Enciclopedia de la Gastronomía Francesa

Enciclopedia de la gastronomía francesa.

New edition, revised and expanded.

200 culinary techniques and essential tricks for successfully carrying out all the basic preparations, cutting meat, filleting fish, presenting vegetables, doughs and savoury or sweet sauces, cakes and desserts.

The secrets of the finest French chefs and their signature recipes, and of the most respected experts in their field. A thoroughly educational, fully illustrated work for novice and professional cooks alike.

This exceptional encyclopedia stands in the tradition of the reference works that help spread French cooking around the world. It's a precious ally for the cook. Whether you're a professional or an amateur, whether you're checking the proportions or the sequence of a recipe, making a forgotten classic dish or reinventing it, there's always a moment when you need to turn to the text and consult its advice.

With this new culinary bible, revised and updated, the barrier of technique has been lifted. Here, the secrets of preparing the great classics of French cooking are explained. Peel, chop, cut, bard, roast, braise, make stocks and sabayons, and take on sea bass baked in salt, goat's cheese purses and other memorable dishes…