When Alexis Gauthier started his cooking apprenticeship, he was told that he should know by heart every single classic dish that made up French gastronomy. So he learnt it, and without realising he became just another recipe follower. Then in 1993 he entered the three star Michelin starred kitchen of Alain Ducasse, and for the next two years he slowly rediscovered the fundamentals of cooking by trusting his instincts and intuition rather than following a written recipe. In this book 'Vegetronic' Gauthier shows how to make ...
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When Alexis Gauthier started his cooking apprenticeship, he was told that he should know by heart every single classic dish that made up French gastronomy. So he learnt it, and without realising he became just another recipe follower. Then in 1993 he entered the three star Michelin starred kitchen of Alain Ducasse, and for the next two years he slowly rediscovered the fundamentals of cooking by trusting his instincts and intuition rather than following a written recipe. In this book 'Vegetronic' Gauthier shows how to make vegetables the centre of the dish. This is not a vegetarian book. It is a book about how to create fabulous dishes with fabulous vegetables even if this means cooking them in meat or chicken stock.
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Seller's Description:
As New in As New jacket. 367 pages. Book and Jacket appear to have hardly been read and are both in As new condition throughout. Not possible to ship outside Australia.
