Larousse gastronomique

the encyclopedia of food, wine & cookery
Author: Prosper Montagné
Publisher: Crown
ISBN: N.A
Category: Cooking
Page: 1101
View: 2544

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The Escoffier Cook Book

A Guide to the Fine Art of Cookery
Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category: Cooking
Page: 923
View: 4834

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An American adaptation of a standard guide to the French culinary arts

Cooking for Kings

The Life of Antonin CarÁame, the First Celebrity Chef
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 9780802719324
Category: Cooking
Page: 288
View: 8715

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A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin CarÁame's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. CarÁame had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. CarÁame's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by CarÁame, "You can try them yourself."

Institut Paul Bocuse Gastronomique

The definitive step-by-step guide to culinary excellence
Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Category: Cooking
Page: 720
View: 714

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Mastering the Art of French Cooking


Author: Julia Child,Louisette Bertholle,Simone Beck
Publisher: Knopf
ISBN: 0307958175
Category: Cooking
Page: 684
View: 2041

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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

Larousse Wine


Author: David Cobbold,Sebastian Durand-Viel
Publisher: Hamlyn
ISBN: 0600635864
Category: Cooking
Page: 656
View: 703

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An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.

Sauces

Classical and Contemporary Sauce Making, Fourth Edition
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category:
Page: 688
View: 7285

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The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods---plus, for the first time, color photography throughout.

The Essential Good Food Guide

The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruit and Vegetables, Meat and Poultry, Seafood, and More
Author: Margaret M. Wittenberg
Publisher: Ten Speed Press
ISBN: 160774435X
Category: Cooking
Page: 288
View: 855

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The definitive guide to buying, storing, and enjoying whole foods, in full color for the first time and revised and updated throughout. An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods. Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking. With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.

The State of the World Atlas


Author: Dan Smith
Publisher: Routledge
ISBN: 1134038739
Category: Social Science
Page: 144
View: 2332

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Over 50 full-colour world maps and graphics break down hardcore statistics to provide a compelling analysis of all the political, social, economic and ecological nightmares that keep us awake at night. The world's car population has grown five times as fast as the human population over the last 50 years. Wal-Mart's sales revenue exceeds the GDP of 150 countries. Climate change may put 2.7 billion at risk of armed conflict. Germany generates more tourists than anywhere else. Americans use 160 times more water than people in Rwanda. If you want to get behind the headlines and understand the world - from urbanization to globalization, terrorism to tourism, military spending to human rights - The State of the World Atlas is unmatched.

Ingredients


Author: Loukie Werle,Jill Cox,Peter Mirams
Publisher: Hf Ullmann
ISBN: 9783848000180
Category: Cooking
Page: 384
View: 8172

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Foodi&iDrink.

In the Kitchen with Le Cordon Bleu


Author: Le Cordon Bleu
Publisher: Delmar Pub
ISBN: 9781133282822
Category: Business & Economics
Page: 308
View: 8401

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IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia


Author: Alain Ducasse
Publisher: Ducasse Books
ISBN: 9782848440545
Category: Cooking
Page: 1079
View: 629

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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Pastry

Savoury and Sweet
Author: Michel Roux
Publisher: Viking
ISBN: 9780670076611
Category: Cooking
Page: 304
View: 7919

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Pastry dispels the myth that pastry-making is complicated and beyond the reach of many cooks. Designed in an easy-to-follow format, this chunky compilation presents all the classic pastries in the simplest possible way, along with an inspiring collection of original recipes. Trained in the classic French style, and with more than thirty years experience as a top chef, Michel Roux has a wealth of culinary expertise to offer on this subject. Each chapter is based on a particular dough and starts with a step-by-step technique spread. The recipes that follow use the basic pastry in a variety of ways - both sweet and savoury. Recipes range from great classics, such as quiche lorraine, pecan pie and lemon tart, to contemporary ideas for canapés, seafood pastries and filo croustades. Classics are given a modern twist, while innovative recipes offer new flavour combinations or a lighter style of cooking. Superbly illustrated throughout, this cookbook is destined to become the new authoritative guide to pastry-making.

L'atelier of Joël Robuchon

The Artistry of a Master Chef and His Protégés
Author: Joël Robuchon
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442026523
Category: Cookery, French
Page: 247
View: 1487

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This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.

Larousse Wine

The World's Greatest Vines, Estates, and Regions
Author: Librairie Larousse
Publisher: Clarkson Potter Publishers
ISBN: 9780307952226
Category: Cooking
Page: 526
View: 7861

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Profiles winemaking regions around the globe, from Europe and the Americas to Africa and the Far East, offering information on grapes, vineyards, and vintages, and explaining how to buy, choose, store, serve, and taste wine.

Plats Du Jour


Author: Patience Gray,Primrose Boyd
Publisher: Persephone Books
ISBN: 9781903155608
Category: Cooking, European
Page: 304
View: 8160

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Culinary Artistry


Author: Andrew Dornenburg,Karen Page
Publisher: John Wiley & Sons
ISBN: 9780471287858
Category: Cooking
Page: 448
View: 4409

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Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present