Title
The nouvelle cuisine of Jean & Pierre Troisgros,Used
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This is the first booklength, personal collection of nouvelle cuisine recipes to be published in the United States. Jean and Pierre Troisgros are prestigious chefs and members of the threestar elite that made nouvelle cuisine famous. Their own fame has long since spread to the United States. This collection of their original recipes demonstrates concretely and deliciously the principles of the new French cooking that true cuisine should be each individual chefs own creative work, based on training and experience, but not nailed down by traditional rules, and that in modern times it should more than ever before respect the true flavors of the best ingredients. The original talent of individual chefs is the most important element of true nouvelle cuisine, and the Troisgros have talent to spare, but the special respect for ingredients is what has led to the most familiar statements about the new French cooking: that its style is lighter and simpler, without heavy sauces; that vegetables are served crisptender, fish cooked quickly with perfect timing; that salads and first courses are unusual but never overwhelm a meal, desserts are fragile and light. All this is true, but only at the Troisgros restaurant at Roanne in the Rhone Valley or from the pages of their book in your own kitchen can you really understand what these great chefs have been able to do with the new freedom of nouvelle cuisine. The book is a landmark and a remarkably approachable cookbook as well. These are, of course, the recipes of chefs, but many of them have come much closer than chefs usually do to the flavorful simplicity of the cooking of French home cooks. Their translator, Roberta Wolfe Smoler, is a very fine cook, but not a chef. She tested all the Troisgros recipes, converted them to American measures, and annotated them wherever needed for substitutions or the behavior of American ingredients different from that of the French.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this cookbook have? A: This cookbook contains two hundred fifty-four pages. It offers a comprehensive collection of recipes and culinary insights.
- Q: What type of binding does this book have? A: This book features a hardcover binding. This ensures durability and longevity for frequent use in the kitchen.
- Q: Who is the author of this cookbook? A: The author of this cookbook is Jean Troisgros. He is a renowned chef known for his contributions to nouvelle cuisine.
- Q: How do I make a recipe from this book? A: To make a recipe, simply follow the step-by-step instructions provided. Each recipe includes detailed annotations for ingredient substitutions.
- Q: Is this cookbook suitable for beginners? A: Yes, this cookbook is suitable for beginners. The recipes are designed to be approachable and cater to various skill levels.
- Q: What cuisine does this book focus on? A: This cookbook focuses on French cuisine. It showcases the principles of nouvelle cuisine through original recipes.
- Q: How should I store this cookbook? A: Store this cookbook in a cool, dry place. Keeping it on a shelf away from direct sunlight will help preserve its quality.
- Q: Can I use this book for meal planning? A: Yes, this book is excellent for meal planning. It contains diverse recipes that can be used for various occasions and dietary preferences.
- Q: How do I clean this cookbook if it gets dirty? A: To clean this cookbook, gently wipe the cover and pages with a dry cloth. Avoid using water or cleaning solutions that may damage the paper.
- Q: Is this a good choice for home cooks? A: Yes, this cookbook is an excellent choice for home cooks. It bridges the gap between professional techniques and home cooking simplicity.
- Q: What makes this cookbook stand out? A: This cookbook stands out due to its authentic recipes from prestigious chefs. It emphasizes creativity and respect for high-quality ingredients.
- Q: Are there any special cooking techniques in this book? A: Yes, the book includes various cooking techniques characteristic of nouvelle cuisine, focusing on lighter and simpler preparations.
- Q: What if I have an issue with the book upon delivery? A: If you have an issue, contact customer service for assistance. They can help with returns or exchanges if the book arrives damaged.
- Q: Is there a warranty for this cookbook? A: No, there is typically no warranty for cookbooks. However, you may check the seller’s return policy for any specific guarantees.
- Q: Can I find substitutions for ingredients in this book? A: Yes, the book provides annotations for ingredient substitutions. This helps adapt recipes to American ingredients or personal preferences.
- Q: Does this book include vegetarian recipes? A: Yes, many recipes in this book can be adapted for vegetarian diets. The focus on fresh vegetables allows for versatile cooking options.