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Author: Elisabeth Scotto
Publisher: Random House (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
Here are 150 recipes--from every period of French history--that lets us re-create and savor the rich flavors of French cuisine and is fully adapted for the modern kitchen. 270 full-color photos. (Published Sept. '91.)
Author: Elisabeth Scotto
Publisher: Random House (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
Here are 150 recipes--from every period of French history--that lets us re-create and savor the rich flavors of French cuisine and is fully adapted for the modern kitchen. 270 full-color photos. (Published Sept. '91.)
Author: Stéphane Henaut
Publisher: The New Press
ISBN: 1620972522
Category : History
Languages : en
Pages : 379
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Book Description
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).
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: Elisabeth Scotto
Publisher: Pimlico
ISBN: 9780712648905
Category : Cookery, French
Languages : en
Pages : 256
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Book Description
This book includes over 150 of the most delicious French recipes gathered from historic menus, old diaries, ancient traditions and classic cookbooks. The recipes are tested for use in the kitchen today and include hints on using modern equipment. The book is illustrated with French Renaissance, still life, rustic scenes and harvest celebrations. There are also historic photographs, illuminated menus and traditional kitchen scenes. Every recipe is illustrated.
Author: Lynne Marie Waldee
Publisher: Lerner Books [UK]
ISBN: 076134277X
Category : Cooking, French
Languages : en
Pages : 76
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Book Description
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Author: Christian Guy
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 252
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Book Description
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Edouard de Pomiane
Publisher: Macmillan
ISBN: 9780865474802
Category : Cooking
Languages : en
Pages : 180
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Book Description
A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
Author: Susan Pinkard
Publisher: Cambridge University Press
ISBN: 0521821991
Category : History
Languages : en
Pages : 319
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Book Description
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
Author: Angel Burns
Publisher:
ISBN: 9781086911305
Category :
Languages : en
Pages : 108
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Book Description
French cooking is famous for its sauces and its history. It dates back to the beginning of chef cooking. The word "chef" originated as a French word. It's accepted without debate that the French know how to cook. They could well be the leaders in cuisine in the western world. The French have successfully paired their food to good wine. They just seem to dominate the discussion whenever food is raised. This book is a compilation of the more practical dishes available from the French heritage. This is a heritage you should work toward. There are 'how-to' lessons and recipes enclosed. Take a copy and start today.
