French Flambé Cooking At Home
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Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
French Flamb� Cooking at Home is a vibrant and engaging guide to the art of flamb�, blending traditional French techniques with the excitement and drama of tableside presentation. With step-by-step instructions, stunning visuals, and insider tips, this cookbook empowers home cooks to recreate the flavor, flair, and irresistible sizzle of classic flamb� dishes in their own kitchens. The recipes offer a window into French culinary tradition while reflecting the authors' personal experiences and inspirations, making the book both a practical resource and an intimate journey into the world of flamb� cooking.
Honoring the legacy of Chef Georges Auguste Escoffier, the authors highlight the importance of presentation in French tableside service and celebrate flamb�ing as an art form that merges technique with theatricality. The book begins with essential guidance on setting the stage for flamb�ing, including recommended equipment-from the rechaud and stainless-steel skillets to long matches and wand lighters-and expert advice on selecting quality spirits and igniting them safely. The structure unfolds like a stage production, beginning with Acknowledgments and a Foreword that introduces Chef David's culinary background, followed by an Introduction to the history and craft of flamb�. Recipes are organized into three acts: Act I: Starters, featuring dishes like Cranberries and Sizzling Brie and Steak Tartare; Act II: Entr�es, showcasing classics such as Steak Au Poivre and Crab Legs Voltaire; and Act III: Desserts, presenting indulgent favorites like Cr�pes Suzette and Cherries Jubilee. An Encore section offers after-dinner delights such as Caf� Diabolique, while the Supporting Cast provides additional recipes that complement and complete the flamb� experience.
Your kitchen is the stage...lights, spirits, flame...Showtime!
Jordan, David Lavon: - At the age of 17, David began his restaurant career in 1972 as a Flambé Chef at the Eugene Hotel in Eugene, Oregon, later working in food distribution, meat specialization, and capital equipment sales. After earning a business degree from George Fox University, he continued his career as a North America Sales Manager consulting to major food manufacturers until his retirement in 2012.
Jordan, Kathy M.: - Kathy started her career in the restaurant industry working for Marriott. She holds both Master's and Bachelor's degrees in Foods, Nutrition, and Institutional Management from Washington State University. After leaving Marriott, she practiced 20 years as a Registered Dietitian before rising through the ranks of healthcare management to become President of an Assisted Living Company.
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