Author: Anthony Blake
Publisher:
ISBN: 9780861340088
Category : Cookery, French
Languages : en
Pages : 239

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Book Description

Author: Anthony Blake
Publisher:
ISBN: 9780831739614
Category : Cooking, French
Languages : en
Pages : 244

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Book Description
Here is perhaps the first book to describe and picture not only the best food in France, but the people who are making it, and to set both against the rich background of French history and culture. We see the chefs at work in their kitchens; in their dining-rooms with the delectable results of their efforts; in their private lives; and emerging into the spotlight of international publicity to promote their artistry.

Author: Jean-Louis Andre
Publisher: Rizzoli Publications
ISBN: 2080111701
Category : Cooking
Languages : en
Pages : 0

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Book Description
For all lovers of French gastronomy here is an invitation into the kitchens, homes, and markets of 14 renowned French chefs -crowned with 75 favorite recipes. Dinner with a top French chef is an impossible offer to refuse; the chance to follow one into his kitchen and come away with his favorite recipes is a food lover's dream. The chefs range from the Michelin-star general to the unsung hero, and each has much to teach us about their passion for the products of their region, their inspirations, and their personal approach to cooking. Each chef also shares five favorite recipes, unedited, to enable readers to recreate at home the very best of French regional cooking. The candid photographs of the chefs at work and an engaging text offer insights into their signature dishes. Through their stories, we savor the diverse regional flavors and passionate creativity that make French cooking the ultimate culinary benchmark.

Author: Amy B. Trubek
Publisher: University of Pennsylvania Press
ISBN: 9780812217766
Category : Business & Economics
Languages : en
Pages : 196

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Book Description
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

Author: Linda Long
Publisher: Gibbs Smith
ISBN: 1423609859
Category : Cooking
Languages : en
Pages : 273

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Book Description
Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

Author: Bob Macdonald
Publisher: Scarletta Press
ISBN: 0983021988
Category : Cooking
Languages : en
Pages : 184

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Book Description
Meld your mind with your palate with this in-depth look at the culinary ventures of many great chefs and restaurants, and an examination of some of the most current megatrends in dining and wining experiences.

Author: Richard Olney
Publisher:
ISBN: 9780140468267
Category : Cookery, French
Languages : en
Pages : 339

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Book Description
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

Author: Alexander Lobrano
Publisher: Rux Martin/Houghton Mifflin Harcourt
ISBN: 1328588831
Category : Biography & Autobiography
Languages : en
Pages : 259

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Book Description
In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it's his landlady who ultimately provides him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." At the city's brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano's "little black book," an insider's guide to his thirty all-time-favorite Paris restaurants.

Author: Karen Dumonet
Publisher:
ISBN: 9780933477629
Category : Cooking, French
Languages : en
Pages : 379

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Book Description

Author: Frances Giedt
Publisher: Simon and Schuster
ISBN: 0743215885
Category : Cooking
Languages : en
Pages : 324

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Book Description
The authors and superstar chefs have come together to produce a cookbook of extraordinary food for special occasions.