Modern Cookery: For Teaching and the Trade Volume 1 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Modern Cookery: For Teaching and the Trade Volume 1 PDF full book. Access full book title Modern Cookery: For Teaching and the Trade Volume 1 by Thangam E. Philip. Download full books in PDF and EPUB format.
Author: Thangam E. Philip
Publisher: Orient Blackswan
ISBN: 9788125040446
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Thangam E. Philip
Publisher: Orient Blackswan
ISBN: 9788125040446
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Author: T Philip
Publisher: Orient Blackswan
ISBN: 9788125025191
Category : Cooking
Languages : en
Pages : 764
Get Book Here
Book Description
Author: Thangam E. Philip
Publisher: Orient Blackswan
ISBN: 9788125040453
Category : Cooking, Indic
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Thangam E. Philip
Publisher:
ISBN:
Category : Cookery, Indic
Languages : en
Pages : 870
Get Book Here
Book Description
Author: Thangam E. Philip
Publisher:
ISBN: 9780861312849
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
Get Book Here
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: Krishna Arora
Publisher: Frank Brothers
ISBN: 9788184095036
Category : Cooking
Languages : en
Pages : 370
Get Book Here
Book Description
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
ISBN: 0520249607
Category : Cooking
Languages : en
Pages : 355
Get Book Here
Book Description
The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.
Author: Patricia Wells
Publisher: Workman Publishing Company
ISBN: 0761185127
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
Author: James Peterson
Publisher: Ten Speed Press
ISBN: 1607744066
Category : Cooking
Languages : en
Pages : 562
Get Book Here
Book Description
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire. • James Peterson has more than 1 million cookbooks in print. From the Hardcover edition.
