La Mere Brazier
1.104,59 TL
Kategori
Yayınevi
Barkod
9781906761844
Yazar
Brazier, Eugenie
Yayın Dili
İngilizce
Yayın Yılı
2016
Sayfa Sayısı
272
Kapak Tipi
Sert Kapak
Piyasa Fiyatı
25,00 GBP
Like a potent reduction, this book is packed with concentrated knowledge from a culinary genius' Bread & Oysters
'Ultimately, one of the cookbook's outstanding charms is that it manages to transmit Brazier's spirit-her campagnarde straightforwardness, her profound ties to the soil and the seasons, her imposing stolidness... To thumb through these pages is to be transported across an ocean and back in time to a roaring fire and a crowd of fellow convives gathered around Brazier's hefty wooden tables, ready to tuck into her milk-suckled pig.' The Daily Beast
'It's the heart of great, three-starred Lyonnaise cooking' Bill Buford: My Favourite Cookbook, The Observer
During its heyday, La Mere Brazier was the most famous restaurant in France - a magical gastronomic experience that drew the likes of Marlene Dietrich and French presidents. Its proprietor and chef, Eugenie Brazier, was the first person to earn six Michelin stars. Nowadays, it retains its world-class reputation, winning the Enduring Classic award at the 2019 World Restaurant Awards. Part-memoir part-cookbook, La Mere Brazier was born out of a series of conversations Brazier had with a friend just before she died. This masterclass in cooking is now available in English for the first time.
Drew Smith translates over 300 of her stunning recipes, from Bresse Chicken in Mourning (with truffles) to Gratinee Lyonnaise (onion soup). Written in her own words, each recipe balances sophistication with simplicity. This is a user-friendly guide to making food that captures the heart of French society.
Smith's translation of La Mere Brazier was one of the Observer's 'Best Books of 2016'. It has also been featured in the New York Times, BBC Radio 4 Woman's Hour, Saveur Magazine, Living France, Indulge Magazine, French Property News and France Magazine.
Ma Mere: Foreword by Paul Bocuse. 'A Passion for Cooking': Preface by Bernard Pacaud. Translator's Note by Drew Smith. My Story by Eugenie Brazier. The Recipes. Notes for Cooks. EGGS includes: Eggs with cantal cheese, Ham souffle, Pike quenelles, Sole in blankets. STARTERS AND FIRST COURSES Includes: Artichokes with truffles, Truffle turnovers, Foie Gras in brioche, Savoy fondue, Gratin of oysters, Beaugency mushroom pate. FISH includes: Marseille Bouillabaisse, Shellfish gratin, Lobster with brandy and cream, Scallops in champagne, Mussels in cream and saffron, Sole with porcini mushrooms, Red mullet nicoise. POULTRY AND GAME includes: Chicken braised in champagne, Hunter's chicken, Roast duck stuffed with olives, Roast turkey with truffle and chestnuts, Pheasant in pommard, Muscovite sauce for venison, Hare of rabbit stew. MEAT includes: Roast baron of lamb, Navarin of lamb (stew), Beef Burgundy, Fillet steak Rossini, Veal medallions Provencal, Auvergne pork hotpot, Veal kidney flambeed in Noilly-Prat. BAKING AND DESSERTS includes:, Savoy biscuits, Hot souffle, Clafoutis, Madeleines, Quince preserve, Baked custard, King's cake. BUTTERS AND SAUCES includes: Prawn butter, Snail butter, Bearnaise sauce, Hollandaise sauce, Hungarian sauce, Mustard cream sauce, Mere Brazier's vinaigrette.Glossary of Cooking Terms. Recipe Index
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