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ALL BOOKSCooking Cooking the nouvelle cuisine in America by David Liederman, Mich
Cooking the nouvelle cuisine in America by David Liederman, Mich
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Cooking the nouvelle cuisine in America: A glorious collection of original recipes by David Liederman, Michèle Urvater Hardback 9.1 x 6.5 x 1.8 inches Workman Pub (1979) 468 pages
From the inside flap:
France's sublime nouvelle cuisine adapts gloriously to the American Cornucopia in this superb collection of original recipes.
Michel Urvater and David Liederman have devoted three full years to creating and refining exquisite dishes - bright, colorful, light, often with the cuisine's incomparable sauces, always prepared according to the careful techniques of the new wave French chefs.
They have chosen for their recipes the best in native American food - from beef, turkey, just-caught fish, regional offerings like pecans and cranberries, the seasonal abundance of fresh fruits and vegetables.
The results are wide-ranging and distinctive. there is a Fillet Mignon with Fresh Ginger, a Poached Sole with Tomato and Saffron, Pecan-Breaded Chicken Breasts, Artichoke and Walnut Saute. And more - Pecan Pie, a Hot Peach and Almond Tart, Chocolate-Dipped Strawberries - all luscious, simple, beautiful, never pretentious. France's magnificent three-star cuisine gains new excitement in this star-spangled American interpretation.
Book condition is Very Good. Hardcover. Light wear on dust cover. The interior pages have no underlining, highlighting or tears.
Cooking 
