La Varenne Pratique

La Varenne Pratique

Product Description

  • Title: La Varenne Pratique
  • Author: Anne Willan
  • ISBN: 9780517573839
  • Page: 231
  • Format: Hardcover
La Varenne Pratique La Varenne Pratique Unprecedented in both scope and clarity La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert Written by the founder and director of Paris s prest, Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert Written by the founder and director of Paris s prestigious La Varenne cooking school and compiled using La Varenne s extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, aUnprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert Written by the founder and director of Paris s prestigious La Varenne cooking school and compiled using La Varenne s extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.Here in one volume is the answer to every cooking question how to make a hollandaise sauce and why egg yolks will only absorb so much oil before the sauce self destructs the difference between entrecote and porterhouse what marinades to use for lamb which herbs will turn bitter if added at the beginning of a recipe how to bone a chicken the roasting times for venison, pheasant, and even squirrel how to fillet a fiat fish when to use a bain marie and much .La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie Poultry and Game Birds Milk, Cheese, and Eggs Pastry and Cookies Preserving, Stocks, and Soups and Microwave Cooking Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it Recipes are included wherever an important cooking technique requires a specific example they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.The photographic illustrations in La Varenne Pratique are beyond comparison Throughout the book, techniques are clearly illustrated with specially commissioned step by step photo sequences that set new standards for culinary photography Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the crust on a clarifying broth will look like, and what larding a roast really entails.There has never been a book like La Varenne Pratique Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

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  • Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert Written by the founder and director of Paris s prestigious La Varenne cooking school and compiled using La Varenne s extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, aUnprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert Written by the founder and director of Paris s prestigious La Varenne cooking school and compiled using La Varenne s extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.Here in one volume is the answer to every cooking question how to make a hollandaise sauce and why egg yolks will only absorb so much oil before the sauce self destructs the difference between entrecote and porterhouse what marinades to use for lamb which herbs will turn bitter if added at the beginning of a recipe how to bone a chicken the roasting times for venison, pheasant, and even squirrel how to fillet a fiat fish when to use a bain marie and much .La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie Poultry and Game Birds Milk, Cheese, and Eggs Pastry and Cookies Preserving, Stocks, and Soups and Microwave Cooking Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it Recipes are included wherever an important cooking technique requires a specific example they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.The photographic illustrations in La Varenne Pratique are beyond comparison Throughout the book, techniques are clearly illustrated with specially commissioned step by step photo sequences that set new standards for culinary photography Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the crust on a clarifying broth will look like, and what larding a roast really entails.There has never been a book like La Varenne Pratique Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

  • Unlike most cookbooks which is about recipes, La Varenne Pratique teaches you the techniques of cooking. Like The Professional Chef by the Culinary Institute of Ameirca (ISBN:0764557343), La Varenne Pratique is meant to be the foundation course for any aspiring chefs. Unlike CIA's Professional Chef which discusses many techniques which I find to be a bit high-brow, this book is suitable for everyday cooking together with advanced techniques that can definitely impress. The book is broken down in [...]

    This book is overrated. It is not very readable, and it is not very useful as a reference for either technique or dish. Lots of pictures, lots of words but there are better books.

    Possibly the only cookbook you'll ever need (for Western cooking.) The photos are incredibly helpful. It details each major type of ingredient - such as lobsters - and tells and shows you the basic skills you need to cook it properly. There are recipes, but more importantly, it teaches you ALL the basics you need to cook every type of food from soups to souffles. With the basics at your hands, you begin to realize that most recipes you find in other books are mainly just variations on a theme. T [...]

    The only cookbook you will ever need. This was so helpful when I was living in Asia. I could just point at the picture of the exotic produce to the maid and hold up however many fingers I wanted to tell her how much to buy.[return][return]Everything is from scratch in this book so if you're the kind of person who seems to always find yourself living where you can't readily get processed foodor if you just like to know what the heck is in stuff this is a great cookbook.

    Excellent book - well illustrated with preparation techniques and excellent sections on meat, seafood and poultry.

    Brilliant book! Used it during my training at chef school and still using it. Very helpful!

    Victoria, Travis's girlfriend highly recommends this book. I took a quick flip through it and it's priceless.

    Still reading but feels like a text book from school which is what I love about it. I like the small details about every step of cooking that help those of us who have not gone to culinary school.

    • [PDF] Download á La Varenne Pratique | by ð Anne Willan
      231 Anne Willan
    • thumbnail Title: [PDF] Download á La Varenne Pratique | by ð Anne Willan
      Posted by:Anne Willan
      Published :2019-08-18T17:38:48+00:00