Novi recepti

VIDEO: Savjet za pečenje u loncu Stéphane Reynaud

VIDEO: Savjet za pečenje u loncu Stéphane Reynaud

  1. Dom
  2. Cook

6. decembra 2011

By

Ali Rosen, Video za dnevni obrok

Francuski kuhar dijeli pouke iz svoje nove knjige 'Rôtis'

Savet za pečenje u loncu od Stéphane Reynaud

Francuski kuhar dijeli pouke iz svoje nove knjige 'Rôtis'

Dolazi sljedeće

  • Savet za pečenje u loncu od Stéphane Reynaud 2:28 min

Goveđe pečenje


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao sa Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjetina i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svako je nabavio. Pečenje je hrana za dijeljenje.

Super kuhar: Meso u Americi nije uvijek dobro kao u Francuskoj.

Stephane Reynaud: Najvažnije je odakle je piletina – Ako raste vani i ima prostora i dobre hrane. Trebali bismo jesti manje mesa, ali svakako imati najbolje meso. Čak se i u Francuskoj način prehrane mijenja. Ljudi žele imati vrlo dobar kvalitet, ali ne jedu meso svaki dan.

Super kuhar: Postoji recept pod nazivom Roti de nos mammies. Je li to, u stvari, recept vaše porodice?

Stephane Reynaud: Da, jeste. Govedina koja se koristi u ovom receptu najskuplja je. Dok sam odrastao, jeli smo govedinu jednom nedeljno, samo za nedeljni ručak. U mom selu visokom 1000 metara jeli smo mnogo krompira i šargarepe. Imali smo goveđe pečenje dva puta mjesečno. Recept je od moje bake. To joj je mali osmijeh.

Super kuhar: Jedan od mojih omiljenih recepata je Travers Roti roštilj (Rezervna rebra s prženim češnjakom), jer se toliko razlikuje od načina na koji Amerikanci tretiraju rezervna rebra. Možete li mi reći nešto o ovom jelu?

Stephane Reynaud: Napravila sam to za svoju djecu, obožavaju takvu začinjenu hranu. Htio sam nešto popraviti s kečapom, ispeći s kečapom. Uz kečap možete napraviti dobru hranu. U Francuskoj govore o tome kao da je užasno, ali ljudi jedu kečap. Dakle, ovdje ga koristim kao biljku ili začin, dio recepta.

Super kuhar: U Americi mnogi visoko obučeni kuhari moraju birati između pisanja kuharica s receptima iz svojih restorana ili pisanja kuharica s receptima za domaće kuhare. Usredotočuju se na udobnu hranu ili hranu koju je kuharu gotovo nemoguće pripremiti kod kuće. Šta mislite o ovoj podjeli? Gdje padaju vaše kuharice?

Stephane Reynaud: Moje recepte je lako popraviti. Rotis je za svakoga. Ako neko ne zna kuhati, imat će dobar obrok nakon što napravi recept. Ne želim da#8217 želim da netko kupi kuharicu, otvori, samo počni. Morate ga pročitati i fotografije će izgledati isto kao kad kuhate recept. U nekim kuharicama fotografije se potpuno razlikuju od onih koje će recept napraviti. Zato u mojoj knjizi nema stila. Na primjer, držim bilje na mesu koje se koristilo u kuhanju. Ne stavljam nove biljke. Ako pogledate fotografije, bilje je pocrnjelo, isprženo je. Ne stavljam nove biljke za fotografiju.

Mislim da se ljudi vraćaju u kuhinju. Postoji novi način, novo interesovanje. I u Parizu možete naučiti kuhati jelo tokom jednosatne pauze za ručak i donijeti ga kući. Ljudi sve češće počinju pozivati ​​prijatelje na večeru.

Super kuhar: Planirate li otvoriti restoran u SAD -u?

Stephane Reynaud: Ne, jedan restoran u Francuskoj je dovoljan.

Super kuhar: Planirate li raditi TV emisiju?

Stephane Reynaud: Ne još. Razgovaram s različitim ljudima, uključujući kompaniju Jamieja Olivera. U Francuskoj nema emisija na TV -u koje prikazuju kuhanje cote de boeufa.

Super kuhar: Imate li planove za liniju proizvoda?

Stephane Reynaud: Ne. Ne prodajem svoje ime. Radim s mesnicom i stvaram nove terine, nove kobasice, radim s njima ovako.

Svako poglavlje dijeli recepte prema trajanju pripreme, od 10 do 30 minuta. Takođe ima stranicu koja predlaže jednostavne varijacije pečenja: dodavanje šparoga i dimljene slanine svinjskom pečenju, ili breskvama ili smokvama, ili krompiru i gljivama lisičarki.

U nedjelju dodaje “svi ostatak ” uključujući goveđe krokete u tajlandskom stilu (str. 144), pitu od francuskih ovčara (str. 147) i Moussaku (str. 147). Nakon toga slijedi poglavlje pod nazivom Et avec tout ca? Garnitures et Accompaignements. Postoje prilozi podijeljeni po godišnjim dobima. Za zimu postoji tradicionalni gratin dauphinoise (str. 158) ili narezani krumpir pečen sa vrhnjem, i Gratin de Cardons a la Moelle (str. 159) ili pečenih kartona.

Fotografije autora Frederic Lucano koje prate svako jelo zaista izgledaju kao da su upravo izašle iz pećnice, u posudama - spremne za bacanje, narezane na dasku za rezanje ili predstavljene stolu za čekanje. Postoji nevjerojatna raznolikost tave za pečenje, daske za rezanje i tepsije da nijedna slika nije dosadna.

Prikupite sve knjige Stephane Reynaud i#8217: pune su nevjerojatnih recepata koji će vas naučiti dobroj francuskoj tehnici i pomoći vam da dobijete veličanstvene obroke - sve dok slijedite njegov savjet: kupite najbolji sastojak koji možete pronaći.


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjetina i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svako je nabavio. Pečenje je hrana za dijeljenje.

Super kuhar: Meso u Americi nije uvijek dobro kao u Francuskoj.

Stephane Reynaud: Najvažnije je odakle je piletina – Ako raste vani i ima mjesta i dobre hrane. Trebali bismo jesti manje mesa, ali svakako imati najbolje meso. Čak se i u Francuskoj mijenja način prehrane. Ljudi žele imati vrlo dobar kvalitet, ali ne jedu meso svaki dan.

Super kuhar: Postoji recept pod nazivom Roti de nos mammies. Je li to, u stvari, recept iz vaše porodice?

