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Sauces Reflexions of a Chef

Sauces Reflexions of a Chef


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About the Book

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 Alleno lifts the veil on cutting-edge techniques that enable a chef to create a sauce like a winemaker produces a great vintage. These new sauces lie at the heart of Alleno's cuisine moderne. Along the way, the reader is taken on a fascinating historical journey from antiquity to the future, and through the very DNA of French cuisine.

About the Author :
Ancien chef du Meurice, il a porte le restaurant gastronomique a son apogee et recu sa troisieme etoile a 40 ans seulement. A la tete de nombreux restaurants (dont le Cheval Blanc a Megeve), il se consacre aussi a son projet de Terroir parisien (2 tables a Paris) qui met a l'honneur les produits d'Ile-de-France.


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Product Details
  • ISBN-13: 9782013969567
  • Publisher: Hachette Pratique
  • Publisher Imprint: Hachette Pratique
  • Language: English
  • ISBN-10: 2013969562
  • Publisher Date: 14 May 2014
  • Binding: Digital (delivered electronically)


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