The Enightened Cuisine By Rene Verdon
A Master Chef's step-by step guide to contemporary French cooking.
Former White House chef and owner of San Francisco's Le Trianon Restaurant.
In The Enlightened Cuisine, Chef Verdon invites you into his kitchen for twelve complete step-by-step lessons that guide you through his magnificent repertoire. You'll discover his time tested secrets for all parts of the meal from basic sauces, the foundation of great meals, to desserts, the delectable final flourish.
Chef Verdon provides a detailed section on seafood, one of the specialties at Le Trianon offering extensive preparations for all kinds of fish, as well as a special section on "The Regal Salmon," the king of fish. He offers equally tempting meat and fowl creations, from simple, but exotic Chicken with Pink Peppercorns to gala preparation of Pheasant with Cabbage Leaves and Pate in Puff Pastry.He devotes himself to covering the entire panoply of French desserts, including primers on basics such as puff pastries,cream meringues, and ladyfingers, as well as updated versions of more more elaborate desserts such as Raspberry Mousse Cake and Chocolate Souffle Cake.
Throughout the book Chef Verdon provides clear, precise instructions, enlivened with helpful line drawings, as well as his own witty commentary on the elegant consistencies and the curious vagaries of his native cuisine.
398 page hard cover in very good condition with no rips, tears, or writing. The book has a nice dust jacket.
Item ID: 01705
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