IN THE KITCHEN WITH ALAIN PASSARD PDF

There are no tricky Space Age twists — not a gel, juicer or immersion circulator in sight. But take it into your kitchen — and leave it there. This is one of those rare books that might actually change the way you cook. Advertisement Meat was simple, he explained. Vegetables are complex. To cook artichokes, he slips fresh bay leaves into the gaps between the leaves, then wraps the chokes in plastic and poaches them in simmering water until tender.

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There are no tricky Space Age twists — not a gel, juicer or immersion circulator in sight. But take it into your kitchen — and leave it there. This is one of those rare books that might actually change the way you cook. Advertisement Meat was simple, he explained. Vegetables are complex. To cook artichokes, he slips fresh bay leaves into the gaps between the leaves, then wraps the chokes in plastic and poaches them in simmering water until tender.

The artichokes emerge suffused with the scent of the bay leaves, a lovely, almost smoky, perfume. New potatoes are blanched and then cooked very gently in butter with garlic and lots I mean lots of fresh sage.

Somehow, that most aggressive flavor combination mellows and softens and becomes a subtle complement to the earthy flavor of the potatoes.

The beets are simply boiled and peeled; the blackberries crushed with a fork and simmered to a thin jam consistency with a little soy sauce and balsamic vinegar. Good as it is, this is also a dish that nearly drove me crazy. The colors are so dramatic that I figured there must be some kind of magical plating the chef had in mind.

I tried it several different ways, then finally pooled the sauce on a platter and scattered the quartered beets over them in a pattern I hoped looked arranged but accidental. This is where a photo of the finished dish would have come in handy. Careful attention and common sense will be rewarded. Instead, it only frustrated me more. There is absolutely no way that I will ever in this life produce one plate that is as perfect looking as anything we ate that day. To put it mildly, I am not an overly visual cook.

While I hope my food tastes good, it is the rare guest who comments on the gem-like precision of my plates. But composing this plate made me think in a different way about how the colors and shapes could complement each other.

Quartering the beets, I noticed that the insides are a slightly lighter shade than the outside. How to play one against the other? How much sauce to use? How should it be presented?

And what about that steamed milk? Just how visible should the lavender flowers be?

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Blain, C: In the Kitchen with Alain Passard

And Passard was at its vanguard, having spent over three decades perfecting the art of slow roasting meats. Poultry and fish appear occasionally on the menu, but red meat is still a strict no-no. However, Passard admits that his palate is guided by cyclical moods — three months ago he turned vegan, just to challenge his cooking further. Today, Passard is as much a farmer and crusader as he is a chef. Wanting complete control over the quality and seasonality of his produce, Passard purchased three farms outside Paris in Focussing on natural, sustainable agricultural practices, everything is sourced responsibly and home grown, making for very low carbon footprint. Growing up in a small village in coastal Brittany, Passard had creative influences close by, very early on.

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In the kitchen with Alain Passard : inside the world (and mind) of a master chef

Shop Now Green Beans, White Peach, and Fresh Almonds Before I cook a recipe, I love to make a bouquet with the vegetables or fruit or both, such as the ingredients for this dish—green beans, white peach, and freshly shelled almonds. I arrange them on a plate like a still life, and I look at the interplay between their shapes and colors, thinking of the visual pleasure they will give. SERVES 4 In a large saucepan of rapidly boiling salted water, cook a bowl full of extra-thin green beans haricots verts , uncovered, until al dente. Allow 3 minutes of cooking time, or 5 to 6 minutes for larger beans. With a skimmer, remove them from the saucepan, plunge in ice water, and drain on a kitchen towel.

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