Stephane Reynaud: Da, jeste. Govedina koja se koristi u ovom receptu najskuplja je. Dok sam odrastao, jeli smo govedinu jednom nedeljno, samo za nedeljni ručak. U mom selu visokom 1000 metara jeli smo mnogo krompira i šargarepe. Imali smo goveđe pečenje dva puta mjesečno. Recept je od moje bake. To joj je mali osmijeh.

Super kuhar: Jedan od mojih omiljenih recepata je Travers Roti roštilj (Rezervna rebra s prženim češnjakom), jer se toliko razlikuje od načina na koji Amerikanci tretiraju rezervna rebra. Možete li mi reći nešto o ovom jelu?

Stephane Reynaud: Napravila sam to za svoju djecu, obožavaju takvu začinjenu hranu. Htio sam nešto popraviti s kečapom, ispeći s kečapom. Uz kečap možete napraviti dobru hranu. U Francuskoj govore o tome kao da je užasno, ali ljudi jedu kečap. Dakle, ovdje ga koristim kao biljku ili začin, dio recepta.

Super kuhar: U Americi mnogi visoko obučeni kuhari moraju birati između pisanja kuharica s receptima iz svojih restorana ili pisanja kuharica s receptima za domaće kuhare. Usredotočuju se na udobnu hranu ili hranu koju je kuharu gotovo nemoguće pripremiti kod kuće. Šta mislite o ovoj podjeli? Gdje padaju vaše kuharice?

Stephane Reynaud: Moje recepte je lako popraviti. Rotis je za svakoga. Ako neko ne zna kuhati, imat će dobar obrok nakon što napravi recept. Ne želim da#8217 želim da netko kupi kuharicu, otvori, samo počni. Morate ga pročitati i fotografije će izgledati isto kao kad kuhate recept. U nekim kuharicama fotografije se potpuno razlikuju od onoga što će recept napraviti. Zato u mojoj knjizi nema stila. Na primjer, držim bilje na mesu koje se koristilo u kuhanju. Ne stavljam nove biljke. Ako pogledate fotografije, bilje je pocrnjelo, isprženo je. Ne stavljam nove biljke za fotografiju.

Mislim da se ljudi vraćaju u kuhinju. Postoji novi način, novo interesovanje. I u Parizu možete naučiti kuhati jelo tokom jednosatne pauze za ručak i donijeti ga kući. Ljudi sve češće počinju pozivati ​​prijatelje na večeru.

Super kuhar: Planirate li otvoriti restoran u SAD -u?

Stephane Reynaud: Ne, jedan restoran u Francuskoj je dovoljan.

Super kuhar: Planirate li raditi TV emisiju?

Stephane Reynaud: Ne još. Razgovaram s različitim ljudima, uključujući kompaniju Jamieja Olivera. U Francuskoj nema emisija na TV -u koje prikazuju kuhanje cote de boeufa.

Super kuhar: Imate li planove za liniju proizvoda?

Stephane Reynaud: Ne. Ne prodajem svoje ime. Radim s mesnicom i stvaram nove terine, nove kobasice, radim s njima ovako.

Svako poglavlje dijeli recepte prema trajanju pripreme, od 10 do 30 minuta. Takođe ima stranicu koja predlaže jednostavne varijacije pečenja: dodavanje šparoga i dimljene slanine svinjskom pečenju, ili breskvama ili smokvama, ili krompiru i gljivama lisičarki.

U nedjelju dodaje “svi ostatak ” uključujući goveđe krokete u tajlandskom stilu (str. 144), pitu od francuskih ovčara (str. 147) i Moussaku (str. 147). Nakon toga slijedi poglavlje pod nazivom Et avec tout ca? Garnitures et Accompaignements. Postoje prilozi podijeljeni po godišnjim dobima. Za zimu postoji tradicionalni gratin dauphinoise (str. 158) ili narezani krumpir pečen sa vrhnjem, i Gratin de Cardons a la Moelle (str. 159) ili pečenih kartona.

Fotografije autora Frederic Lucano koje prate svako jelo zaista izgledaju kao da su upravo izašle iz pećnice, u posudama - spremne za bacanje, narezane na dasku za rezanje ili predstavljene stolu za čekanje. Postoji nevjerojatna raznolikost tave za pečenje, daske za rezanje i tepsije da nijedna slika nije dosadna.

Prikupite sve knjige Stephane Reynaud i#8217: pune su nevjerojatnih recepata koji će vas naučiti dobroj francuskoj tehnici i pomoći vam da dobijete veličanstvene obroke - sve dok slijedite njegov savjet: kupite najbolji sastojak koji možete pronaći.


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao sa Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjski i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svi su dobili ponešto. Pečenje je hrana za dijeljenje.

Super kuhar: Meso u Americi nije uvijek dobro kao u Francuskoj.

Stephane Reynaud: Najvažnije je odakle je piletina – Ako raste vani i ima mjesta i dobre hrane. Trebali bismo jesti manje mesa, ali svakako imati najbolje meso. Čak se i u Francuskoj način prehrane mijenja. Ljudi žele imati vrlo dobar kvalitet, ali ne jedu meso svaki dan.

Super kuhar: Postoji recept pod nazivom Roti de nos mammies. Je li to, u stvari, recept iz vaše porodice?

Stephane Reynaud: Da, jeste. Govedina koja se koristi u ovom receptu najskuplja je. Dok sam odrastao, jeli smo govedinu jednom nedeljno, samo za nedeljni ručak. U mom selu visokom 1000 metara jeli smo mnogo krompira i šargarepe. Imali smo goveđe pečenje dva puta mjesečno. Recept je od moje bake. To joj je mali osmijeh.

Super kuhar: Jedan od mojih omiljenih recepata je Travers Roti roštilj (Rezervna rebra s prženim češnjakom), jer se toliko razlikuje od načina na koji Amerikanci tretiraju rezervna rebra. Možete li mi reći nešto o ovom jelu?

Stephane Reynaud: Napravila sam to za svoju djecu, obožavaju takvu začinjenu hranu. Htio sam nešto popraviti s kečapom, ispeći s kečapom. Uz kečap možete napraviti dobru hranu. U Francuskoj govore o tome kao da je užasno, ali ljudi jedu kečap. Dakle, ovdje ga koristim kao biljku ili začin, dio recepta.

Super kuhar: U Americi mnogi visoko obučeni kuhari moraju birati između pisanja kuharica s receptima iz svojih restorana ili pisanja kuharica s receptima za domaće kuhare. Usredotočuju se na udobnu hranu ili hranu koju je kuharu gotovo nemoguće pripremiti kod kuće. Šta mislite o ovoj podjeli? Gdje padaju vaše kuharice?

