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Author: Henri-Paul Pellaprat
Publisher: Abrams
ISBN: 0865652791
Category : Cooking
Languages : en
Pages : 1130
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Book Description
Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.
Author: Henri-Paul Pellaprat
Publisher: Abrams
ISBN: 0865652791
Category : Cooking
Languages : en
Pages : 1130
Get Book Here
Book Description
Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.
Author: The Rustic Hut
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Welcome to 'Cocotte Cuisine: 104 Delicious Recipes', the perfect cookbook for everyone who loves a good home-cooked meal. This cookbook is full of flavorful and delicious recipes that will have you cooking like a pro in no time. Our recipes are professional, yet accessible to the home cook. Whether you are an experienced cook looking for new recipes to add to your repertoire, a beginner cook just getting started, or someone who just wants to try their hand at making something new, this cookbook has something for everyone. The recipes in 'Cocotte Cuisine' are heavily influenced by French cooking traditions, and feature classic dishes like Coq au Vin, Confit de Canard, and Tarte Tatin. We include recipes from all the major French regions, so you can experience the authentic flavors of the French countryside in your kitchen. We also have included some "fusion" recipes which combines traditional French flavors with those of other culinary cultures, like Moroccan Tagine and Persian-Inspired Couscous. In addition to featuring classic French dishes, 'Cocotte Cuisine' also includes recipes for more straightforward dishes like Burgers with Brie and Rustic Vegetable Tart. We want to make sure that there is something for everyone, no matter their cooking level or dietary restrictions. The recipes in this cookbook are all quick and easy to make, with minimal prep time. We believe in cooking good food without all the fuss. We want to help make cooking at home a enjoyable and rewarding experience. With this cookbook in hand you can spend more quality time sharing meals with your family and friends and less time worrying about lengthy recipes. If you're looking to master French cooking, an all-inclusive cookbook like 'Cocotte Cuisine' is the perfect place to start. We've taken the guesswork out of cooking and made sure that every recipe is clear and simple enough for anyone to follow. So pick up a pot and get cooking-you're in for a treat!
Author: Laurie Wolf
Publisher: Rowman & Littlefield
ISBN: 1493006703
Category : Travel
Languages : en
Pages : 273
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Book Description
The ultimate guide to the Portland, Oregon food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: French Culinary Institute
Publisher: Abrams
ISBN: 1613122551
Category : Cooking
Languages : en
Pages : 1489
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Book Description
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: Jean Conil
Publisher:
ISBN:
Category : Cookery, French
Languages : en
Pages : 620
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Book Description
Author: Daniel Boulud
Publisher: Grand Central Life & Style
ISBN: 1455513911
Category : Cooking
Languages : en
Pages : 352
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Book Description
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions, DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
Author: Lissa Streeter
Publisher: Ducasse Books
ISBN: 9782841232567
Category : Cooking
Languages : en
Pages : 0
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Book Description
The mini-cocotte is the perfect marriage of style and function. With these diminutive casseroles, home cooks can make individual servings of pot pies, stews, soups, appetizers, and even desserts in attractive cookware that moves easily from oven or stove to table. Le Creuset Mini-Cocotte offers 25 recipes for these compact casseroles, which range from traditional to innovative, savory to sweet, and can be served for everyday meals or special occasions. Both easy and inventive, the recipes featured in the book include savory dishes like spinach souffle, oeufs cocottes with foie gras, sweet potato crumble with pecan and maple syrup, and fresh goat cheese ravioli with pistou and pine nuts. Chocolate cake with orange zest, rose and violet souffle, and coconut flan are among the delicious desserts. The dishes appear throughout in Le Creuset's mini-cocottes, enamel-coated cast-iron cookware with tight-fitting lids that seal in moisture and flavor.
Author: Hillary Davis
Publisher: Gibbs Smith
ISBN: 1423640543
Category : Cooking
Languages : en
Pages : 360
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Book Description
The author of French Comfort Food presents an array of authentic recipes using the cocotte—French cuisine’s answers to the Dutch oven. Cast iron pots have been a mainstay of French cuisine for generations. In Le French Oven, Hillary Davis shares her love for this traditional cookware and the many delectable French foods that can be made with it. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven features recipes for appetizers, soups, main courses, desserts, and more. Davis also includes information about the major French made cocotte brands, and how to use them to create fabulous dishes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.
Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 572
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Book Description
Author: Rachel Dresbeck
Publisher: Rowman & Littlefield
ISBN: 1493007815
Category : Travel
Languages : en
Pages : 273
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Book Description
Insiders' Guide to Portland, Oregon is a beautiful full-color guide and the essential source for in-depth travel information for visitors and locals to this ever-growing city. Written by a local (and true insider), Insiders' Guide to Portland, Oregon offers a personal and practical perspective of this location that makes it a must-have guide for travelers as well as residents looking to rediscover their hometown
