Georges Perrier Le Bec-fin Recipes
Philadelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings, from the Condé Nast Traveler reader's poll to Zagat and the Mobil Travel Guide. Chef Perrier's devoted international following has waited years for him to publish a cookbook and now the chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. The book features more than 100 recipes for inspired French and bistro cuisine, accompanied by full-color photographs of prepared dishes and black-and-white photographs of the restaurant's mise en scene.
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LibraryThing ReviewUser Review - Bestine - LibraryThing
Oh. My. God. Not for beginners, but many of the recipes aren't half as difficult as you might think. Don't be intimidated! Go for it! Read full review