Simply French : Patricia Wells Presents the Cuisine of Joel Robuchon (Paperback)

Author: Wells, Patricia

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Product Overview

Offering inspiration for even the most timid cook, this perfect distillation of the French table also works for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos.

Specifications

Publisher Harpercollins
Mfg Part# 9780688143565
SKU 30125354
Format Paperback
ISBN10 0688143563
Release Date 10/1/1995
Physical
Dimensions (in Inches) 9.75H x 8.25L x 1T
Author Info
Patricia Wells
Born in Wisconsin, Patricia Wells is the author of numerous books about food and cooking. She has been the restaurant critic of the International Herald Tribune, and is the only foreigner (and the only woman) ever to be the restaurant critic for the French newspaper L'Express. Wells has lived in France since 1980. Many of her books deal with not only cooking in France but also shopping for food and searching out good restaurants in Paris and in the French countryside. Among her popular titles are BISTRO COOKING and VEGETABLE HARVEST.
Praise
"Only a cook and writer like Patricia Wells could have presented in English exactly what is essential and important about Joel Robuchon's cooking."
From the Publisher
Annotation From Patricia Wells, here are the French cooking techniques of renowned Parisian chef Joel Robouchon, revised for the American kitchen.
Editors Note Offering inspiration for even the most timid cook, this perfect distillation of the French table works even for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos.
Editors Note 2 How can a good cook become a great cook? It's all in the details. Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again. Knowing when to season and how Appreciating the simple process of reducing a sauce Allowing meats and poultry to rest so they release maximum flavor The simple art of straining a sauce for a refined condensed flavor Knowing why dried herbs are no substitute for fresh In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.
Product Attributes
Book Format Paperback
Number of Pages 0368
Publisher William Morrow & Company

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