La Mere Brazier Die Mutter der französischen Küche Eugenie Brazier 2014 Rizzoli HC DJ
US $295,00US $295,00
Fr, 16. Mai, 18:23Fr, 16. Mai, 18:23
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La Mere Brazier Die Mutter der französischen Küche Eugenie Brazier 2014 Rizzoli HC DJ-
US $295,00
Ca.EUR 259,64
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Buch mit deutlichen Gebrauchsspuren. Der Einband kann einige Beschädigungen aufweisen, ist aber in seiner Gesamtheit noch intakt. Die Bindung ist möglicherweise leicht beschädigt, in ihrer Gesamtheit aber noch intakt. In den Randbereichen wurden evtl. Notizen gemacht, der Text kann Unterstreichungen und Markierungen enthalten, es fehlen aber keine Seiten und es ist alles vorhanden, was für die Lesbarkeit oder das Verständnis des Textes notwendig ist. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers.
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Standort: Chicago, Illinois, USA
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eBay-Artikelnr.:267009688341
Artikelmerkmale
- Artikelzustand
- Signed
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- Intended Audience
- Adults
- ISBN
- 9780847840960
Über dieses Produkt
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
0847840964
ISBN-13
9780847840960
eBay Product ID (ePID)
167663619
Product Key Features
Book Title
Mere Brazier : the Mother of Modern French Cooking
Number of Pages
272 Pages
Language
English
Topic
Individual Chefs & Restaurants, Reference, Regional & Ethnic / French
Publication Year
2014
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
33.3 Oz
Item Length
9.1 in
Item Width
6.7 in
Additional Product Features
Intended Audience
Trade
Reviews
"...extraordinary... La Mere Brazier brings the life, voice and recipes of an iconic French chef to an Anglophone audience at long last. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks." - Saveur "This book, first published in 1977, offers a charming glimpse into those early days and also features recipes that make classic, French cooking a lot more accessible.. ." -Cookbooks365 "...her cookbook is a classic." - Eater, "...extraordinary... La Mere Brazier brings the life, voice and recipes of an iconic French chef to an Anglophone audience at long last. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks." - Saveur "This book, first published in 1977, offers a charming glimpse into those early days and also features recipes that make classic, French cooking a lot more accessible.. ." -Cookbooks365 "...her cookbook is a classic." - Eater
TitleLeading
La
Synopsis
Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La M re Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eug nie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La M re Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine., Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.
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