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Ripailles

Traditional French cuisine
Ripailles
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29,25 €  27,79 €
Q Price!!

Author: Stéphane Reynaud
Marie-Pierre Morel (photographs)
Availability: en stock
Language: Inglés
Format: Tapa dura, 480 pp, 21x27,5 cm
Publisher: Murdoch Books, 2008, 9781741962345
Features: Fotografías a color

Publisher review:
Acclaimed Parisian chef Stéphane Reynaud writes beautiful recipes that combine his passion for traditional French cooking with his enthusiasm for modern cuisine. His range extends from simple home cooking to more complex, intricate dishes. In Ripailles, which loosely translates into English as “feast”, Stéphane presents the very best of the French kitchen and delves into the origins of French cuisine. With a unique and delicious array of recipes, this is the most comprehensive French cooking collection you will find.

Index:
- Introduction.
- Charcuterie, anything goes!
- Long live innards!
- But also!
- A dozen eggs.
- What lovely vegetables!
- Moo, baa, oink.
- Poultry.
- Game a go go.
- Fish, shellfish and crustaceans.
- A little cheese to finish my bread.
- Sweet, sweeter, saccharine.
- Glossary.

About the author:
Stéphane Reynaud comes from the Ardèche plateau, where his grandfather was the village butcher. Reynaud was brought up on the traditions of French cooking and his restaurant Villa 9 Trois, in Montreuil, near Paris, is a highly regarded restaurant specializing in pork. He is author of:
- Terrine (in French Terrines).
- Cerdo e hijos (in French Cochon et fils).
- Ripailles.
- Asados.

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