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.
Chefs and menu planners will be thrilled with this book. More than 100 recipes for
main courses for all kinds of meat and poultry, including many game dishes.
Additionally, formulas are given for stocks, gravies and sauces to accompany the dishes
in this book.
Recipes are included in this book for: beef • pork • chicken • veal • goose • rabbit • partridge • grouse • squab • lamb • frogs' legs • quail • wild boar • guinea hen • venison • duck • and more..
Color photos of the finished dishes, step-by-step photos of the techniques, wine
recommendations, and much more make this a "must have" resource for the professional kitchen.
Every chef needs this book!
A few of the creations:-
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