Cooking & Entertaining / Cookery / Gourmets Basic French Cookbook by Louis Diat Louis Diat Weathervane Books, New York 1990: dark blue hardcover with gilt title label to spine: dust jacket approximately 7 x 2 x 10.2 inches tall: 653 pages.  Synopsis: A comprehensive volume on French cooking, written by the chef Louis Diat, ( decorated by France for 'bringing to America the highest type of French culinary art ' ) explaining the techniques of French classical cuisine, and presenting more than 1000 recipes.  Based on  40 years of experience as a chef,  and 12 years of cookery journalism for the Gourmet Magazine, the author explains and directs the full panoply of techniques  central to creating authentic French dishes: his instructions cover chopping, slicing, boning, larding, sauteing, roasting, baking, boiling,  brazing, and presentation  as he details the cooking of shellfish, game, meats, soufflés, pancakes, fritters, hors d'oeuvres, buffets, eggs, cheese, desserts, bread, cakes, pastries etc. etc.  Contents are arranged as follows:- Foreword by Helen Ridley .  The Chef at Work.  Soups.  Sauces.  Methods of cooking: meat, poultry, and fish (Sauteing.  Broiling.  Roasting.  Poaching and boiling.  Braising, and making stews.  Deep frying. Leftovers).   Shellfish.  Variety Meats.  Game.  Stuffings.  Carving: meat, poultry and fish.   Vegetables.  Salads.  Soufflés.  Pancakes and fritters.  Eggs, cheese and rice.  Garnishes.  Hors d'oeuvre.  The cold buffet.  Desserts.  Bread, pastries and cakes.  French specialities: pates to wines in cooking.  Index.  Condition dustjacket edges slightly rubbed: upper page edging , dust jacket unseen side and small area  of upper back fixed endpaper slightly stained: contents very clean and good.  PLEASE NOTE A HEAVY BOOK INCURRING A SURCHARGE FOR BUYERS OUTSIDE THE U. K. used books
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Cooking & Entertaining / Cookery / Gourmets Basic French Cookbook by Louis Diat

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  • Book Title: Gourmets Basic French Cookbook
  • Author: Louis Diat
  • ISBN: 0517014750
  • Publisher: Weathervane
  • Year Published: 1990
  • Our Normal Price: £33.00 GBP ($0.00 USD)
  • 10% Discounted Price: £29.70 GBP ($0.00 USD)
  • Description: Weathervane Books, New York 1990: dark blue hardcover with gilt title label to spine: dust jacket approximately 7 x 2 x 10.2 inches tall: 653 pages. Synopsis: A comprehensive volume on French cooking, written by the chef Louis Diat, ( decorated by France for 'bringing to America the highest type of French culinary art ' ) explaining the techniques of French classical cuisine, and presenting more than 1000 recipes. Based on 40 years of experience as a chef, and 12 years of cookery journalism for the Gourmet Magazine, the author explains and directs the full panoply of techniques central to creating authentic French dishes: his instructions cover chopping, slicing, boning, larding, sauteing, roasting, baking, boiling, brazing, and presentation as he details the cooking of shellfish, game, meats, soufflés, pancakes, fritters, hors d'oeuvres, buffets, eggs, cheese, desserts, bread, cakes, pastries etc. etc. Contents are arranged as follows:- Foreword by Helen Ridley . The Chef at Work. Soups. Sauces. Methods of cooking: meat, poultry, and fish (Sauteing. Broiling. Roasting. Poaching and boiling. Braising, and making stews. Deep frying. Leftovers). Shellfish. Variety Meats. Game. Stuffings. Carving: meat, poultry and fish. Vegetables. Salads. Soufflés. Pancakes and fritters. Eggs, cheese and rice. Garnishes. Hors d'oeuvre. The cold buffet. Desserts. Bread, pastries and cakes. French specialities: pates to wines in cooking. Index. Condition dustjacket edges slightly rubbed: upper page edging , dust jacket unseen side and small area of upper back fixed endpaper slightly stained: contents very clean and good. PLEASE NOTE A HEAVY BOOK INCURRING A SURCHARGE FOR BUYERS OUTSIDE THE U. K.
  • Condition: Collectable- Good
  • Dustcover: Yes
  • Binding: Hardback
  • Type: Used Books

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