The Nouvelle Cuisine of Jean and Pierre Troisgros by Jean Troisgros and Pierre Troisgros

  • Chicken stock (Fond blanc de volaille) (page 16)

    from The Nouvelle Cuisine of Jean and Pierre Troisgros The Nouvelle Cuisine of Jean and Pierre Troisgros by Jean Troisgros and Pierre Troisgros

    • Categories: Stocks; French
    • Ingredients: leek; carrot; celery; clove; peppercorns; chicken carcass; onions; garlic
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  • ISBN 10 0333329775
  • ISBN 13 9780333329771
  • Linked ISBNs
  • Published Mar 25 1982
  • Format Paperback
  • Page Count 304
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Papermac

Publishers Text

English-language translation of the classic work by the famous brothers and 3-star chefs, leaders in the creative new gastronomy.

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