Cuisine, leçons en pas à pas
by Guillaume Gomez, preface by Paul Bocuse & Joël Robuchon
Discover the reference book of French cuisine, written by Guillaume Gomez, meilleur ouvrier de France and chef of the kitchens of the Elysée Palace. For each recipe, Gomez details an easy-to-comprehend step-by-step recipe, in order to share his knowhow, advice, tips and tricks, to master cooking techniques and perfectly cook tasty dishes, like: velvety Dubarry; salmon Coulibiac; 'Grand Classique' stew; veal stew; stuffed cabbage; and Élysée or merged orange soufflé. Passion and creativity are the key words for Gomez’s latest publication, which will allow each cook, amateur or professional, to discover the efficient techniques needed to cook like a chef.