La Mere Brazier: The Mother of Modern French Cooking

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9780847840960: La Mere Brazier: The Mother of Modern French Cooking
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..".extraordinary...La Mere Brazier brings the life, voice and recipes of an iconic French chef to an Anglophone audience at long last. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks." -Saveur "This book, first published in 1977, offers a charming glimpse into those early days and also features recipes that make classic, French cooking a lot more accessible..." -Cookbooks365 ..".her cookbook is a classic." -Eater

Reseña del editor:

Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La M�re Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eug�nie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La M�re Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.

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Otras ediciones populares con el mismo título

9781906761844: La Mère Brazier: The Mother of Modern French Cooking

Edición Destacada

ISBN 10:  1906761841 ISBN 13:  9781906761844
Editorial: Modern Books, 2016
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1.

Brazier, Eugenie
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción 2014. HRD. Condición: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: VR-9780847840960

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BRAZIER, EUGENIE
Publicado por Penguin Random House
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Penguin Random House. Condición: New. Brand New. Nº de ref. del artículo: 0847840964

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Brazier, Eugenie
Publicado por Rizzoli
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Rizzoli. Hardcover. Condición: New. 0847840964 *BRAND NEW* Ships Same Day or Next!. Nº de ref. del artículo: SWATI2132098322

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Eugenie Brazier, Paul Bocuse
Publicado por Rizzoli International Publications, United States (2017)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Book Depository hard to find
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Descripción Rizzoli International Publications, United States, 2017. Hardback. Condición: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. del artículo: BTE9780847840960

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5.

Brazier, Eugenie / Bocuse, Paul
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Condición: New. Publisher/Verlag: Rizzoli US | The Mother of Modern French Cooking | Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France-a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became-and still is today-the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes-from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras-that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. | Format: Hardback | Language/Sprache: english | 939 gr | 231x174x33 mm | 272 pp. Nº de ref. del artículo: K9780847840960

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6.

Eugenie Brazier, Paul Bocuse
Publicado por Rizzoli International Publications, United States (2017)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevo Tapa dura Cantidad disponible: 10
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Book Depository International
(London, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications, United States, 2017. Hardback. Condición: New. Language: English . Brand New Book. Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. del artículo: BZV9780847840960

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7.

Eugenie Brazier
Publicado por Rizzoli (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevo Tapa dura Cantidad disponible: 1
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Irish Booksellers
(Portland, ME, Estados Unidos de America)
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Descripción Rizzoli, 2014. Condición: New. book. Nº de ref. del artículo: MB011W9MVI6

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8.

Eugenie Brazier
Publicado por UNIVERSE BOOKS Mrz 2014 (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevo Cantidad disponible: 2
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Descripción UNIVERSE BOOKS Mrz 2014, 2014. Buch. Condición: Neu. Neuware - Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France-a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became-and still is today-the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes-from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras-that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. 272 pp. Englisch. Nº de ref. del artículo: 9780847840960

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9.

Brazier, Eugenie/ Bocuse, Paul (Foreward By)
Publicado por Rizzoli Intl Pubns (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Revaluation Books
(Exeter, Reino Unido)
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Descripción Rizzoli Intl Pubns, 2014. Hardcover. Condición: Brand New. 272 pages. 9.25x7.00x1.25 inches. In Stock. Nº de ref. del artículo: z-0847840964

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10.

Brazier, Eugenie
Publicado por Rizzoli (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevo Tapa dura Cantidad disponible: 2
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Rizzoli, 2014. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P110847840964

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