-
Xavier Marcel Boulestin (1878 – 20
September 1943) was a
French chef, restaurateur, and the
author of
cookery books that po****rised
French cuisine in...
-
before combining them and
sprinkling them with
chopped parsley.
Marcel Boulestin's recipe (1931) adds the
onion raw to the pan in
which the
potatoes are...
-
chicken stock,
Auguste Escoffier calls for
unspecified broth, and
Marcel Boulestin and
Raymond Blanc suggest only water; Paul
Bocuse calls for
either water...
- 112–113
Boulestin, pp. 123–124 Bocuse, p. 184 Wells, p. 172 Bocuse, Paul (1985). The
Cuisine of Paul Bocuse. London: Granada. ISBN 0246127546.
Boulestin, Marcel...
- JSTOR 20170189.
Boulestin &
Coupey 2015, pp. 101, 115.
Boulestin &
Coupey 2015, pp. 102–106.
Boulestin &
Coupey 2015, pp. 109–114.
Boulestin &
Coupey 2015...
-
Monique Boulestin (born 13
March 1951 in Châlus, Haute-Vienne) was a
member of the
National ****embly of France. She
represented Haute-Vienne's 1st constituency...
- gratinées, or "potatoes with cheese,"
according to the
recipe of
Marcel Boulestin,
large floury potatoes are
baked in the oven, then
halved and the flesh...
-
Cookery Book. London: Pan Books. ISBN 0330233106.
Elvia Firuski,
Maurice Firuski (editors) (1952). The Best of
Boulestin. London:
William Heinemann....
- 8 Gl****e, p. 4
Redon et al, p. 107 Albala, p. 15 Ude, p. 98
Boulestin, p. 67
Boulestin, p. 68 Jack, p. 193 David, p. 74 Rosso, p. 185 Albala, Ken (2006)...
- London: Particular. ISBN 978-0-241-95339-6.
Boulestin,
Marcel (1989).
classic French recipes of X.
Marcel Boulestin. London: Robinson. ISBN 978-1-85487-013-1...
