The Monkfish Bourride is a traditional monkfish stew from the south of France. Braised monkfish filet served in a broth flavored with aioli and served with pan fried croutons.
🧑🍳 MY COOKING COURSE FOR BEGINNERS: [ Ссылка ]
🥄WRITTEN RECIPE HERE: [ Ссылка ]
🧑🍳 MY COOKING COURSE FOR BEGINNERS: [ Ссылка ]
📖FRENCH CULINARY TERM GUIDE: [ Ссылка ]
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Quality French homeware: [ Ссылка ]
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🛒 Visit my Amazon cookware page: [ Ссылка ].
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene): [ Ссылка ]
Heavy duty cutting board (wood):
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Essential utensil set:
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Kitchen scales Us Oz and metric grams:
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Measuring cups set:
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Great starter cookware set (tri-ply clad):
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A good nonstick pan:
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A Great cast iron enameled French made pot (Staub): [ Ссылка ]
KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: [ Ссылка ]
How to cook pastry: [ Ссылка ]
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For people wanting to learn technique like in culinary school:
The professional chef:
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Le garde manger:
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Paul Bocuse Institute culinary book:
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The complete robuchon:
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The professional Patry chef:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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