Michel Richard's Home Cooking with a French Accent

$10.00

by Michel Richard, Morrow, first printing, 1993. Hardback with DJ, 366 pages. With Judy Zeidler and Jan Weimer. The late chef and restaurateur, who brilliantly fused French and American sensibilities and flavors at restaurants like Citrus, Citronelle and Central Michel Richard, offered here his first well-received cookbook.

From the DJ copy: In this book "he shares many of his innovative techniques, such as sealing foods in crusts for unusual contrasts in textures and flavors.There's Rack of Lamb with Tomato Crust, Black Olive Tuxedo Steak, Tangy Chicken with Shiitake Crust, and Salmon with Couscous Crust and Tomato Leek Sauce.

"Michel's signature dishes are included here as well -- Crab Coleslaw, Eggplant-Tomato Terrine with Parsley-Cilantro Sauce, Tunaburgers and Chicken in Red Pepper Sacks." There's also "his dazzling, legendary desserts -- Frozen Lemonade Cheesecake, Creme Brulee Napoleon with Hazelnuts, French Brownies and that All-American favorite with a French twist, Lemon Meringue Tart."

Condition: VG+/VG+.


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