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Author: Jacques Le Divellec
Publisher:
ISBN: 9782286076658
Category :
Languages : fr
Pages : 383
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Book Description
![Larousse des poissons, coquillages & crustacés : [400 recettes pour cuisiner les produits de la mer] PDF](https://books.google.com/books/content/images/frontcover/TVhmtwAACAAJ?fife=w80-h100)
Author: Jacques Le Divellec
Publisher:
ISBN: 9782286076658
Category :
Languages : fr
Pages : 383
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Book Description
Author: Jacques Le Divellec
Publisher: Larousse cuisine
ISBN: 9782035948076
Category :
Languages : fr
Pages : 384
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Book Description
400 recettes, et tous les produits de la mer de A à Z Jacques Le Divellec Ancien chef étoilé du restaurant éponyme Le Divellec, il est maintenant consultant dans le milieu de la gastronomie. Son credo : une cuisine simple et savoureuse, où le poisson et les fruits de mer sont à l'honneur. - Plus de 400 recettes pour cuisiner tous les poissons (de mer ou d'eau douce), les coquillages, les crustacés, les mollusques, et même les algues et les plantes marines. Apprenez à les choisir, à les préparer, à maîtriser tous les modes de cuissons : pochage, braisage, vapeur, papillote, marinade, wok... - Des pas à pas photographiques pour acquérir les gestes indispensables (ébarber, vider, découper, etc.). Toutes les préparations de base nécessaires aux recettes de l'ouvrage (fumets, courts-bouillons, sauces) sont également expliquées. - Un dictionnaire des produits de la mer utilisés dans les recettes précise les caractéristiques nutritionnelles et diététiques de chacun. Les types et techniques de pêche sont également présentés, ainsi qu'un tableau sur la saisonnalité des poissons et fruits de mer.
Author: Jacques Le Divellec
Publisher:
ISBN: 9782744183157
Category :
Languages : fr
Pages : 383
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Book Description
Author: Collectif
Publisher: Larousse
ISBN: 2035904757
Category : Cooking
Languages : fr
Pages : 384
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Book Description
Plus de 400 recettes pour cuisiner tous les poissons (de mer ou d’eau douce), les coquillages, les crustacés, les mollusques, et même les algues et les plantes marines. On apprendra à les choisir, à les préparer, à maîtriser tous les modes de cuissons : pochage, braisage, vapeur, papillote, marinade, wok, etc. Des pas à pas photographiques pour acquérir les gestes indispensables (ébarber, vider, découper, etc.). Toutes les préparations de base nécessaires aux recettes de l’ouvrage (fumets, courts-bouillons, sauces, etc.) sont également expliquées. Un dictionnaire des 110 produits de la mer utilisés dans les recettes, précise les caractéristiques nutritionnelles et diététiques de chaque produit. Les types et techniques de pêche sont également présentés, ainsi qu’un tableau sur la saisonnalité des poissons et fruits de mer.
Author: Prosper Montagné
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 1124
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Book Description
Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj).
Author: Clifford Wright
Publisher: Harvard Common Press
ISBN: 0760375216
Category : Cooking
Languages : en
Pages : 194
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Book Description
Mediterranean food expert and James Beard Award winner Clifford Wright presents a mouth-watering collection of recipes for tapas, mezze, antipasti, and other small plates traditional across the Mediterranean region. The Mediterranean region shares a love of bold flavor and fresh ingredients. Mediterranean Small Plates takes you on a culinary journey, showing you how each country uses the foundational ingredients of olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs to develop their own unique range of flavors and textures. In addition to being beautiful to behold and delicious to eat, a diet of Mediterranean dishes has been scientifically linked to good health, including increased life span, improved brain function, better eye health, lower risk of certain cancers, decreased risk of heart disease and diabetes, and reduced inflammation. With small plates, you can easily share an adventurous, flavorful variety of these healthy foods with family and friends. Filled with stunning photography and easy-to-prepare recipes to serve and savor, Mediterranean Small Platesmakes every meal a celebration.
Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433
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Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author: Jeremiah Tower
Publisher: Simon and Schuster
ISBN: 1451603665
Category : Cooking
Languages : en
Pages : 356
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Book Description
Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.
Author: Electre
Publisher:
ISBN: 9782765408468
Category :
Languages : fr
Pages : 1798
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Book Description
Author: Chitra Banerjee Divakaruni
Publisher: Simon and Schuster
ISBN: 1476792011
Category : Fiction
Languages : en
Pages : 240
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Book Description
"A new novel from the author of Oleander Girl, a novel in stories, built around crucial moments in the lives of 3 generations of women in an Indian/Indian-American Family"--
