Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1334-3916-0 |
Объём: | 100 страниц |
Масса: | 172 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
High Quality Content by WIKIPEDIA articles! Vichyssoise (pron.: vi-she-'swaz) is a thick soup made of pureed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot. The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its invention.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.