La Mere Brazier:: The Mother of Modern French Cooking

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9780847840960: La Mere Brazier:: The Mother of Modern French Cooking
Críticas:

."..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 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.

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1.

Brazier, Eugenie
Editorial: Rizzoli
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Mediaoutlet12345
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Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847840964 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2121984544

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BRAZIER, EUGENIE
Editorial: Penguin Random House
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 0847840964

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Eugenie Brazier
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97808478409600000000

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Brazier, Eugenie/ Bocuse, Paul (FRW)/ Smith, Drew (TRN)
Editorial: Random House Inc (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Random House Inc, 2014. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780847840960

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Brazier, Eugenie
Editorial: Rizzoli
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Movie Mars
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Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847840964 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 16354372

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Eugenie Brazier
Editorial: Rizzoli International Publications (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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(Wood Dale, IL, Estados Unidos de America)
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Descripción Rizzoli International Publications, 2014. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780847840960

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7.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
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The Book Depository US
(London, Reino Unido)
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Descripción Rizzoli International Publications, United States, 2014. Hardback. Estado de conservación: New. 224 x 170 mm. 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. de la librería AAS9780847840960

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8.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications, United States, 2014. Hardback. Estado de conservación: New. 224 x 170 mm. 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. de la librería AAS9780847840960

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9.

Brazier, Eugenie
Editorial: Rizzoli (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 2
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Rizzoli, 2014. Hardcover. Estado de conservación: New. Nº de ref. de la librería 0847840964

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Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 2
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
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Descripción Rizzoli International Publications. Hardback. Estado de conservación: new. BRAND NEW, La Mere Brazier: The Mother of Modern French Cooking, Eugenie Brazier, Paul Bocuse, 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. de la librería B9780847840960

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