Items related to Today's Gourmet: Great Light Cooking with Jacques...
This array of first courses, main courses, accompaniments and desserts aims to combine the stylish innovations of modern haute cuisine with state-of-the-art nutritional requirements. Without ruling out the occasional indulgence, such as beef carpaccio or chocoloate souffle cake with raspberry rum sauce, the author focuses on ingredients which are both delicious and healthy in themselves, to offer dishes such as crab cakes with avocado sauce and sauteed scallops with mangetouts. Detailed nutritional breakdowns show the protein, carbohydrate, saturated fat, cholesterol and sodium content of every recipe, and give an exact calorie count. Jacques Pepin is a French culinary expert who writes regularly for "The New York Times". His previous books include "La Methode" and "La Technique".
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- PublisherKQED Inc.
- Publication date1991
- ISBN 10 0912333073
- ISBN 13 9780912333076
- BindingPaperback
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Today's Gourmet
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KQED Inc.
(1991)
ISBN 10: 0912333073
ISBN 13: 9780912333076
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