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Books: Cooking by Cuisine -> Cooking French
Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon
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by:
Wells, Patricia
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Publisher:
Morrow Cookbooks
Published: October 1, 1995
ISBN: 0688143563
Format:Paperback
Pages:368
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Book Description
From Publishers Weekly
This new release by the author of Bistro Cooking could inspire a cooks' triathlon--a stampede to the closest bookstore, a sprint to a neighboring market, then back to the kitchen and any one of Wells's 125 magnificent recipes.
Adapting the work of Robuchon, chef and owner of Paris's three-star restaurant Jamin, the American, French-by-adoption Wells exchanges the easy swagger of her Bistro recipes (most of which assured cooks that preparing great meals is uncomplicated) for an
almost religious insistence on detail. "Simplicity" here is no synonym for streamlining. Rather, it inspires a quest for pure and intense flavor. Thus a recipe for roast chicken specifies exactly when to season the bird and precisely how to position it
during and after cooking--with superb results. Not all recipes are as basic; foie gras and truffles crop up repeatedly. Nor is this a tutorial. Wells supplies insightful tips but assumes that the reader has mastered standard techniques. Just about every
offering is a knockout, but a few deserve special mention: a potato gratin slightly different from and even better than the one in Bistro ; a blanquette of veal; five variations on the madeleine; and a bittersweet chocolate mousse distinguished by the
incorporation of stiffly whipped cream. Menu plans and wine suggestions are included. Photos not seen by PW. Author tour.
Copyright 1991 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this
title.
Product Description:
How can a good cook become a great cook? It's all in the detailsBecoming a Good Cook Means Learning Principles that Will Last
You a Lifetime in the Kitchen; With Simply French,
You Will Never Cook The Same Way
Again.
Knowing when to season and how
Appreciating the simple process of reducing a sauce
Allowing meats and poultry to rest so they release maximum flavor
The simple art of straining a sauce for a refined condensed
flavor
Knowing why dried herbs are no substitute for fresh
In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of
the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate
Mousse.
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