Institut Paul Bocuse Gastronomique

Author : Institut Paul Bocuse
Publisher : Hachette UK
Page : 720 pages
File Size : 50,9 Mb
Release : 2016-10-13
Category : Cooking
ISBN : 9780600634522

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Institut Paul Bocuse Gastronomique by Institut Paul Bocuse Pdf

*** 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. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Author : Institut Paul Bocuse
Publisher : Hamlyn
Page : 0 pages
File Size : 55,6 Mb
Release : 2016-11-01
Category : Cooking
ISBN : 0600634175

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Institut Paul Bocuse Gastronomique by Institut Paul Bocuse Pdf

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. This authoritative reference book 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 an essential guide for any serious cook, professional or amateur.

Author : Institut Paul Bocuse
Publisher : Hamlyn
Page : 720 pages
File Size : 41,5 Mb
Release : 2016-10-13
Category : Cooking
ISBN : 9780600634522

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Institut Paul Bocuse Gastronomique by Institut Paul Bocuse Pdf

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.

Author : Librairie Larousse
Publisher : Clarkson Potter
Page : 2536 pages
File Size : 54,9 Mb
Release : 2022-08-30
Category : Cooking
ISBN : 9780593577745

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Larousse Gastronomique by Librairie Larousse Pdf

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

Author : Auguste Escoffier
Publisher : Clarkson Potter
Page : 943 pages
File Size : 52,9 Mb
Release : 1941-11-13
Category : Cooking
ISBN : 9780517506622

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The Escoffier Cookbook by Auguste Escoffier Pdf

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Author : Michel Maincent-Morel
Publisher : Abrams
Page : 4377 pages
File Size : 54,9 Mb
Release : 2020-12-08
Category : Cooking
ISBN : 9798887070810

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The French Chef Handbook by Michel Maincent-Morel Pdf

The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!

Author : Editions Larousse
Publisher : Hachette UK
Page : 1066 pages
File Size : 53,6 Mb
Release : 2020-09-03
Category : Cooking
ISBN : 9780600636991

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Larousse Patisserie and Baking by Editions Larousse Pdf

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

Author : Joel Robuchon
Publisher : Knopf
Page : 833 pages
File Size : 55,5 Mb
Release : 2008-11-04
Category : Cooking
ISBN : 9780307267191

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The Complete Robuchon by Joel Robuchon Pdf

An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

Author : Paul Bocuse
Publisher : Pantheon
Page : 584 pages
File Size : 47,6 Mb
Release : 1977
Category : Cookery, French
ISBN : UCSC:32106014871013

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Paul Bocuse's French Cooking by Paul Bocuse Pdf

Author : Paul Bocuse
Publisher : Pantheon
Page : 358 pages
File Size : 50,6 Mb
Release : 1982
Category : Cooking
ISBN : PSU:000014422515

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Paul Bocuse in Your Kitchen by Paul Bocuse Pdf

Author : Thomas Keller
Publisher : Artisan
Page : 295 pages
File Size : 46,6 Mb
Release : 2016-10-25
Category : Cooking
ISBN : 9781579657574

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Under Pressure by Thomas Keller Pdf

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Author : Charles Ranhofer
Publisher : Courier Dover Publications
Page : 1204 pages
File Size : 47,9 Mb
Release : 2017-08-15
Category : Cooking
ISBN : 9781606601051

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The Epicurean by Charles Ranhofer Pdf

Complete culinary encyclopedia, with more than 3,500 recipes and nearly 800 black-and-white illustrations. This edition of the great classic is available in a splendid hardcover facsimile of the rare 1893 original.

Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 46,9 Mb
Release : 2015-03-03
Category : Cooking
ISBN : 9782080202031

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Paul Bocuse: Simply Delicious by Paul Bocuse Pdf

More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules marinière, pepper steak and veal medallions, madeleines and iced cherry soufflé. Bocuse’s step-by-step instructions allow the home chef to master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary.

Author : Philip Tessier
Publisher : Prestel Publishing
Page : 0 pages
File Size : 53,9 Mb
Release : 2017
Category : Bocuse d'Or (Competition)
ISBN : 3791383698

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Chasing Bocuse by Philip Tessier Pdf

The dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.

Author : Alexandre Gauthier
Publisher : Abrams Books for Young Readers
Page : 336 pages
File Size : 50,8 Mb
Release : 2020-04-14
Category : Electronic
ISBN : 1419744763

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Alexandre Gauthier: Chef, la Grenouillère by Alexandre Gauthier Pdf

A new book by acclaimed French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouillère--awarded two Michelin stars--in northern France Welcome to La Grenouill.re, the acclaimed restaurant opened in a 16th-century farmhouse in 2003 by chef Alexandre Gauthier. There, Gauthier has created a meticulous contemporary cuisine rooted in a rich and unique territory in northern France. La Grenouill.re--awarded two Michelin stars--was renovated in 2011 by architect Patrick Bouchain, and this second incarnation of the restaurant has, like the first, become a key destination for food lovers from all over the world. Here, in Gauthier's second book, are 100 new recipes, inviting you to discover the superb work of this acclaimed chef.