Stephane Reynaud: Moje recepte je lako popraviti. Rotis je za svakoga. Ako neko ne zna kuhati, imat će dobar obrok nakon što napravi recept. Ne želim da#8217 želim da netko kupi kuharicu, otvori, samo počni. Morate ga pročitati i fotografije će izgledati isto kao kad kuhate recept. U nekim kuharicama fotografije se potpuno razlikuju od onoga što će recept napraviti. Zato u mojoj knjizi nema stila. Na primjer, držim bilje na mesu koje se koristilo u kuhanju. Ne stavljam nove biljke. Ako pogledate fotografije, bilje je pocrnjelo, ispečeno je. Ne stavljam nove biljke za fotografiju.

Mislim da se ljudi vraćaju u kuhinju. Postoji novi način, novo interesovanje. I u Parizu možete naučiti kuhati jelo tokom jednosatne pauze za ručak i donijeti ga kući. Ljudi sve češće počinju pozivati ​​prijatelje na večeru.

Super kuhar: Planirate li otvoriti restoran u SAD -u?

Stephane Reynaud: Ne, jedan restoran u Francuskoj je dovoljan.

Super kuhar: Planirate li raditi TV emisiju?

Stephane Reynaud: Ne još. Razgovaram s različitim ljudima, uključujući kompaniju Jamieja Olivera. U Francuskoj nema emisija na TV -u koje prikazuju kuhanje cote de boeufa.

Super kuhar: Imate li planove za liniju proizvoda?

Stephane Reynaud: Ne. Ne prodajem svoje ime. Radim s mesnicom i stvaram nove terine, nove kobasice, radim s njima ovako.

Svako poglavlje dijeli recepte prema trajanju pripreme, od 10 do 30 minuta. Takođe ima stranicu koja predlaže jednostavne varijacije pečenja: dodavanje šparoga i dimljene slanine svinjskom pečenju, ili breskvama ili smokvama, ili krompiru i gljivama lisičarki.

U nedjelju dodaje “svi ostatak ” uključujući goveđe krokete u tajlandskom stilu (str. 144), pitu od francuskih ovčara (str. 147) i Moussaku (str. 147). Nakon toga slijedi poglavlje pod nazivom Et avec tout ca? Garnitures et Accompaignements. Postoje prilozi podijeljeni po godišnjim dobima. Za zimu postoji tradicionalni gratin dauphinoise (str. 158) ili narezani krumpir pečen sa vrhnjem, i Gratin de Cardons a la Moelle (str. 159) ili pečenih kartona.

Fotografije autora Frederic Lucano koje prate svako jelo zaista izgledaju kao da su upravo izašle iz pećnice, u posudama - spremne za bacanje, narezane na dasku za rezanje ili predstavljene stolu za čekanje. Postoji nevjerojatna raznolikost tave za pečenje, daske za rezanje i tepsije da nijedna slika nije dosadna.

Prikupite sve knjige Stephane Reynaud i#8217: pune su nevjerojatnih recepata koji će vas naučiti dobroj francuskoj tehnici i pomoći vam da dobijete veličanstvene obroke - sve dok slijedite njegov savjet: kupite najbolji sastojak koji možete pronaći.


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjetina i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svi su dobili ponešto. Pečenje je hrana za dijeljenje.

Super kuhar: Meso u Americi nije uvijek dobro kao u Francuskoj.

Stephane Reynaud: Najvažnije je odakle je piletina – Ako raste vani i ima mjesta i dobre hrane. Trebali bismo jesti manje mesa, ali svakako imati najbolje meso. Čak se i u Francuskoj način prehrane mijenja. Ljudi žele imati vrlo dobar kvalitet, ali ne jedu meso svaki dan.

Super kuhar: Postoji recept pod nazivom Roti de nos mammies. Je li to, u stvari, recept vaše porodice?

Stephane Reynaud: Da, jeste. Govedina koja se koristi u ovom receptu najskuplja je. Dok sam odrastao, jeli smo govedinu jednom nedeljno, samo za nedeljni ručak. U mom selu visokom 1000 metara jeli smo mnogo krompira i šargarepe. Imali smo goveđe pečenje dva puta mjesečno. Recept je od moje bake. To joj je mali osmijeh.

Super kuhar: Jedan od mojih omiljenih recepata je Travers Roti roštilj (Rezervna rebra s prženim češnjakom), jer se toliko razlikuje od načina na koji Amerikanci tretiraju rezervna rebra. Možete li mi reći nešto o ovom jelu?

Stephane Reynaud: Napravila sam to za svoju djecu, obožavaju takvu začinjenu hranu. Htio sam nešto popraviti s kečapom, na roštilj s kečapom. Uz kečap možete napraviti dobru hranu. U Francuskoj govore o tome kao da je užasno, ali ljudi jedu kečap. Dakle, ovdje ga koristim kao biljku ili začin, dio recepta.

Super kuhar: U Americi mnogi visoko obučeni kuhari moraju birati između pisanja kuharica s receptima iz svojih restorana ili pisanja kuharica s receptima za domaće kuhare. Usredotočuju se na udobnu hranu ili hranu koju je kuharu gotovo nemoguće pripremiti kod kuće. Šta mislite o ovoj podjeli? Gdje padaju vaše kuharice?

Stephane Reynaud: Moje recepte je lako popraviti. Rotis je za svakoga. Ako neko ne zna kuhati, imat će dobar obrok nakon što napravi recept. Ne želim da#8217 želim da netko kupi kuharicu, otvori, samo počni. Morate ga pročitati i fotografije će izgledati isto kao kad kuhate recept. U nekim kuharicama fotografije se potpuno razlikuju od onoga što će recept napraviti. Zato u mojoj knjizi nema stila. Na primjer, držim bilje na mesu koje se koristilo u kuhanju. Ne stavljam nove biljke. Ako pogledate fotografije, bilje je pocrnjelo, ispečeno je. Ne stavljam nove biljke za fotografiju.

Mislim da se ljudi vraćaju u kuhinju. Postoji novi način, novo interesovanje. I u Parizu možete naučiti kuhati jelo tokom jednosatne pauze za ručak i donijeti ga kući. Ljudi sve češće počinju pozivati ​​prijatelje na večeru.

Super kuhar: Planirate li otvoriti restoran u SAD -u?

Stephane Reynaud: Ne, jedan restoran u Francuskoj je dovoljan.

Super kuhar: Planirate li raditi TV emisiju?

Stephane Reynaud: Ne još. Razgovaram s različitim ljudima, uključujući kompaniju Jamieja Olivera. U Francuskoj nema emisija na TV -u koje prikazuju kuhanje cote de boeufa.

Super kuhar: Imate li planove za liniju proizvoda?

