房里的博古斯：家庭厨师的简单法式食谱（法餐泰斗保罗·博古斯）Bocuse in Your Kitchen: Simple French Recipes for the Home ChefPaul Bocuse
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作者Paul Bocuse
出版社Flammarion
ISBN9782080305602
出版时间2007-03
印刷时间2007-03
印数1千册
装帧平装
开本32开
纸张轻型纸
页数304页
字数1千字
定价236元
上书时间2024-12-04
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基本信息
Format:Hardback 304 pages, Illustrated in colour throughout
Publisher:Editions Flammarion
Imprint:Flammarion
ISBN:9782080305602
Published:26 Mar 2007
Weight:1302g
Dimensions:263 x 192 x 24 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
作者和世界知名的大厨保罗-博古斯只选择了简单、经典的法国菜谱，易于遵循和准备。厨师说，在我看来，简单的菜肴是好的--我喜欢在家里为我的家人和朋友准备的那种，《你的厨房里的博古斯》甚至教给没有经验的厨师如何分享他对美食的天赋。该书按菜肴类型分为15章；从汤到肉、蔬菜和甜点，220道菜中的每一道都有逐步解释。博古斯精心挑选的菜肴--从勃艮第牛肉、Blanquette de veau和土豆韭菜汤；橄榄果酱和老式芥末酱；到大黄酱、酒浸梨和塔蒂--突出了每种食材的味道，使食物保持了其新鲜度和完整性。你的厨房里的博古斯》包括60张图文并茂的照片，有助于激发灵感，还有一份烹饪术语和技巧的词汇表。《你的厨房里的博古斯》设计精美，图文并茂，让家庭厨师可以简单轻松地做法国菜。
Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends, and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.
作者简介
保罗-博古斯拥有三颗米其林星，被誉为世界上为人熟知的厨师之一。他于1982年与罗杰-维尔格（Roger Verge）和加斯顿-勒诺特（Gaston Lenôtre）在迪斯尼世界的埃普科特中心开设的餐厅提供本书中的许多菜谱，每年吸引超过一百万的顾客。他的年度奖项Bocuse d'Or是美食界令人垂涎的奖项之一。
Paul Bocuse holds three Michelin stars and is renowned as one of the world's preeminent chefs. The restaurant he opened in 1982 with Roger Verge and Gaston Lenôtre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually. His annual award, Bocuse d'Or, is one of the most coveted in gastronomy
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