法式烹饪全书：经典菜谱和烹饪技巧 宝贵厨房伴侣 The Complete Book of French Cooking

基本信息

Format:Hardback 544 pages, 680 Illustrations, color

Publisher:Editions Flammarion

Imprint:Flammarion

ISBN:9782080421937

Published:7 Sep 2023

Weight:2372g

Dimensions:217 x 288 x 38 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

传统法国菜看似令人望而生畏，但却是生活中的一大乐趣。这本详细的、图文并茂的指南介绍了经典的法国烹饪技术和食谱，并附有烹饪学校讲师的详细解释，是家庭厨师的参考资料。成功的秘诀体现在两百个循序渐进的厨房基础知识中：刀法（切、片、削皮）、烹饪方法（炖、烤、煎、蒸、水煮、烤）、酱汁和馅料、鸡蛋和面团。

一百六十五种经典食谱——洋葱汤、洛林乳蛋饼、勃艮第红酒烩牛肉、法式苹果挞——均以三星评级，以便家庭厨师判断其复杂性并逐步提高烹饪能力。米其林三星厨师和烹饪工匠的九种食谱提供了终挑战。

交叉引用技术、烹饪术语和互补食谱有助于导航，并且本书还提供了实用资源：基本厨房设备的视觉词典；肉块；香草、谷物、香料、面食、干豆的种类；词汇表；换算表；以及菜谱、主要原料和技术的索引。

Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.

One hundred sixty-five classic recipes―onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin―are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.

Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.

作者简介

保罗·博古斯 (Paul Bocuse，1926-2018) 被广泛视为现代法国美食之父，2011 年被美国烹饪学院评为世纪大厨。

Hubert Delorme 和 Vincent Boué 在布列塔尼拉盖尔什酒店中学教授烹饪技巧。

Clay McLachlan 是一位生活方式摄影师。

Paul Bocuse (1926–2018), widely regarded as the father of modern French cuisine, was named Chef of the Century by the Culinary Institute of America in 2011.

Hubert Delorme and Vincent Boué teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.

Clay McLachlan is a lifestyle photographer.