CONRAN, CAROLINE (EDITED & ADAPTED BY).
Title The Cuisine Of Jacques Maximin.
Book Condition Hardcover with dustjacket. Very good reading copy.
Edition First Edition by this publisher. Originally published in France as "Couleurs, Parfums et Saveurs de Ma Cuisine - les recettes originales de Jacqu
Publisher Arbor House Publishing Company, New York: 1986.
0877958106 / 9780877958109
Seller ID 47253X1
Jacques Maximin of the Chantecler restaurant at the Hotel Negresco in Nice is one of the most celebrated of the new brand of French chefs. He was trained in both the old and the new styles of cooking - at Prunier-Traktir in Paris as well as with Roger Verge at Mougins - and represents the best of both worlds. The most attractive features of the Nouvelle Cuisine, its imaginative use of fresh ingredients and inventive juxtaposition of tastes, are seen to great advantage in the dishes made famous at the the Chantecler. But Maitre Maximin also presents more substantial dishes, which satisfy the growing public demand for healthy eating and the nostalgia for the solid traditional dishes which are such a feature of French cooking. Includes an Index. Translated into English from the French by Caroline Conran and Caroline Hobhouse.
(Key Words: Jacques Maximin, French Cuisine, French Cooking, Recipes, Food, Cookbooks, Caroline Conran, Caroline Hobhouse, Wild Mushrooms, Aubergine, Soup, Rabbit, Mousse, Pate, Ice Cream, Duck, Chicken).