Butter cooking

Butter cooking

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Franck Schmitt

Éditions du Gerfaut

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Dimensions: 205×250 mm
Number of pages : 192 pages
Binding : Hardback

70 sweet and savoury recipes

What do croissant, sole meunière, cabbage stew, fillet of beef and hollandaise sauce have in common? BUTTER, that wonderful flavour enhancer.
An ingredient sometimes disparaged by certain nutritionists, it is on the other hand used to great effect in chefs’ cooking.
Through its history, its various origins and the techniques used, rediscover the pleasures of cooking with butter in 70 sweet and savoury recipes. Revisit the best of cooking with butter:

Flavoured butters and butter sauces
Pasta bases
Vegetables browned in butter
Meat and fish cooked with butter
Good butter creams
Puff pastries and pastries made with butter

 

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Franck Schmitt

Photographer, journalist and author, Franck Schmitt regularly works with the gourmet press and has written numerous books for Larousse, Mango, Ouest France, Ulmer... His training in hotel management and communications and his experience in culinary photography mean that he can handle projects from start to finish. With Gerfaut, he is the author of Terrines, pâtés, tourtes et rillettes, Pâtés en croûte, and La cuisine au beurre.

Agence Schweiger