Cooking School - Mastering Classic and Modern French Cuisine

298 Pages·2016·27.929 MB·English

by  Alain Ducasse

THOUSANDS OF
STEP-BY-STEP
PHOTOS
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A B L E
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0 J\I E
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0 5
136
402
ffe\ P~~ N [Q) I~
The chef's toolbox 502
Information about basic
ingredients 510
Basic recipes and techniques 544
Index by level of difficulty 572
Alphabetical index of recipes 574
Index by types of dishes 577
Index by ingredient 580
- Index by cooking utensils 583
Index by cooking time 587
3

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1 1
1 1
reen Mix the water with the 1neg r and set aside. Halve and
Makes about 300 g Makes 750 ml - 3 cups
co es a d sq r; r; Le: • r1 r rJ l rJ a q a r r.. Dr es s into a mo r a r. peel the garlic cloves. Remo e th green cores.
10.5 ounces
spread
Combine the garlic, ancho 1es. and olives in a blender.
(1 1/4 cups) spread 2
Add . e egg ;rJIV. 1; :1 a p s le. Ad h 1u1ce to the Add a little of the vlllegar mixture. Blend. Preparation time 1 0 minutes
Preparation time 1 0 m1nu es mar ar. Seaso 111 sal and epper 2 Rest time 2 hours
When the ingredients have been reduced to a puree.
3
gradually add the olive oil while blending.
Add all he 011 1 a s·r a vv ii s 1rr1 1gorously
When the mixture has thickened a little, dilute with
v11th h pes le o make an emulsion. S 1r until all the oil
3 cloves garlic 1s absorbed. a little more of the vinegar mixture. 120 ml - 1 /2 cup water
1 egg yolk Cover w1 h pl s 1c virap (cling film). Store at room 80 ml - 1 / 3 cup distilled white
3
1 teaspoon freshly squeezed temperature (never I the re r1gera or) befor s rv1ng. Add about one third of the grapeseed oil and blend. vinegar
lemon Juice
2 cloves garlic
Scrape down the sides of the blender jar with a spatula
Salt
250g - 8.8 oz anchovy fillets in
(scraper).
Freshly ground pepper
oil, drained
Add the rest of the grapeseed oil while blending.
100-120 ml - 1 /3 cup
30 g - 1.06 ounces pitted black
Transfer to a bowl, cover with plastic wrap (cling film),
plus 1 tablespoon plus
olives (or 36 small olives)
and refrigerate. Serve cold.
1 teaspoon-1 /2 cup olive 011 200 ml - 3/ 4 cup plus
1 tablespoon olive oil
180 ml - 3/ 4 cup grape seed oil
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8 9
£:A\JJ A A
Makes about 300 g
10.5 ounces
(1 1/4 cups) spread
Preparation time 20 minutes
1
Resting time 1 5 minutes
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• r ' C . • :, ,. l i • lo.cs 111 al OUR SOMMELIER
// r fJ v i t/; I; r CJ
Pair ith rose Champagne.
tr 0: '":gqt.J dT :'=, r ,·- '~'· ,L, ! r, kle
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1/4 CvD rJ' (J .r: ri 1' U ' ''cJ'( · :. ·, l i ind p r.
2 1 clo e garlic
11 htl 400 g - 14 ounces (4 cups)
o r; t cve:s· !~cir· :. •f .r ,, ' · SJf:', D: ,h s ould pitted black oli es
be: e di:::r 5 ancho y fillets in oil, drained
1
Scooo o t r: r:r, 1 f rJn he c~_J9tJlc1 'ts :.1 h a 50 g - 1.76 ounces ( 1 /3 cup)
2 Halv and peel the garlic clo e. Remove the green core.
able:spoo cc 1r: 9;-irl1c ;-ind pl;-icc e bl0 nd 1· Combine the garlic, olives. anchovies, and capers in a capers
111t c eggpla 2 sprigs basil
blender.
