Revolutionizing French Cooking,roy Andries De Groot,1976,cookbook Recipes Hcdj For Sale

REVOLUTIONIZING FRENCH COOKING

HERE IS THE NEW LOW HIGH CUISINE - LOW FAT HIGH PLEASURE--THE FIRST MAJOR TRANSFORMATION OF CLASSIC FRENCH COOKING SINCE ESCOFFIER. JOIN THE CELEBRATION OF NATURAL FLAVORS AND TEXTURES. DISCOVER THE INCREDIBLE INVENTIONS OF GREAT THREE STAR CHEFS OF FRANCE

BY

ROY ANDRIES DE GROOT

ILLUSTRATIONS BY BILL GOLDSMITH

MCGRAW HILL BOOK COMPANY

NEW YORK

1976

*********

"IN A BRILLIANT RENDERING FOR AMERICAN COOKS AND KITCHENS, BARON DE GROOT OFFERS A LAVISH SAMPLING OF THE GREAT INNOVATIONS OF CONTEMPORARY FRENCH COOKING. NOW YOU CAN RE-CREATE THE DISHES SERVED IN THE GREATEST RESTARUANTS OF FRANCE INCLUDING:

MAYONNAISE WITHOUT OIL AS PREPARED BY CHEF MICHAEL GUERARD; A BEARNAISE STYLE SAUCE WITHOUT BUTTER OR EGGS AS SERVED BY CHEF ROGER VERGE; A NAVARIN OF LOBSTER WITH GARDEN VEGETABLES BY CHEF PAUL BOCUSE; NOISETTES OF LAMP WITH ROSE CHAMPAGNE AS PREPARED BY CHEF GEORGES DUMAS AT THE RESTAURANT LASSERRE IN PAIRS; GRILLED SEA BASS CRUSTED WITH TARRAGON, OR A PLUPERFECT POT ROAST OF VEAL FROM THE BROTHERS CHEFS JEAN AND PIERRE TROSIGROS; A HANDSOME AND ALMOST SUGERLESS CHAMPAGNE SHERBET SERVED BABBLING HIN CHAMPAGNE BY CHEF PAUL HAEBERLIN AND THE WORLDS MOST MAGNIFICENT CHAMPAGNE FRUIT CUP AS PREPARED BY DIRECTEUR MARCEL KREUSCH AT HIS GREAT VILLE. PLUS THE SPECTABULAR INVENTIONS OF A DOZEN OTHER REVOLUTIONARY YOUNG CHEFS WHO HAVE GIVEN THEIR FRENCH RECIPES TO BARON DE GROOT--RECEIPS WHICH HE HAS TRANSLATED AND ADAPTED FOR EASY PREPARATION WITH AMERICAN INGREDIENTS IN AMERICAN KITCHENS, INCLUDING; A BLANQUETTE DE VEAU WITHOUT BUTTER, CREAM, EGGS OR FLOUR, IN A SAUCE OF BEGETABLES PUREED WITH THEIR NATURAL JUICES; SUPERB MAIN COURSE FISH SOUPS AND STEWS; CHECKEN POACHED IN RED BOUSY; ROAST DUCK WITH FRESH FIGS; LOBSTER POACHED IN SAUTERNES AND GRILLED SMELT WITH ORANGES AND LEMONS."

"AND ALL THIS IS OFFERED WITHOUT GOBS OF BUTTER, CREAM, CHOLESTEROL-LOADED EGG YOLKS, FLOUR OR SUGAR--AND, BY THE WAY WITHOUT LEAVING YOU FEELING STUFFED OR GUILTY. BESIDES EXPLAINING WHAT THIS MAJOR CHANGE IN FRENCH COOKINS IS ALL ABOUT, BARON DE GROOT GIVES DETAILED PORTRAITS OF THE CHEFS BEHIND THE RECIPES--THEIR PERSONALITIES, PHILOSOPHIES, MANNER OF LIVING, SPECIAL TECHNIQUES AND FASCINATING INNOVATIONS."

"THE BOOK REDEFINES THE TRADITIONAL APPROACH TO FRENCH COOKING AND BRINGS IT IN TUNE WITH THE HABITS AND MOOD OF OUR TIMES FOR SIMPLE, NATURAL, ELEGANT DINING. REVOLUTIONIZING FRENCH COOKING IS THE ESSENTIAL COOKBOOK FOR FITNESS COUNCIOUS BON VIVANTS WHO WANT TO ENJOY THE MOST INTERESTING GASTRONOMIC EXPERIENCE OF MODERN TIMES."

CONTENTS...

  • THE NEW LOW-HIGH CUISINE
  • THE CHEFS
  • PATES AND TERRINES
  • SOUPS
  • FISH AND SHELLFISH
  • POULTRY AND GAME
  • BEEF
  • LAMB
  • VEAL
  • A FEW MULTI PURPOSE SAUCES
  • SOME FAR FROM THE ORIGNARY SALADS AND VEGETABLES
  • DESSERTS WITH A MINIMUM OF SUGAR
  • A LOAF OF BREAD, A JUG OF WINE

THIS IS A BOOK OF THE MONTH CLUB EDITION OF THIS FINE COOKBOOK. THE BOOK IS IN VERY GOOD CONDITION. THE DUSTJACKET IS LIGHTLY SOILED, EDGES CREASED AND WITH A FEW SMALL RIPS. THE COVER IS CLEAN, EDGES AND CORNERS GENTLY BUMPED AND SCRAPED. THE BINDING IS TIGHT AND ALL PAGES CLEAN AND INTACT. THERE ARE 396 PAGES.


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