Description - French by Carole Clements
This is an authentic French cuisine clearly explained for every cook, with easy-to-follow instructions and step-by-step photographs for every recipe. It contains over 200 delicious dishes from every region of France, from Normandy to sun-drenched Provence. It features delicious, tempting recipes for every occasion: tasty soups and salads, sumptuous stews and sautes, fabulous fish and shellfish dishes, delectable desserts and gorgeous gateaux. Every dish is illustrated, with over 900 tempting colour photographs in total. It includes a handy glossary of techniques plus cook's tips for perfect results. This book provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise. 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. The informative introduction gives a fascinating insight into the background of this most revered of cuisines, while stunning photographs of every finished dish are sure to inspire you to perfect familiar dishes and try out new ones.
The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms, so even if you are a beginner in the kitchen, you can easily recreate the authentic flavours of France in your own home.
Buy French by Carole Clements from Australia's Online Independent Bookstore, Boomerang Books.
(297mm x 228mm x mm)
Publisher: Anness Publishing
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Author Biography - Carole Clements
Carole Clements, an author, food expert, cooking editor and recipe and home-economy consultant, lived in France for seven years, working in the food profession and was awarded the Grande Diplome Culinaire from Ecole de Cuisine La Varenne in Paris. Some of her published works include A Flavour of Normandy (Chartwell); Simply French (Lorenz Books); and French Food & Cooking (Lorenz Books). Elizabeth Wolf-Cohen was trained at the Ecole de Cuisine La Varenne in Paris. She worked in Paris for four years, at La Varenne and renowned restaurants such as Dodin Bouffant, Lucas Carton, Au Quai d'Orsay and Chez Maxim. Originally from the United States, Liz moved to London in 1980 and worked there as an editor for five years.