Girardet: Recipes from a Master of French Cuisine

by Fredy Girardet

Hardcover, 2004

Status

Call number

French -- GIR

Call number

French -- GIR

Tags

Regional--French

Publication

Ten Speed Press (2004), Hardcover, 207 pages

Description

An English-language cookbook from French chef Fredy Girardet. Over 100 recipes are presented, including his signature dishes with such classic Girardet ingredients as foie gras, truffles and citrus. There are colour photographs throughout.

Physical description

207 p.; 11.42 inches

Similar in this library

The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel Slater
Terra: Cooking from the Heart of Napa Valley by Hiro Sone
A Chef for All Seasons by Gordon Ramsay
Douglas Rodriguez's Latin Flavors on the Grill by Douglas Rodriguez
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
31 more
The Naked Chef by Jamie Oliver
Happy Days with the Naked Chef by Jamie Oliver
La Cuisine De Jo¿l Robuchon: A Seasonal Cookbook by Joel Robuchon
Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen by Annie Roberts
The French Laundry Cookbook by Thomas Keller
Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking by Anthony Bourdain
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child
Mastering the Art of French Cooking, Vol. 1 by Julia Child
La Terra Fortunata: The Splendid Food and Wine of Friuli Venezia-Giulia, Italy's Great Undiscovered Region by Fred Plotkin
French Provincial Cooking (Penguin Classics) by Elizabeth David
The Professional Chef by The Culinary Institute of America
The Naked Chef Takes Off by Jamie Oliver
Bouchon by Thomas Keller
Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat by Alfred Portale
Lumiere Light: Recipes from the Tasting Bar by Rob Feenie
Le Gavroche Cookbook by Michel Roux Jr.
Lumiere by Rob Feenie
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud
Larousse Gastronomique by Larousse Gastronomique
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine
From Persia to Napa: Wine at the Persian Table by Najmieh; Dick Davis; Batmanglij
Culinary Artistry by Andrew Dornenburg
Mastering Simplicity: A Life in the Kitchen by Christian Delouvrier
From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
Essentials of Classic Italian Cooking by Marcella Hazan
Forever Summer (Style Network's) by Nigella Lawson
Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence by Katherine Alford
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
Italian Food (Penguin Classics) by Elizabeth David
Essentials of Cooking by James Peterson
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti

More

Amazon.comLibraryThing
Page: 0.109 seconds