Classic Koffmann

Pierre Koffmann, photographs by David Loftus
AUD $59.99
9781910254530.jpg
Availability: Temporarily unavailable from this website, please try another retailer

Celebrating 50 years of Pierre Koffmann's stellar career as a chef, this beautifully photographed book captures the essence of Pierre's cooking.

Divided into chapters that cover Entrees; Poultry, Meat and Game; Fish and Seafood; Side Dishes; Desserts; and Stocks, Sauces and Dressings, Classic Koffmann offers over 100 enticing recipes that span Pierre's entire career. Lovers of fine dining will be wowed by dishes such as Tourte de gibier aux champignons sauvages (Game pie with wild mushrooms), Gigot d'agneau, anchois, ail, et romarin (Leg of lamb with anchovies, garlic and rosemary), Pigeon sauvage avec haricots tarbais (Wild pigeon with Tarbes haricot beans), Sole grillee aux cepes (Pan-fried sole with cepes) and gateau Basque with plum compote and creme anglaise, not to mention the Koffmann classics - Joue de boeuf en daube grand-mere (Home-style braised beef cheek), Pieds de cochon Tante Claire (Pig's trotters Tante Claire style), Gigot d'agneau braise de 7 heures (Slow-braised leg of lamb), Ravioli d'escargots, jambon de Bayonne et crouton aille (Snail ravioli with Bayonne ham and a garlic crouton), and Souffle aux pistaces et sa glace (Pistachio souffle with pistachio ice cream). In addition to this array of mouthwatering dishes, Classic Koffmann also features unique reminiscences from many of the chefs Pierre has trained and who are now stars of the restaurant scene in their own right. David Loftus's stunning photographs do perfect justice to Pierre's cooking as well as to his inimitable style in the kitchen. Classic Koffmann will most certainly be the must-have cookery book of the season.

Author bio:

Arriving in Britain in 1970 and expecting to stay only a few months, PIERRE KOFFMANN is still here. Work at Le Gavroche led to his appointment as Head Chef at The Waterside Inn, where he helped the Roux brothers achieve two Michelin stars. In 1977 Pierre opened La Tante Claire in Chelsea, where he introduced Londoners to the Gascon cooking taught him by his grandmother, Camille. This venture won him three Michelin stars. Pierre's next move was to The Berkeley Hotel in Knightsbridge where, after a brief absence, he returned in 2009. True to his roots, Pierre continues to serve the classic provincial French food that has become his hallmark.

Category: TV / Celebrity Chefs
ISBN: 9781910254530
Publisher: Quarto UK
Imprint: Jacqui Small
Pub Date: October 2016
Page Extent: 288
Format: Book
Age: 0 - 0
Subject: TV / celebrity chef cookbooks