Cliquer sur une vignette pour aller sur Google Books.
Chargement... Nature : Simple, sain et bonpar Alain Ducasse, Christophe Saintagne (Directeur de publication)
Aucun 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. Got it from the library . . . the strawberry sorbet was amazing and amazingly easy peasy. There just didn't seem to be much that I hadn't seen elsewhere and there just didn't have a ton to inspire me. ( ) This is a cookbook to read, and to borrow ideas from, but not really to use, and certainly not for a beginner. Already reading this cookbook I was unhappy that the ingredients are listed separately (They are printed in a different colour in the body of the recipe.) In trying to use the cookbook I first discovered that there is no index. Then Mom saw a recipe for a pizza based on zucchini rather than tomatoes and I decided to try it. Final verdict: The zucchini sauce as the basis for a pizza worked a lot better than you would think. I would make this again. However the cookbook itself is destined to not stay on my bookcase for long. Many of the recipes call for rather exclusive ingredients - the 'simple' in the subtitle is as in 'simply the best'. If your local store or your wallet don't run to truffles, wild boar, special cheeses, chestnut flour,... you will find many of the recipes unusable. And because there is no index you can't even use it to look up what to do with them if you do get them. The directions take a lot for granted, and amounts are somewhat funny. The pizza gets put into the oven, but I didn't find a temperature to heat that oven to. I guess it should have been warmer. This recipe was to serve 4-6. I made double the dough and used more or less the single amounts of everything else. Three of us had plenty to eat, but no leftovers. Another time I would use 3-4 times the amount of dough, double the amounts for the sauce, and the amounts called for for the toppings. That would balance better (I didn't manage to balance all the zucchini rounds on the pizza.) and leave some for breakfast the next morning. aucune critique | ajouter une critique
Prix et récompenses
Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss.nbsp; The book features charming line drawings and mouthwatering food photography by one of France's most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse's experience and advice are peppered throughout. nbsp; With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence--seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family. Aucune description trouvée dans une bibliothèque |
Discussion en coursAucunCouvertures populaires
Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceÉvaluationMoyenne:
Est-ce vous ?Devenez un(e) auteur LibraryThing. |