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Garnitures du Guide Culinaire: Aide-mémoire de cuisine pratique, Livre 2

Garnitures du Guide Culinaire: Aide-mémoire de cuisine pratique, Livre 2

          
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About the Book

Auguste Escoffier, né à Villeneuve-Loubet le 28 octobre 1846, mort à Monte-Carlo le 12 février 1935, est un chef cuisinier, restaurateur et auteur culinaire français.Il a été qualifié de roi des cuisiniers, cuisiniers des rois, comme l'avait été avant lui Marie-Antoine Carême - premier à codifier la grande cuisine - et Edouard Nignon. Il a codifié, modernisé et professionnalisé la cuisine raffinée des palaces hôteliers. Créant dans des établissements de prestige de nombreuses recettes, reprises ensuite par d'autres chefs, il a fait connaître internationalement la cuisine française. Il a fait oeuvre d'écrivain culinaire et a influencé les générations suivantes.Il a développé le concept de brigade de cuisine, en rationalisant la répartition des tâches dans l'équipe et en veillant à l'image de marque du cuisinier (propre, méticuleux, non-buveur, non-fumeur, ne criant pas).En 1928, ce chef, le plus célèbre de son temps, a été le premier cuisinier à devenir officier de la Légion d'honneur.Extrait: PréambuleLorsque j'ai décidé de publier ce livre, j'ai décidé volontairement de le publier en plusieurs livres distincts, tout en respectant scrupuleusement le texte original ainsi que les titres, mais en regroupant certaines rubriques. Il sera ainsi beaucoup plus simple d'aller chercher le livre ou l'ebook correspondant à la recette que l'on souhaite faire, plutôt que feuilleter un livre global aussi volumineux. Par ailleurs, cela permettra aux lecteurs d'acheter d'abord les livres qui l'intéressent en premier, puis d'acquérir les autres petit à petit s'il le souhaite. J'ai par contre détaillé au maximum la table des matières. J'espère avoir répondu ainsi aux attentes des cuisiniers en herbe ou confirmés qui ont souvent souhaités feuilleter cet ouvrage mais qui ont été rebutés par son volume (et son poids).A vos fourneaux.....Emmanuel RIVIER________________________________________GARNITURES________________________________________Dans le travail de la cuisine les Garnitures ont une importance et jouent un rôle que nul praticien ne peut méconnaître. Leur composition doit toujours être en rapport direct avec l'élément ou la pièce qu'elles accompagnent; et toute fantaisie, ou admission hors nature, doivent en être rigoureusement proscrites. Selon les cas, et surtout selon la nature des pièces qu'elles accompagnent, les éléments des garnitures sont fournis par les légumes, les farinages, les farces diverses moulées en quenelles dont la forme est variable, les crêtes et rognons, les champignons de toutes sortes, les olives et truffes, les mollusques et crustacés et, parfois, les oeufs, les poissons de petite taille, ou certains produits des issues de boucherie.


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Product Details
  • ISBN-13: 9798707538797
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 76
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 8707538790
  • Publisher Date: 10 Feb 2021
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 113 gr


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