recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

My Recipe Books

After twenty years of working in the heat of the kitchen, I had the opportunity to pass on my passionate love of cookery and my experience by writing eight cookbooks on very varied themes.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Cooking with the Wines of Alsace
What greater homage could I pay to the vineyards of Alsace than this work celebrating the sumptuous union of gourmet cooking and local wines? That was how the press greeted my first book – a wonderful reward for all those years in the kitchen.
This is a very personal book, prefaced by Emile Jung, one of the most renowned Chefs in Alsace, and also by the gourmet chronicler, Jacques-Louis Delpal. The book opens with a description of my biography, attractively illustrated with souvenir photos, following which the reader discovers the recipes, all of which are taken from the menu at L’HOSTELLERIE DU PAPE Eguisheim, giving it a pronounced regional flavor, since the wines of Alsace are essential ingredients.
Across a variety of recipes ranging from "Lobster in Alsace Muscat" to "William Pear Crunch with spicy Pinot Noir Coulis", not forgetting the celebrated "Stuffed Trout and Braised Small Vegetables with Cremant d’Alsace", the reader may discover Alsace through the flavors evoked throughout. The final touch is the wine waiter’s choice of the wines of Alsace as a sublime accompaniment for each dish. The book is amply illustrated throughout.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Local and Regional Gourmet Cuisine
A great number of books have been written on regional cuisine and I have had the privilege of editing one of them. This book features all of the typical dishes on which our culinary heritage in Alsace is based.
Highly typical examples of this are "Choucroute à l’alsacienne" or the amazing "Kouhelhopf", both of which feature in the book alongside somewhat more specific dishes. This will give you the opportunity to discover everything about the "aeckaofa", the celebrated dish marinated in white wine from Alsace and cooked in pretty decorated Soufflenheim pottery, or braised ham and potato salad as it is served in the tiny pubs of Strasbourg, traditionally known as "Winstub".
You will also discover the recipe for "Tarte Flambee", with its fine bread base, topped with cream or cream cheese, rounds of onions and bacon and deliciously cooked till golden in the appropriate oven.
Desserts, often flavored with Kirsch or other Gewurztraminer liqueurs and accompanied by petits fours and the famous Christmas "Bredelas" also have a prominent place. The book has even been translated into German.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Dare to Cook Game Differently
Game, what an inspiring subject! Are we talking about wild or homebred game? What about the hunting calendar? These are just some of the details to be discovered.
Tasty marinades, perfect cooking, tasty mushroom flavors, highly concentrated sauces and very specific fillings all go to make up a vast program. This program will be unveiled throughout the meal in the form of "venison consommé soup with truffles and diced celery", cold "King Bolete mushroom salad with garlic and supreme of pheasant" starter and a hot "tart of young boar with prunes" starter.
It continues with a main dish of QUAIL in Sauternes with foie gras, COLVERT DUCK pieces in honey vinegar, PHEASANT with chanterelle mushroom stuffing, PARTRIDGE pot-au-feu with anise, PIGEON pastilla, noisettes of DOE with mango and saffron, "Grand Veneur" saddle of VENISON, fillet of BUCK and foie gras with apple and noilly coulis, RABBIT on a parsley bed, Royal HARE or parmentier of WILD BOAR with oyster mushrooms.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Tarts for Every Occasion
Let’s make no mistake about it, although a tart may seem a less likely gourmet dish, a really good tart is still the sign of a good cook and must pass such acid tests as - is the pastry fine and properly cooked? Is the filling soft and tasty? A tart dish helps a creative amateur to cook infinite variations on a theme.
This book gives you advice, tips and methods for guaranteed success every time. It offers you a vast array of ideas and a choice of savory or sweet tarts from among the 78 suggested recipes.
Flamiche aux Maroilles Tart with Dark Ale, Tatin of Confit Tomatoes with Basil, Fine Pink Onion Tart with Farmhouse Bacon, or Pear and Chocolate Crumble, Caribbean Pineapple and Coconut Tart and Small Individual Tarts with Muscat – you are spoilt for choice! Tarts are timeless dishes for every occasion with a simple, friendly appeal to people of all ages.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  How to Serve and Present Food
This book is slightly more technical, and seeks to show that even the best meal will only enjoy the success it deserves if its presentation lives up to its preparation. It explains how to delight your guests from the very first look with dishes that are really out of the ordinary.
For example, presenting your foie gras on jellied plates against a background of pretty edible decorations will win over your guests before they have even tasted your dish.
From starter to dessert, your dishes will never be presented in a mundane way. You will learn how to use the transparency of Filo pastry sheets or cut them into vine-leaf-shaped pieces.
Your fluter or piping bag will transform your dishes into works of art. Your legs of poultry with "party hats" will take on a festive look and powder stenciling will give your desserts a touch of magic.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Game: 100 Recipes for Furred or Feathered Game
Game is the gourmet dish par excellence, offering a range of preparation possibilities so wide that a second book would not be sufficient to quench the flow of my imagination.
The introduction evokes standard game recipes: brown game stock and white poultry stock,poivrade sauce and various marinades. Game cooking is so much more than a simple venison and blueberry stew. A whole host of fruits, seasoning, spices or root vegetables may be used to bring out the flavor of game.
Sliced Colvert Duck with Three Pepper seasoning, Granny Smith Julienne, Rabbit Dodine, Sweet and Sour Winter Squash, Wild Duck Ballotine with Shallot Sauce or Wild Boar and Foie Gras cooked in Parsley or Dried Fruit Chutney are some examples of attractive starters.
Broccoli Mousseline, celery chips, King Bolete Mushroom Fricassee with Paprika or creamy Polenta with Parmesan cheese are all original side dishes that may be served with amazing results, also providing you with the opportunity to cook differently.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Filled Pies, Puffs and other Pies
Even if they are part of our basic range of recipes, making pies requires a certain amount of technique. Making pies with different fillings every day to suit your taste can be fun.
Did you know that they go back to Mediaeval times, during which there was no real difference between savory and sweet pies? Highly decorated pies concealed whole animals, often birds, from guests, revealing the tasty dishes at the very last moment. "Herb Pies" go back to the same era. Pies in the Middle Ages were filled with sorrel, spinach or nettles.
Draw inspiration from the book as it shows you in detail how to create a wide variety of pies such as spicy meat and apple pie, English-style lamb kidney pie with whisky, Brousse summer squash flower pie or sweet green tomato and nut, Victoria pineapple and lime, or Hungarian Curd Cheese Pies. Use your imagination and be inspired to create a great many other tarts!


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  Cheese-based Recipes
Cheese cooking is not limited to soufflés or fondue and all cheeses, be they fresh or refined, white crust or washed crust, in large or small molds, may be used in recipes.
They may be transformed into appetizers or cold or hot starters, be served with fish or meat or as a complete dish or even, in the case of cream cheese, as desserts.
Cheeses reflect our history and our geography. Simple cheeses date back to the beginning of dairy farming. The clotted milk was beaten or pressed, sun-dried or salted. Goat and ewe’s cheese were known as early as Ancient Greek and Roman times. Charlemagne loved parsley- flavored soft and Brie cheeses. Later on, monks took up the task and diversified manufacturing methods.
Our many different cheeses tell us about our traditions, customs and local culture. Cheese cookery enhances our food by bringing the regions of France to our table.

  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011