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By Collectif, Joël Robuchon

The "Grand Livre de delicacies de Joël Robuchon', within the expert encyclopedia "Grand Livre de Cuisine", is the synthesis of over 40 years of collected wisdom. "Grand Livre de Cuisine",is the synthesis of greater than forty years of bought wisdom. a powerful studying device, the Grand Livre de food Joël Robuchon allows you to excellent your talents and offers you the instruments to surpass your self by means of recreating really unprecedented recipes. . prepared round 4 major chapters (Appetizers, Fish & Shellfish, Meat & greens, and Desserts), this quantity brings jointly greater than a hundred precise, illustrated step by step recipes, making cooking more straightforward and unveiling the secrets and techniques Joël Robuchon's grand delicacies. The recipes are displayed as technical sheets, and are accomplished by means of a thesaurus and a thematic index sheet in addition to by way of video clips, very worthy for recipe study and dealing in a qualified atmosphere. suggestion at the elements and plating guidance also are among the issues mentioned.

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Ajoutez le concentré de tomate et le poivre mignonnette. Laissez cuire pendant 30 min à feu moyen en écumant régulièrement. 1. Mélangez les légumes sués et les carapaces de homard sautées, couvrez de fumet de poisson. 2. Laissez cuire pendant 30 min en écumant régulièrement. Ouvrez les oursins, sortez la chair en évitant de r endommager, puis passez le jus qu'ils contiennent au chinois étamine. Essuyez la chair des oursins avec du papier absorbant, et mettez-les au réfrigérateur. 3. Ouvrez les oursins.

6. C o u p e z en julienne de 4 cm de long la partie blanche du poireau et le gingembre. Faites bouillir le consommé, mettez dedans le poireau et le gingembre. A j o u t e z les pleurotes, portez à ébullition, puis retirez du feu. 7. Ajoutez au consommé bouillant la julienne de poireau et de gingembre. 8. Mettez les pleurotes, portez à ébullition. Préchauffez le four à 280 "C (th. 10). Versez le consommé chaud dans les bols, en mettant en quantité égale le poireau, le gingembre et les pleurotes.

Th. 3). Retirez l'aluminium et servez immédiatement. 10. Ajoutez le jus de truffe à la gelée de poule. 11. Nappez le contenu des tasses avec la gelée. 12. Découvrez les tasses dès la sortie du four et servez sans attendre. Épluchez les carottes et les petits navets Faites fondre 10 g de beurre dans une casserole nouveaux en laissant 3 cm de fanes. Parez et faites-y suer l'oignon haché. tous les légumes sauf les pleurotes. Faites C o u p e z en petits dés le foie g r a s et la truffe. cuire séparément chaque légume dans de l'eau bouillante salée pour qu'ils restent croquants.

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