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LÉGUMES ET FARINAGES du Guide Culinaire: Aide-mémoire de cuisine pratique, Livre 11

LÉGUMES ET FARINAGES du Guide Culinaire: Aide-mémoire de cuisine pratique, Livre 11

          
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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 au lecteur 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 pour faciliter les recherches à l'intérieur de chaque livre. 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________________________________________Blanchissage. - Cette opération répond à deux buts différents: Dans l'un de ses emplois, par exemple pour le traitement des épinards, petits pois, haricots verts et légumes verts en général, ce blanchissage est, en réalité, une cuisson conduite rapidement et à grande eau, pour conserver à ces légumes le chlorophylle ou principe de la couleur verte. Dans l'autre, ce traitement a pour but de faire disparaître l'âcreté naturelle des légumes: comme choux, céleri, chicorée, etc. - En principe, les légumes nouveaux ne se blanchissent pas. Pour ceux dont le blanchissage assure la cuisson, l'eau se sale à raison de 7 grammes au litre. Rafraîchissage. - On ne devrait rafraîchir, après blanchissage, que les légumes destinés à être braisés, et ceux que les exigences du travail obligent à blanchir à l'avance. Mais un légume destiné à être lié de suite, ne peut que perdre de sa saveur en étant rafraîchi. Cuisson des légumes à l'anglaise. - Ces légumes sont traités simplement à l'eau bouillante. Ils sont ensuite égouttés, séchés, dressés en timbale et servis accompagnés de coquilles de beurre. L'assaisonnement est fait par le convive lui-même. - Tous les légumes verts peuvent se traiter et se servir à l'anglaise.


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Product Details
  • ISBN-13: 9798711589594
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 114
  • Spine Width: 6 mm
  • Width: 152 mm
  • ISBN-10: 8711589590
  • Publisher Date: 19 Feb 2021
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 163 gr


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