Ma Gastronomie Fernand Point

Author : Fernand Point
Publisher : Overlook
Page : 0 pages
File Size : 47,5 Mb
Release : 2008
Category : Cooking
ISBN : 1585679615

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Ma Gastronomie by Fernand Point Pdf

An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him.' In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.

Author : Fernand Point
Publisher : Duckworth Publishing
Page : 240 pages
File Size : 46,8 Mb
Release : 2009
Category : Cooking, French
ISBN : 071563836X

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Ma Gastronomie. Fernand Point by Fernand Point Pdf

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

Author : Fernand Point,Patricia Shannon Kulla
Publisher : Xs Books
Page : 191 pages
File Size : 54,7 Mb
Release : 1974
Category : Cooking
ISBN : 0895080257

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Ma Gastronomie by Fernand Point,Patricia Shannon Kulla Pdf

Author : Francis Mallmann
Publisher : Hachette UK
Page : 439 pages
File Size : 46,9 Mb
Release : 2014-09-23
Category : Cooking
ISBN : 9781579656447

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Mallmann on Fire by Francis Mallmann Pdf

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

Author : Björn Frantzén,Daniel Lindeberg
Publisher : Skyhorse Publishing Inc.
Page : 321 pages
File Size : 49,8 Mb
Release : 2013-07
Category : Cooking
ISBN : 9781620877357

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World-Class Swedish Cooking by Björn Frantzén,Daniel Lindeberg Pdf

Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

Author : Liz Crain,John Gorham
Publisher : McSweeney's
Page : 327 pages
File Size : 47,9 Mb
Release : 2014-04-07
Category : Cooking
ISBN : 9781940450391

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Toro Bravo by Liz Crain,John Gorham Pdf

At the heart of Portland’s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn’t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham’s birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather’s crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant’s recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef.

Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 250 pages
File Size : 40,6 Mb
Release : 2019-05-31
Category : Cooking
ISBN : 9781614728269

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The Way of Eating by Yuan Mei Pdf

The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.

Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 464 pages
File Size : 49,9 Mb
Release : 2018-10-31
Category : Cooking
ISBN : 9781614728511

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Recipes from the Garden of Contentment by Yuan Mei Pdf

Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.

Author : Librairie Larousse
Publisher : Clarkson Potter
Page : 2536 pages
File Size : 48,5 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 : Peter Scholliers
Publisher : Bloomsbury Publishing USA
Page : 261 pages
File Size : 48,9 Mb
Release : 2008-11-30
Category : Social Science
ISBN : 9780313344916

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Food Culture in Belgium by Peter Scholliers Pdf

Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

Author : Thomas Keller
Publisher : Artisan
Page : 339 pages
File Size : 44,9 Mb
Release : 2016-10-25
Category : Cooking
ISBN : 9781579657567

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The French Laundry Cookbook by Thomas Keller Pdf

DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Author : E. N. Anderson
Publisher : NYU Press
Page : 304 pages
File Size : 50,6 Mb
Release : 2005-03-01
Category : Social Science
ISBN : 9780814707401

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Everyone Eats by E. N. Anderson Pdf

Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Author : Institut Paul Bocuse
Publisher : Hachette UK
Page : 720 pages
File Size : 44,6 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 : Walter Benjamin
Publisher : Harvard University Press
Page : 1100 pages
File Size : 40,7 Mb
Release : 1999
Category : History
ISBN : 067404326X

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The Arcades Project by Walter Benjamin Pdf

Focusing on the arcades of 19th-century Paris--glass-roofed rows of shops that were early centers of consumerism--Benjamin presents a montage of quotations from, and reflections on, hundreds of published sources. 46 illustrations.

Author : Anonim
Publisher : BRILL
Page : 561 pages
File Size : 47,6 Mb
Release : 2018-06-05
Category : History
ISBN : 9789004367548

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Earthly Delights by Anonim Pdf

A group of 17 international experts examines continuities and discontinuities in the culinary cultures of the Ottoman Empire, East-Central Europe and the Balkans from the 17th to the 19th century.