With the four-volume series Délices de France - Dine with France's
Master Chefs we invite you to discover for yourself the highlights of French cooking.
There are creations in this series from these wonderful pastry chefs:
Lionel Accolas. Nicolas Albano. Marcel Benoit. Michel Bignon. Aimé Bizé.
Luce Bodinaud. Jean-Claude Bon. Jean Bordier. Michel Boureaud. Jacques Chibois.
Marc Daniel. Francis Delage. Ginette Delaive. Joseph Delphin. Francis Dulucq.
Daniel Dumesnil. Robert Dupuy. Maxime Durand. Roland Durand. Odile Engel.
Jean-Francois Ferrié. Charles Floccia. Roland Gauthier. Pierre-Jean and Jany Gleize. Charles and Philippe Godard.
Lionel Goyard. Bernard Hémery. Bernard Huguet. Jean-Pierre Lallement. Serge de la Rochelle.
Jean-Michel Lebon. Jean Lenoir. Bernard Mariller. Manuel Martinez. Paul-Louis and Michel Meissonnier.
Christian Métreau. Daniel Nachon. Jean-Luis Niqueux. Alain Nonnet. Angelo Orilieri. Claude Patry.
Christian Ravinel. Claude Ribardiere. Armand Roth. Roger Roucou. Gérard Royant. Georges-Victor Schmitt. Pierre Sébilleau.
Philippe Segond. Dominique Toulousy. Gilles tournadre. Jean Vettard. Huguette Zarka.
Appetizers from master chefs of France, is dedicated to a variety of warm and cold dishes, both simple and refined, that
will set the tone for a successful several-course meal.
This collection of recipes from the most renowned French chefs invites you to peek into
their kitchens, lift the tops off their pots, sample their specialties, and learn the tips and tricks of their fine art.
In all, there are 107 traditional and unusual appetizers, all photographed in full
color, with additional color photos showing step-by-step techniques. Furthermore,
there are instructions for 14 basic recipes which are utilized in the book.
This book has been translated from the original French edition Délices de France:
Entrées Chaudes, Abats, Légumes.
Every chef needs this book!
A few of the creations:-
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