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e-Book Fish & Seafood: Dine with Europe's Master Chefs (Eurodelices) epub download

e-Book Fish & Seafood: Dine with Europe's Master Chefs (Eurodelices) epub download

Author: Daniel Rouche,Fabien Bellhasen
ISBN: 3829011296
Pages: 336 pages
Publisher: Konemann; illustrated edition edition (December 1998)
Language: English
Category: Cooking by Ingredient
Size ePUB: 1251 kb
Size Fb2: 1319 kb
Size DJVU: 1908 kb
Rating: 4.5
Votes: 939
Format: mbr lit mobi rtf
Subcategory: Cookbooks

e-Book Fish & Seafood: Dine with Europe's Master Chefs (Eurodelices) epub download

by Daniel Rouche,Fabien Bellhasen



Dine With Europe's Master Chefs - Cold Appetizers (Eurodelices Series).

Dine With Europe's Master Chefs - Cold Appetizers (Eurodelices Series). The most exciting feature of this book is that all of the recipes are from European master pastry chefs who are the sort of people you would travel to Europe for just for the opportunity for a brief (unpaid) internship. This book is a rare opportunity to learn from the unchallenged masters of patisserie.

Start by marking Dine with Europe's Master Chefs as Want to Read . Fabien Bellahsen, Daniel Rouche.

Start by marking Dine with Europe's Master Chefs as Want to Read: Want to Read savin. ant to Read. Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume.

The "Master Chefs" book is a detailed catalogue of recipes from master chefs from around Europe

Recently Viewed and Featured. Poetic Form: An Introduction: An Introduction.

For those familiar with the eurodelices books, this book is a bit of a compilation of all of those books into on.

For those familiar with the eurodelices books, this book is a bit of a compilation of all of those books into one. However they do not have all the recipes found in the inidividual eurodelies books. The book is broken down into hot appetisers, cold appetisers, fish, meat and poultry, deserts and pastries. The meat and poultry section is ok with a large focus on expensive and exotic cuts of meats, and the fish and seafood section is probably the simplest and most balanced section. Overall an interesting read but a bit too high level for most home cooks on a typical household budget.

Items related to Dine with Europe's Master Chefs. Dine with Europe's Master Chefs. Eurodelices Dine with Europe's Master Chefs. ISBN 13: 9783833111587. It includes an outstanding selection of cold and warm appetizers; main dishes prepared with fish and seafood, meat, game, and poultry variations; as well as sophisticated desserts and pastry specialties. These culinary creations drawn from Austria, Italy, Spain, Portugal, Greece, France, the Benelux countries, Switzerland, Great Britain, Scandinavia, and Germany offer something for every taste and any occasion.

With about 150 recipes for fish and seafood. this book is a gourmet journey through the whole of Europe. This unique collection contains contributions from no less than 92 master chefs of renowned top restaurants in 16 countries. Features: Plated entrees for every conceivable type of fish and seafood Chef's notes on the type of fish or seafood, its latin name, and its habitat. Tips on purchasing and selection. And much more! Ideal accompaniments are given for every dish, together with garnishing ideas for the perfect finishing touch. Features:Plated entrees for every conceivable type of fish and seafoodChef"s notes on the type of fish or seafood, its latin name, and its. habitat. And much more!Ideal accompaniments are given for every dish, together with garnishing ideas for the perfect finishing touch.

Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume.

Items related to Dine with Europe's Master Chefs (Eurodelices). More than 100 European master chefs and pastry chefs have contributed to this volume with their creations. Dine with Europe's Master Chefs (Eurodelices). ISBN 13: 9780841601512. Andre Jaeger, Alfonso Iaccarino, Michel Bourdin, Dieter Kaufmann, and Lea Linster, among others, are responsible for the appetizers and main courses. The desserts and pastries originated with Maurice Bernachon, Flavio Perbellini, Francisco Torreblanca, and their colleagues.

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The best recipes, by 100 European master chefs, easy to follow even for amateur chefs, with more than 1,500 color photographs Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume. It includes an outstanding selection of cold and warm appetisers as well as sophisticated desserts and.

With about 150 recipes for fish and seafood. this book is a gourmet journey through the whole of Europe. This unique collection contains contributions from no less than 92 master chefs of renowned top restaurants in 16 countries. Features: Plated entrees for every conceivable type of fish and seafood Chef's notes on the type of fish or seafood, its latin name, and its habitat. Tips on purchasing and selection. And much more! Ideal accompaniments are given for every dish, together with garnishing ideas for the perfect finishing touch.
terostr
I love this series and own all of them. The dishes are EPIC but one caveat...read the recipe twice before beginning. Some are not paint by numbers and you need to figure it out a little bit but its not hard.

This one is also my favorite of the series.

Would love to see a Volume 2 of this series with new recipes.
Kearanny
The strength of continental cuisine (do people still call it that?) is the glorious way it treats fish and shellfish. This is the best seafood cookbook I have yet come across, and recommend it highly but only as a coffee table book. The technique here is old fashioned: lots of butter and creamy sauces (as opposed to the simple, lean fish and shellfish you are likely to get in restaurants these days), so stock up on unsalted butter and cream before you start. It is illuminating to see how these talented chefs treat seafood, and the recipes (when you get them to work) are quite extraordinary. One caveat: it is for the dedicated home chef; if you are just learning about seafood, best to put this aside for awhile. The dishes are marvelously creative, but being able to successfully execute the recipe from the given instructions is a different story.

The format is well done: using this book is easy and pleasant. The 150 recipes (so says the dust jacket; I did not actually count them) are authored by 92 well respected European chefs, whose name is at the bottom of the page. The recipes are organized alphabetically by the last name of the chef, and the mini-bios at the end are also alphabetical, making cross-referencing delightfully easy. Each recipe takes up 2 full color pages. There is a glossy, half-page picture of the finished dish, along with 4 mini photos of various recipe steps and one with some of the ingredients. Each recipe lists prep time, cooking time, and a difficulty rating (an especially nice touch). There is also an informative blurb for each recipe. There is an index to the recipes, but it is strictly alphabetical; a categorization based on the main ingredient or its substitutes would be more helpful.

There are some caveats:
**the main and mini pictures do not always correspond to the recipe instructions
**availability of specific fresh seafood is a problem; sometimes (but not always) you can substitute and the recipe so specifies; but this requires knowledge and perhaps the help of your fish monger
**the recipe steps are very brief, and very vague (sometimes maddeningly so); and you need enough cooking skill to fill in the blanks; I often rewrite the recipes with all the details spelled out
**there is no educational or informative material to tell you about cleaning and dressing various types of seafood: it assumes that you already have the fresh seafood prepped and ready to go.
**explanations to tell you how long to cook the seafood are often lacking: it assumes you know when it is properly cooked
**the order of steps, the steps themselves, and/or the ingredient list are often incorrect
**some recipes require ingredients or materials (besides the main seafood ingredient) that are usually available only to a restaurant
Vozuru
A friend of mine purchased the whole series of the Eurodelices cookbooks. I couldn't believe the price and the quality of these books. My favorite is this Fish & Seafood cookbook. The instructions are simple to follow, the pictures are excellent, the 2-page format arrangement is great. I love reading the commentary on each of the dishes. I was inspired by the creativeness of these cookbooks. And they make wonderful reading.