Det goda franska koket Author:Simone Beck, Louisette Bertholle, Julia Child Everyone who loves to cook - amateur or professional - has provided superior guidance when it comes to achieve the classic coquettish most DEEP master works and the seemingly simple, perfectly cooked tex spada species. It Cookbook, now classical and sold in millions of copies the world over, revolutionary in its design: — Guided cooking from his ... more »purchases of raw materials through each step of the recipe to the delicious end result.
The parts in the classic cuisine into a logical consequence of the founders of recipes with variations.
It adapts classic cooking methods to modern coking equipment.
It shows how raw materials from the Swedish supermarkets can be used to achieve genuine French dishes.
It gives tips on the right accessories for each wheel, including the appropriate wines.
After having gotten to know forfattartrion and become familiar with its methods row Monday with a new security among the pots and pans.
Var och en som alskar att laga mat - amator eller professionell - ges har overlagsen vagledning da det galler att astadkomma bade det klassiska kokets mest utstuderade masterverk och det till synes enkla, tex perfekt tillagade spada arter. Den har kokboken, numera klassisk och sald i miljontals exemplar varlden over, ar revolutionerande i sin upplaggning:
Den vagleder matlagaren fran inkop av ravaror genom varje steg i receptet till det lackra slutresultatet.
Den delar in det klassiska koket i en logisk foljd av grundlaggande recept med variationer.
Den anpassar klassiska matlagningsmetoder till modern koksutrustning.
Den visar hur ravaror fran svenska snabbkop kan anvandas for att astadkomma genuina franska ratter.
Den ger tips om ratt tillbehor till varje ratt, inklusive lampliga viner.
Efter att ha lart kanna forfattartrion och blivit bekant med dess metoder ror man sig med en ny sakerhet bland grytor och kastruller.« less