Lessons of French cooking. In 2 parts. Part 2

Well, why did the second volume need? Indeed, it was prepared later, when it turned out that the first “left overboard "almost the very essence of French cuisine, namely, that the simplest, initially peasant dish is perfect for an exquisite dinner. In fact, Biski from lobsters and crabs (you will be explained in detail how to choose and cut them), stuffed beef clipping (you will learn how to stuff and spit it correctly), a saddle of a lamb (and this is generally what is it?), Exquisantly cooked vegetables ( Say, grade from potatoes and chicory of dofinuas), delightful desserts (sherbets, mousses, creams) - all this is not only incredibly tasty, but also quite feasible in the most ordinary home cuisine. A separate chapter of the second volume is devoted to baking French bread, which in itself is a delicacy.
"Lessons of French cooking" will come in handy both a young woman (and a man, why not?), Who likes to cook, and a multi-hearted culinary specialist who wants to hone their skills and please the home or guests with something new