Stephane Reynaud: Ne. Ne prodajem svoje ime. Radim s mesnicom i stvaram nove terine, nove kobasice, radim s njima ovako.

Svako poglavlje dijeli recepte prema trajanju pripreme, od 10 do 30 minuta. Takođe ima stranicu koja predlaže jednostavne varijacije pečenja: dodavanje šparoga i dimljene slanine svinjskom pečenju, ili breskvama ili smokvama, ili krompiru i gljivama lisičarki.

U nedjelju dodaje “svi ostatak ” uključujući goveđe krokete u tajlandskom stilu (str. 144), pitu od francuskih ovčara (str. 147) i Moussaku (str. 147). Nakon toga slijedi poglavlje pod nazivom Et avec tout ca? Garnitures et Accompaignements. Postoje prilozi podijeljeni po godišnjim dobima. Za zimu postoji tradicionalni gratin dauphinoise (str. 158) ili narezani krumpir pečen sa vrhnjem, i Gratin de Cardons a la Moelle (str. 159) ili pečenih kartona.

Fotografije autora Frederic Lucano koje prate svako jelo zaista izgledaju kao da su upravo izašle iz pećnice, u posudama - spremne za bacanje, narezane na dasku za rezanje ili predstavljene stolu za čekanje. Postoji nevjerojatna raznolikost tave za pečenje, daske za rezanje i tepsije da nijedna slika nije dosadna.

Prikupite sve knjige Stephane Reynaud i#8217: pune su nevjerojatnih recepata koji će vas naučiti dobroj francuskoj tehnici i pomoći vam da dobijete veličanstvene obroke - sve dok slijedite njegov savjet: kupite najbolji sastojak koji možete pronaći.


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjetina i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svi su dobili ponešto. Pečenje je hrana za dijeljenje.

Super kuhar: Meso u Americi nije uvijek dobro kao u Francuskoj.

Stephane Reynaud: Najvažnije je odakle je piletina – Ako raste vani i ima mjesta i dobre hrane. Trebali bismo jesti manje mesa, ali svakako imati najbolje meso. Čak se i u Francuskoj način prehrane mijenja. Ljudi žele imati vrlo dobar kvalitet, ali ne jedu meso svaki dan.

Super kuhar: Postoji recept pod nazivom Roti de nos mammies. Je li to, u stvari, recept iz vaše porodice?

Stephane Reynaud: Da, jeste. Govedina koja se koristi u ovom receptu najskuplja je. Dok sam odrastao, jeli smo govedinu jednom nedeljno, samo za nedeljni ručak. U mom selu visokom 1000 metara jeli smo mnogo krompira i šargarepe. Imali smo goveđe pečenje dva puta mjesečno. Recept je od moje bake. To joj je mali osmijeh.

Super kuhar: Jedan od mojih omiljenih recepata je Travers Roti roštilj (Rezervna rebra s prženim češnjakom), jer se toliko razlikuje od načina na koji Amerikanci tretiraju rezervna rebra. Možete li mi reći nešto o ovom jelu?

Stephane Reynaud: Napravila sam to za svoju djecu, obožavaju takvu začinjenu hranu. Htio sam nešto popraviti s kečapom, na roštilj s kečapom. Uz kečap možete napraviti dobru hranu. U Francuskoj govore o tome kao da je užasno, ali ljudi jedu kečap. Dakle, ovdje ga koristim kao biljku ili začin, dio recepta.

Super kuhar: U Americi mnogi visoko obučeni kuhari moraju birati između pisanja kuharica s receptima iz svojih restorana ili pisanja kuharica s receptima za domaće kuhare. Usredotočuju se na udobnu hranu ili hranu koju je kuharu gotovo nemoguće pripremiti kod kuće. Šta mislite o ovoj podjeli? Gdje padaju vaše kuharice?

Stephane Reynaud: Moje recepte je lako popraviti. Rotis je za svakoga. Ako neko ne zna kuhati, imat će dobar obrok nakon što napravi recept. Ne želim da#8217 želim da netko kupi kuharicu, otvori, samo počni. Morate ga pročitati i fotografije će izgledati isto kao kad kuhate recept. U nekim kuharicama fotografije se potpuno razlikuju od onih koje će recept napraviti. Zato u mojoj knjizi nema stila. Na primjer, držim bilje na mesu koje se koristilo u kuhanju. Ne stavljam nove biljke. Ako pogledate fotografije, bilje je pocrnjelo, isprženo je. Ne stavljam nove biljke za fotografiju.

Mislim da se ljudi vraćaju u kuhinju. Postoji novi način, novo interesovanje. I u Parizu možete naučiti kuhati jelo tokom jednosatne pauze za ručak i donijeti ga kući. Ljudi počinju češće pozivati ​​prijatelje na večeru.

Super kuhar: Planirate li otvoriti restoran u SAD -u?

Stephane Reynaud: Ne, jedan restoran u Francuskoj je dovoljan.

Super kuhar: Planirate li raditi TV emisiju?

Stephane Reynaud: Ne još. Razgovaram s različitim ljudima, uključujući kompaniju Jamieja Olivera. U Francuskoj nema emisija na TV -u koje prikazuju kuhanje cote de boeufa.

Super kuhar: Imate li planove za liniju proizvoda?

Stephane Reynaud: Ne. Ne prodajem svoje ime. Radim s mesnicom i stvaram nove terine, nove kobasice, radim s njima ovako.

Svako poglavlje dijeli recepte prema trajanju pripreme, od 10 do 30 minuta. Takođe ima stranicu koja predlaže jednostavne varijacije pečenja: dodavanje šparoga i dimljene slanine svinjskom pečenju, ili breskvama ili smokvama, ili krompiru i gljivama lisičarki.

U nedjelju dodaje “svi ostatak ” uključujući goveđe krokete u tajlandskom stilu (str. 144), pitu od francuskih ovčara (str. 147) i Moussaku (str. 147). Nakon toga slijedi poglavlje pod nazivom Et avec tout ca? Garnitures et Accompaignements. Postoje prilozi podijeljeni po godišnjim dobima. Za zimu postoji tradicionalni gratin dauphinoise (str. 158) ili narezani krumpir pečen sa vrhnjem, i Gratin de Cardons a la Moelle (str. 159) ili pečenih kartona.

Fotografije autora Frederic Lucano koje prate svako jelo zaista izgledaju kao da su upravo izašle iz pećnice, u posudama - spremne za bacanje, narezane na dasku za rezanje ili predstavljene stolu za čekanje. Postoji nevjerojatna raznolikost tave za pečenje, daske za rezanje i tepsije da nijedna slika nije dosadna.