30 ml - 2 tablespoons sherry
3 Wash the basil and gently pat dry. Pluck the leaves off
Makes about 800 ml - Add e rema1 ing /4 cup olive 011 ;-i d e lemon 1u1ce into the blender. then pour in the vinegar and oil. vinegar
60-80 ml - 1/ 4 cup- 1/ 4 cup
3 1/3 cups spread a d ble d or 2 min tes. Adjust he scaso 1119 w1 h salt
a d pepper a d ble cl again. Tra s er o a container. 2 plus 1 tablespoon and
Blend in short bursts. Scrape down the sides of the
Preparation 1me 20 minutes Cu e tops from the scallions. leaving 5 cm - 2 inches 1 1 /2 teaspoons olive oil
blender jar with a spatula (scraper) and mix.
Cooking time 45 minutes of green. Peel of e ou er layer of skin. Sl1c the
Transfer to a container and cover with plastic wrap
Resting time 2 hours scall10 s (opposite) M1:r v,1 h the cggpla t caviar.
(cling trim).
Cover v,1 h plastic wrap (cling 1lm) Store 1n the
Store in the refrigerator and serve cold.
refrigerator and serve cold.
EQUIPMENT
Mortar and pestle
Blender
Suggested accompaniment
1 kilogram - 2 pounds 4
ounces (about 2 small)
eggplants (aubergines)
3 cloves garlic
Leaves of 1 sprig thyme
About 1 /2 cup olive oil, divided /"/ //-. 1-.f, r ,/'I . I \ / '-.
Salt
!(1/1,· 1'/..'./..'./'lf/11/., /1,1,·,· ,111 ,•.I·I·,·.,sI,·I· ,11111,1111/ u(s,·,·,/,·. /lf·,·ss t/11·
Freshly ground pepper Trim the tops of five or six Trim off the large outer leaves Cut a flute loaf (similar to a
Juice of 1 /2 lemon ('(/\'/(//" 1/11·,,11.~-/1 (/ ,\/f'(////1'/" s/r'\'I' /() /'('///()\'/' SUI//(' ,~1·1/11·111. scallions (spring onions), or use and roots from radishes. Scrape baguette) into thin diagonal slices.
2 scallions (spring onions) I II(/ 1/"J() \.\ small onions with leaves. Cut off off the small leaves sticking to Arrange them on a baking sheet.
the roots and remove the outer the top. Immerse the radishes in Drizzle the bread with a little
) fJ/1 n11I i'/tSlfJllll::.1· 1/1is 1·11,·i,11· /,_1 ,1r/,/i11,:_:· gu,I/ 111i/k ,·11n/,·.
skin. Then cut the scallions in half cold water. olive oil. Place the baking sheet
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lengthwise. as near as possible to the broiler
1,/i, 'I'S.
(grill) or burner and toast the
bread for '.2 minutes.
10 11
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Prepara·1on 1me 5 1n es a U l d' ~'r.:r .. J d r; :·r.
Cook1 g 1me 30 minutes
2
;o ,,n1;.J I ( dY'S 3r,d add I 0
e: 'u e: grc:1<:, Sr;c:1<:,rJr a I, r: '1, sci t cl d v I e
J(;P r:r. e:r add r- rJJrJr cl(.
Ve1 s of 1 de eined 01e gras 11 ge ti; :1• r: -:;pa '"' ci.
(page 531)
Bu ter equivalent in v1e1gh o 3
the veins, so ened S read o a s cct of plas 1c :1 a (cl1 g ii ) on the
Fine sal 1✓or s rfacc a d place c 01c grcJs m1, ure I the
Freshly ground white pepper middle. Roll I o a c;l1ndcr I side t c plas 1c rap and
re r1ge a e or 30 es o ardc
1 dash cognac
Fleur de sel
4
Coarsely ground pepper Slice. Spr1 vie v,1 leur de sel and coarsel ground
1 ficelle loaf (thin baguette). pepper a d serve 1✓1t toasted f1ccll slices.
sliced and toasted
TIPS FH<>\I <H H <:lll·TS
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3
1
1 , , •1 ,1n Br
Serves 4
0 · , • . · · t .,, p u n e 8
Cut the fennel bulb hal In o. Us111g
Prepa atio Ime 25 mI es
th 1nest se Ing on he mandoline slicer
Cooking Ime 3 min es 2 .. .. .. (page 5 1 5), cut I in o fine slices over
r.:, r-r.;,, r; ·r (; ·t:rr ! r ( (• 1· ,. .. t' l CIJ ( n large bo I of cold \ ater.
