Café Degas Cookbook PDF Download
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Author: Troy Gilbert
Publisher: Pelican Publishing Company
ISBN: 1455616001
Category :
Languages : en
Pages : 180
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Book Description
Author: Troy Gilbert
Publisher: Pelican Publishing Company
ISBN: 1455616001
Category :
Languages : en
Pages : 180
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Book Description
Author: Molly Kimball
Publisher: Arcadia Publishing
ISBN: 1540262863
Category : Health & Fitness
Languages : en
Pages : 244
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Book Description
Dietitian and food lover Molly Kimball and her Eat Fit team are revolutionizing restaurants throughout the foodie city of New Orleans! The Eat Fit team has collaborated with chefs and restaurateurs across Louisiana to create these flavorful meals, which are designed to fuel your strongest, healthiest life. This revised edition of The Eat Fit Cookbook features more than twenty new recipes, including artful creations from talented chefs such as Meg Bickford of Commander's Palace, Alon Shaya of Saba and Miss River, and our very own Ryan Conn of FUEL Cafe + Market.
Author: Troy Gilbert
Publisher: Pelican Publishing Company
ISBN: 9781589807662
Category : Cooking
Languages : en
Pages : 0
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Book Description
In 1986, Caf� Degas, a French bistro, opened on Esplanade Avenue in New Orleans. This cookbook includes the restaurant's recipes, paintings by Degas (who lived nearby), and art by the caf�'s French co-owner. As Edgar Degas was an imbiber of absinthe, the book also offers modern-day recipes featuring this once-forbidden liquor.
Author: Troy Gilbert
Publisher: Gibbs Smith Publishers
ISBN: 9781423621737
Category : Cooking
Languages : en
Pages : 176
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Book Description
Like Hemingway to Cuba or Mark Twain to the Mississippi, certain writers are inextricably tied to their environments-the culture, the history, the people, the cuisine. The plays of Tennessee Williams evoke the ambiance and flavor of the South. Part food memoir and part cookbook, this fresh look at the world of this great American playwright-both in real life and in his plays-is the perfect book for literary lovers and food lovers alike. Each chapter is based on one of Williams' plays and includes a short essay on food references within that play; highlighted food related quotes from the dialogue; a menu divined from the play; and archived photographs from Williams' life. With more than 80 recipes, fans will love the 50 full-color and black and white photos that showcase the recipes, locale, and history of this beloved American writer. Enjoy recipes such as: Chop Suey Soup Pecan-crusted Sweet Potato Pone Baton Aubergines Pork Loin Franchese Smoked Corn and Grilled Pepper Bisque Grilled Ahi Tuna, Pinapple Relish Maw Maw Lola's Fig Preserves Inspired by Tennessee William's Plays like: A Streetcar Named Desire Cat on a Hot Tin Roof The Glass Menagerie The Rose Tattoo Camino Real Night of the Iguana Battle of Angels Troy Gilbert is a native of New Orleans and the author of New Orleans Kitchens. Greg Picolo is a native of New Orleans and the chef of Bistro Maison de Ville, which offers sophisticated cuisine in the Louisiana Creole style.
Author: Henry de Toulouse-Lautrec
Publisher: Macmillan + ORM
ISBN: 1466892358
Category : Cooking
Languages : en
Pages : 200
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Book Description
Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.
Author: Saee Koranne-Khandekar
Publisher: Hachette India
ISBN: 9350099071
Category : Cooking
Languages : en
Pages : 309
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Book Description
OVER 40 RECIPES, INCLUDING INDIAN BREADS! There’s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for: • the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths; • thorough guidance on techniques – from kneading and shaping to proofing and baking; • step-by-step recipes for making a variety of breads and accompaniments; • fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread.
Author: Claire Joyes
Publisher: Simon & Schuster
ISBN:
Category : Cooking
Languages : en
Pages : 202
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Book Description
As well as his fellow Impressionists -- in particular Renoir, Pissarro, Sisley, Degas and Cezanne --
Author: Alice Michel
Publisher: David Zwirner Books
ISBN: 1941701558
Category : Art
Languages : en
Pages : 89
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Book Description
There are many myths about the artist Edgar Degas—from Degas the misanthrope to Degas the deviant, to Degas the obsessive. But there is no single text that better stokes the fire than Degas and His Model, a short memoir published by Alice Michel, who purportedly modeled for Degas. Never before translated into English, the text’s original publication in Mercure de France in 1919, shortly after the artist’s death, has been treated as an important account of the master sculptor at work. We know that Alice was writing under a pseudonym, but who the real person behind this account was remains a mystery—to this day nothing is known about her. Yet, the descriptions seem too accurate to be ignored, the anecdotes too spot-on to discount; even the dialogue captures the artist’s tone and mannerisms. What is found in these pages is at times a woman’s flirtatious recollection of a bizarre “artistic type” and at others a moving attempt to connect with a great, often tragic man. The descriptions are limpid, unburdened; the dialogue is lively and intimate, not unlike reading the very best kind of gossip, with world-historical significance. Here in these dusty studios, Degas is alive, running hands over clay, complaining about his eyes, denigrating the other artists around him, and whispering salaciously to his model. And during his mood swings, we see reflected the model’s innocence and confusion, her pain at being misunderstood and finally rejected. It is an intimate portrait of a moment in a great artist’s life, a sort of Bildungsroman in which his model (whoever she may be) does not emerge unscathed.
Author:
Publisher:
ISBN:
Category : Times-picayune
Languages : en
Pages : 1056
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Book Description
Author: Betina Wittels
Publisher: Fulcrum Publishing
ISBN: 1682751562
Category : Cooking
Languages : en
Pages : 478
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Book Description
Take an intimate look into the contemporary world of absinthe. International in scope, Absinthe: The Exquisite Elixir is a visually rich journey into an alluring subculture. Filled with color reproductions of classic and current lithographs, posters, cartoons, as well as photos of antiques, glassware, and other tools of the absinthe drinker, this new and comprehensive guide explains and illustrates the history, culture, and mystique of the drink known as the Green Fairy. The authors provide insights into the controversy and effects of the Green Fairy through the stories of famous connoisseurs, including Vincent van Gogh, Oscar Wilde, Ernest Hemingway, and Pablo Picasso. In addition to a rich history, this detailed new guide includes recipes, reviews of existing Absinthe brands, and absinthe's contemporary culture and ritual. Confirmed absinthe drinkers, neophytes, the curious, and collectors will all find this book equally intriguing and seductive.
