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Great French Chefs and Their Recipes [Hardcover]

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Item description for Great French Chefs and Their Recipes by Jean Andre...

For all lovers of French gastronomy here is an invitation into the kitchens, homes, and markets of 14 renowned French chefs -crowned with 75 favorite recipes.

Dinner with a top French chef is an impossible offer to refuse; the chance to follow one into his kitchen and come away with his favorite recipes is a food lover's dream. The chefs range from the Michelin-star general to the unsung hero, and each has much to teach us about their passion for the products of their region, their inspirations, and their personal approach to cooking. Each chef also shares five favorite recipes, unedited, to enable readers to recreate at home the very best of French regional cooking. The candid photographs of the chefs at work and an engaging text offer insights into their signature dishes. Through their stories, we savor the diverse regional flavors and passionate creativity that make French cooking the ultimate culinary benchmark.

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Item Specifications...

Pages   192
Est. Packaging Dimensions:   Length: 1" Width: 8.75" Height: 12"
Weight:   3.65 lbs.
Binding  Hardcover
Release Date   Sep 13, 2003
Publisher   Flammarion
ISBN  2080111701  
ISBN13  9782080111708  

Availability  0 units.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > French

Reviews - What do customers think about Great French Chefs and Their Recipes?

An Inspiration  Jul 5, 2008
The book is an exuberant celebration of haute cuisine in France and it manages to convey the greatness and the differences in culinary style between the great French chefs. The book profiles fourteen world-renowned chefs in four sections: The Man (a biographical sketch), The Region, The Style and the recipes, typically five per chef. The photographs capture the region, the chefs and their creations, which are the most beautiful I have ever seen on food. Most of the recipes require time and a specialized shopping list to accomplish--it seems like the recipes are authentic. The steps are summarized generally without the obsessiveness of, say, a Thomas Keller cookbooks, but an intermediate level cook should be able to get good results. There is one recipe that I have made, though I want to cook through all the recipes, and it is an inspiration in its simplicity and quality--a perfect dish. It's from Arnaud Daguin and called Creamed Watercres with Sea Scallops. Here is the recipe...

Serves 4
2 bunches of watercress
3 tablespoons of butter
1 cup of heavy cream
Salt, pepper
24 sea scallops
1/4 cup olive oil
Preparation Time
30 minutes
Cooking Time
5 Minutes

Wash and stem the watercress, chop the leaves coarsely. Melt the butter, add the watercress leaves and cook until wilted. Add the cream, boil for 2 minutes, season to taste and puree in a blender.
Heat the olive oil in a frying pan, saute the sea scallops.
Reheat the creamed watercress, garnish the sea scallops, and serve.

This book is a must for any Francophile foodie.

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