Prikupite sve knjige Stephane Reynaud i#8217: pune su nevjerojatnih recepata koji će vas naučiti dobroj francuskoj tehnici i pomoći vam da dobijete veličanstvene obroke - sve dok slijedite njegov savjet: kupite najbolji sastojak koji možete pronaći.


Stephane Reynaud: Rotis – Pregled i intervju

Stephane Reynaud piše divne kuvarske knjige. Oni su čvrsto Francuzi, dostupni i pošteni. Njegovo najnovije, Rotis: Pečenje za svaki dan u sedmici (Melville House 2011), nadamo se, nije mu posljednji. To je pametna knjiga podijeljena na dane u sedmici, a svaki ima drugačije pečenje - Lundi C ’est Roti de Boeuf (Ponedjeljak je goveđe pečenje), Mardi C ’est Roti De Veau (Utorkom je za teleće pečenje) itd. Rotis pun je informacija, ideja i prijedloga izvan recepata - to je bogata knjiga koja zahtijeva visokokvalitetne sastojke.

Ako Simon Hopkinson naučio te kako Pečeno pile, Stephane Reynaud naučit će vas kako peći sve ostalo.

Super kuhar nedavno razgovarao Šef kuhinje Stephane Reynaud o njegovoj novoj knjizi:

Super kuhar: Vaša inspiracija za jednu od vaših drugih knjiga, Svinjetina i sinovi#038, bio je vaš djed i njegova mesnica. Je li on bio inspiracija za ovu knjigu?

Stephane Reynaud: Kad odrastete u malom selu, kuhinja i stol bili su najvažnije mjesto u kući. Moji baka i deda su naporno radili cele nedelje. Zatvorili su svoju prodavnicu u nedelju u 13 sati, a mi smo seli za ručak. Trajalo je do 19 ili 20 sati. Bio je to čaroban obrok. Bila je to tipična tradicionalna hrana. Pečenje je imalo važno mesto. Nikada nismo znali koliko će ljudi biti za stolom. Ako ih je bilo samo pet, dobili ste debeli komad, ali ako ih je bilo više, izrežite pečenje tanje. Svako je nabavio. Roasts are food to share.

Super Chef: Meat in America isn’t always as good as in France.

Stephane Reynaud: The most important thing is where the chicken is from – If it grows outside and has space and good food. We should eat less meat, but be sure to have the best meat. Even in France, the way of eating is changing. People want to have very good quality, but not eat meat every day.

Super Chef:There is a recipe called Roti de nos mammies. Is that, in fact, a recipe from your family?

Stephane Reynaud: Yes, it is. The beef used in this recipe is the most expensive. While I was growing up, we had beef once a week, only for Sunday lunch. In my village 1000 meters high, we ate a lot of potatoes and carrots. We had roast beef twice a month. That recipe is from my grandmother. It is a little smile to her.

Super Chef: One of my favorite recipe is Travers Roti ail grill (Spare Ribs with Toasted Garlic), since it is so different from how Americans treat spare ribs. Can you tell me about this dish?

Stephane Reynaud: I made that for my kids, they love that kind of spicy food. I wanted to fix something with ketchup, to grill with ketchup. You can make good food with ketchup. In France they speak about it like it is terrible, but people are eating ketchup. So, here I use it as an herb or a spice, part of the recipe.

Super Chef: In America, many highly trained chefs have to choose between writing cookbooks with recipes from their restaurants, or writing cookbooks with recipes for the home cook. They focus on comfort food or food that is almost impossible to make by a cook at home. How do you feel about this division? Where do your cookbooks fall?

Stephane Reynaud: My recipes are easy to fix. Rotis is for everybody. If someone doesn’t know how to cook, they will have a good meal after making a recipe. I don’t want someone to buy the cookbook, open, just start. You have to read it and the photographs will look the same as when you cook the recipe. In some cookbooks, the photographs are totally different from what the recipe will make. That is why there is no style in my book. For instance, I keep the herbs on the meat that were used in cooking. I don’t put new herbs. If you look at the photographs, the herbs are blackened, they’ve been roasted. I don’t put on new herbs for the photograph.

I think people are coming back to the kitchen. There is a new way, new interest. In Paris too, you can learn how to cook a dish during a one-hour lunch break and bring the dish home. People are starting to invite friends over for dinner more often.

Super Chef: Do you have plans to open a restaurant in the US?

Stephane Reynaud: No, one restaurant in France is enough.

Super Chef: Do you have plans to do a TV show?

Stephane Reynaud: Not yet. I am speaking with different people, including Jamie Oliver’s company. There are no shows on TV in France that show how to cook a cote de boeuf.

Super Chef: Do you have plans for a product line?

Stephane Reynaud: No. I don’t sell my name. I work with a butcher, and create new terrines, new sausages, I work with them like this.

Each chapter divides up the recipes by how long they take to prepare, fro 10 minutes to 30 minutes. He also has a page that suggests simple variations to a roast: adding asparagus and smoked bacon to a pork roast, or peaches or figs, or potatoes and chanterelle mushrooms.

On Sunday, he adds “all the rest” including Thai-Style Beef Croquettes (p. 144), French Shepherd Pie (p. 147) and Moussaka (p. 147). That’s followed by a chapter called Et avec tout ca? Garnitures et Accompaignements. There are side dishes divided by the seasons. For winter, there is Traditional Gratin Dauphinoise (p. 158) or sliced potatoes roasted with cream, and a Gratin de Cardons a la Moelle (p. 159) or roasted cardoons.

The photographs by Frederic Lucano that accompany each dish really do look like they just came out of the oven, in their pans – ready to be dished out, sliced on a cutting board, or presented to the waiting table. There is an amazing variety of roasting pan, cutting board, and casserole pot, that none of the pictures are dull.

Collect all of Stephane Reynaud’s books: they are full of amazing recipes that will teach you good French technique and help you turn out magnificent meals – as long as you follow his advice: buy the very best ingredient you can find.


Stephane Reynaud: Rotis – Review and Interview

Stephane Reynaud writes wonderful cookbooks. They are firmly French, accessible, and honest. Njegovo najnovije, Rotis: Roasts for Every Day of the Week (Melville House 2011) is hopefully not his last. It is a clever book that is divided into the days of the week, each having a different roast – Lundi C’est Roti de Boeuf (Monday is Beef Roast), Mardi C’est Roti De Veau (Tuesdays are for Veal Roasts) and so on. Rotis is full of information, ideas, and suggestions beyond the recipes – it is a rich book that demands high quality ingredients.

Ako Simon Hopkinson taught you how to Roast a Chicken, Stephane Reynaud will teach you how to roast everything else.