/ r f; t;r;;·r1rr .( I '. j( t I " " (•' (· ·r lnlcl () s Cut 1 O-cm - 4-inch Ieng h of he
,
'fJ r 0 S(;((J' 0' IJ'l I :. ,1. ( .. ' f" cc .-. at r scallions into thin slices. st rt1ng t the
Sa lad (p3gr; f:J?) '':' f/J(l. 'de'· ri ,• r 1 •rp r, CU lnO bulb. Drain and break up the tuna. Hal e
0cJ3rt,;r',. rr~rr (JI(; .,,. f()•(" rlr (l ',(·(• l',, ind cu each the quail eggs. Drain the artichokes. Slice
6 quail eggs p cr.r: r 31'.
them on th mandolin sl1c r. Drizzle with
2 omatoes
3 the remaInIng lemon Juice.
1 bell pepper
Slice: rJ f he trJp ;rnci bo om of 1r ocll pcpp r. Stand Slice the bread and toast under the broiler
3 s alks celery
Juice of 1 /2 lemon r: pep e:r I pr,rJh ;:i 1d ct t the 'lcsh a:. a1 aI ound the (g fl 11).
co e:. C air; :J t 1r: r 1bs o s •p;:i a c 1n o our lobes.
2 poivrade ar 1chokes 9
1 /2 cucumber Peel each piece 111 a pcclc (p· ~JC 13). Cu into For the vinaigrette. combine the vinegars
batons.
1 /2 fennel bulb and add salt and pepper. Add the oil and
3 scallions (spring onions) 4 mix to an emulsion.
1 ( 12O-g - 4.23-ounce) can Peel e celcr; s al ks w1 a vegetable peeler. Cut into
1 Q
tuna even le g hs. he into ba ans. and finally into veI·y
Drain the fennel. Wash and dry the
1 ficelle loaf (thin baguette) small dice. Reserve some of th mo t tender celery
mesclun, then use it to make a bed on the
200 g - 7 ounces mesclun leaves.
plates.
8 anchovy fillets in oil, drained
Distribute all the ingredients on top of
5
1 sprig basil
Add 1 tablespoon lemon Juice to a small bowl full the mesclun, inserting the pieces of toast
of wat r. Remove the hard outer leaves from the and basil leaves among the greens. Drizzle
Vinaigrette artichokes and pare all around the artichoke hearts generously with vinaigrette.
(page 516). Peel (he s( ms anc.J trim the tops of
3 tablespoons sherry vinegar the leaves to one third of their length. Immerse th
1 tablespoon balsamic vinegar
artichokes In th , wat r and I man JUICC.
Salt 6 7 9
Freshly ground pepper 6
Peel the cucumber half. Cut ,n half lengthwise.
55 ml - 1 /2 cup plus 1
removing the seeds. Cul 1nlo batons. and then dice.
tablespoon extra-virgin olive
oil
7
Peel the quail eggs. To avoid dam ging them, roll them
gently over the work surf ace to bre k the11· shells, then
remove. R1ns lo remove any traces of shell.
14
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Serves 4 .. ,', ::. , I'. .. ,. ,•.• ' ( . lC•' :C.,() ,jt )o.
P epara 10 ,me 20 , .. ,. • · 1 ·, • :. na ons or
.. ..
