Michel Richard (1) (1948–2016)
Auteur van Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Voor andere auteurs genaamd Michel Richard, zie de verduidelijkingspagina.
Over de Auteur
Michel Louis-Marie Richard was born in Pabu, Brittany, France on March 7, 1948. At the age of 14, he signed on as an apprentice with a baker in Reims, France. He fulfilled his military obligation by serving as a cook in the Army and then found work at a pastry shop in Paris. In 1974, he was hired toon meer by Gaston Lenôtre to open the Château France in New York City. It failed after three years, but Richard decided to stay in the United States. In 1977 he opened a pastry shop in Los Angeles, where he began experimenting with savory dishes on the side as he expanded the menu. In 1987, he opened Citrus, which offered a French interpretation of the local Californian cuisine in Los Angeles. The restaurant closed in 2001. His other restaurants included Citronelle and Central Michel Richard. In 2007, the James Beard Foundation named him outstanding chef of the year. He wrote several books including Richard's Home Cooking with a French Accent, Happy in the Kitchen, and Sweet Magic: Easy Recipes for Delectable Desserts. He died from complications of a stroke on August 13, 2016 at the age of 68. (Bowker Author Biography) toon minder
Fotografie: Michel Richard (A droite) en compagnie d'Emeril Lagasse (Au centre) et du jouer de soccer (Diego Maradona (à gauche)
Werken van Michel Richard
Gerelateerde werken
Don't Try This At Home: Culinary Catastrophes from the World's Greatest Cooks and Chefs (2005) — Medewerker — 408 exemplaren
How I Learned to Cook: Culinary Educations from the World's Greatest Chefs (2006) — Medewerker — 183 exemplaren
Tagged
Algemene kennis
- Gangbare naam
- Richard, Michel
- Officiële naam
- Richard, Michel Louis-Marie
- Geboortedatum
- 1948-03-07
- Overlijdensdatum
- 2016-08-13
- Geslacht
- male
- Nationaliteit
- France (birth)
USA (2003) - Geboorteplaats
- Pabu, Côtes-d'Armor, Finistère, France
- Plaats van overlijden
- Washington D.C., USA
- Oorzaak van overlijden
- complications of a stroke
- Woonplaatsen
- Washington, DC, USA
Los Angeles, California, USA - Beroepen
- chef
- Organisaties
- Central Michel Richard, Washington (Fondateur, 2007
Pâtisserie Citronelle, Georgetown, Washington (1993l2012)
Pâtissserie Citrus, Los Angeles (1974) - Prijzen en onderscheidingen
- James Beard Foundation Award (2007)
Chevalier de la Legion d'Honneur (2014)
Chevalier de l'Ordre National du Merit (2014)
Leden
Besprekingen
Prijzen
Misschien vindt je deze ook leuk
Gerelateerde auteurs
Statistieken
- Werken
- 3
- Ook door
- 2
- Leden
- 208
- Populariteit
- #106,482
- Waardering
- 3.5
- Besprekingen
- 2
- ISBNs
- 19
- Talen
- 2
Chef Richard intersperses his recipes with endearing anecdotes, cute drawings, and full-blown essays on his history with food and what he has learned from his unceasing experimentation. I particularly enjoyed his homage to microwaves!
I appreciate the chef’s inventiveness and his willingness to incorporate nontraditional elements and techniques in his quest for efficiency and ease. I was particularly impressed by the value he places on flavor over sugar and fat. He constantly tries to improve flavor by limiting competing (and unhealthy) tastes.
Richard’s classical French training, combined with his decades of experience as a chef in the United States, gives him a unique perspective on food. His contagious curiosity and good humor encourage any would-be cook to get in the kitchen and whip up something fantastic.
When I bake, I tend to find one recipe that I know works, and stick with it. Baking can be very complex, and, as Richard notes, a pastry chef can’t taste his dish and add seasoning midway through like a savory chef can. But Richard doesn’t rest on his laurels once he has found a good recipe; he constantly attempts to make that dessert better, tastier, and not quite so bad for you.
Michel Richard exhibits playfulness and a true passion for taste, flavor, and texture; I found myself laughing at his anecdotes and making notes of his efficient shortcuts. What’s more, he has inspired me to stop playing it safe in the kitchen—the sign of a truly good cookbook!
For a full review, please visit my site, http://melodyandwords.com/2010/12/22/sweet-magic/!… (meer)