Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine
Elisabeth Lambert Ortiz
Language: English
Pages: 352
ISBN: 087131360X
Format: PDF / Kindle (mobi) / ePub
In this refreshing and highly personal cookbook, Elisabeth Lambert
Ortiz roams through the provinces of France, selecting and
adapting some of the oldest and most traditional—as well as the
newest and most contemporary—of French recipes. What all of
these dishes have in common is that they are the favr
new breed of young chefs who have learned to adapt the classics of
the past to the technology of the modern kitchen.
"This book contains a mixture of classic and nouvelle cuisine
recipes ... a bold and innovative book, with clearly written recipes.
Translating the recipes of chefs ... is a difficult task. Mrs.
Ortiz has done an admirable job." New York Times
"Ortiz is one of our few fine cookbook authors. ... A book to be
used and read often." Chicago Sun Times
"The recipes are . . . excellent, the kind that makes you want to
cook them. The treatment of seafoods is outstanding."
San Francisco Chronicle
"Ortiz has recorded in this book a sprightly mixture of old and
new. . . . Anyone who has ever read a recipe written by a French
chef knows how much work Ortiz has done to make these so
accessible. A rewarding new look at French cuisine."
Library Journal
"A nifty collection of original French specialties. ... An eclectic
book, based on Ortiz's personal preferences."
Booklist
"A refreshing relief . . . You will find this an extremely knowledgeable
collection of recipes." San Francisco Free Press
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Cook's Country (June - July 2016)
Pure flavor of crayfish or shrimps comes through beautifully in this recipe from chef Jacques Courgnaud of the Hotel des Berceaux in Epernay. It makes a refreshing first course in summer weather. the U.S.A., but they are available in the Jumbo shrimps make an 30 crayfish or jumbo shrimps 1 cup Salt, freshly ground pepper 254 cups thinly sliced carrots 12 small white onions, 1 still Champagne or any dry white wine cup water peeled Bouquet leaf, 2 garni: 1 bay 4 parsley sprigs,.
And celery. Saute vegetables until onion is soft. Add the lettuce, beans, stock, bay leaf, thyme and parsley. Bring to a simmer over moderate heat and simmer for 30 to 45 minutes, or until the beans are very soft. Pour off and reserve the stock. Puree the vegetables in a blender or food procesa little sor with a little of the stock. Return puree and stock to the saucepan, season to taste with salt and pepper, and simmer until the soup is heated through. Serve with bread cubes fried in pork fat.
Etc., I pound sea scallops pound medium-size 1 V% shrimps ribs, sliced cups dry white wine, preferably Muscadet Salt, freshly ground pepper 6 tablespoons butter 2 tablespoons chopped chervil or parsley 2 medium-size carrots, scraped and cut into julienne {recipe continues) 163 COOKING WITH THE YOUNG CHEFS OF FRANCE Have the fishmonger dress and fillet the fish. Keep heads and bones for stock. Rinse the scallops and halve them if they are large. Peel the shrimps and add the heads.
Add the eel and any liquid from the skillet, bring to a simmer, and cook until the eel is tender, about 30 minutes. Crush 4 garlic cloves and stir into the saucepan. Simmer for a few minutes longer. Lift out the eel pieces and keep them skillet heat 1 pieces until they are lightly colored 168 FISH warm. Strain the sauce AND SHELLFISH and reduce it over high heat to H4 cups. While the eel is cooking, saute the bacon until crisp. Drain and set aside. Heat 1 tablespoon butter in a.
NOTE ON BACON, FRESH AND UNSMOKED The bacon used French cooking is not usually smoked. If not available, blanch smoked bacon by water to cover for about 10 minutes. Drain in unsmoked bacon is simmering it in and pat dry before using. Belly of pork (fresh bacon) with the rind on and the bone in, is available in Chinese markets. Otherwise ask a 24 UNUSUAL INGREDIENTS AND BASIC RECIPES AND TECHNIQUES pork butcher to supply the pork belly with the rind. The rind can be cut off and used when.