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Author: Francoise Bernard
Publisher: National Geographic Books
ISBN: 0847835014
Category : Cooking
Languages : en
Pages : 0
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Book Description
A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.
Author: Francoise Bernard
Publisher: National Geographic Books
ISBN: 0847835014
Category : Cooking
Languages : en
Pages : 0
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Book Description
A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.
Author: Bernard Laurance
Publisher:
ISBN: 9782080253491
Category :
Languages : fr
Pages : 375
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Book Description
Author: Bernard Laurance
Publisher: Flammarion
ISBN: 2080256890
Category : Cooking
Languages : fr
Pages : 387
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Book Description
Rouleaux de printemps, pissaladière, pao de quejo, pâté de noix de cajou, couscous berbère, boeuf croustillant au caramel ou à la sauce pimentée, gratin de pommes de terre aux cèpes, babka new-yorkaise à la cannelle, ou encore le célébrissime assassin... Voici le meilleur de La Cuisine de Bernard : faciles, du monde entier, maintes fois testées, délicieuses, ce sont plus de 150 recettes dont 25 % d’inédites !
Author: Eugene Gotye
Publisher: Audiolego
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 160
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Book Description
The book consists of Elementary and Pre-intermediate courses with parallel French-English texts. The author maintains learners' motivation with funny stories about real life situations such as meeting people, studying, job searches, working etc. The ALARM method (Approved Learning Automatic Remembering Method) utilize natural human ability to remember words used in texts repeatedly and systematically. The author managed to compose each sentence using only words explained in previous chapters. The second and the following chapters of the Elementary course have only about 30 new words each. The book is equipped with the audio tracks. The address of the home page of the book on the Internet, where audio files are available for listening and downloading, is listed at the beginning of the book on the copyright page.
Author: Julia L. Abramson
Publisher: Bloomsbury Publishing USA
ISBN: 0313088225
Category : Social Science
Languages : en
Pages : 225
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Book Description
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Author:
Publisher: Odile Jacob
ISBN: 2738178286
Category :
Languages : en
Pages : 284
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Book Description
Author: Susan Pearce
Publisher: Routledge
ISBN: 1351964097
Category : History
Languages : en
Pages : 316
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Book Description
The Collector’s Voice is a major four-volume project which brings together in accessible form material relevant to the history and practice of collecting in the European tradition from c. 1500 BC to the present day. The series demonstrates how attitudes to objects, the collecting of objects, and the shape of the museum institution have developed over the past 3000 years. Material presented includes translations of a wide range of original documents: letters, official reports, verse, fiction, travellers' accounts, catalogues and labels. Volume 1: Ancient Voices, edited by Susan Pearce and Alexandra Bounia Volume 2: Early Voices, edited by Susan Pearce and Kenneth Arnold Volume 3: Imperial Voices, edited by Susan Pearce and Rosemary Flanders Volume 4: Contemporary Voices, edited by Susan Pearce and Paul Martin
Author: Paul Bocuse
Publisher:
ISBN: 9780246109835
Category : Cookery, French
Languages : en
Pages : 711
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Book Description
Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433
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Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author: Lois Anne Rothert
Publisher: Chronicle Books
ISBN: 0811833429
Category : Cooking
Languages : en
Pages : 232
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Book Description
In France, a nation of small villages, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. The Soups of France uncovers those recipes, many still enjoyed today, others long forgotten. From famed Pot-au-Feu and Bouillabaisse to Baratxuri Salda, a spicy Basque broth of garlic, sausage, and red pepper, and the Dordognes Sobronade, ham and bean soup, each of the 90-plus recipes celebrates a melting pot of flavor. Rich with glorious photographs illustrating the lush countryside, quaint villages, and vibrant marketplaces, The Soups of France is a delightful culinary ramble. A labor of love on an art the French take for granted, this is a treasure no true collection of cookery books should be without.
