Cuisine Grand Mere: Traditional French Home Cooking Marie-Pierre Moine

ISBN: 9780091878900

Published:

Paperback

160 pages


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Cuisine Grand Mere: Traditional French Home Cooking  by  Marie-Pierre Moine

Cuisine Grand Mere: Traditional French Home Cooking by Marie-Pierre Moine
| Paperback | PDF, EPUB, FB2, DjVu, talking book, mp3, ZIP | 160 pages | ISBN: 9780091878900 | 3.71 Mb

In this Delightful Book We Rediscover the pleasures of traditional French home cooking, conjured from the memories of the author and her family in the good old days before nouvelle cuisine and convenience food began to undermine it. All the greatMoreIn this Delightful Book We Rediscover the pleasures of traditional French home cooking, conjured from the memories of the author and her family in the good old days before nouvelle cuisine and convenience food began to undermine it. All the great classic recipes are included, plus many lesser-known treasures. In the 1970s France was rocked by the nouvelle cuisine movement, which advocated healthier food and smaller meals.

Restaurants on both sides of the Channel strove to outdo each other with beautiful presentation, complex ingredients, and miniature portions. Traditional cooking was ignored. Recently, however, the tide has turned- and todays chefs, strongly supported by a jaded and hungry public, are now returning to the principles of traditional country cooking, still enjoyed in the majority of French homes. Cuisine Grand-mere, also known as cuisine bourgeoise or bonne femme, sums up this style of cooking- and Marie-Pierre Moine has included the best of traditional recipes, slightly improved and honed for todays health-conscious eaters.The book describes all the basic techniques, like vinaigrette, bechamel and its relatives, stocks, mayonnaises, and other sauces.

The chapters then deal in turn with soups, hors daeuvre, famous hot entrees like quiche lorraine and croque-monsieur, fish and seafood, main courses including coq au vin, boeuf bourguignon and cassoulet, vegetables and salads, and a range of familiar and less familiar desserts -- mousse au chocolat, tarte Tatin, profiteroles, gateaux, and ice cream.



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