Description - French Food and Cooking by Carole Clements
In this title, authentic French cuisine is clearly explained, with easy-to-follow instructions and photographs for every recipe. It features over 200 delicious dishes from every region of France, from Normandy to sun-drenched Provence. It includes all the classics such as Coq au Vin, Trout with Almonds, Bouillabaisse, Creme Brulee and Chocolate Truffles, and also features lesser-known dishes such as Seafood in Puff Pastry, Scallops with Mushrooms, Chicken and Pistachio Pate, and Chocolate Sorbet. It features recipes for every occasion: tasty soups and salads, sumptuous stews and sautes, fabulous fish and shellfish dishes, delectable desserts, and gorgeous gateaux. It includes a handy glossary of techniques plus cook's tips for perfect results, and every dish is illustrated with over 900 gloriously tempting photographs. France has a renowned culinary tradition, and this book provides a comprehensive collection of the very best of French cuisine.
There are recipes for every occasion and for every level of expertise, including rustic regional dishes such as Cassoulet and Moules Mariniere, and extravagant classics such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Grilled Goat's Cheese Salad. 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.
Buy French Food and Cooking by Carole Clements from Australia's Online Independent Bookstore, Boomerang Books.
Publisher: Anness Publishing
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Book Reviews - French Food and Cooking by Carole Clements
Author Biography - Carole Clements
Carole Clements is an experienced food writer, editor and consultant. She was awarded the Grande Diplome Culinaire from the Ecole de Cuisine La Varenne in Paris. She also studied with and assisted Simone Beck and Roger Verge in their French cooking schools. Elizabeth Wolf-Cohen was trained at the Ecole de Cuisine La Varenne in Paris. She continued working in Paris, both at La Varenne, and at renowned restaurants such as Au Quai d'Orsay and Chez Maxim.