Le Grand Livre de la Gastronomie: Chefs, Techniques, Recettes, Conseils
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Although the book was published in 2023, it was clearly being assembled over a number of years since it has a preface by Paul Bocuse, who passed away in 2018. Other contributors include:
- Régis Marcon
- Alain Passard
- Gérald Passédat
- Anne-Sophie Pic
- Jean-François Piège
- Yves Thuriès
These skills in turn are employed in making a range of complete dishes, from truites aux amandes and canard à l’orange to cote de boeuf grillée avec sauce béarnaise and pot-au-feu.
The most contemporary elements are the recipes attributed to the chefs, such as Regis Marcon’s lamb cooked in a hay crust or Anne-Sophie Pic’s hot gouda souffle with black truffle and cognac.
Useful for kitchens where refreshers on French fundamentals are needed, or for motivated cooks who want to learn a wide range of core recipes and techniques.
Hardcover. Color photographs throughout. In French.