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Author: Pierre Franey
Publisher: Artisan Books
ISBN: 9781885183606
Category : Cooking
Languages : en
Pages : 230
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Book Description
Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
Author: Pierre Franey
Publisher: Artisan Books
ISBN: 9781885183606
Category : Cooking
Languages : en
Pages : 230
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Book Description
Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
Author: Pierre Franey
Publisher: Fawcett
ISBN: 9780449901946
Category : Cooking
Languages : en
Pages : 0
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Book Description
With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first. It offers a menu for every main course, complete with side dish or garnish and also features delectable appetizers and desserts that can be prepared in the same hour.
Author:
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ISBN:
Category : Cooking
Languages : en
Pages : 1066
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Book Description
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Category : American literature
Languages : en
Pages : 854
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Book Description
Author: Pierre Franey
Publisher: U of Nebraska Press
ISBN: 0803234694
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.
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
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Category : Food industry and trade
Languages : en
Pages : 530
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Book Description
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ISBN:
Category : Cooking
Languages : en
Pages : 1074
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Book Description
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618444113
Category : Biography & Autobiography
Languages : en
Pages : 358
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Book Description
With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Author:
Publisher: Rodale
ISBN: 9780875963624
Category : Cooking
Languages : en
Pages : 374
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Book Description
A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles
