, pate brisee, pate sablee, Italian meringue, and French meringue. There are also some preparations I have never seen before such as aigo boulido, gomasio, grilled lard, huille rance, kefir, long jus, short jus, and nougatine. Some of these preparations are simply unfamiliar names for common cooking techniques. Gomasio, for example, is simply toasted sesame seeds crushed with sea salt. Some preparations are totally familiar to every cook, yet they are generally thought of as nuisances, such as milk skin, that skin that forms on the surface of heated milk.

Other nice features are the short glossary of terms, the very necessary table of substitutions, and the totally unique page of stencils, templates, and diagrams of unusual equipment. The table of substitutions, like many of the pantry preparations is not your everyday sour milk substitution for buttermilk. These recipes use lots of exceedingly uncommon ingredients such as agar-agar, amaranth, bee balm, rau0ram, tansy flowers, and yellow bedstraw flowers. Fortunately, all the stand-in products are very common, such as spinach, gelatin, celery, and basil.

I should also soften my judgment that the recipes in this book are totally impractical for the home cook. There are many ideas here which, with a fair amount of practice, can turn up on your table when you entertain to impress. The chef author is very fond of soft-boiled eggs; something which is very uncommon in American cookery and which therefore, would make a big impression, especially with the ways the author tweaks the presentations. The soft-boiled egg recipes appear under the unfamiliar rubric `mises en bouche', a variation on `amuse-bouche'.

Many other recipes also start with very common ingredients to give us fried bread and Mediterranean tuna with a presentation which would knock the socks off of the most jaded brunch guest. But then, the author goes off the deep end by giving us recipes requiring Banyuls sweet wine, venison, potimarron squash, demerara sugar, candied orange, and juniper berries to yield a leg of venison with licorice-like lemon puree. The presentation of this dish, like all the others, is a knockout.

The texts surrounding the recipes are a combination of childhood memories and somewhat mystical ruminations on things that inspire the chef's cooking.

The bottom line is that this expensive book is totally impractical for everyday cookery, but it does give us a look at the substance and inspirations of French haute cuisine. And, unlike Charlie Trotter's book `Raw', it is not totally impractical. The four stars I give are a compromise between a warning to look before you lay out your cash and a recommendation of the book as very good eye candy and a source of inspiration.
5 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Muse book! Professionals only book 14 février 2013
Par TC - Publié sur Amazon.com
Format: Relié Achat vérifié
My husband is a chef and I purchased this as a gift for him. He loves it. This book is a muse not a technical cookbook for a foodie or average cook. Amazing photography to inspire.
11 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 the french trotter 29 avril 2002
Par gavin bradley - Publié sur Amazon.com
Format: Relié
if you're a disciple of charlie trotter, it's time you made the pilgrimage to michel bras. they both seem to have been born with very similar genes - their food derives from nature, from the seasons and from the region, and from a passion for perfection that borders on the insane. although this book may not be as 'handsome' as charlies', it's still divine in it's execution. the photography is superb and a very accurate representation of the way the food is presented at the restaurant. the recipes are crystal clear, and the food is, weirdly, as easy to create as charlie trotters. if you love honest but stylish food, you'll love this honest and stylish book. i've been waiting patiently for m.bras to write a book since i first discovered him, and i was not disappointed.
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