Download or read book Flans and Wine written by David Snowden and published by Lulu.com. This book was released on 2015-07-18 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 70 fourteenth century recipes from the Cellarer's accounts of Evesham Abbey ready to cook today

Download or read book The Food Wine Pairing Guide written by Katinka van Niekerk and published by Penguin Random House South Africa. This book was released on 2012-01-27 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it seeks to convey the basic principles that underpin a good wine and food match and to enable the reader to make an appropriate choice. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, likeness and contrast, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the essential characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining, or rejecting, them. Packed with practical, useful information, The Food and Wine Pairing Guide is set to become an indispensible reference for anyone who takes an interest in what they eat and drink.

Download or read book The New Vegetarian Cooking for Everyone written by Deborah Madison and published by Ten Speed Press. This book was released on 2014-03-11 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

Download or read book Entertaining in the Northwest Style written by Greg Atkinson and published by Sasquatch Books. This book was released on 2011-02-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 14 menus in this colorful cookbook capture the very essence of the statement, "Life is good." And how can it not be with fresh Kumamoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes "Matisse Bread" or Fougasse, Three Shellfish with Three Citrus Fruits, Provençale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.

Download or read book Official Catalogue written by Moses Purnell Handy and published by . This book was released on 1893 with total page 2108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cuisine Unplugged written by Emmanuel Stroobant and published by Marshall Cavendish. This book was released on 2003 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterised by a bold use of colours and playful close-up shots of the dishes, Cuisine Unpluggedis a culinary book that stands out with its creative simplicity. Featuring 60 original recipes created by the charismatic executive chef and owner of Saint Pierre, a contemporary restaurant renowned for its modern European cuisine with hints of Asian flavours, Cuisine Unpluggedpresents these recipes in serving order, from canap�s and soups to main courses and desserts for easy reference. Created in the author's signature style of adapting European flavours to the tropical climate and reinterpreting traditional dishes with a modern approach, readers will be delighted at the ease with which each innovative recipe can be reproduced in the home kitchen, with ingredients that are easily available from supermarkets and markets. Each recipe is well thought through and specially designed with approachable steps, so the dishes are flavourful yet highly achievable, even at the hands of a novice. Chef Emmanuel Stroobantstarted his apprenticeship in Belgium. He spent his formative years at various Michelin star establishments within the country. It was during these years that he built a solid foundation in understanding classical French cuisine. This inevitably steered him to being named .Best Apprentice Chef. for the 1987-1988 category. Upon completion of his apprenticeship, Chef Stroobant worked at various restaurants in his hometown. The highlight in this period of his culinary career was the birth of his first restaurant, Le Bal, which he opened at the tender age of 23. Refusing to succumb to the complacency of a comfortably successful reputation in Liege and truly believing that the world was his oyster, Chef Stroobant relocated to Australia. It was there that he first experienced the merging of East and West and his quest for the exploratory led him to Malaysia and later to Singapore. Chef Stroobant.s passion and commitment towards culinary excellence continues to be recognized. He was awarded .Best Expatriate Executive Chef. by World Asia Media, Malaysia in 1999 and .Chef of the Year 2002. Award of Excellence . World Gourmet Summit. His three-year-old restaurant, Saint Pierre was also awarded .Best New Restaurant. and .Most Innovative Menu. in 2002 by Wine & Dine Magazine, Singapore. Also, for two consecutive years running, the restaurant has won .Best New Restaurant. at the Award of Excellence . World Gourmet Summit 2002 and 2003.

Download or read book Weir Cooking in the City written by Joanne Weir and published by Simon and Schuster. This book was released on 2013-07-09 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef and teacher Joanne Weir brings every city to life as she takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary and cultural urban landscape. The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers’ markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes—from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries—created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne’s welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.

Download or read book The New Mediterranean Table written by Sameh Wadi and published by Page Street Publishing. This book was released on 2015-04-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Unforgettable Homage to Mediterranean Cuisine Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene. Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time. Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.

