La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pépin

  • Poultry liver mousse (Mousse de foies de volaille)

    from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking for a crowd; French
    • Ingredients: poultry livers; chicken stock; butter; Cognac; white pepper
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Notes about this book

  • chawkins on June 13, 2013

    Notable recipes per 101 Classic Cookbooks: crepes Suzettes, gravlax à la Française, oeufs à la neige, pâté à brioche, plain omelette, saumon poché en gelée, sole meunière.

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  • ISBN 10 067179020X
  • ISBN 13 9780671790202
  • Linked ISBNs
  • Published Sep 01 1978
  • Format Paperback
  • Page Count 470
  • Language English
  • Countries United States
  • Publisher Holiday House
  • Imprint Holiday House

Publishers Text

An Illustrated Guide to the Fundamental Techniques of Cooking. "A standard kitchen item the world over for years to come...there has never been anything like it anywhere, even in France." - Julia Child "A thorough-going study of the skills of the kitchen as interpreted by an extraordinarily talented and skilled French chef....An invaluable book for anyone seriously interested in cooking with class...the most significant book of the year." - Helen McCully, House Beautiful

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