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Book Review: Tout Haché

By THIERRY DE VISSANT, LUCILE GARGASSON and AHMED YAHI of CAFÉ MODERNE

 

ISBN 9781909342743 | 144 Pages | Hardback  Published by Jacqui Small www.jacquismallpub.com

 

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Translated, 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 there be,  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 mixes.

 

There are also three basic recipes using mince, namely cottage pie, stuffed tomatoes and meatloaf plus a short chapter containing a few side recipes.

This book is guaranteed to make you think again about minced meat, fish or poultry, especially as many are economical to make, so great for those on a tighter budget.

To order Tout Haché at the discounted price of £16.00 including p&p* (RRP: £20.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG192.
*UK ONLY - Please add £2.50 if ordering from overseas.

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About the Authors

CAFÉ MODERNE is a chic restaurant in Bastille, Paris, run by three friends, one a trained chef and two with a passion for the street food of New York. The menu they have created, offering a tempting variety of meatballs and burgers served with mix-and-match sauces, is a celebration of the culinary love affair that exists between Paris and New York.

 

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