Koffmann, Pierre Memories of Gascony

ISBN 13: 9781845337094

Memories of Gascony

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9781845337094: Memories of Gascony

"Pierre is one of the world's great, instinctive chefs, with a rare ability to combine gutsiness and refinement in his cooking." - Heston Blumenthal

"Pierre Koffmann is a legend." - Daniel Boulud

"Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre." - Giles Coren, The Times

"Pierre Koffmann has a unique talent and I have always admired how he cooks from the heart." - Tom Kitchin

"A great chef who has never forgotten his roots." - Bill Knott, Financial Times

"'Pierre the Bear' as he is known to me, and to the many other chefs who have been lucky enough to work in a kitchen under his tutelage, is an extraordinarily talented man." - Gordon Ramsay

"If you do not own a copy of Pierre Koffmann's glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from." - Jay Rayner, Observer

Vom Verlag:

Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from.

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