Le Bec-Fin Recipes by Georges Perrier and Aliza Green

  • Lobster bisque with Scotch whisky (Bisque de homard) (page 24)

    from Le Bec-Fin Recipes Le Bec-Fin Recipes by Georges Perrier and Aliza Green

    • Categories: Soups; Entertaining & parties; French
    • Ingredients: whole lobsters; onions; carrots; celery; tomatoes; garlic; thyme; tarragon; parsley; bay leaves; Cognac; Port wine; Madeira wine; tomato paste; dry white wine; chicken bones; black peppercorns; veal marrow bones; butter; saffron threads; Scotch whisky; white pepper; heavy cream
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  • ISBN 10 0762401710
  • ISBN 13 9780762401710
  • Published Nov 01 1997
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition De Luxe edition
  • Countries United States
  • Publisher Running Press

Publishers Text

Philadelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings, from the Conde Nast Traveler readers' poll to Zagat and the Mobil Travel Guide. Chef Perrier's devoted international following has waited years for him to publish a cookbook and now the chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. The book features more than 100 recipes for inspired French and bistro cuisine, accompanied by full-color photographs of prepared dishes and black-and-white photographs of the restaurant's mise en scene.

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