In this companion volume to the PBS series „Cooking with Master Chefs,” Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious – and so workable. For example:
– from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
– from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
– from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
– from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
– from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
– from Lidia Bastianich (Felidia, New York), the secrets of pasta… (tovább)
Cooking With Master Chefs 0 csillagozás
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