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About the Book
This book provides valuable insights into the various techniques of food
preparation and the cooking styles used in the French kitchen. These
tantalising recipes are each accompanied by clear step-by-step
instructions and photographs.
Get a taste of the French love for fine food and rich sauces through the classic recipes in this book.
About the Author
Elsa Van der Next has an irrepressible passion for food and enjoys as
much sharing her enthusiasm with others. Her illustrious career in the
food business began on a prestigious note - graduating from Le Cordon
Bleu, South Africa, with a Grande Diplome, or First Class Honours. She
then worked in a number of fine establishments, including the Mosimann
Academy in London and Le Manoir Aux Quat' Saisons, a 2-Michelin star
restaurant in Oxford, England. Elsa has had the privilege of working
with such great chefs as Raymond Blanc, her mentor; Anton Mosimann;
Bruno Loubert; Claudia Roden; Valentina Haris; Ross Burden; Michael
Ginor and Gennaro Contaldo. Today, she resides in Singapore with her
family and runs her own culinary consulting business.
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