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Classic Koffmann
Author: Pierre Koffmann

ISBN: 9781910254530
Format: Hardcover
Number Of Pages: 288
Published: 26 October 2016
Country of Publication: GB
Dimensions (cm): 27.0 x 21.0 x 2.9
Description:
Celebrating 50 years of Pierre Koffmann's stellar career as a chef, this beautifully photographed book captures the essence of Pierre's cooking.

Divided into chapters that cover Entrees; Poultry, Meat and Game; Fish and Seafood; Side Dishes; Desserts; and Stocks, Sauces and Dressings, Classic Koffmann offers over 100 enticing recipes that span Pierre's entire career.

Lovers of fine dining will be wowed by dishes such as Tourte de gibier aux champignons sauvages (Game pie with wild mushrooms), Gigot d'agneau, anchois, ail, et romarin (Leg of lamb with anchovies, garlic and rosemary), Pigeon sauvage avec haricots tarbais (Wild pigeon with Tarbes haricot beans), Sole grillee aux cepes (Pan-fried sole with cepes) and gateau Basque with plum compote and creme anglaise, not to mention the Koffmann classics - Joue de boeuf en daube grand-mere (Home-style braised beef cheek), Pieds de cochon Tante Claire (Pig's trotters Tante Claire style), Gigot d'agneau braise de 7 heures (Slow-braised leg of lamb), Ravioli d'escargots, jambon de Bayonne et crouton aille (Snail ravioli with Bayonne ham and a garlic crouton), and Souffle aux pistace...

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