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Alexis Gauthier: Vegetronic

Gauthier, Alexis

Published by Preface Publishing
ISBN 10: 184809387X / ISBN 13: 9781848093874
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Bibliographic Details

Title: Alexis Gauthier: Vegetronic

Publisher: Preface Publishing

Binding: Hardcover

Book Condition: New


Rediscovers the fundamentals of cooking, learning to trust the author's instincts and intuition and opening up his mind to the possibilities of individual ingredients and combinations that enhance the depth of flavour of both. Num Pages: 384 pages, illustrations. BIC Classification: WBJ. Category: (G) General (US: Trade). Dimension: 218 x 258 x 37. Weight in Grams: 1900. . 2013. Hardcover. . . . . Bookseller Inventory # V9781848093874

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Synopsis: There was a time where holding a recipe book meant following a magical recipe which let us into the secrets of how to transform ingredients into a delicious meal. When a perfect recipe would give us the best lemon custard ever. No questions asked. We would just follow the recipe.

When I started my cooking apprenticeship, I was told that I should know, by heart, every single classic dish that made up French gastronomy. I should know my Sauce Choron from my Hollandaise. I should know what a Bercy garnish adds to a filet of Sole. I should be reverent to everything Escoffier had said and done. So I learnt it, and without realizing I became just another recipe follower.

Then in 1993 I entered the kitchen of Alain Ducasse, and for the next two years I slowly rediscovered the fundamentals of cooking by trusting my instincts and intuition rather than following a written recipe. First I realised that cooking was all about the original ingredient, something Escoffier had forgotten to mention. Then I realised that the best ingredients are almost always the ones that are local that can be found naturally around you. But vitally I realised that the most important 'ingredient' of all is trusting your instincts.

About the Author: ALEXIS GAUTHIER, born in Avignon, Provence, is a French chef. Gauthier chooses to operate along unusual lines, he takes a more Californian, almost British approach allowing the seasons and his suppliers to influence and determine what he and his talented brigade cook with a particularly strong, and rather un-French, emphasis on the freshest vegetables and salads.

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