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Ripailles: Traditional French Cuisine by Stéphane Reynaud

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Notes about this book

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Notes about Recipes in this book

  • Ratatouille with Menton lemon (Ratatouille au citron de Menton)

    • Franci on August 08, 2011

      I usually make the ratatoille sauteing the single ingredients and piling them up on top of each other, mixing just at the end. This is very nice and easier to put together if I'm short of time. I add courgettes to the ingredients, which are missing (a typo?), I see them in the picture, and I'm using the real Menton lemons. It tastes much much better the day after. I made it also with preserved lemon instead of fresh Menton lemons and it is also a good option

  • Veal kidneys (Rognons de veau)

    • Franci on February 19, 2012

      Cooked for maybe 5 minutes longer than stated

  • Blood sausage with apples (Boudins aux pommes)

    • Franci on February 19, 2012

      Used parsnip instead of swede. Nice flavours but I decided that french boudin noir is not my favourite. I really, really liked much more the blood sausages I had in portugal.

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  • ISBN 10 174196234X
  • ISBN 13 9781741962345
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Stéphane Reynaud, who is chef at restaurant Villa 9 Trois in Paris and whose previous cookbook "Pork & Sons" won the Grand Prix de la Gastronomie Francaise, writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In his new book, "Ripailles" (which is French for 'Feasts'), he presents the best of the French kitchen and delves into the very roots of French cuisine. "Ripailles" is gorgeously designed and is bursting with full-colour photographs and unique and fun illustrations. More than just a cookbook - it's a treasure to keep and adore.

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Ripailles: Traditional French Cuisine

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