Super Chef recently spoke to Chef Stephane Reynaud about his new book:

Super Chef: Your inspiration for one of your other books, Pork & Sons, was your grandfather and his butcher shop. Was he the inspiration for this book?

Stephane Reynaud: When you grow up in a little village, the kitchen and the table was the most important place in the house. My grandparents worked hard all week. They closed their store on Sunday at 1pm and we sat down to lunch. It lasted until 7 or 8pm. It was a magical meal. It was typical traditional food. The roast had an important place. We never knew how many people would be at the table. If there were only five, you got a thick piece, but if there were more, you cut the roast thinner. Everyone got some. Roasts are food to share.

Super Chef: Meat in America isn’t always as good as in France.

Stephane Reynaud: The most important thing is where the chicken is from – If it grows outside and has space and good food. We should eat less meat, but be sure to have the best meat. Even in France, the way of eating is changing. People want to have very good quality, but not eat meat every day.

Super Chef:There is a recipe called Roti de nos mammies. Is that, in fact, a recipe from your family?

Stephane Reynaud: Yes, it is. The beef used in this recipe is the most expensive. While I was growing up, we had beef once a week, only for Sunday lunch. In my village 1000 meters high, we ate a lot of potatoes and carrots. We had roast beef twice a month. That recipe is from my grandmother. It is a little smile to her.

Super Chef: One of my favorite recipe is Travers Roti ail grill (Spare Ribs with Toasted Garlic), since it is so different from how Americans treat spare ribs. Can you tell me about this dish?

Stephane Reynaud: I made that for my kids, they love that kind of spicy food. I wanted to fix something with ketchup, to grill with ketchup. You can make good food with ketchup. In France they speak about it like it is terrible, but people are eating ketchup. So, here I use it as an herb or a spice, part of the recipe.

Super Chef: In America, many highly trained chefs have to choose between writing cookbooks with recipes from their restaurants, or writing cookbooks with recipes for the home cook. They focus on comfort food or food that is almost impossible to make by a cook at home. How do you feel about this division? Where do your cookbooks fall?

Stephane Reynaud: My recipes are easy to fix. Rotis is for everybody. If someone doesn’t know how to cook, they will have a good meal after making a recipe. I don’t want someone to buy the cookbook, open, just start. You have to read it and the photographs will look the same as when you cook the recipe. In some cookbooks, the photographs are totally different from what the recipe will make. That is why there is no style in my book. For instance, I keep the herbs on the meat that were used in cooking. I don’t put new herbs. If you look at the photographs, the herbs are blackened, they’ve been roasted. I don’t put on new herbs for the photograph.

I think people are coming back to the kitchen. There is a new way, new interest. In Paris too, you can learn how to cook a dish during a one-hour lunch break and bring the dish home. People are starting to invite friends over for dinner more often.

Super Chef: Do you have plans to open a restaurant in the US?

Stephane Reynaud: No, one restaurant in France is enough.

Super Chef: Do you have plans to do a TV show?

Stephane Reynaud: Not yet. I am speaking with different people, including Jamie Oliver’s company. There are no shows on TV in France that show how to cook a cote de boeuf.

Super Chef: Do you have plans for a product line?

Stephane Reynaud: No. I don’t sell my name. I work with a butcher, and create new terrines, new sausages, I work with them like this.

Each chapter divides up the recipes by how long they take to prepare, fro 10 minutes to 30 minutes. He also has a page that suggests simple variations to a roast: adding asparagus and smoked bacon to a pork roast, or peaches or figs, or potatoes and chanterelle mushrooms.

On Sunday, he adds “all the rest” including Thai-Style Beef Croquettes (p. 144), French Shepherd Pie (p. 147) and Moussaka (p. 147). That’s followed by a chapter called Et avec tout ca? Garnitures et Accompaignements. There are side dishes divided by the seasons. For winter, there is Traditional Gratin Dauphinoise (p. 158) or sliced potatoes roasted with cream, and a Gratin de Cardons a la Moelle (p. 159) or roasted cardoons.

The photographs by Frederic Lucano that accompany each dish really do look like they just came out of the oven, in their pans – ready to be dished out, sliced on a cutting board, or presented to the waiting table. There is an amazing variety of roasting pan, cutting board, and casserole pot, that none of the pictures are dull.

Collect all of Stephane Reynaud’s books: they are full of amazing recipes that will teach you good French technique and help you turn out magnificent meals – as long as you follow his advice: buy the very best ingredient you can find.


Stephane Reynaud: Rotis – Review and Interview

Stephane Reynaud writes wonderful cookbooks. They are firmly French, accessible, and honest. Njegovo najnovije, Rotis: Roasts for Every Day of the Week (Melville House 2011) is hopefully not his last. It is a clever book that is divided into the days of the week, each having a different roast – Lundi C’est Roti de Boeuf (Monday is Beef Roast), Mardi C’est Roti De Veau (Tuesdays are for Veal Roasts) and so on. Rotis is full of information, ideas, and suggestions beyond the recipes – it is a rich book that demands high quality ingredients.

Ako Simon Hopkinson taught you how to Roast a Chicken, Stephane Reynaud will teach you how to roast everything else.

Super Chef recently spoke to Chef Stephane Reynaud about his new book:

Super Chef: Your inspiration for one of your other books, Pork & Sons, was your grandfather and his butcher shop. Was he the inspiration for this book?

Stephane Reynaud: When you grow up in a little village, the kitchen and the table was the most important place in the house. My grandparents worked hard all week. They closed their store on Sunday at 1pm and we sat down to lunch. It lasted until 7 or 8pm. It was a magical meal. It was typical traditional food. The roast had an important place. We never knew how many people would be at the table. If there were only five, you got a thick piece, but if there were more, you cut the roast thinner. Everyone got some. Roasts are food to share.

Super Chef: Meat in America isn’t always as good as in France.

Stephane Reynaud: The most important thing is where the chicken is from – If it grows outside and has space and good food. We should eat less meat, but be sure to have the best meat. Even in France, the way of eating is changing. People want to have very good quality, but not eat meat every day.

Super Chef:There is a recipe called Roti de nos mammies. Is that, in fact, a recipe from your family?

Stephane Reynaud: Yes, it is. The beef used in this recipe is the most expensive. While I was growing up, we had beef once a week, only for Sunday lunch. In my village 1000 meters high, we ate a lot of potatoes and carrots. We had roast beef twice a month. That recipe is from my grandmother. It is a little smile to her.

Super Chef: One of my favorite recipe is Travers Roti ail grill (Spare Ribs with Toasted Garlic), since it is so different from how Americans treat spare ribs. Can you tell me about this dish?

