The Royal Cookery Book PDF Download
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Author: Jules Gouffé
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 630
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Book Description
Author: Jules Gouffé
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 630
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Book Description
Author: Alain Ducasse
Publisher: Ducasse Books
ISBN: 9782848440385
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cuisine.
Author:
Publisher: Black Dog & Leventhal
ISBN: 9780316317726
Category : Cooking
Languages : en
Pages : 0
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Book Description
International bestseller! With 200 quick and easy recipes -- each with four steps or less and fewer than six ingredients -- this "cookbook sensation" (The Wall Street Journal) will be your new go-to for everyday meals. Simple: The Easiest Cookbook in the World answers the perpetual question, "what should I cook?" Packed with 1,000 photographs and dozens of appetizer, lunch, and dinner ideas, this easy-to-follow cookbook will have you enjoying a meal in minutes. With basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-François Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals. His "at-a-glance" approach will change your relationship with your kitchen. Each recipe includes two to six ingredients and fewer than 4 steps. You'll find yourself whipping up dishes as varied as: Mozzarella and Fig Skewers Sausage, Rosemary, and Lemon Mini Pizzas Parmesan Chorizo Muffins Spaghetti Bolognese with Crab Peanut Chicken Saute Flank Steak with Crispy Shallots BBQ Pork Spare Ribs Jumbo Shrimp Curry Swordfish Kebabs with Saffron Nutella Bake and 190 more!
Author: Nancy Singleton Hachisu
Publisher: Phaidon Press
ISBN: 9780714874746
Category : Cooking
Languages : en
Pages : 0
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Book Description
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Author: Ginette Mathiot
Publisher: Phaidon Press
ISBN: 9780714862576
Category : Cooking
Languages : en
Pages : 0
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Book Description
From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France. The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.
Author: Alain Ducasse
Publisher: Ducasse Books
ISBN: 9782848440538
Category : Cooking
Languages : en
Pages : 0
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Book Description
The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Author: Michel Maincent-Morel
Publisher: Abrams
ISBN:
Category : Cooking
Languages : en
Pages : 4377
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Book Description
The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
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Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Paul Bocuse
Publisher:
ISBN: 9780246109835
Category : Cookery, French
Languages : en
Pages : 711
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Book Description
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
