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Author : Elisabeth Scotto,Jeni Wright
Publisher : Unknown
Page : 198 pages
File Size : 51,5 Mb
Release : 1989
Category : Cooking
ISBN : 185051383X
Author : Elisabeth Scotto
Publisher : Crescent
Page : 192 pages
File Size : 48,6 Mb
Release : 1988-12-12
Category : Cooking
ISBN : 0517369583
More than two hundred and fifty recipes are accompanied by discussions on French wines, the history of French cooking, and the characteristics of regional cuisine
Author : Prosper Montagné
Publisher : Unknown
Page : 0 pages
File Size : 40,6 Mb
Release : 1961
Category : Cookbooks
ISBN : 0517570327
Includes 8500 recipes and 1000 illustrations.
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 44,9 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 : Ali-Bab
Publisher : Unknown
Page : 488 pages
File Size : 47,7 Mb
Release : 1974
Category : Cooking
ISBN : UCSC:32106015383893
Author : Carole Clements,Elizabeth Wolf-Cohen
Publisher : Lorenz Books
Page : 0 pages
File Size : 46,6 Mb
Release : 2001
Category : Cooking, French
ISBN : 0754808572
A comprehensive collection of the very best French recipes. An informative introduction gives a fascinating insight into the background of this cuisine, followed by 200 delicious recipes.
Author : Librairie Larousse
Publisher : Clarkson Potter
Page : 2536 pages
File Size : 52,8 Mb
Release : 2022-08-30
Category : Cooking
ISBN : 9780593577745
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 : Elisabeth Scotto
Publisher : Unknown
Page : 0 pages
File Size : 53,5 Mb
Release : 1983
Category : Electronic
ISBN : 0706418913
Author : Valérie-Anne Létoile
Publisher : Popular Culture Ink
Page : 556 pages
File Size : 40,8 Mb
Release : 1985
Category : Cooking, French
ISBN : 0831754060
Author : Joanna Farrow
Publisher : Unknown
Page : 260 pages
File Size : 44,7 Mb
Release : 2002
Category : Cooking
ISBN : 0760738289
Author : James Peterson
Publisher : Houghton Mifflin Harcourt
Page : 770 pages
File Size : 49,5 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 : François-Régis Gaudry
Publisher : Artisan Books
Page : 433 pages
File Size : 51,7 Mb
Release : 2018-10-16
Category : Cooking
ISBN : 9781579658762
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author : Alma S. Lach
Publisher : Booksales
Page : 0 pages
File Size : 51,8 Mb
Release : 1998
Category : Cookery, French
ISBN : 0785809260
A complete step-by-step guide to the art of French cooking-especially designed for the American chef. Hundreds of easy to follow recipes - all of them authentically French. Illustrated with B&W drawings.
Author : Larousse (Firm)
Publisher : Clarkson Potter Publishers
Page : 1350 pages
File Size : 55,7 Mb
Release : 2001
Category : Cooking
ISBN : 0609609718
An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses.
Author : Hubert Delorme,Vincent Boue,Didier Stephan
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 50,6 Mb
Release : 2016-09-06
Category : Cooking
ISBN : 9782080202949
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.