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Author : Paul Bocuse,Martine Albertin,Anne Grandclément,Pascale Coudrec
Publisher : Flammarion-Pere Castor
Page : 0 pages
File Size : 42,9 Mb
Release : 1997
Category : Cookery, French
ISBN : 2080136410
An enchanting culinary journey through the distinctive provinces of France by world renowned chef Paul Bocuse.
Author : Paul Bocuse,Martine Albertin,Anne Grandclément,Pascale Couderc
Publisher : Flammarion-Pere Castor
Page : 256 pages
File Size : 52,6 Mb
Release : 1991
Category : Cooking
ISBN : 2080135171
Typical and favorite foods of many sections of France are highlighted including those from Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, Alsace, Ile-de-France.
Author : Paul Bocuse
Publisher : Pantheon
Page : 358 pages
File Size : 47,9 Mb
Release : 1982
Category : Cooking
ISBN : PSU:000014422515
Author : Vincent Boué,Hubert Delorme
Publisher : Flammarion-Pere Castor
Page : 0 pages
File Size : 41,6 Mb
Release : 2010
Category : Cooking
ISBN : 2080301462
French cuisine can seem daunting, but it offers one of life's great pleasures. French cooking offers the step by step kitchen techniques that are the secret to success.
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 55,7 Mb
Release : 2007-04-24
Category : Cooking
ISBN : 9782080305602
Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.
Author : Paul Bocuse
Publisher : Pantheon
Page : 584 pages
File Size : 40,9 Mb
Release : 1977
Category : Cookery, French
ISBN : UCSC:32106014871013
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 51,6 Mb
Release : 2012-10-30
Category : Cooking
ISBN : 9782080200952
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
Author : Eugenie Brazier
Publisher : Unknown
Page : 272 pages
File Size : 51,9 Mb
Release : 2015-11
Category : Electronic
ISBN : 1906761841
La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugénie Brazier, was the first woman ever to be awarded 6 Michelin stars. She was the inspiration and mentor for all modern French cooking. A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can easily follow at home. Written in her own words, each page captures the unique atmosphere of France, of French society, of French cooking and of the relationships between men and women.
Author : Anne Willan
Publisher : William Morrow
Page : 328 pages
File Size : 54,9 Mb
Release : 1981
Category : Cooking, French
ISBN : UCSC:32106012262280
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 41,8 Mb
Release : 2015-03-03
Category : Cooking
ISBN : 9782080202031
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 : Vincent Boué,Hubert Delorme
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 49,8 Mb
Release : 2023-09-05
Category : Cooking
ISBN : 9782080421937
Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks. Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
Author : Eugenie Brazier
Publisher : National Geographic Books
Page : 0 pages
File Size : 54,7 Mb
Release : 2014-03-25
Category : Cooking
ISBN : 9780847840960
Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes—from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras—that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier’s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.
Author : Daniel Boulud,Sylvie Bigar,Bill Buford
Publisher : Unknown
Page : 0 pages
File Size : 52,9 Mb
Release : 2013
Category : Cooking, French
ISBN : 0751554472
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
Author : Madeleine Kamman
Publisher : Ten Speed Press
Page : 386 pages
File Size : 47,5 Mb
Release : 2010-08-10
Category : Biography & Autobiography
ISBN : 9781580083652
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority. As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir—originally published over 30 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.
Author : Paul Bocuse
Publisher : Unknown
Page : 351 pages
File Size : 44,6 Mb
Release : 1983
Category : Cookery, French
ISBN : 0246119543