TITLE: THE FRENCH CULINARY INSTITUTE'S SALUTE TO HEALTHY COOKING FROM AMERICA'S FOREMOST FRENCH CHEFS (JACQUES PEPIN, JACQUES TORRES, ANDRE SOLTNER, AND ALAIN SAILHAC)
AUTHOR: FRENCH CHEFS LISTED ABOVE
LENGTH/FORMAT: HARDCOVER WITH DUST JACKET; 314 PAGES, FULL COLOR PHOTOGRAPHS
YEAR/EDITION/PUBLISHER: 1998 RODALE PRESS
GENRE/SUBJECT: COOKING, FRENCH COOKING, RECIPES, CHEFS
PLOT: (FROM THE COVER) EATING IS A NATIONAL PASTIME IN FRANCE, YET THE FRENCH ARE REMARKABLY SLIM AND FREE FROM HEART DISEASE. HOW DO THEY DO IT? THIS BOOK TELLS ALL--AND SHOWS HOW AMERICANS CAN BENEFIT FROM EATING AS THE FRENCH DO.
COMPILED BY AMERICA'S FOREMOST FRENCH CHEFS==JACQUES PEPIN, ALAIN SAILHAC, ANDRE SOLTNER, AND JACQUES TORRES==ALONG WITH THE FACULTY OF THE FRENCH CULINARY INSTITUTE, THIS COOKBOOK TAKES THE MYSTIQUE OUT OF FRENCH COOKING. THE RECIPES ARE CLASSIC FRENCH DISHES THAT HAVE BEEN STREAMLINED TO BE HEALTHY, SIMPLE AND EASY TO PREPARE. USING TRADE SECRETS OF THESE TALENTED CHEFS, HOME COOKS WILL BE ABLE TO EASILY RECREATE STUNNING AND FLAVORFUL MODERN FRENCH DISHES, SUCH AS:
LAMB CHOPS WITH SPRING VEGETABLES
MANGO TARTE TATIN
CHICKEN BREAST CHASSEUR
FORTY SEASONAL DINNER MENUS USE THE FRESHEST, HEALTHIEST, MOST FLAVORFUL INGREDIENTS FOR A DISTINCTLY FRENCH TASTE. EACH MENU CONSISTS OF A FIRST COURSE, MAIN COURSE, AND DESSERT. IN ADDITION TO MENUS FOR EACH SEASON ARE MENUS FOR EASY ENTERTAINING. THESE INCLUDE:
AUTUMN EVENING WITH FRIENDS
A WINTER NIGHT BY THE FIRE
LEARN THE SIMPLE SECRETS THAT TOP CHEFS USE TO MASTER THE BASICS OF COOKING. THESE TECHNIQUES ARE THE KEY TO TURNING CLASSIC RECIPES INTO MOUTH-WATERING DISHES THAT ARE BOTH HEALTHY AND EASY!
CONDITION: BOOK IS IN GREAT CONDITION; PAGES ARE CRISP AND CLEAN; NO WRITING; SOME SHELF WEAR TO DUST JACKET
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