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Author: Auguste Escoffier
Publisher: Hamlyn (UK)
ISBN: 9780600601043
Category : Cooking
Languages : en
Pages : 884
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Book Description
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Author: Auguste Escoffier
Publisher: Hamlyn (UK)
ISBN: 9780600601043
Category : Cooking
Languages : en
Pages : 884
Get Book
Book Description
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Author: Linda Lloyd
Publisher: Random House (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
One of the most important cooking schools in the country, Ma Cuisine, offers recipes and cooking technique tips to the general public for the first time. Two-color line drawings.
Author: Karen Page
Publisher: Little, Brown
ISBN: 0316244171
Category : Cooking
Languages : en
Pages : 576
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Book Description
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
Author: Fernand Point
Publisher: Duckworth Publishing
ISBN: 9780715638361
Category : Cooking, French
Languages : en
Pages : 240
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Book Description
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author: Lawrence D. Kritzman
Publisher: Columbia University Press
ISBN: 9780231107907
Category : History
Languages : en
Pages : 820
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Book Description
This valuable reference is an authoritative guide to 20th century French thought. It considers the intellectual figures, movements and publications that helped define fields as diverse as history, psychoanalysis, film, philosophy, and economics.
Author: Winifred Sackville Stoner
Publisher: Createspace Independent Publishing Platform
ISBN:
Category : History
Languages : en
Pages : 370
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Book Description
These jingles were written by a child for children. The young author does not expect that any one will imagine they were intended to be a contribution to poetry or literature. They will be of interest to adults principally as an illustration of the way a child's mind views some of the every-day situations of life. Grown people will also be interested to see how easily a young child can put facts into the jingle form when freedom of expression is acquired early. Those who have read Mrs. Stoner's Natural Education will recall that Winifred learned almost as a babe to use the typewriter. This helped her in her spelling and composition, so that she gained ease and freedom in expressing herself on any topic that she understood. She wrote out everything she learned so that she might the better get a grasp of it and remember it. And she found that when some kinds of facts were put together in a jingle they could be fixed with less effort and retained more securely than if they were learned in the ordinary way-by rote and without any method of organization.
Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category : Cooking
Languages : en
Pages : 943
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Book Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Author: Winifred Sackville Stoner
Publisher: DigiCat
ISBN:
Category : Poetry
Languages : en
Pages : 215
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Book Description
Winifred Sackville Stoner, a young girl between age five and twelve, in the book "Facts in Jingles" wrote interesting, fun jingles for the young mind. This book was captivated and envisioned by a young, beautiful mind; this book is intended for like-minded children. A book for the younger population.
Author: Marie-France Comeau
Publisher:
ISBN: 9782897502614
Category :
Languages : en
Pages :
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Book Description
Grandma Rosi said it: if you want a beautiful and delicious monster, you need some elbow grease! You have to mold the monster, knead it, attack it, hit it! And when it moves, when bubbles come out of its belly? Quick, flatten it down, you need to master your monster! And then? Heat, and a nice nap. Discover the best monster recipe in this new picture book by storyteller Marie-France Comeau.
Author: Debra Kelly
Publisher: Liverpool University Press
ISBN: 1800857365
Category : History
Languages : en
Pages : 416
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Book Description
This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.
