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Author: Bénédict Beaugé
Publisher: Wiley
ISBN: 9780471376736
Category : Cookery, French
Languages : en
Pages : 0
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Book Description
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
Author: Bénédict Beaugé
Publisher: Wiley
ISBN: 9780471376736
Category : Cookery, French
Languages : en
Pages : 0
Get Book Here
Book Description
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
Author: Patricia Wells
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 272
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Book Description
This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.
Author: Talk in French
Publisher:
ISBN:
Category :
Languages : en
Pages : 219
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Book Description
Learn beginner French grammar painlessly with step-by-step lessons that focus on the essentials and help you build a learning habit. Inside "French Grammar for Beginners" you'll find: 30 beginner-level French grammar lessons: This reference and practice book covers everything you need to know about beginner French grammar. Straight-to-the point explanations: No extra fluff and frills, the lessons are straightforward and focus more on the rules rather than the exceptions. Short daily lessons designed to help you create a learning habit: Spend just 30 minutes every day for 30 days to form an effective learning habit. Clear and concise grammar discussions written in a conversational tone: Difficult grammar concepts are broken down and simplified with brief yet engaging explanations. An embedded workbook with 300+ grammar exercises: Challenge yourself and reinforce your comprehension by doing the exercises after each lesson. Audio for pronunciation and listening practice: Improve your listening and pronunciation skills in French by listening to the audio narrated by a native French speaker. If you're tired of your usual boring French textbook, grab your copy of this book and start learning French grammar the un-boring way today!
Author: Lydia Iconomidou-Fayard
Publisher: Atlantica Séguier Frontières
ISBN: 9782863322079
Category : Kaons
Languages : en
Pages : 548
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Book Description
Author: F. Darve
Publisher: Editions TECHNIP
ISBN: 9782710806448
Category : Science
Languages : en
Pages : 196
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789250057187
Category : Business & Economics
Languages : en
Pages : 272
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Book Description
The Workshop was held to review progress and problems in post-harvest fish utilization in Africa and formulate recommendations to FAO, its member countries and all institutes, institutions and persons interested in fish utilization in Africa. The experts reviewed in particular fresh fish utilization, fish processing, quality assurance, and marketing and socio-economic issues. The review was done through presentation by the secretariat of a report on progress and events since the Consultation in Fish Technology held in 2001, presentation of 26 papers, abstracts of two additional papers, and a field trip to the Mbegani Fisheries Development Centre, a fish market and a processing unit in Dar es Salaam. The report includes the recommendations as well as the papers that were available to the experts. - L'atelier a ete organise pour passer en revue les progres et problemes dans l'utilisation du poisson apres capture en Afrique, et formuler des recommandations a la FAO, a ses pays membres et a tous les instituts, institutions et personnes interesses par l'utilisation du poisson en Afrique. Les experts ont examine notamment l'utilisation du poisson frais, la transformation du poisson, l'assurance de qualite, la commercialisation et les questions socioeconomiques. Cet examen s'est effectue a travers la presentation, par le secretariat, du rapport sur les progres et evenements depuis la Consultation d'experts FAO sur la technologie du poisson en Afrique qui s'est tenue en 2001, des presentations de 26 communications, des resumes de deux contributions supplementaires, et une visite de terrain au Mbegani Fisheries Development Centre, au marche au poisson et dans une unite de transformation de poisson a Dar es Salaam. Le rapport inclut les recommandations de meme que les communications qui etaient a la disposition des experts."
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789252056867
Category : Technology & Engineering
Languages : en
Pages : 132
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Book Description
L'objectif de l'atelier ?tait d'examiner l'efficacit? des principaux instruments juridiques internationaux du secteur p?che et d'identifier d'autres mesures permettant d'aborder les facteurs de non durabilit? et de surexploitation. Ces facteurs oint ?t? identifi's et discut's lors de trois ateliers organis's par la FAO depuis 2002. Ont particip? ? cet atelier r?gional des experts de l'Afrique de l'Ouest et du sud de la M?diterran?e. Des ateliers similaires seront organis's dans d'autres r?gions en 2006. Un r?sum? en anglais figure dans les pages pr?liminaires. La troisi?me partie du document pr?sente la version anglaise de la totalit? de la deuxi?me partie.
Author: Marguerite Audoux
Publisher:
ISBN:
Category : Paris (France)
Languages : en
Pages : 264
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Book Description
Author: New York Public Library
Publisher:
ISBN:
Category : Numismatics
Languages : en
Pages : 216
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Book Description
Author: Paul Ferstl
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110641887
Category : Literary Criticism
Languages : en
Pages : 630
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Book Description
Comparative Literature is changing fast with methodologies, topics, and research interests emerging and remerging. The fifth volume of ICLA 2016 proceedings, Dialogues between Media, focuses on the current interest in inter-arts studies, as well as papers on comics studies, further testimony to the fact that comics have truly arrived in mainstream academic discourse. "Adaptation" is a key term for the studies presented in this volume; various articles discuss the adaptation of literary source texts in different target media - cinematic versions, comics adaptations, TV series, theatre, and opera. Essays on the interplay of media beyond adaptation further show many of the strands that are woven into dialogues between media, and thus the expanding range of comparative literature.
