Download or read book Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia written by Alain Ducasse and published by Ducasse Books. This book was released on 2009-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Download or read book Grand Livre de Cuisine written by Alain Ducasse and published by . This book was released on 2004 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le grand livre de la cuisine written by Prosper Montagné and published by . This book was released on 1929 with total page 1479 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le grand livre de la gastronomie written by Vincent Boué and published by . This book was released on 2023-05-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le grand livre de la cuisine fran aise written by Jean-François Piège and published by Hachette Pratique. This book was released on 2020-12-09 with total page 1090 pages. Available in PDF, EPUB and Kindle. Book excerpt: Réunissant les grandes recettes classiques du patrimoine culinaire français, Le Grand Livre de la cuisine française, recettes bourgeoises et populaires est une bible de près de 1 000 recettes qui deviendra rapidement une référence et un indispensable dans vos cuisines. Des préparations les plus basiques comme la vinaigrette, le beurre blanc ou la mayonnaise, aux plats les plus élaborés tels que la Sole meunière, la Terrine de lapin en gelée ou les Côtelettes d’agneau Champvallon, en passant par ceux qui ont été oubliés comme la Darne de saumon sauvage au chou, le Grenadin de veau à la Zingara ou encore l’Ambassadeur. Jean-François Piège propose, à travers ces recettes inspirées de l’histoire et du territoire, un livre alliant à la fois techniques de réalisation et recettes emblématiques de la cuisine traditionnelle française. Auguste Escoffier disait « La bonne cuisine est la base du véritable bonheur. » L’ambition du Chef est toujours la même : transmettre, en toutes occasions, la volonté de faire plaisir à travers la cuisine française.
Download or read book Le grand livre de la gastronomie fran aise written by Vincent Boué and published by Flammarion. This book was released on 2023-05-31T00:00:00+02:00 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Un ouvrage résolument pédagogique qui séduira les débutants, comme les cuisiniers aguerris pour réussir facilement les meilleures recettes de la gastronomie française. 200 techniques et tours de mains indispensables pour savoir : • découper des viandes • fileter des poissons • présenter des légumes • préparer des pâtes et des sauces salées ou sucrées • dresser des entremets... 150 recettes de la cuisine française : • foie gras en terrine • bar en croûte de sel • navarin d’agneau aux navets • ratatouille • clafoutis • Saint-honoré... De grands chefs et des Meilleurs Ouvriers de France présentent leurs recettes : Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. Des auteurs pédagogues et professionnels, Hubert Delorme et Vincent Boué (MOF glacier) enseignent les techniques culinaires au lycée hôtelier de La-Guerche-de-Bretagne.
Download or read book Le grand livre de la gastronomie fran aise written by Frédéric Zégierman and published by . This book was released on 2013 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le Repas gastronomique des Français a été classé au Patrimoine mondial de l'Unesco en 2010. Avec lui ce sont des centaines de produits et spécialités des régions de France qui ont été reconnus et valorisés. Pour la première fois un auteur a identifié et décrit, en un seul volume, l'ensemble des productions alimentaires et spécialités de l'Hexagone. En 1500 notices, Frédéric Zégierman dresse une savoureuse revue de la gastronomie française au travers de ses plus célèbres représentants (melon de Cavaillon, chou-fleur de Bretagne, cervelas lyonnais, camembert de Normandie) ou de ceux moins connus (sac d'os, graisse salée, boudin galabart, pain doux bigouden, pôchouse, bréjaude, teurgoule, casse museau, gotchial). Chaque notice détaille l'histoire du produit, ou spécialité, son terroir d'origine, sa catégorie gastronomique, sa description visuelle, sa façon d'être élevé, récolté, fabriqué, cuisiné, assaisonné, conditionné, servi et dégusté. Un livre indispensable qui voyagera de la cuisine à la bibliothèque et de la table de chevet à la boîte à gants.
Download or read book Let s Eat France written by François-Régis Gaudry and published by Artisan Books. This book was released on 2018-10-16 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Le Grand livre de la cuisine written by Valerie Anne Letoile and published by . This book was released on 1985 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le Grand livre de la cuisine written by Valérie-Anne Létoile and published by . This book was released on 1987 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le grand livre de la cuisine written by Editions ESI, and published by . This book was released on 2012-11-02 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ne soyez plus à court d’idées ! Ce voyage au sein de la gastronomie française vous permettra de découvrir une sélection de 1001 recettes, allant des mises en bouche aux desserts, en passant par les confiseries, les verrines et près de 50 autres types de préparations culinaires traditionnelles et créatives.
Download or read book The Gourmands Way written by Justin Spring and published by . This book was released on 2017-10-10 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the lives of six Americans who wrote extensively about food and wine as they traveled, explored, immersed themselves in culture, and struggled with their writing careers in France between 1945 and 1974.
Download or read book Handbook of French Popular Culture written by Pierre L. Horn and published by Bloomsbury Publishing USA. This book was released on 1991-05-21 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the world, there has been much scholarly and general interest in French popular culture, but very little has been written on the subject in English. The authors of this book address that lack in a series of highly readable and well-documented essays describing French life styles, attitudes, and entertainments as well as the writers and performers currently favored by the French public. Several chapters explore French tastes in popular literature and other reading matter, including comics, cartoons, mystery and spy fiction, newspapers and magazines, and science fiction. Film, popular music, radio, and television are also discussed in detail, and influences from other cultures--particularly American imports--are assessed. The remaining essays examine French sports, the use of leisure time, the French style of eating and drinking, and relations between men and women and their attitudes toward romantic love. Each chapter provides up-to-date historical and bibliographic information that will enable the reader to pursue subjects of particular interest. Written by an international group of specialists, this handbook offers the benefits of broad coverage, a variety of viewpoints, and solid scholarship.
Download or read book Le Livre de cuisine written by Jules Gouffé and published by Ligaran. This book was released on 2015-07-29 with total page 1456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrait : "J'ai réuni sous ce titre : Considérations préliminaires, un certain nombre de préceptes et de principes élémentaires que je regarde comme la pierre fondamentale de la cuisine petite et grande. Je crois devoir appeler sur ce chapitre toute l'attention de ceux qui tiennent à commencer par sa véritable base la pratique de la profession culinaire..." À PROPOS DES ÉDITIONS LIGARAN Les éditions LIGARAN proposent des versions numériques de qualité de grands livres de la littérature classique mais également des livres rares en partenariat avec la BNF. Beaucoup de soins sont apportés à ces versions ebook pour éviter les fautes que l'on trouve trop souvent dans des versions numériques de ces textes. LIGARAN propose des grands classiques dans les domaines suivants : • Livres rares • Livres libertins • Livres d'Histoire • Poésies • Première guerre mondiale • Jeunesse • Policier
Download or read book Le grand livre des recettes de cuisine written by Marie Gosset and published by . This book was released on 1995-06-01 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Larousse Gastronomique written by Librairie Larousse and published by Clarkson Potter. This book was released on 2022-08-30 with total page 2536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
