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Sauces, beurres, marinades et gelées du guide culinaire: Aide-mémoire de cuisine pratique, Livre 1

Sauces, beurres, marinades et gelées du guide culinaire: Aide-mémoire de cuisine pratique, Livre 1

          
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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 RIVIERSAUCES________________________________________LES FONDS DE CUISINE________________________________________Nous nous adressons à des praticiens; et cependant, en commençant cet ouvrage, nous considérons qu'il est important de dire un mot des Fonds de cuisine, dont le rôle est capital dans notre travail. En effet, les fonds de cuisine représentent la base fondamentale, les éléments de première nécessité sans lesquels rien de sérieux ne peut être entrepris, et c'est pourquoi leur importance est si grande; pourquoi aussi ils ont une si large place dans les préoccupations de l'ouvrier désireux de bien faire. Mais la volonté de bien faire, le talent même ne suffisent pas, pour créer ces éléments qui représentent le point de départ auquel, incessamment, l'on revient. Il faut les moyens de les créer; et ces moyens, on doit les fournir à l'ouvrier, en mettant à sa disposition tout ce qui lui est nécessaire en marchandises de premier choix. Nous sommes aussi ennemis de la prodigalité ruineuse, qui est inutile, que de l'économie trop limitative, qui enraye l'essor du talent, provoque le découragement de l'ouvrier consciencieux, et le conduit directement à l'insuccès. Le plus habile ouvrier du monde ne peut rien tenter avec rien; et il serait arbitraire au plus haut point d'exiger de lui la production d'un travail fini selon toutes les règles de l'art, si on ne lui a fourni pour le faire que des éléments défectueux, ou en quantité insuffisante pour atteindre un bon résultat.


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Product Details
  • ISBN-13: 9798707205521
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 130
  • Spine Width: 7 mm
  • Width: 152 mm
  • ISBN-10: 870720552X
  • Publisher Date: 10 Feb 2021
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 181 gr


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