Cui­sine, leçons en pas à pas

by Guil­laume Gomez, pref­ace by Paul Bo­cuse & Joël Robu­chon

Taste & Flavors - - READ ABOUT IT -

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.

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