Ripailles: Traditional French Cuisine
"In his new book, Ripailles (which is French for 'Feasts') he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with full-colour photographs and unique and fun illustrations. More than just a cookbook - it's a treasure to keep and adore."--Provided by publisher.
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15 minutes 20 MINUTES COOKING add the cream aire tun almonds andouillettes bay leaves beans beef blanc boil bouquet garni bread bulb spring onions bunch cabbage calf’s capsicums carrots caster sugar Celery stalks chantilly cream cheese chill chives chocolate cloves cognac confit cover crème deglaze dice dough duck fat egg yolk fennel fillet flaky pastry flour foie gras French shallots g Butter g Eggs g salt garlic Garlic 6 cloves glass gras-double heat jambon juice leeks lemon meat Melt the butter milk minutes at 180°c mixture ml olive oil mushrooms olive oil olive oil salt parsley pastry cream pepper Peel pork potatoes Pouring cream PreParation red wine remove roast Roll salad sauce saucepan sausage sauté sea salt season serve shortcrust pastry simmer slice Smoked streaky bacon soup spring onions steaks tablespoon tarragon tart teaspoon terrine thyme tomatoes tripe vanilla veal stock vegetables vinegar white wine