French Food Safari: A Delicious Journey into Culinary Heaven
Format: PDF / Kindle (mobi) / ePub
More than a cookbook, French Food Safari is a glimpse into a way of life that celebrates one of the best cuisines on the planet. A sumptuous collection of foolproof recipes and gorgeous photography of France.
French Food Safari is a celebration of the exquisite pleasure of eating French cuisine in all its delicious complexity. The French grow up knowing the seasons for scallops and asparagus, how to choose an artichoke, what a roast chicken should really taste like, and that cheese always comes before dessert. Explore Paris and regional France with first-class French chefs and artisanal producers, and uncover a nation that truly treasures food. Meet the acclaimed Alain Ducasse, with an unprecedented nineteen Michelin stars; the father of modern French cooking Paul Bocuse; legendary chef Guy Savoy, who has restaurants on three continents; and the incomparable king of sweets, Pierre Herme. Some of the world's most celebrated French culinary masterpieces feature alongside traditional, rustic family favorites. Offering simple, foolproof recipes that anyone can cook at home, French Food Safari is a delicious journey across the length of France sure to inspire any cook.
in the world could you possibly choose to be a chef!’ France produces some of the most exceptional fruit in the world – apples, cherries, apricots, berries, grapes, pears, quinces, persimmons, peaches, plums, lemons, nectarines, figs and melons. There are special varieties grown in particular regions, and like great wines, some fruits have the AOC symbol – the Appellation d’Origine Contrôlée. This sets them apart, certifying where they are from and that they have complied with strict rules
bisque 100 g cooked crayfish meat, cut into small pieces Bring the milk and butter to boil in a medium saucepan. Put the flour in a bowl and stir in the egg yolks. Add to the milk and whisk over the heat until the mixture thickens then comes together as a soft dough-like mass. This is called a ‘panade’. Transfer to a bowl to cool. Remove any bones from the fish and roughly chop the flesh. Place in a food processor with the egg white and blend to a puree. Add the kidney fat and blend briefly.
Add the panade in small knobs and blend briefly until well combined. Season the mixture with salt, pepper and the nutmeg and blend a final time. Transfer the mixture to a bowl and chill in the refrigerator for at least 1 hour. Bring some water to a simmer in a wide saucepan. Once simmering, start spooning quenelles into the water. To do this, take a neat, smooth scoop of fish mixture on a large metal spoon. Use another large spoon to scoop the mixture from the first spoon onto the edge of the
piping bag. Leave at least 3 cm between your shapes on the tray to allow for expansion during baking. Lightly beat the egg for the egg wash and brush it over the surface of the shapes. Bake for about 6–7 minutes, until risen, then reduce the temperature to 170°C and continue to bake for another 3–4 minutes, until golden and crisp. FLAVOURED (COMPOUND) BUTTERS from Guillaume Brahimi It’s such a simple idea, adding aromatic ingredients to butter, but it makes a superb
experience more sensual than strolling through a French produce market. It’s a total feast, from the beautiful colours of the vegetables and fruit so carefully displayed, to the fresh bunches of herbs, the wheels of cheese at ripe perfection, and the sounds of business being conducted all around. This is the antidote to the sterile supermarket full of vacuumpacked goods on styrofoam trays. Sometimes the farmers serve you themselves, and if not, the providore has a high grade of knowledge and is