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Item #:
153870254
La cuisine bourgeoise française par JF Piège: Recettes bourgeoises et populaires: 13243
85% of respondents would recommend this to a friend
Item #:
153870254
LKR 28339
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Le Grand Livre de la cuisine française, recettes bourgeoises et populaires est une bible de près de 1 000 recettes qui deviendra rapidement une référence et un indispensable dans vos cuisines.
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What Stands Out
Authentic French Recipes
Offers a curated collection of traditional bourgeois and popular French recipes, providing an authentic culinary experience that appeals to home cooks and food enthusiasts alike.
Expert Chef Insights
Authored by renowned chef JF Piège, this book features expert tips and tricks, ensuring readers can achieve professional-quality dishes in their own kitchens.
Beautiful Illustrations
The hardcover edition is richly illustrated, enhancing the visual appeal of recipes and inspiring home chefs to explore beautiful presentations with ease.
Product Details
- Comprehensive collection of classic French culinary heritage recipes
- Nearly 1,000 recipes including basic preparations like vinaigrette and elaborate dishes like Sole Meunière
- Includes forgotten recipes such as Darne de saumon sauvage au chou and Grenadin de veau à la Zingara
- Combines historical inspiration, regional influences, and traditional French cooking techniques
- Authored by Jean-François Piège, a renowned Chef dedicated to sharing the joy of French cuisine
- A must-have reference for anyone looking to delight through French cooking
| Publisher | HACHETTE PRAT |
| Publication date | 9 Dec. 2020 |
| Language | French |
| Print length | 1088 pages |
| ISBN-10 | 2019453665 |
| ISBN-13 | 978-2019453664 |
| Item weight | 3.71 kg |
| Dimensions | 19.9 x 7 x 25.8 cm |
Who Should Buy?
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Home Cooks
Ideal for home cooks looking to elevate their French culinary skills with traditional and popular recipes.
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Culinary Students
Useful for culinary students seeking to learn classic French bourgeois cuisine techniques and recipe presentations.
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Food Enthusiasts
Great for food enthusiasts who appreciate French culture and want to expand their recipe collection.
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Beginners
Less suitable for complete beginners who may find the recipes complex and hard to follow.
Product Description
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Customer Questions & Answers
-
Question:
Are there easy-to-follow directions?
Answer: Yes, the author combines techniques and emblematic recipes from France's culinary history and territory, making it easy to follow the directions -
Question:
Does the book contain forgotten dishes?
Answer: Yes, it includes forgotten recipes such as the Darne de saumon sauvage au chou, Grenadin de veau à la Zingara or Ambassadeur. -
Question:
Is this book suitable for beginners?
Answer: Yes, it has basic preparations included such as vinaigrette, beurre blanc, and mayonnaise, making it suitable for beginners.
National & International Cookery Editorial Review
La Cuisine Bourgeoise Française Par JF Piège: Recettes Bourgeoises Et Populaires: 13243 is a comprehensive culinary guide published by HACHETTE PRAT in December 2020. Spanning 1088 pages, this French-language book offers a deep dive into traditional bourgeois and popular recipes, making it an excellent resource for both novice cooks and seasoned chefs. The extensive print length allows for thorough exploration of each recipe, contributing to a rich cooking experience. Readers appreciate the significant weight of the book, indicating a wealth of content and historical culinary insights. Whether you’re looking to expand your repertoire or revisit traditional French fare, this book delivers an immersive culinary journey.
Customer Reviews & Ratings
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Pros
- Extensive collection of traditional recipes
- In-depth insights into French culinary culture
- Well-structured and easy to follow instructions
- Published by a reputable publisher
- Rich historical context in cooking
Cons
- The book may be quite heavy to handle.
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LKR 28339
Order now and get it around Sunday, September 20
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Features & Benefits
- Nearly 1000 recipes collected in one book
- Includes classic French recipes, from basic preparations to elaborated dishes
- Combines techniques and emblematic recipes from France's culinary history and territory
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