Stephane Reynaud: I made that for my kids, they love that kind of spicy food. I wanted to fix something with ketchup, to grill with ketchup. You can make good food with ketchup. In France they speak about it like it is terrible, but people are eating ketchup. So, here I use it as an herb or a spice, part of the recipe.

Super Chef: In America, many highly trained chefs have to choose between writing cookbooks with recipes from their restaurants, or writing cookbooks with recipes for the home cook. They focus on comfort food or food that is almost impossible to make by a cook at home. How do you feel about this division? Where do your cookbooks fall?

Stephane Reynaud: My recipes are easy to fix. Rotis is for everybody. If someone doesn’t know how to cook, they will have a good meal after making a recipe. I don’t want someone to buy the cookbook, open, just start. You have to read it and the photographs will look the same as when you cook the recipe. In some cookbooks, the photographs are totally different from what the recipe will make. That is why there is no style in my book. For instance, I keep the herbs on the meat that were used in cooking. I don’t put new herbs. If you look at the photographs, the herbs are blackened, they’ve been roasted. I don’t put on new herbs for the photograph.

I think people are coming back to the kitchen. There is a new way, new interest. In Paris too, you can learn how to cook a dish during a one-hour lunch break and bring the dish home. People are starting to invite friends over for dinner more often.

Super Chef: Do you have plans to open a restaurant in the US?

Stephane Reynaud: No, one restaurant in France is enough.

Super Chef: Do you have plans to do a TV show?

Stephane Reynaud: Not yet. I am speaking with different people, including Jamie Oliver’s company. There are no shows on TV in France that show how to cook a cote de boeuf.

Super Chef: Do you have plans for a product line?

Stephane Reynaud: No. I don’t sell my name. I work with a butcher, and create new terrines, new sausages, I work with them like this.

Each chapter divides up the recipes by how long they take to prepare, fro 10 minutes to 30 minutes. He also has a page that suggests simple variations to a roast: adding asparagus and smoked bacon to a pork roast, or peaches or figs, or potatoes and chanterelle mushrooms.

On Sunday, he adds “all the rest” including Thai-Style Beef Croquettes (p. 144), French Shepherd Pie (p. 147) and Moussaka (p. 147). That’s followed by a chapter called Et avec tout ca? Garnitures et Accompaignements. There are side dishes divided by the seasons. For winter, there is Traditional Gratin Dauphinoise (p. 158) or sliced potatoes roasted with cream, and a Gratin de Cardons a la Moelle (p. 159) or roasted cardoons.

The photographs by Frederic Lucano that accompany each dish really do look like they just came out of the oven, in their pans – ready to be dished out, sliced on a cutting board, or presented to the waiting table. There is an amazing variety of roasting pan, cutting board, and casserole pot, that none of the pictures are dull.

Collect all of Stephane Reynaud’s books: they are full of amazing recipes that will teach you good French technique and help you turn out magnificent meals – as long as you follow his advice: buy the very best ingredient you can find.


Stephane Reynaud: Rotis – Review and Interview

Stephane Reynaud writes wonderful cookbooks. They are firmly French, accessible, and honest. Njegovo najnovije, Rotis: Roasts for Every Day of the Week (Melville House 2011) is hopefully not his last. It is a clever book that is divided into the days of the week, each having a different roast – Lundi C’est Roti de Boeuf (Monday is Beef Roast), Mardi C’est Roti De Veau (Tuesdays are for Veal Roasts) and so on. Rotis is full of information, ideas, and suggestions beyond the recipes – it is a rich book that demands high quality ingredients.

Ako Simon Hopkinson taught you how to Roast a Chicken, Stephane Reynaud will teach you how to roast everything else.

Super Chef recently spoke to Chef Stephane Reynaud about his new book:

Super Chef: Your inspiration for one of your other books, Pork & Sons, was your grandfather and his butcher shop. Was he the inspiration for this book?

Stephane Reynaud: When you grow up in a little village, the kitchen and the table was the most important place in the house. My grandparents worked hard all week. They closed their store on Sunday at 1pm and we sat down to lunch. It lasted until 7 or 8pm. It was a magical meal. It was typical traditional food. The roast had an important place. We never knew how many people would be at the table. If there were only five, you got a thick piece, but if there were more, you cut the roast thinner. Everyone got some. Roasts are food to share.

Super Chef: Meat in America isn’t always as good as in France.

Stephane Reynaud: The most important thing is where the chicken is from – If it grows outside and has space and good food. We should eat less meat, but be sure to have the best meat. Even in France, the way of eating is changing. People want to have very good quality, but not eat meat every day.

Super Chef:There is a recipe called Roti de nos mammies. Is that, in fact, a recipe from your family?

Stephane Reynaud: Yes, it is. The beef used in this recipe is the most expensive. While I was growing up, we had beef once a week, only for Sunday lunch. In my village 1000 meters high, we ate a lot of potatoes and carrots. We had roast beef twice a month. That recipe is from my grandmother. It is a little smile to her.

Super Chef: One of my favorite recipe is Travers Roti ail grill (Spare Ribs with Toasted Garlic), since it is so different from how Americans treat spare ribs. Can you tell me about this dish?

Stephane Reynaud: I made that for my kids, they love that kind of spicy food. I wanted to fix something with ketchup, to grill with ketchup. You can make good food with ketchup. In France they speak about it like it is terrible, but people are eating ketchup. So, here I use it as an herb or a spice, part of the recipe.

Super Chef: In America, many highly trained chefs have to choose between writing cookbooks with recipes from their restaurants, or writing cookbooks with recipes for the home cook. They focus on comfort food or food that is almost impossible to make by a cook at home. How do you feel about this division? Where do your cookbooks fall?

Stephane Reynaud: My recipes are easy to fix. Rotis is for everybody. If someone doesn’t know how to cook, they will have a good meal after making a recipe. I don’t want someone to buy the cookbook, open, just start. You have to read it and the photographs will look the same as when you cook the recipe. In some cookbooks, the photographs are totally different from what the recipe will make. That is why there is no style in my book. For instance, I keep the herbs on the meat that were used in cooking. I don’t put new herbs. If you look at the photographs, the herbs are blackened, they’ve been roasted. I don’t put on new herbs for the photograph.

I think people are coming back to the kitchen. There is a new way, new interest. In Paris too, you can learn how to cook a dish during a one-hour lunch break and bring the dish home. People are starting to invite friends over for dinner more often.

Super Chef: Do you have plans to open a restaurant in the US?

Stephane Reynaud: No, one restaurant in France is enough.

Super Chef: Do you have plans to do a TV show?

