Michel Guérard's Cuisine Minceur by Michel Guérard

  • Light-brown veal stock (Fond blond de veau 1)

    from Michel Guérard's Cuisine Minceur Michel Guérard's Cuisine Minceur by Michel Guérard

    • Categories: Stocks; French
    • Ingredients: veal knuckles; veal bones; ham; beef shanks; carrots; mushrooms; onions; shallots; dry white wine; tomatoes; tomato paste; celery; chervil; tarragon; bouquet garni
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0688031420
  • ISBN 13 9780688031428
  • Linked ISBNs
  • Published Jan 01 1976
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher William Morrow
  • Imprint William Morrow & Company

Publishers Text

Michel Guerard, the inventor of the revolutionary way to cook beautiful French food without the calories. This is the cookbook that shows Americans for the first time what the authentic and original cuisine minceur really is - a whole new approach to cooking originated by the phenomenally talented and successful young French chef who single-handedly decided that fine French food does not have to be fattening. The result is unprecedented: strictly low calorie recipes backed up by the skill, training, and creative imagination of one of the great chefs of our time. Cuisine minceur is built on the classic principles of French cooking. It is an extension of grande cuisine and of the less elaborate nouvelle cuisine with which all the best French chefs are experimenting. But it is far more radical than nouvelle cuisine in its removal of calories - truly a tour de force that in all of France, or anywhere, has been attempted only by Michel Guerard.

Other cookbooks by this author