Author: Ortiz, Elisabeth Lambert
Title: Cooking With The Young Chefs Of France : Contemporary Intrepretations Of Traditional Cuisine
Publisher: Evans
Place: New York
Date: (1981)
Edition: 1st ptg
ISBN: 087131360x
Pages: 346
Binding: Hardback
Condition: VERY GOOD very good dj
Illustrator: Lizbeth Patrone
Book Id: MAIN008082I
Details: Preface, index
Summary: The history of French cuisine is one of continuous change; with every hundred years or so a major change of great depth and importance. Familiar food pattersn and attitudes disappear and new tastes, new techniques and are presented. This book tells what was happening in France, ten years after the advent of nouvelle cuisine.
Try: Salade de Foie Gras aux Navets et Epinards, Ramequins au Fromage, Rable de Lapin aux Oignons Confits, Gnocchi de Potiron, etc.