ROT.02.0001
Beignets Salés — Savoury French Fritters
Beignets (from the Celtic bigne, 'to swell') are pieces of vegetable, cheese, meat, or seafood dippe…
ROT.02.0002
Cromesquis — Béchamel-Bound Deep-Fried Croquettes
Cromesquis (from the Polish kromeczki, 'little slices') are the most refined of the fried preparatio…
ROT.02.0003
Friture — Classical French Deep-Frying Technique
Friture (deep-frying) in the classical French kitchen is a precise science of temperature, coating, …
ROT.02.0004
Pommes Dauphine — Choux-Potato Croquettes
Pommes Dauphine are one of the most elegant fried potato preparations — a mixture of duchesse potato…
ROT.02.0005
Pommes Frites — Double-Cooked French Fried Potatoes
Pommes frites are the defining accompaniment to every grilled steak in France — and the technique of…
ROT.02.0006
Pommes Soufflées — Twice-Fried Puffed Potato Slices
Pommes soufflées are one of the most spectacular and technically demanding preparations in the fritu…