The Gourmet's Companion 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 The Gourmet's Companion PDF full book. Access full book title The Gourmet's Companion by Ross Leckie. Download full books in PDF and EPUB format.
Author: Ross Leckie
Publisher:
ISBN: 9781874201175
Category : Beverages
Languages : en
Pages : 132
Get Book Here
Book Description
Author: Ross Leckie
Publisher:
ISBN: 9781874201175
Category : Beverages
Languages : en
Pages : 132
Get Book Here
Book Description
Author: Cyril Ray
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 505
Get Book Here
Book Description
Literary selections on the joys of food and drink.
![The Gourmet's Companion. Edited by C. Ray. [With Illustrations.]. PDF](https://books.google.com/books/content/images/frontcover/6xIGMwEACAAJ?fife=w80-h100)
Author: Cyril Ray
Publisher:
ISBN:
Category :
Languages : en
Pages : 505
Get Book Here
Book Description
Author: Bernard Rivkin
Publisher: Wiley
ISBN: 9780471525158
Category : Health & Fitness
Languages : en
Pages : 346
Get Book Here
Book Description
Author: Evan Jones
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 424
Get Book Here
Book Description
Includes good writing (excerpts, quotes, maxims, poems, etc.) about food by M.F.K. Fisher, Marjorie Kinnan Rawlings, Voltaire, Euell Gibbons, Auguste Escoffier, James Beard, Guy de Maupassant, Madhur Jaffrey, Simone Beck, Ernest Hemingway, Anne Frank, Oscar Wilde, Anton Chekhov, George Orwell, Willa Cather, Marcella Hazan, Marcel Proust, Anthelme Brillat-Savarin, Herman Melville, Chef Louis Diat, Ovid, John Steinbeck, Virginia Woolf, Ralph Ellison, Julia Child, Dr. John Harvey Kellogg, Woody Allen, Craig Claiborne, etc. Also includes information on peas, oysters, fish, mushrooms, wild boar, Trinidad, picnics, Himalayas, dining car, hunger, soup line, Oregon Trail, Mutiny on the Bounty, beans, prison diet, pressed duck, awarding of the stars, Antarctica, bread, Southern fried chicken, Fannie Farmer, medieval chefs, Crepes Suzette, sauce, Troisgros Pere, goose, setting the table, Andrew Jackson, Virginia hospitality, caviar, butter, bride cake, breakfast, snails, garlic, cocoa, bouillabaisse, marrowbone, beer, hoppinʼ john, rice, apple pie, hamburgers, cheeses, crème vichyssoise, toast melba, Caesar salad, cereal, lobster, roast buffalo, Diamond Jim Brady, Lillian Russell, etc.
Author: Ruth Reichl
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618806928
Category : Cooking
Languages : en
Pages : 1068
Get Book Here
Book Description
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Author: John Warwick Montgomery
Publisher: New Reformation Publications
ISBN: 1948969262
Category : Religion
Languages : en
Pages : 133
Get Book Here
Book Description
Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates.
Author: Peter King
Publisher: Overamstel Uitgevers
ISBN: 9049983219
Category : Fiction
Languages : en
Pages : 338
Get Book Here
Book Description
Within the inner circle of haute cuisine, a detective witnesses a delectable murder They call him the gourmet detective; the only thing sharper than his mind is his palate. When chefs need a rare ingredient, an ancient wine, or simply a new idea to gain that extra Michelin-star boost, they come to the detective’s cozy London office and plead for his help. For top-notch cooking, he is always happy to lend his taste buds to the cause. Now Raymond Lefebvre, executive chef at one of London’s finest French restaurants, has asked for the detective’s help with a bit of kitchen espionage. Lefebvre’s crosstown rival is winning international accolades cooking a dish called Oiseau Royal, and Lefebvre wants the recipe. Getting it takes the detective deep into the Circle of Careme, where the most elite chefs in Britain gather to swap recipes, techniques, and gossip. But when the chefs of Careme start to die, the detective starts to salivate. There is no finer appetizer than murder.
Author: Gary Regan
Publisher: Clarkson Potter
ISBN: 0451499034
Category : Cooking
Languages : en
Pages : 352
Get Book Here
Book Description
A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible. Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes—including smart revisions to the originals—and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need. A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.
Author: Kenneth James
Publisher: A&C Black
ISBN: 9781852855260
Category : History
Languages : en
Pages : 346
Get Book Here
Book Description
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
