Cocktails dinatoires et amuse-bouche

This version of École Lenotre Cocktails Dinatoires et amuse-bouche is presented in French and English. Translated by Rebecca Reid. Under the names currently used, "cocktail pieces and amuse-bouche," the École Lenôtre offers us delicious recipes for individual dishes served in small contaiiners that are sober, modern and refined. For example, in mini-plates: salmon flower with black radish; in vodka glasses: chicken persillé and foie gras; in Chinese spoons: salmon tartare; in eggshells: scrambled egg with fine herbs; in mini-pots: rabbit compote; in mini-bowls: scallops and spice marinierè. Along with exotic recipes brought back from around the world; informal buffets (anchovy sauce, tapenade...): puff pastries, toasts and canapés; soups and consommés; basic recipes and accompanying sauces (virgin sauce, rouille sauce...). A harmonious, delicate cuisine thanks to which, as Paul Bocuse puts it, each and every reader "will now be able to serve 'great recipes' in 'dolls' dishes.'" Created in 1970 by Gaston Lenôtre, the École Lenôtre is the leading French training and proficiency school in the domain of the gastronomic arts, and has earned a world wide reputation. Delighted to perpetuate the image of French gastronomy at its highest level across the world, its team of teachers comprises talented men, some of whom proudly wear the title of " Meilleur Ouvrier de France."
ASIN: 2865470598
VSKU: BVV.2865470598.G
Condition: Good
Author/Artist:Collectif
Binding: Hardcover
Note: Any images shown are stock photographs and product may differ from what is shown.
Condition Notes: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.