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Chargement... La Technique: An Illustrated Guide to the Fundamental Techniques of Cookingpar Jacques Pepin
Chargement...
Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. This is a comprehensive and straight-forward guide to cooking in the "classic" method. Photographs with each step make it very clear. I bought it thinking it would help me improve my knife technique, but it really didn't show me anything I don't know, I simply can't seem to make my fingers of my hand bend/work like that. Oh well, I don't really need to be a whiz bang speed demon with a knife. I loved the chapter on seafood and how to prepare it from shelling bivalves to filleting a fish, I just wish I had access to fresh seafood so I could practice them. The chapters on preparing and carving meat are also useful, and the one on desserts is fun to read, whether I will ever do it or not. There are many techniques I'm afraid I won't ever use. Aspic and any of its cousins are not my friends. I don't eat or cook in the classic manner, however, I found it very interesting to read about how it is all done. ( ) Serious series of black and white photos showing (what else?) - "la technique". The fast knife work you see in a chef reminds me of my father's equal facility at cards and with knives. It is an old masculine skill set in some circles. I have to say that I don't seem to have inherited these abilities, so I take it slower. But one thing remains: a sharp knife is essential. And don't be scared of life: don't fear the lobster or the striploin, and remember that your ancestors gutted fish and (if not Jewish) hung pigs to drain, after gutting them. I happen to remember deer on a swingset, and chickens on a clothesline, so I have some living memory (reinforced by a visit to Old Sturbridge Village, where I saw my first pig hanging - my rancher neighbors as a child kept more kosher - they were Seventh day Adventists, so I never saw a pig in their realm). Just realize that this is part of life, and get on with it. But he also has technique for cutting up vegetables. aucune critique | ajouter une critique
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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