Medias
Sauces reflexions of a chef
Mixing the humorous with the erudite, this book is stuffed with tasty anecdotes from the history of sauce-making in France. It is also a cry from the heart, deploring the disappearance of the great French sauces from our plates. For they werebanished during the second half of the last century, when they werefound guilty of dietary heresy. The pioneering chef Yannick Alléno lifts the veil on cutting-edge techniques that enable a chef to create a sauce like a winemaker produces
...
Spécifications techniques
Date de sortie | 02 juin 2014 |
Langue | Anglais |
Éditeur | Hachette Pratique |
Accessibilité | Aucune information disponible concernant l'accessibilité pour le format ePub |