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EQUIPMENT
2
andoline slice r.., •• •• ,. ! : : • • • . • . ,, l' J C .
old •· : : •· · :. . • r 1., s uce
1 small celeriac
3
400 g - 1 4 ounces (abo
r)' r-;..,,r , , ,., . •· ,. ,. ; :. ·, i h ... pnioul, de,
3 small) Ida Red or Braeb r
J'J":',', , 'J 'J' · ·, ".,,i• · , .. ,.. Urir '()Id h, 11 tin
red apples
r; r r r J r d r r • : i ,
1 individual con ainer pla1
(natural) yogur 4
Juice of 1 lemon CJ\ ;r;r; 'rr; ',l(J;', r,' ()'(•/•r ll)f)l' (pd~JC 5 3). Fold
Salt r.;;:,;r_ l (Jrlf; (j ;r;r I. ii (Jll IJrc·.i~ 1r1q nld ,l oldcd slice
Freshly ground pepper br: 11r:r:r1 ;rJ11r I 1Jr11lJ cirid 1r1clf' • 1r1~1c r. then place
1 Granny Smith green apple r.i (J!llr;r (Jf)t; f)(;/ () I ()/Crl,1pp1r1s1. Cu11t1nuc untrl OU
1 square (or circular) mold, avr.: 21 flrJ11r.:r. Rcpc;:1 111 Ii crn;.1,n,n~J ~pc n apple
10-cm - 4-inch square slice:•,. Ga n1•,h he ',;..1l;..1d //ii 1 the ~JICCn apple flowers
a d c red apple bc:i ons
(or diameter)
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.Ji11,·1· u11,· fr',,· 1/1,· ,1;,;,I,·.
16
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Serves 4
105
r;;:_:,.r;r •rr rr .,. ,. t 1 ,.
Pre para ion · Ime 25 es
P.::,,r: ·• ': .::,•· , , .,,. ;.;• • ,: •· ,. :i >. . >" . !f-..1 . n onl he
1r: 0':' r.,.::,r• (r.,;.irir- ;- . ( )
EQUIPMENT p .JfJ (;r,i( f ;.,r• r~' ( ,.,. r ··, ,, •• •• , :r '\ ( l' SI o one
t his
Mandol1ne slice
(jpr;r;,,• fJr /, •~ •, f; d'' ( r ( a f• ( f•', ( ':,t('p ). s ueeze
t (:; (J r;r r~' fJ' •r r: r-r• or • ·o l [)0 :.1 illed \ I h cold
//3 C: . r; r ,...> ; • r r, ;.j r ; r r () ... (•' r 1t
2
2 large artichokes
Use a 1r;ry.: ab r; pr.:el0r to pr:r; h b Immerse In a
1 lemon, halved
0111 fillr;d 111tr r_rJIO //(1 er.
1 beet (bee roo )
3
20 green almonds C C grcc al ond', In h;::i If. Ti:l C t e rnel halves
4 Pink Lady (or Starking) apples 0 0 cir s ells ;::i d peel (pc!SJC 5 10).
Olive oil 4
200 g - 7 ounces (aged) Dra1 e ar Ic aves. Slice 1nely wI h the m ndol1ne
Parmesan cheese slicer (page 504). sto pI g vi e c coI (with
1 scallion (spring onion) or small e chove) app ars. Rub the slices with lemon.
fresh white onion Drain t e beet and slice very finely (almost translucent)
Freshly ground pepper wI h he mandol1nc slicer.
Fleur de sel Wash and dry the apples. Core (page 5 1 2) and slice
very finely with the mandol1ne slicer (page 513).
5
Pour a generous amount of olive oil on four small plates
and spread evenly.
Place one apple slice on a plate. Add one beet slice and
one artichoke slice, overlapping. Continue around the
T I PS FHO \I Ol H CII I·:1:s plate to make a rosette. Slide the last slice under the
4
first Do the same for the other plates.
j,'/\f.','//f\ (,'
6
l(,011 r·1111. or//11sl fl!{' li/orks r111 10111· Wash the scallion and chop (both white and green
1111111r/o/i11r, .1-/ir·e1· lu 1•111_·, · r!w 1/1ir-l..-i1r·ss parts) with a chef's krnfe.
0{1/1{' slir·f's: l!lf'r/i11111 si::,f'J11· so/i Sprinkle the scallion over the carpaccio. Drizzle with
olive 011 and add a sprinkling of freshly ground pepper
.fiw'r. s11r-l1 os 0;1pks. r111rl.fi,w.fi11·
and fleur de sel. Decorate with green almond pieces.
jinn 1'f'gf'lr1/iks. s11r-/1 os 1/w lwr'/.
Serve immediately.
18