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Secrets from the la Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know (Paperback)
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Secrets from the la Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know (Paperback)
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List price R455
Loot Price R344
Discovery Miles 3 440
You Save R111 (24%)
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In 1975, Anne Willan, a culinary icon who, along with Julia Child,
Jacque Pepin, James Beard, and others, launched the modern culinary
industry, founded Ecole de Cuisine La Varenne in Paris and educated
some of today's most notable chefs - among them Steve Raichlen,
Gale Gand, Virgina Willis, Martha Holmberg, and Alexis
Guarnaschelli. Upon enrolling at La Varenne, all students received
a helpful and easy reference tool: La Varenne Basic Recipes. The
booklet was based on chef Albert Jorant's belief that "there are
only fifty basic recipes in the culinary repertoire, and all other
dishes can be made from them." Edited by Anne Willan, La Varenne
Basic Recipes was fifty-five staple bound pages with a card stock
cover and it was a treasure-trove of essential recipes for any
aspiring chef. The recipes included: - Stocks - 10 recipes:
including Veal, Chicken, Fish and Glazes - Sauces - 17 recipes:
from Brown to Bechamel to Hollandaise and Mayonnaise - Pastry and
Cakes - 8 recipes including Pie, Sweet, Choux & Puff Pastry as
well as Sponge Cake - Creams and Icings - 7 recipes including
Butter Cream Frosting and Pastry Cream - Meringues - 3 recipes -
Desserts and Cooking Sugar - 6 recipes including Ice Cream plus a
Sugar Cooking Chart. Now, for the first time, the 50 essential
recipes from the La Varenne curriculum are available to chefs,
culinary students, and passionate cooking enthusiasts in Secrets
from The La Varenne Kitchen. (It is important to note that this is
not a book of finished dishes, though some recipes such as sherbet
are complete in themselves. Rather it is a collection of the
sauces, pastries and creams that go to make up a dish.) Above all,
Secrets from the La Varenne Kitchen is a working tool, to fashion
professional excellence. It is a practical book for practical cooks
- both professional and home enthusiasts.
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