作者： Pierre Koffmann
之所以看这本书 是因为这本书的封面有点意思。
这里没有什么秘密
只有努力工作
使用正确的原材料和享受食物
最后在加上一点运气
不过有意思的是最下面的话
Pierre Koffmann对我的影响
比任何我共事过的厨师都深远
Marco Pierre White
白叔亲口认证对他影响巨大
什么影响呢 据说白叔的中间名 pierre
就是为了表达对Pierre Koffmann的尊敬加的
之后白叔拿到三星后直接去做了钓鱼佬
应该有很大原因
也是因为Pierre Koffmann决定退出米其林评选
白叔那么拽 从来就没服过谁
所以我要看看他最佩服的人写的书
看看Pierre Koffmann到底是什么人
目录
01 Salt cod brandade with rosti and egg yolk – 奶油鳕鱼配土豆烙和油封蛋黄
03 Spinach and rocket soup
04 Brawn with celeriac remoulade
05 Gascon black pudding with sweetcorn
06 Duck terrine in a pastry crust
07 Chicken liver terrine
08 Croque monsieur
09 Chicken livers, frisee lettuce, croutons and lardons
10 Foie gras with quince and grey shallots
11 Lentils foie gras and crispy duck skin
12 Red mullet escabeche with saffron
13 Fried anchovies with spicy mayonnaise
14 Seared scallops with squid ink sauce
15 Muscovite egg salad with lobster
16 Batterede crab with Indian mayonnaise
17 Piperade bayonne ham
18 salsify with truffle and egg yolk
19 snail ravioli with garlic butter sauce
20 tomato tart with goat’ cheese
21 Artichoke with mustard vinaigrette
22 Beetroot salad with goat’s cheese – 甜菜头色拉配山羊奶酪
23 tuna tartare, avocado and fish roe
24 marinated herring with warm potato salad
25 crab salad with avocado and grapefruit
26 octopus salad with Japanese dressing
27 lobster salad with mango and avocado
28 salad of confit duck and watermelon
29 chicken in red wine
30 chicken in a pot with sauce gribiche
31 cassoulet with confit duck
32 lamb stew with mashed potato
33 leg of lamb with gerlic and rosemary
34 saddle of lamb stuffed with spinach and mushroom duxelles
35 lamb couscous
36 7-hours braised leg of lamb
37 stuffed pig’s trotter
38 puy lentils with Toulouse sauceges
39 beef cheeks braised in red wine
40 braised beef with leeks, carrots, potaotes, celeriac
41 roast mallard with celeriac puree and red cabbage
42 gascon cabbage soup with confit duck leg
43 partridge with cabbage and smoked bacon
44 quail with grapes and pearl onions
45 roast grouse with game toast and poached fruits
46 game pie with wild mushrooms
47 teal with orange bigarade sauce
48 wild pigeon with Tarbais beans
49 roasted woodcock with red cabbage
50 pheasant with pithivies and salsify
51 roast guinea fowl with parsley ceps
52 stuffed hare
53 roast rabbit with mustard sauce
54 tournedos of venison with rasberry and bitter chocolate sauce
55 fried veal sweetbreads with girolles and celeriac
56 veal kidneys with mustard sauce
57 baked butterflied sea bass with tomato and lemon
58 sea bass in a salt crust
59 turbot with sorrel sauce
60 pan fried sole with ceps
61 pan fried cod with Coco de Paimpol beans
62 black bream and roasted autumn vegetables
63 grilled John Dory with sauteed vegetables
64 halibut with spinach and a citrus sauce
65 red mullet with fish liver sauce and parsnip puree
66 salmon confit with petits and pea puree
67 nicoise salad with seared tuna
68 sardines with mixed salad
69 Bouillabaisse
70 baked lobster with garlic butter
71 pan fried crunchy rice cake
72 tarbais haricot beans ragout
73 herb crusted tomatoes
74 spring salad
75 spinach croquettes
76 aubergine beignets
77 sweetcorn fritters
78 salsify with cider
79 roasted Jerusalem artichokes
80 gratin dauphinois
81 carrot puree with cumin
82 sweet potato puree
83 mashed potato
84 apple tart
85 gateau basque with plum compote
86 lime and basil tart
87 dark chocolate tart
88 fig tart with Chantilly cream
89 raspberry millefeuille
90 profiteroles with chocolate vanilla or pistachio
91 religieuses
92 creme caramel
93 rum baba with pineapple raisins and Chantilly cream
94 floating island with pink praline
95 banilla cheesecake with berry compote
96 liquorice creme brulee