Tout Haché means everything minced (or
ground depending on where you live) and the
full title (with by-line) tells it all . .
. . well more or less . . Tout Haché:
Meatballs - Tartares - Burgers.
You may wonder
how many burger or meatball recipes can
but I'll be very surprised if you don't
find something new and enticing,
especially with regards to flavour combinations.
First comes a
helpful chapter on techniques, with tips
on the most suitable ingredients to use,
how to shape the various items,
cooking, serving and more, then comes a
short chapter containing sauce recipes.
Although there aren't many of them, they
have been well chosen and would probably
cover many occasions.
The next three chapters cover balls,
burgers and tartares of all kinds -
fish, poultry and meat. Each recipe is
accompanied by a full colour picture and
the measurements are in metric and US.
If you like "raw" then the tartare
section will be right up your street and
includes recipes for hand-chopped steak
tartare, Cambodian veal tartare, salmon
tartare and even a prawn and mango
tartare. The burger section is good too,
but for me the meatball section is the
best with mouth-watering photos
underpinning the scrumptious recipes,
many of which have interesting flavour