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Author : Elisabeth Scotto,Marianne Comolli,Scotto Sisters,Annie Hubert-Bare,Mich ele Carles
Publisher : Unknown
Page : 256 pages
File Size : 46,9 Mb
Release : 1991
Category : Cooking, French
ISBN : 1875202374
Author : Elisabeth Scotto
Publisher : Unknown
Page : 260 pages
File Size : 50,6 Mb
Release : 1993
Category : Cooking
ISBN : 0091781760
Author : Elisabeth Scotto,Annie Hubert-Baré,Marianne Comolli,Michèle Carles
Publisher : Pimlico
Page : 256 pages
File Size : 48,7 Mb
Release : 1991-01-01
Category : Cookery, French
ISBN : 0712648909
This book includes over 150 of the most delicious French recipes gathered from historic menus, old diaries, ancient traditions and classic cookbooks. The recipes are tested for use in the kitchen today and include hints on using modern equipment. The book is illustrated with French Renaissance, still life, rustic scenes and harvest celebrations. There are also historic photographs, illuminated menus and traditional kitchen scenes. Every recipe is illustrated.
Author : Christian Guy
Publisher : Unknown
Page : 252 pages
File Size : 40,7 Mb
Release : 1962
Category : Cookbooks
ISBN : STANFORD:36105118006431
Author : Lynne Marie Waldee
Publisher : Lerner Books [UK]
Page : 76 pages
File Size : 45,9 Mb
Release : 2009
Category : Cooking, French
ISBN : 9780761342779
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Author : Michel Roux Jr.
Publisher : Weidenfeld & Nicolson
Page : 320 pages
File Size : 49,8 Mb
Release : 2013-10-24
Category : Cooking
ISBN : 9780297867241
French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 52,5 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 : Stéphane Henaut,Jeni Mitchell
Publisher : The New Press
Page : 379 pages
File Size : 52,6 Mb
Release : 2018-07-10
Category : History
ISBN : 9781620972526
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).
Author : James Oseland
Publisher : Ten Speed Press
Page : 225 pages
File Size : 52,6 Mb
Release : 2021-11-16
Category : Cooking
ISBN : 9780399579837
“This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.”—Jacques Pépin A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.
Author : Susan Pinkard
Publisher : Cambridge University Press
Page : 319 pages
File Size : 55,6 Mb
Release : 2009
Category : History
ISBN : 9780521821995
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
Author : Gordon Rock
Publisher : Independently Published
Page : 62 pages
File Size : 42,9 Mb
Release : 2019-02-07
Category : Electronic
ISBN : 1796338966
Ah ... la France symbol of high fashion, wine, romance, cheese, bread, and of course, food! The gastronomy in France is a very broad topic and to fully understand and appreciate that one should live in France for a while. However, before coming to France, it is essential to know that the food can be defined as the art of the table, linked to the pleasure of eating. We enjoy such a vast culinary heritage in France, each region has such a large rage of traditions and different dishes that it will be too long to draw up a complete list. Moreover, the great French chefs are as artists of the kitchen, inventing special dishes each year that it is impossible to identify all and do the rights count. Nevertheless, some of the most famous specialties outside France are able to represent the food of my country. These specialties are also widespread in France and can be enjoyed through the entire hexagon. It must be understood that eating is a ritual of happiness in France. The pleasure of eating and accompanying guests is to enjoy the moment and idleness that comes along and with this French cooking meal cook book I will share some of the most simple and easy recipes which made the French cuisine so famous. Some of these recipes are the base of the modern cuisine of the world and has been copied by many French and foreign chefs. So get ready to your pans, ready, steady, go and "Bonne App้tit!"
Author : G. Y. Dryansky,Joanne Dryansky
Publisher : Open Road Media
Page : 280 pages
File Size : 54,9 Mb
Release : 2012-06-05
Category : Cooking
ISBN : 9781453249260
Two Americans in Paris serve up an “appetizing, evocative, eccentric paean to Gallic gastronomy” (The Wall Street Journal). This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. Dryansky’s stories are the stuff of legend—evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets—but Coquilles, Calva, and Crème is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded. In the world of today’s professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical clichés. Truly great dining happens when you’re fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafés in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.
Author : Auguste Escoffier
Publisher : Cambridge University Press
Page : 903 pages
File Size : 47,9 Mb
Release : 2013-06-06
Category : Cooking
ISBN : 9781108063500
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
Author : Françoise Branget
Publisher : Simon and Schuster
Page : 296 pages
File Size : 52,8 Mb
Release : 2015-11-17
Category : Cooking
ISBN : 9781611458589
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history.”
Author : Sean Brock
Publisher : Artisan
Page : 336 pages
File Size : 50,7 Mb
Release : 2014-10-21
Category : Cooking
ISBN : 9781579656430
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.