Download or read book How to Cook a Golden Peacock Enseingnemenz Qui Enseingnent Apareillier Toutes Mani res de Viandes A little Known Cookbook from Medieval France written by and published by Chez Jim. This book was released on with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book An Introduction to Viticulture Winemaking and Wine written by Alan J. Buglass and published by Cambridge Scholars Publishing. This book was released on 2022-09-08 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes grapevines and how they are grown, protected from diseases and other mishaps, propagated and harvested, and details how the grapes are transformed into the world’s many wine styles, by reference to the elementary science and technology that underpins the most important processes. It also describes how different wines taste and, in a less scientific manner, how to buy, appreciate or assess, store and sell them. It is intended for novice vine growers, winemakers, traders, sommeliers and other professionals in the wine trade, but will also serve as a reference book for college and freshmen university students on viticulture, enology and sommelier courses (or other courses that include these subjects), as well as for the teachers of these courses.

Download or read book Wine with Food written by Joanna Simon and published by Simon and Schuster. This book was released on 1997-02-13 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tells how to match wines with foods, and describes the characteristics of wines from around the world.

Download or read book The Good Wife s Guide Le M nagier de Paris written by and published by Cornell University Press. This book was released on 2012-09-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.

Download or read book Wine Country Cooking written by Joanne Weir and published by Random House Digital, Inc.. This book was released on 2008-08-01 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Nationally known chef and PBS television personality Joanne Weir shares her favorite Mediterranean-inspired recipes and wine pairings from California wine country"--Provided by publisher.

Download or read book Basic to Brilliant Y all written by Virginia Willis and published by Ten Speed Press. This book was released on 2011-10-04 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.

Download or read book The Finest Wines of Champagne written by Michael Edwards and published by Univ of California Press. This book was released on 2009-09-14 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Champagne is synonymous with celebration and success—but have its festive associations detracted from its status as a fine wine in its own right? Drawing on his intimate knowledge of a classic but rapidly changing region, Michael Edwards takes a radically different approach in this unrivaled, terroir-based guide to the world’s best sparkling wines. Ninety in-depth profiles of the best small growers as well as the greatest houses are organized geographically—from the finest producers of the great city of Reims, wine towns of Epernay and Aÿ, and the leading villages of the Marne, and to the rising stars of the Aube (Côte des Bar) and beyond. Edwards also discusses the culture of Champagne, reviews trends in viticulture and winemaking, and investigates controversial solutions to the current crisis of success in a region that cannot satisfy global demand for its wines. Additional sections explore the gastronomic traditions of the area, give advice on pairing Champagne with food, survey the vintages of the past 20 years, list the wines with the best price-to-quality ratio, and more, making this extensively illustrated work a true connoisseur’s guide to the most glamorous and perhaps the most enigmatic of French wines.

Download or read book The Bryant Family Vineyard Cookbook written by Barbara Bryant and published by Andrews McMeel Publishing. This book was released on 2009-05-01 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit. All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker." --Park B. Smith, Veritas restaurant Culinary masters from across the country contribute more than 80 fabulous recipes that pay homage to the world-famous Bryant Family Vineyard wine legacy. Bryant Family Vineyard Cabernet, first produced in 1992, is internationally recognized in such magazines as Wine Spectator, Decanter, and Food and Wine, and is served with distinction by wine connoisseurs and well-known chefs alike. To celebrate the fervor and passion that keeps the Bryant Family Vineyard waiting list over 6,000 deep, culinary legends, including Charlie Trotter, Thomas Keller, Eric Ripert, Daniel Boulud, Terrence Brennan, Lidia Bastianich, Patricia Wells, and Gale Gand, share recipes inspired by their ardent love of the Bryant grape. The The Bryant Family Vineyard Cookbook features a foreword by wine connoisseur and restaurateur Park B. Smith, an introduction by distinguished chef Charlie Trotter, and four-color photography by Robert Holmes showcasing the Napa vineyard's landscape and wine-making activities. A portion of the proceeds from The Bryant Family Vineyard Cookbook sales will be donated to The Bowery Mission, a charity dear to Barbara Bryant's heart.

Download or read book The Viandier of Taillevent written by Taillevent and published by University of Ottawa Press. This book was released on 1988 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.