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Author : François Tanty
Publisher : Unknown
Page : 168 pages
File Size : 41,8 Mb
Release : 1893
Category : Cooking, French
ISBN : HARVARD:RSL6ZV
Author : François Tanty
Publisher : Unknown
Page : 320 pages
File Size : 44,8 Mb
Release : 1896
Category : Cooking
ISBN : WISC:89043742089
Author : Anonim
Publisher : Unknown
Page : 156 pages
File Size : 42,8 Mb
Release : 1893
Category : Cooking, French
ISBN : OCLC:1087140089
Author : Françoise de Angelis,Françoise Ploquin
Publisher : Unknown
Page : 63 pages
File Size : 45,5 Mb
Release : 1993-01
Category : Electronic
ISBN : 3595549481
Author : Franc̜ois Tanty
Publisher : Unknown
Page : 158 pages
File Size : 51,5 Mb
Release : 1894
Category : Cooking, French
ISBN : OCLC:50729263
Author : Francoise De Angelis
Publisher : Unknown
Page : 128 pages
File Size : 54,6 Mb
Release : 1997
Category : Electronic
ISBN : OCLC:474816334
Author : Jean-François Piège
Publisher : Hachette Pratique
Page : 880 pages
File Size : 47,9 Mb
Release : 2020-12-09
Category : Cooking
ISBN : 9782017120155
Réunissant les grandes recettes classiques du patrimoine culinaire français, Le Grand Livre de la cuisine française, recettes bourgeoises et populaires est une bible de près de 1 000 recettes qui deviendra rapidement une référence et un indispensable dans vos cuisines. Des préparations les plus basiques comme la vinaigrette, le beurre blanc ou la mayonnaise, aux plats les plus élaborés tels que la Sole meunière, la Terrine de lapin en gelée ou les Côtelettes d’agneau Champvallon, en passant par ceux qui ont été oubliés comme la Darne de saumon sauvage au chou, le Grenadin de veau à la Zingara ou encore l’Ambassadeur. Jean-François Piège propose, à travers ces recettes inspirées de l’histoire et du territoire, un livre alliant à la fois techniques de réalisation et recettes emblématiques de la cuisine traditionnelle française. Auguste Escoffier disait « La bonne cuisine est la base du véritable bonheur. » L’ambition du Chef est toujours la même : transmettre, en toutes occasions, la volonté de faire plaisir à travers la cuisine française.
Author : Francois Tanty
Publisher : Createspace Independent Publishing Platform
Page : 166 pages
File Size : 41,6 Mb
Release : 2017-07-13
Category : Electronic
ISBN : 1548903299
This special reprint edition of "French Cooking For Every Home" was written by Francois Tanty, "Late "Chef de Cuisine" to the Emperor Napoleon III and of the Imperial Russian Family" and first published in 1893. This book is filled with both standard and extravagant French Fare, and contains sections on How to Set a Table, The Soups, The Hors D'Oeuvres, The Fish and Shell Fish, Eggs, The Meats, Game, Vegetables, and Sweet Dishes. Some of the recipes featured are Ananas a la Creme, Dinde Sauvage Roti, Jambon Braise au Madere, Borch a la Polonaise, Bouillabaisse, and many more. A wonderful cook book for both French cooking newbies, and those more than familiar with the delectable Food of France. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.
Author : Collectif,
Publisher : Unknown
Page : 128 pages
File Size : 46,8 Mb
Release : 1991-06-01
Category : Electronic
ISBN : 2092864459
Author : Louis Saulnier
Publisher : Unknown
Page : 263 pages
File Size : 45,5 Mb
Release : 1961
Category : Cooking
ISBN : OCLC:19914789
Author : Anonim
Publisher : Unknown
Page : 36 pages
File Size : 51,7 Mb
Release : 1964
Category : Cookery, French
ISBN : PSU:000021519444
Author : Institut Paul Bocuse
Publisher : Hachette UK
Page : 720 pages
File Size : 43,7 Mb
Release : 2016-10-13
Category : Cooking
ISBN : 9780600634522
*** 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 : Peter Lehman
Publisher : BoD – Books on Demand
Page : 230 pages
File Size : 44,9 Mb
Release : 2018-02-09
Category : Cooking
ISBN : 9783746093901
CET OUVRAGE EST UN RECUEIL DE PLUS DE 100 RECETTES DES PROVINCES DE FRANCE. CERTAINS SONT CELEBRES: GARBURE,CHOUCROUTE, TARTE TATIN... D'AUTRES SONT RESTEES LONGTEMPS LE SECRET DES FAMILLES.
Author : Yannick Alléno
Publisher : Hachette Pratique
Page : 782 pages
File Size : 51,5 Mb
Release : 2014-11-05
Category : Cooking, French
ISBN : 2012388264
Yannick Alléno, chef multi-étoilé, appartient au cercle très exclusif des plus grands chefs de son époque. Il nous offre dans cet ouvrage ses 25 ans de savoir-faire culinaire. Ma cuisine française est le livre le plus emblématique de sa génération avec plus de 500 recettes et 1500 photos. Véritable oeuvre d'art, ce livre s'impose comme une référence mondiale de la gastronomie française. Canapés, amuse-bouches, entrées froides ou chaudes, crustacés, poissons, viandes, volailles, gibiers, abats, fromages, desserts et mignardises... Yannick Alléno nous convie au coeur d'une expérience culinaire unique.
Author : Jennifer J. Davis
Publisher : LSU Press
Page : 367 pages
File Size : 55,8 Mb
Release : 2013-01-02
Category : History
ISBN : 9780807145357
In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.