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[CW0221] Master Chefs Of France, The Cookbook '17    首頁 > (202) 廚藝 - 名店名廚
定價 : NT$ 1,500
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Open Ocean Cobia Crudo by Bernard Guillas. Photo by Battman.

Fall Root Vegetables by David SErus. Photo by Battman.

Duck Consommé by Guy Reuge. Photo by Battman.

Tomato Gazpacho by David Werly. Photo by Battman.

Cauliflower Vichyssoise by Eric Truglas. Photo by Battman.

Charred Spanish Octopus by Marc Ehrler. Photo by Battman.

Boneless Roasted Quail by Jacky Robert. Photo by Battman.

Spanish Octopus with Gazpacho by Roland Passot. Photo by Battman.

Roasted Wild Striped Bass by Sylvain Herribey. Photo by Battman.

Stuffed Wild Rabbit Saddle by Thomas Bellec. Photo by Battman.

Lobster Pumpkin Bisque by Xavier Salomon. Photo by Battman,

Crispy Halibut BonBon by Yann Chupin. Photo by Battman.

To belong to the prestigious – and very exclusive – 60+ year-old culinary organization Maître Cuisiniers de France (MCF) is one of the highest honors a French Chef can earn.  To belong means that you work to preserve the French traditions of cooking and live to pass them on to the next generation so they have the skills to keep them alive. It’s not forgetting your roots while combining the old techniques with newer ones through fusion.

The Master Chefs of France keep this going by mentoring and teaching young, up and coming, chefs.  With 500 chef members worldwide, a few new ones are added to the fold yearly.

This book contains 154 recipes from the USA-Canada Chapter’s 77 MCFs. Some of the more notable chefs include Eric Ripert, Daniel Boulud, Didier Elena and Roland Passot.  The forward is by Jacque Pepin and a preface from Paul Bocuse. Many dishes in this book have seemingly never changed; others are traditional ones with a contemporary twist. Regardless, they will be good forever as they are. Happy cooking!

作者 : 77 French Master Chefs 備註 : English
ISBN-13 : 9780933477629 出版社 : The Chefs Connection
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