{"id":38939,"date":"2022-03-16T00:00:00","date_gmt":"2022-03-15T23:00:00","guid":{"rendered":"https:\/\/www.crowdfarming.com\/non-categorise\/3-livres-pour-comprendre-les-techniques-de-cuisine\/"},"modified":"2026-05-06T10:35:57","modified_gmt":"2026-05-06T08:35:57","slug":"3-livres-pour-comprendre-les-techniques-de-cuisine","status":"publish","type":"post","link":"https:\/\/laruchequiditoui.fr\/what-the-field\/fr\/societe\/3-livres-pour-comprendre-les-techniques-de-cuisine\/","title":{"rendered":"3 livres pour comprendre les techniques de cuisine"},"content":{"rendered":"<p>Le poulet ne cuit pas, la mayonnaise ne prend pas, la brioche est raplapla. En d&#8217;autres termes, rien ne va. Avant de se fier corps et \u00e2me aux livres de recettes, mieux vaut se plonger dans trois d&#8217;entre eux pour reprendre les bases de gestes techniques et s&#8217;en sortir haut la main.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/En-cuisine-toutes-les-verites-sont-bonnes-a-dire.jpg\" loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"543\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/BLANC-LIVRE.jpg\" loading=\"lazy\" decoding=\"async\" width=\"241\" height=\"69\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>En cuisine, toutes les v\u00e9rit\u00e9s sont bonnes \u00e0 dire !<\/em>, Arthur Le Caisne<br \/> Pratique, \u00c9ditions Marabout<br \/> Ann\u00e9e d&#8217;\u00e9dition 2021<\/p>\n<p><em>Mamie a transmis<\/em>, <em>Escoffier a \u00e9crit<\/em> ou <em>mon livre favori a dit<\/em>. Si on-a-toujours-fait-ainsi en cuisine, c&#8217;est justement une tr\u00e8s bonne raison pour se remettre en question. Arthur Le Caisne met le pied \u00e0 l&#8217;\u00e9trier avec 60 id\u00e9es re\u00e7ues pass\u00e9es au crible, toujours avec un grand sens de la pr\u00e9cision et une capacit\u00e9 \u00e0 tout expliquer simplement en un coup d\u2019\u0153il. Le sel est un exhausteur de go\u00fbt, il faut cuire les p\u00e2tes dans beaucoup d&#8217;eau&#8230; \u00c0 chaque fois : pourquoi c&#8217;est faux, comment \u00e7a marche et comment faire mieux. Avec humour.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/81B6E1A8TrL-768x980-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"980\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/BLANC-LIVRE-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"241\" height=\"69\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>Le manuel du gar\u00e7on boucher : savoir cuisiner la viande<\/em>, Arthur Le Caisne<br \/> Pratique, \u00c9ditions Marabout<br \/> Ann\u00e9e d&#8217;\u00e9dition 2017<\/p>\n<p>Toujours Arthur Le Caisne. Mais pourquoi s&#8217;en priver ? L&#8217;auteur obsessionnel, le jusqu&#8217;au-boutiste de l&#8217;info culinaire, s&#8217;est pench\u00e9 sur la pr\u00e9paration des viandes. Quelles sont les meilleures races de poulet, quelle huile pour la cuisson, quand faut-il saler la viande, les marinades sont-elles vraiment utiles, quelle recette pour une blanquette de veau \u00e0 pleurer ? Si vous \u00eates le type de personne \u00e0 se poser ces questions et vouloir des r\u00e9ponses (vraiment) pointues avec une clart\u00e9 sans pareil, ce manuel est pour vous.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/Le-Grand-Precis-des-cuion-au-poil.jpg\" loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"566\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/03\/BLANC-LIVRE-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"241\" height=\"69\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>Le grand pr\u00e9cis des cuissons au poil<\/em>, St\u00e9phane Lagorce<br \/> Pratique, \u00c9ditions Homos Habilis<br \/> Ann\u00e9e d&#8217;\u00e9dition 2021<\/p>\n<p>Conduction, convection, rayonnement. Voici le sacro-saint triptyque des grands principes de cuisson, abord\u00e9s dans la premi\u00e8re partie du gros b\u00e9b\u00e9 de 272 pages de l&#8217;auteur, ing\u00e9nieur et cuisinier. Puis vient le r\u00f4le m\u00e9connu de l&#8217;eau contenue dans les aliments, les effets insoup\u00e7onn\u00e9s des cuissons et enfin des travaux pratiques pour manger sa le\u00e7on. Un ouvrage riche, \u00e0 feuilleter sur le long terme, mais vou\u00e9 \u00e0 modifier sa mani\u00e8re de pianoter aux fourneaux.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le poulet ne cuit pas, la mayonnaise ne prend pas, la brioche est raplapla. En d&#8217;autres termes, rien ne va. Avant de se fier corps et \u00e2me aux livres de recettes, mieux vaut se plonger dans trois d&#8217;entre eux pour reprendre les bases de gestes techniques et s&#8217;en sortir haut la main. En cuisine, toutes [&hellip;]<\/p>\n","protected":false},"author":104,"featured_media":38940,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[505],"tags":[],"class_list":["post-38939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>3 livres pour comprendre les techniques de cuisine - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laruchequiditoui.fr\/fr\/what-the-field\/societe\/3-livres-pour-comprendre-les-techniques-de-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 livres pour comprendre les techniques de cuisine - WTF\" \/>\n<meta property=\"og:description\" content=\"Le poulet ne cuit pas, la mayonnaise ne prend pas, la brioche est raplapla. 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