Buller, Michael French Chef's Cooking

ISBN 13: 9780028610092

French Chef's Cooking

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9780028610092: French Chef's Cooking

Author Michael Buller introduces you to 38 of the chefs who have made French cuisine so famous. 20 photos illustrate selections of recipes from each of the chefs included in this volume.

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From the Back Cover:

Recipes and Stories from the Great Chefs of France Advance Praise for French Chefs Cooking "Michael Buller could almost be described as a great chef groupie, but his love and understanding of who these chefs are and their contributions to the world's cuisine, make him an important chronicler of our culinary age." Dorothy Cann Hamilton, Founder and Chief Executive Officer, French Culinary Institute "A well–timed look into those chefs who have influenced many cuisines of the world, and helped escalate the quality of food in our lives. In this book, Michael Buller reveals the minds of many of the great chefs, and at the same time, leaves the sense of awe intact." Ferdinand Metz, President, Culinary Institute of America "I am so happy Michael Buller was able to put these great recipes together. To have the secrets and the tours de main in one book of our culinary elite is just marvelous." André Soltner "You are our food and wine ambassador." Paul Bocuse

About the Author:

MICHAEL BULLER, born in London, previously authored the award–winning The Winemaker's Year: Four Seasons in Bordeaux and The Winemaker's Year in Beaujolais. An Englishman who went to France for three weeks and stayed 12 years as journalist, radio producer, and theater and fashion consultant, he met the winemakers and his first great chef in the sixties, and has been with them ever since. He now lives in New York.

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Book Description Houghton Mifflin Harcourt, 1999. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Introduction.Author's Note.Chapter One: Soups.Chapter Two: Eggs.Chapter Three: Fish.Chapter Four: Meat.Chapter Five: Chicken.Chapter Six: Game.Chapter Seven: Vegetables.Chapter Eight: Pastas.Chapter Nine: Cheeses and Bread.Chapter Ten: Desserts.Appendixes.A. Stocks, Sauces, Marinades, and More.B. Cooking Times and Weights and Measures.C. Some Basic Kitchen Equipment and Culinary Glossary.D. Suppliers for Produce and Kitchen Equipment.E. Bibliography.F. The Chefs and Their Restaurants.Index. Bookseller Inventory # ABE_book_new_0028610091

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