Stephane Reynaud: Not yet. I am speaking with different people, including Jamie Oliver’s company. There are no shows on TV in France that show how to cook a cote de boeuf.

Super Chef: Do you have plans for a product line?

Stephane Reynaud: No. I don’t sell my name. I work with a butcher, and create new terrines, new sausages, I work with them like this.

Each chapter divides up the recipes by how long they take to prepare, fro 10 minutes to 30 minutes. He also has a page that suggests simple variations to a roast: adding asparagus and smoked bacon to a pork roast, or peaches or figs, or potatoes and chanterelle mushrooms.

On Sunday, he adds “all the rest” including Thai-Style Beef Croquettes (p. 144), French Shepherd Pie (p. 147) and Moussaka (p. 147). That’s followed by a chapter called Et avec tout ca? Garnitures et Accompaignements. There are side dishes divided by the seasons. For winter, there is Traditional Gratin Dauphinoise (p. 158) or sliced potatoes roasted with cream, and a Gratin de Cardons a la Moelle (p. 159) or roasted cardoons.

The photographs by Frederic Lucano that accompany each dish really do look like they just came out of the oven, in their pans – ready to be dished out, sliced on a cutting board, or presented to the waiting table. There is an amazing variety of roasting pan, cutting board, and casserole pot, that none of the pictures are dull.

Collect all of Stephane Reynaud’s books: they are full of amazing recipes that will teach you good French technique and help you turn out magnificent meals – as long as you follow his advice: buy the very best ingredient you can find.


Stephane Reynaud: Rotis – Review and Interview

Stephane Reynaud writes wonderful cookbooks. They are firmly French, accessible, and honest. Njegovo najnovije, Rotis: Roasts for Every Day of the Week (Melville House 2011) is hopefully not his last. It is a clever book that is divided into the days of the week, each having a different roast – Lundi C’est Roti de Boeuf (Monday is Beef Roast), Mardi C’est Roti De Veau (Tuesdays are for Veal Roasts) and so on. Rotis is full of information, ideas, and suggestions beyond the recipes – it is a rich book that demands high quality ingredients.

Ako Simon Hopkinson taught you how to Roast a Chicken, Stephane Reynaud will teach you how to roast everything else.

Super Chef recently spoke to Chef Stephane Reynaud about his new book:

Super Chef: Your inspiration for one of your other books, Pork & Sons, was your grandfather and his butcher shop. Was he the inspiration for this book?

Stephane Reynaud: When you grow up in a little village, the kitchen and the table was the most important place in the house. My grandparents worked hard all week. They closed their store on Sunday at 1pm and we sat down to lunch. It lasted until 7 or 8pm. It was a magical meal. It was typical traditional food. The roast had an important place. We never knew how many people would be at the table. If there were only five, you got a thick piece, but if there were more, you cut the roast thinner. Everyone got some. Roasts are food to share.

Super Chef: Meat in America isn’t always as good as in France.

Stephane Reynaud: The most important thing is where the chicken is from – If it grows outside and has space and good food. We should eat less meat, but be sure to have the best meat. Even in France, the way of eating is changing. People want to have very good quality, but not eat meat every day.

Super Chef:There is a recipe called Roti de nos mammies. Is that, in fact, a recipe from your family?

Stephane Reynaud: Yes, it is. The beef used in this recipe is the most expensive. While I was growing up, we had beef once a week, only for Sunday lunch. In my village 1000 meters high, we ate a lot of potatoes and carrots. We had roast beef twice a month. That recipe is from my grandmother. It is a little smile to her.

Super Chef: One of my favorite recipe is Travers Roti ail grill (Spare Ribs with Toasted Garlic), since it is so different from how Americans treat spare ribs. Can you tell me about this dish?

Stephane Reynaud: I made that for my kids, they love that kind of spicy food. I wanted to fix something with ketchup, to grill with ketchup. You can make good food with ketchup. In France they speak about it like it is terrible, but people are eating ketchup. So, here I use it as an herb or a spice, part of the recipe.

Super Chef: In America, many highly trained chefs have to choose between writing cookbooks with recipes from their restaurants, or writing cookbooks with recipes for the home cook. They focus on comfort food or food that is almost impossible to make by a cook at home. How do you feel about this division? Where do your cookbooks fall?

Stephane Reynaud: My recipes are easy to fix. Rotis is for everybody. If someone doesn’t know how to cook, they will have a good meal after making a recipe. I don’t want someone to buy the cookbook, open, just start. You have to read it and the photographs will look the same as when you cook the recipe. In some cookbooks, the photographs are totally different from what the recipe will make. That is why there is no style in my book. For instance, I keep the herbs on the meat that were used in cooking. I don’t put new herbs. If you look at the photographs, the herbs are blackened, they’ve been roasted. I don’t put on new herbs for the photograph.

I think people are coming back to the kitchen. There is a new way, new interest. In Paris too, you can learn how to cook a dish during a one-hour lunch break and bring the dish home. People are starting to invite friends over for dinner more often.

Super Chef: Do you have plans to open a restaurant in the US?

Stephane Reynaud: No, one restaurant in France is enough.

Super Chef: Do you have plans to do a TV show?

Stephane Reynaud: Not yet. I am speaking with different people, including Jamie Oliver’s company. There are no shows on TV in France that show how to cook a cote de boeuf.

Super Chef: Do you have plans for a product line?

Stephane Reynaud: No. I don’t sell my name. I work with a butcher, and create new terrines, new sausages, I work with them like this.

Each chapter divides up the recipes by how long they take to prepare, fro 10 minutes to 30 minutes. He also has a page that suggests simple variations to a roast: adding asparagus and smoked bacon to a pork roast, or peaches or figs, or potatoes and chanterelle mushrooms.

On Sunday, he adds “all the rest” including Thai-Style Beef Croquettes (p. 144), French Shepherd Pie (p. 147) and Moussaka (p. 147). That’s followed by a chapter called Et avec tout ca? Garnitures et Accompaignements. There are side dishes divided by the seasons. For winter, there is Traditional Gratin Dauphinoise (p. 158) or sliced potatoes roasted with cream, and a Gratin de Cardons a la Moelle (p. 159) or roasted cardoons.

The photographs by Frederic Lucano that accompany each dish really do look like they just came out of the oven, in their pans – ready to be dished out, sliced on a cutting board, or presented to the waiting table. There is an amazing variety of roasting pan, cutting board, and casserole pot, that none of the pictures are dull.

Collect all of Stephane Reynaud’s books: they are full of amazing recipes that will teach you good French technique and help you turn out magnificent meals – as long as you follow his advice: buy the very best ingredient you can find.


Pogledajte video: Evdə saçaqlı pendir qızartması (Oktobar 2021).