Recipes: Bertholle, Louisette (selected & edited)
Title: Secrets of the Great French Restaurants
Original title: Les Recettes secretes des meilleurs restaurants de France (1972)
Translator: Paula Wolfert (from the French)
Language: English
Publisher: Macmillan Publishing
Place: New York
Date: (1974)
Edition: first american
ISBN: 0025104500
Pages: 716
Binding: Hardback
Condition: VERY GOOD very good dj
Book Id: MAIN013431I
Details: Introduction, appendix, glossary, indices
About the book: A collection of 500+ hitherto secret recipes from the starred restaurants in the Michelin Guide. All the restaurants that Michelin gives three stars ("worth a special journey" to eat there), plus most of the two-star and many one-star restaurants, are represented. Altogether, more than 300 restaurants from every region in France have contributed recipes ranging through every course on the menu. The recipes some simple, some sophisticated- were given to the author directly by the chefs who originated and perfected the dishes.
Directions are meticulously spelled out for preparing, cooking, and serving each dish, and the wine to complement it is suggested. Appendices contain general directions for basic sauces, pastries and creams, and a glossary lists unusual or unfamiliar French cookery terms. Contains excellent alphabetical and regional indexes, as well as a map of France showing the regions where the recipes originated.

Among the recipes: Veloute President Hereil the most sumptuous of soups, with its garnish of miniscule profiteroles filled with fois gras Jambon Michodiere a pie filled with ham, sausage meat, dried and fresh fruits, flavored with applejack Soufflé aux Violettes Imperiales a soufflé with Grand Marnier, ladyfingers and crystallized violets

About the author: Louisette Bertholle wrote the best-selling Mastering the Art of French Cooking in collaboration with Julia Child and Simone Beck. Raised next door to the Auberge du Pere Bise in the Haute Savoie, one of the finest restaurants in France, she learned the basics from the best cooking teachers- themselves pupils of the great Pelleprat and Escoffier. The author of 250 Recettes de Sologne et d'Ailleurs, Mme. Bertholle co-founded "L'Ecole des Trois Gourmands."