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Author : Henri-Paul Pellaprat
Publisher : Unknown
Page : 952 pages
File Size : 54,7 Mb
Release : 1972
Category : Cooking, French
ISBN : OCLC:988641532
Author : Henri-Paul Pellaprat
Publisher : Abrams
Page : 1130 pages
File Size : 55,7 Mb
Release : 2012-02-01
Category : Cooking
ISBN : 9780865652798
Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 55,9 Mb
Release : 1967
Category : Cooking, French
ISBN : OCLC:1336098354
Author : Henri-Paul Pellaprat
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 1971
Category : Electronic
ISBN : OCLC:987238164
Author : Henri Paul Pellaprat
Publisher : Unknown
Page : 1171 pages
File Size : 45,8 Mb
Release : 1982
Category : Cooking, French
ISBN : OCLC:1319329695
Author : Henri Paul Pellaprat
Publisher : Unknown
Page : 1171 pages
File Size : 44,9 Mb
Release : 1966
Category : Cooking, French
ISBN : OCLC:1273631927
Author : Henri Paul Pellaprat,Avanelle Day
Publisher : Unknown
Page : 1171 pages
File Size : 43,7 Mb
Release : 1994
Category : Cooking, French
ISBN : OCLC:605950285
Author : Henri Paul Pellaprat
Publisher : Unknown
Page : 1042 pages
File Size : 54,8 Mb
Release : 1979
Category : Cookery
ISBN : PSU:000010108840
Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art includes not just cooking methods, but serving, menu selection, wine, presentation, utensils, materials and sources of food. The recipes cover everything from the use of leftovers to elegant banquets, from simple to complicated, all under the aegis of a master of the "Cordon Bleu de Paris" cooking school. The emphasis is on a comprehensive approach to managing a kitchen and entertaining. A glossary helps define the terms used and illustrations provide inspiration and guidance.
Author : Lawrence R. Schehr,Allen S. Weiss
Publisher : Routledge
Page : 269 pages
File Size : 53,9 Mb
Release : 2013-05-13
Category : Literary Criticism
ISBN : 9781135347048
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author : James Peterson
Publisher : Houghton Mifflin Harcourt
Page : 770 pages
File Size : 51,5 Mb
Release : 2012-02-29
Category : Cooking
ISBN : 9780544186552
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 43,7 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. 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—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. 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. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author : Vincent Boué,Hubert Delorme
Publisher : Flammarion-Pere Castor
Page : 0 pages
File Size : 46,5 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 : Louis Diat
Publisher : Unknown
Page : 674 pages
File Size : 52,6 Mb
Release : 2013-10
Category : Electronic
ISBN : 1258825775
Author : Raymond Blanc
Publisher : Random House
Page : 128 pages
File Size : 46,5 Mb
Release : 2016-05-19
Category : Cooking
ISBN : 9781448142040
In Foolproof French Cookery, and its paperback edition, Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. He describes the basic techniques needed to create traditional French food and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare and use readily available ingredients. All Raymond's recipes are simple, rustic and completely delicious, and whether you choose quick and easy Oeufs en Cocotte or Moules Marinières, for a more elaborate meal, his foolproof instructions guarantee excellent results every time.
Author : Henri Paul Pellaprat
Publisher : Unknown
Page : 952 pages
File Size : 42,5 Mb
Release : 1969
Category : Electronic
ISBN : OCLC:84704912