Classic Koffmann

Divided into chapters that cover Entrés; Poultry, Meat and Game; Fish and Seafood; Side Dishes; Desserts; and Stocks, Sauces and Dressings, Classic Koffmann offers over 100 enticing recipes that span Pierre's entire career. Lovers of fine dining will be wowed by dishes such as Tourte de gibier aux champignons sauvages (Game pie with wild mushrooms), Gigot d'agneau, anchois, aillé, et romarin (Leg of lamb with anchovies, garlic and rosemary), Pigeon sauvage avec haricots tarbais (Wild pigeon with Tarbes haricot beans), Sole grillé aux cèpes (Pan-fried sole with cèpes) and gateau Basque with plum compote and crème anglaise, not to mention the Koffmann classics à Joue de boeuf en daube grand-mère (Home-style braised beef cheek), Pieds de cochon Tante Claire (Pig's trotters Tante Claire style), Gigot d'agneau braisé de 7 heures (Slow-braised leg of lamb), Ravioli d'escargots, jambon de Bayonne et croûton aillé (Snail ravioli with Bayonne ham and a garlic croûton), and Soufflé aux pistaces et sa glace (Pistachio soufflé with pistachio ice cream). In addition to this array of mouthwatering dishes, Classic Koffmann also features unique reminiscences from many of the chefs Pierre has trained and who are now stars of the restaurant scene in their own right. David Loftus's stunning photographs do perfect justice to Pierre's cooking as well as to his inimitable style in the kitchen. Classic Koffmann will most certainly be the must-have cookery book of the season.