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Sinopsis
Dinner with a top French chef is an impossible offer to refuse; the chance to follow one into his kitchen and to run away with his recipes is a food-lover's dream. Here, fourteen world-renowned chefs divulge the secrets of their favorite recipes-from roasted, stuffed partridge with chestnut polenta to sea-anemone fritters, and from crème brûlée with warm chocolate cake to pistachio macaroons. Insider biographies of the men and women behind these great dishes, mouth-watering portraits of the featured recipes, and candid photographs of the chefs at work allow us to savor the diverse regional flavors and passionate creativity that make French cooking the ultimate culinary benchmark.
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Acerca del autor
Jean Louis André is a literary scholar and travel writer. His passions include architecture and cooking. His previous publications include Dishes of France (Rizzoli)
Jean-François Mallet worked as assistant to some of France's top chefs before turning to professional culinary photography; he now contributes regularly to major gastronomy magazines.
Jean-François Mallet worked as assistant to some of France's top chefs before turning to professional culinary photography; he now contributes regularly to major gastronomy magazines.
"Sobre este título" puede pertenecer a otra edición de este libro.
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