French cooking can be defined by: 1) la cuisine classique, a style that was developed in the courts of royalty and in the homes of the nobility until the French revolution, and one which can be found today in fine French restaurants; 2) la cuisine bourgeoise (a style developed in well-run households), and one which can be found today in good bistros; 3) la cuisine du terroir (developed in regions throughout France, using local products); and 4) nouvelle cuisine (a cooks modern interpretation of a classic technique or dishThe author draws on his experience as a chef and as a teacher in an approachable new look at French cuisine in 50 chapters, each one about a dish designed to lead the reader into a series of cooking lessons that use the dish as a point of reference ... and offer people a metaphorical hand in the kitchen.

В наличии:
	Read.ru - 2999 руб.	Перейти

Рейтинг книги: 4 из 5, 9 голос(-ов).