• Cooking

New Concise Larousse Gastronomique

The Culinary Classic
Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600616986
Category: Cooking
Page: 1312
View: 7862
Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

    • Cooking

The Escoffier Cook Book

A Guide to the Fine Art of Cookery
Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category: Cooking
Page: 923
View: 4441
An American adaptation of a standard guide to the French culinary arts

    • Cooking

Cooking for Kings

The Life of Antonin CarÁame, the First Celebrity Chef
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 9780802719324
Category: Cooking
Page: 288
View: 1382
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin CarÁame's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. CarÁame had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. CarÁame's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by CarÁame, "You can try them yourself."

Sauces

Classical and Contemporary Sauce Making, Fourth Edition
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category:
Page: 688
View: 5863
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods---plus, for the first time, color photography throughout.

    • Cooking

The Concise Larousse Gastronomique

The World's Greatest Cookery Encyclopedia
Author: Prosper Montagne
Publisher: N.A
ISBN: 9780600600091
Category: Cooking
Page: 1436
View: 4163

    • Cooking

Building a Meal

From Molecular Gastronomy to Culinary Constructivism
Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231144667
Category: Cooking
Page: 135
View: 8441
Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

    • Cooking

Alinea


Author: Grant Achatz,Nick Kokonas
Publisher: Achatz
ISBN: 1580089283
Category: Cooking
Page: 396
View: 8768
"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

    • Social Science

Stuffed and Starved

The Hidden Battle for the World Food System - Revised and Updated
Author: Raj Patel
Publisher: Melville House
ISBN: 1612191282
Category: Social Science
Page: 432
View: 5761
Completely updated and revised edition of one of the most widely-praised food books of recent years. It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight. To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It took him from the colossal supermarkets of California to India’s wrecked paddy-fields and Africa’s bankrupt coffee farms, while along the way he ate genetically engineered soy beans and dodged flying objects in the protestor-packed streets of South Korea. What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa. Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, Patel explains, from seed to store to plate, the steps to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance.

    • Cooking

The French Laundry Cookbook


Author: Thomas Keller
Publisher: Artisan Books
ISBN: 1579657567
Category: Cooking
Page: 336
View: 9213
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    • Cooking

Institut Paul Bocuse Gastronomique

The definitive step-by-step guide to culinary excellence
Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Category: Cooking
Page: 720
View: 973
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

    • Cooking

The Complete Robuchon


Author: Joël Robuchon
Publisher: Knopf
ISBN: 0307267199
Category: Cooking
Page: 813
View: 8092
Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

    • Cooking

On Cooking

A Textbook of Culinary Fundamentals
Author: Sarah R. Labensky,Alan M. Hause,Priscilla Martel
Publisher: N.A
ISBN: 9780134441900
Category: Cooking
Page: 1216
View: 2117
For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

    • Cooking

La Bonne Cuisine de Madame E. Saint-Ange

The Original Companion for French Home Cooking
Author: Mme. E. Saint-Ange,Paul Aratow
Publisher: N.A
ISBN: 9781580086059
Category: Cooking
Page: 786
View: 2573
First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte. Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

    • Business & Economics

In the Kitchen with Le Cordon Bleu


Author: Le Cordon Bleu
Publisher: Delmar Pub
ISBN: 9781133282822
Category: Business & Economics
Page: 308
View: 7704
IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!

    • Cooking

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia


Author: Alain Ducasse
Publisher: Ducasse Books
ISBN: 9782848440545
Category: Cooking
Page: 1079
View: 3865
The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

    • Cooking

Pastry

Savoury and Sweet
Author: Michel Roux
Publisher: Viking
ISBN: 9780670076611
Category: Cooking
Page: 304
View: 6155
Pastry dispels the myth that pastry-making is complicated and beyond the reach of many cooks. Designed in an easy-to-follow format, this chunky compilation presents all the classic pastries in the simplest possible way, along with an inspiring collection of original recipes. Trained in the classic French style, and with more than thirty years experience as a top chef, Michel Roux has a wealth of culinary expertise to offer on this subject. Each chapter is based on a particular dough and starts with a step-by-step technique spread. The recipes that follow use the basic pastry in a variety of ways - both sweet and savoury. Recipes range from great classics, such as quiche lorraine, pecan pie and lemon tart, to contemporary ideas for canapés, seafood pastries and filo croustades. Classics are given a modern twist, while innovative recipes offer new flavour combinations or a lighter style of cooking. Superbly illustrated throughout, this cookbook is destined to become the new authoritative guide to pastry-making.

    • Cookbooks

Larousse Gastronomique


Author: Prosper Montagné,Jenifer Harvey Lang
Publisher: Crown Publishing Group (NY)
ISBN: 9780517570326
Category: Cookbooks
Page: 1193
View: 5144
The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.

    • Cooking

Fundamental Techniques of Classic Cuisine


Author: French Culinary Institute
Publisher: Stewart, Tabori and Chang
ISBN: 9781584794783
Category: Cooking
Page: 496
View: 2807
Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.