Annotations:
Offering inspiration for even the most timid cook, this perfect distillation of the French table also works for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos.
Publisher's Remarks:
How can a good cook become a great cook? It's all in the details. Becoming 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 Joe
|
