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Author: Vulf Sternin
Publisher: Editions Quae
ISBN: 9782738007797
Category : Caviar
Languages : en
Pages : 240
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Book Description
Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.
Author: Vulf Sternin
Publisher: Editions Quae
ISBN: 9782738007797
Category : Caviar
Languages : en
Pages : 240
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Book Description
Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.
Author:
Publisher: Odile Jacob
ISBN: 2738182372
Category :
Languages : en
Pages : 315
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Book Description
Author: Raymond Sokolov
Publisher: Vintage
ISBN: 0307946355
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his pathbreaking dispatches on nouvelle cuisine in France to finding top-notch Chinese dishes at a New Jersey gas station to picking the brain of the most Michelin-starred chef in the world, Sokolov captures the colorful characters and mouth watering meals that define food today. Throughout, he shares a lifetime of personal anecdotes, including infuriating President Nixon’s daughter over a wedding cake, as well as prescient observations on one of the most tumultuous—and exciting—periods in gastronomic history.
Author: Georges Grégoire
Publisher:
ISBN:
Category : French language
Languages : en
Pages : 136
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Book Description
Author: Arnold Borton
Publisher: Strategic Book Publishing
ISBN: 1608603326
Category : Foreign Language Study
Languages : en
Pages : 799
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Book Description
A book that will make you able to understand what you are told and give an appropriate answer in the most frequent situations of daily life.
Author: Evelyn Beilenson
Publisher: Peter Pauper Press, Inc.
ISBN: 1441311068
Category : Cooking
Languages : en
Pages : 100
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Book Description
Carpe Rockefeller! The door of the Peter Pauper vault has swung open to release our legendary old-school cookbooks...for your e-reader!Visit the tables of 19th-century America's wealthiest with this compendium of the recipes served at their grand soirées. Taste the Pears Poached in Wine that Estée Lauder would have proffered her guests, or the Chip Burgers worthy of Cornelius Vanderbilt. Start a meal off with a Waldorf Salad, followed by a plate of Oysters Rockefeller. Delight in a Cassoulet de Castelnaudary from the table of Henry Clay Frick. Dine on fare favored by the likes of Andrew Carnegie, Henry Ford, Milton Hersey, Joseph & John Kennedy, and J.P. Morgan. This collection, a mix of original recipes and modern adaptations, provides a delicious glimpse into the culinary lifestyles of the rich and famous.
Author: John Burnett
Publisher: Routledge
ISBN: 1317873734
Category : History
Languages : en
Pages : 317
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Book Description
Why do so many people now eat out in England? Food and the culture surrounding how we consume it are high on everyone’s agenda. England Eats Out is the ultimate book for a nation obsessed with food. Today eating out is more than just getting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few. In the past, to eat outside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday- there were clubs and pubs for men, but women did not normally eat in public places. Eating out came to all classes, to men, women and young people after World War Two as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal. England Eats Out explores these trends from the early nineteenth century to the present. From chop-houses and railway food to haute cuisine, award winning author John Burnett takes the reader on a gastronomic tour of 170 years of eating out, covering food for princes and paupers. Beautifully illustrated, England Eats Out covers highly topical subjects such as the history of fast food; the rise of the celebrity chef and the fascinating history of teashops, coffee houses, feasts and picnics.
Author: Eugene Ehrlich
Publisher: Macmillan + ORM
ISBN: 1466853190
Category : Foreign Language Study
Languages : en
Pages : 466
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Book Description
Les Bons Mots will help you add the piece de resistance to any conversation. Les Bons Mots is an eminently browsable reference that is designed to help English speakers use those witty and wise sayings for which the French are so justly famous. Eugene Ehrlich has created a reference work that defines French phrases and aphorisms both literally and colloquially; employs a unique and foolproof guide to their pronunciation; adds a brief and often amusing explanation that fixes each phrase in the reader's mind; and indexes everything so extensively that each idea is easy to find. An entertaining read as well as an impeccable reference guide by one of America's most cherished wordsmiths.
Author: Lucille Cairns
Publisher: Liverpool University Press
ISBN: 1781384355
Category : Literary Criticism
Languages : en
Pages : 320
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Book Description
Francophone Jewish Writers examines how Franco-Jewish writers depict Israel in autobiographies, memoirs and novels, exploring how those depictions reflect and inflect current socio-political tensions within and between France and Israel.
Author: Belgium. Direction générale des douanes et accises
Publisher:
ISBN:
Category : Belgium
Languages : en
Pages : 36
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Book Description
