For the first time, Chef Philippe Contessini shares his daily savory and sweet recipes, too. Basic preparations, traditional dishes, desserts or revisit the classics … Discover his latest book, “Pas bon du tout”. What do you fill with tips and inspiration.
What if Chef Philip Contessini invited himself into our kitchens every day? No, it’s not a utopia but a reality with its launch New book “Not good at all” published by Flammarion Editions. Recognized by his peers and the media as one of the key figures in contemporary French and world gastronomy, the French chef and pastry chef participates exclusively in this book. Her daily sweet and savory recipes. On the menu: Friendly and family ideas to please and have fun, share a good meal or a good dessert together. The book “Pas bon du tout” can now be found in bookstores and on the Internet. At a price of 29.90 euros.
Everyday recipes accessible to everyone
No more long and tedious preparations! With this book, Chef Philippe Contessini accompanies us in the kitchen with him Recipes he prepared himself for his wife and daughter.
Find gourmet and original desserts like mango cabbage, retro snacks like Chef’s recipe for light and crunchy waffles, or revisit classics that make us envious, like caramel liège or even chocolate and coconut. Not forgetting the basic essential recipes for any good cook such as brioche paste, almond cream and also vegetable broth.
because yes, A great novelty is also to share delicious chef recipes. Cod, mashed potatoes, lamb with thyme, but also summer salads, various vines, grills, fried dishes and colorful bowls are on the menu. The recipes are meant to be simple and accessible to everyone to delight gourmets young and old during the week or on a special occasion. In total, these are no less than 60 delicious ideasto share with friends or family, which are given in this book.
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Tips and advice from a great chef
Beyond recipes, Philippe Contessini goes even further by sharing all too Tips and tricks to apply on a daily basis In the kitchen. Perfect for making life easier behind the stove, saving time or even wrapping the dish according to your eating habits! You can thus become a culinary expert, a professional croqueteur (but not only!), while learning to prepare restaurant-like dishes to make a “wonderful” effect with guests. We all discover Chef’s Little Secrets to Treasure : ” To cook the fish, I boil salmon in its juice rather than simmering it. Thus, the salmon will not be pink on the bone but quite pearly and very melting, almost like butter. I just keep the skin to hold the meat together. We learn, for example, by browsing the book.
What should be well accompanied from A to Z goodbye to headaches. So what are we waiting for to get started?
An exclusive recipe to make your mouth water…
Mashed Potato Recipe by Philip Contessini
Preparation time: 30 minutes
Ingredients for 6 people
• 1 kg of BF15 or Benji Potatoes
• 1 dl of semi-skimmed milk
• 400g cold soft butter
• 3 tablespoons. in s. Half-cream hot milk
• black pepper (optional)
little advice First of all, get a potato masher, not a potato masher. The important thing is to have a mixer with a whisk.
Peel the potatoes, put them in cold water, and cut them into very small cubes. Heat the milk and cut the butter into pieces. To cook the potatoes, put them in a large enough pot, cover with cold water (no more), cover (important) and start cold and over high heat. This type of cooking will cook the potato pieces too quickly so they don’t absorb too much water. When the potatoes are soft, prick them with a knife to check if they are done. Drain, then pass through a potato masher without waiting (heat is important). Immediately add the equivalent of 3 tablespoons of hot milk and mix, whisking little by little, but quickly. Add the cold butter pieces. Always leave the salad bowl (or other bowl) on a heat source (bain marie, stove, etc.). Add hot milk if needed, but be careful not to make the puree runny. Salt to taste and pepper to taste. Place the mixture in the bowl of a stand mixer fitted with the paddle attachment, and stir at high speed for 40 seconds to aerate the puree. This step is very important. Dump it in the presentation plate, serve it hot and…be careful, you might fall because…it’s not good at all, but it’s not good at all, and even, no…I’m kidding!
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Philip Contessini – “Not Good At All: My Salty and Sweet Recipes”
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