from the publisher
Why aren’t the recipes for this book available on ckbk?
This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.
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Chef and Food Researcher
Seminal techniques and recipes. Suggesting cooking an escalope of salmon 'only 40 seconds on one side' and serve on a very hot plate (the fish was still cooking when arriving to the table) was something revolutionary at that time. Saumon à l'oseille is one of the greatest recipes of Nouvelle Cuisine, in so many ways.
Creator, Executive Producer, Director