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Simply French (1991)

by Patricia Wells

Other authors: Steven Rothfeld (Photographer)

Other authors: See the other authors section.

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1661139,132 (3.67)None
How can a good cook become a great cook? It's all in the details. Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again. Knowing when to season and how Appreciating the simple process of reducing a sauce Allowing meats and poultry to rest so they release maximum flavor The simple art of straining a sauce for a refined condensed flavor Knowing why dried herbs are no substitute for fresh In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.… (more)
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Probably the best reinterpretation of *** concepts for the domestic kitchen available. Notable not only for the recipes, but also for the insights into Robuchon's philosophy contained in the introduction. If there is any criticism it is that Wells is too gushing over her subject. He probably deserves it though. ( )
  jontseng | Jan 6, 2007 |
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Author nameRoleType of authorWork?Status
Patricia Wellsprimary authorall editionscalculated
Rothfeld, StevenPhotographersecondary authorall editionsconfirmed
Freson, RobertPhotographersecondary authorsome editionsconfirmed
Robuchon, Joëlsecondary authorsome editionsconfirmed
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Cuisine Actuelle is the UK title of Simply French (1991).

Please distinguish between L’Atélier of Joël Robuchon (1996) and Simply French; they are different Works and should not be combined. Thank you.
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How can a good cook become a great cook? It's all in the details. Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again. Knowing when to season and how Appreciating the simple process of reducing a sauce Allowing meats and poultry to rest so they release maximum flavor The simple art of straining a sauce for a refined condensed flavor Knowing why dried herbs are no substitute for fresh In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

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