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Author : Alain Sailhac,French Culinary Institute (New York, N.Y.)
Publisher : Rodale Books
Page : 344 pages
File Size : 40,5 Mb
Release : 1998
Category : Cooking
ISBN : 0875964400
America's premier French chefs share the secret to the easy, fun, and healthy side of French cooking.
Author : Alain Sailhac,Jacques Pépin,Andre Soltner,Jacques Torres,French Culinary Institute
Publisher : Rodale Books
Page : 336 pages
File Size : 41,9 Mb
Release : 2001-11-10
Category : Cooking
ISBN : 1579544681
For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque. The chefs share 40 seasonal menus that use only the freshest, tastiest, healthiest ingredients for a distinctly French taste.
Author : The Culinary Institute of America
Publisher : Wiley Global Education
Page : 576 pages
File Size : 46,9 Mb
Release : 2013-01-17
Category : Cooking
ISBN : 9781118332757
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author : French Culinary Institute
Publisher : Abrams
Page : 1489 pages
File Size : 45,5 Mb
Release : 2022-02-01
Category : Cooking
ISBN : 9781613122556
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school’s most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
Author : James Peterson
Publisher : Houghton Mifflin Harcourt
Page : 770 pages
File Size : 50,8 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 : Anonim
Publisher : Rodale
Page : 374 pages
File Size : 49,7 Mb
Release : 1999-10-29
Category : Cooking
ISBN : 0875963625
A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles
Author : John La Puma,Rebecca Powell Marx
Publisher : Harmony
Page : 322 pages
File Size : 48,5 Mb
Release : 2009
Category : Cooking
ISBN : 9780307394637
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
Author : Jacques Pépin
Publisher : Open Road Media
Page : 740 pages
File Size : 54,8 Mb
Release : 2012-11-13
Category : Cooking
ISBN : 9781480401600
The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.
Author : Jacques Pépin
Publisher : Open Road Media
Page : 79 pages
File Size : 49,6 Mb
Release : 2012-11-13
Category : Cooking
ISBN : 9781480401617
A sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods Jacques Pépin’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin’s full New Complete Techniques cookbook. These time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines. This is a fixed-format ebook, which preserves the design and layout of the original print book.
Author : Lawrence R. Schehr,Allen S. Weiss
Publisher : Routledge
Page : 269 pages
File Size : 53,6 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 : OEZLEM. WARREN
Publisher : Unknown
Page : 304 pages
File Size : 40,6 Mb
Release : 2019-06-13
Category : Electronic
ISBN : 1912031949
Author : Mary Deirdre Donovan,Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Page : 0 pages
File Size : 42,8 Mb
Release : 1997
Category : Nutrition
ISBN : 0442025556
Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.
Author : Anonim
Publisher : Unknown
Page : 1334 pages
File Size : 47,8 Mb
Release : 2001
Category : American literature
ISBN : UCD:31175026756794
Author : Alexis Gabriel Aïnouz
Publisher : Hardie Grant Publishing
Page : 394 pages
File Size : 54,6 Mb
Release : 2018-09-06
Category : Cooking
ISBN : 9781787133006
French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food. In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography – from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes. Along the way, he offers ingenious kitchen hacks – a cheat's guide to wine, five knives you need in your kitchen, the secret to brilliant ramen – so that anyone can throw together great food without any fuss.
Author : Alain Ducasse
Publisher : Unknown
Page : 656 pages
File Size : 44,8 Mb
Release : 2018-10-09
Category : Electronic
ISBN : 0789332590
Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook¿it¿s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader¿s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results.