Download or read book Michel Guerard s Cuisine Minceur written by Michel Guerard and published by William Morrow. This book was released on 1986 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eat Well and Stay Slim written by Michel Guerard and published by Frances Lincoln. This book was released on 2014-04-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michel Gu?rard is a legend of French cookery. A driving force behind Nouvelle Cuisine, he has sold more than a million copies of his diet and gourmet cuisine recipe book Cuisine Minceur. His resort at Eug?nie-les-Bains in south-west France is top of the list for the world's most discerning spa-goers. This new book distills forty years of expertise into one extraordinary toolkit for eating well and staying slim. Over 140 exquisite recipes fuse traditional flavours with the global influences that are redefining French cuisine, all with astonishingly low calorie counts. Blends of vegetable and fruit pur?es produce sauces of ethereal lightness. Flavours are intense, nutritional values high. All recipes bear the gastronomic hallmarks of a three-Michelin-starred creator-chef, yet main course dishes carry a calorie count of 240 calories or less. Michel Gu?rard has revolutionized healthy gourmet eating once again. For a new generation of figure-conscious lovers of fine food, Eat Well and Stay Slim: The Essential Cuisine Minceur will become a book to live by.
Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Download or read book Michel Gu rard s Cuisine Minceur written by Michel Guérard and published by . This book was released on 1977 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Istanbul written by Rebecca Seal and published by Hardie Grant Books. This book was released on 2013-07-08 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Walk the streets of Istanbul and you’ll see a city of wonderful contradictions: step out of a stylish modern bar and you’re likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of the city. From simple meze dishes to fragrant Ottoman-era stews, this book is full of delicious recipes - try roasted aubergines stuffed with spiced lamb, crunchy fennel salad with radishes and sumac, or chicken with almonds and apricots, and be transported to the kitchens of Istanbul. Set against the backdrop of Steven Joyce’s stunning food and travel photography, Istanbul is a colourful and exciting gastronomical jaunt around one of the world’s most fascinating cities.
Download or read book The Chefs of Belgium written by William Asaert and published by Lannoo Publishers. This book was released on 2014-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces the most influential Belgian chefs of the moment, each presenting three signature dishes.
Download or read book Hummus Bros Levantine Kitchen written by Hummus Bros., and published by Pavilion. This book was released on 2014-07-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: People are passionate about hummus. This versatile, cheap and healthy dip a true staple of the eastern Mediterranean, where every restaurant wants to be known as makers of the best hummus in town. The Hummus Bros. offer the best hummus in London and now they bring it to the world via their first book. A quick look at the Hummus Bros' menu and you'll notice a diverse range of accompaniments to hummus, which is the main star. Because rather than being just a dip, the Hummus Bros see hummus as a way of eating. Here they share 60 recipes, from the hummus itself, though meat and veggie accompaniments, the essential falafel recipe, salads, breads, sauces and even delicious desserts and drinks. Featuring lamb with pine nuts and Middle Eastern spices, smoky barbecued aubergine, tabouleh, a 5000-year-old recipe for fava beans, and even a surprising guacamole. All the recipes are simple and fresh and easy to prepare. They are also healthy, fashionable and easy on the pocket. Beautifully photographed and designed, Hummus Bros. Levantine Kitchen is an essential book for anyone keen on the humble chickpea. Learn to make the best hummus. Ever.
Download or read book The Skinny French Kitchen written by Harry Eastwood and published by Random House. This book was released on 2012-05-31 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Harry Eastwood has taken on the challenge of a lifetime: marrying her love of classic French cookery with a desire to maintain her waistline. The Skinny French Kitchen is the result of Harry's year spent tasting, testing and tweaking the great French classics in her tiny Parisian kitchen up seven flights of stairs. Every recipe has been slimmed down to a fraction of its usual calorie cost without robbing it of flavour or its French character. From light and delightful Tarte aux Pommes and Mousse au Chocolat to irresistible Coq au Vin Blanc and Croque Monsieur, Harry has proved once again that fat and flavour don't always go hand in hand . . .
Download or read book An American Place written by Larry Forgione and published by William Morrow. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forgione, whose culinary vision resulted in the rebirth of farmers' markets across the country and the new availability of such quality ingredients as "free-range chicken", has finally produced his master cookbook. These 200 mouth-watering recipes reclaim the honest, soul-satisfying flavors of classic American cooking, often with a distinctive twist. Three 8-page color inserts. Color glossary.
Download or read book How to See Looking Talking and Thinking about Art written by David Salle and published by W. W. Norton & Company. This book was released on 2016-10-04 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: “If John Berger’s Ways of Seeing is a classic of art criticism, looking at the ‘what’ of art, then David Salle’s How to See is the artist’s reply, a brilliant series of reflections on how artists think when they make their work. The ‘how’ of art has perhaps never been better explored.” —Salman Rushdie How does art work? How does it move us, inform us, challenge us? Internationally renowned painter David Salle’s incisive essay collection illuminates these questions by exploring the work of influential twentieth-century artists. Engaging with a wide range of Salle’s friends and contemporaries—from painters to conceptual artists such as Jeff Koons, John Baldessari, Roy Lichtenstein, and Alex Katz, among others—How to See explores not only the multilayered personalities of the artists themselves but also the distinctive character of their oeuvres. Salle writes with humor and verve, replacing the jargon of art theory with precise and evocative descriptions that help the reader develop a personal and intuitive engagement with art. The result: a master class on how to see with an artist’s eye.
Download or read book An Invitation to Indian Cooking written by Madhur Jaffrey and published by Knopf. This book was released on 2023-11-21 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Download or read book The Return of Traditional Food written by Patricia Lysaght and published by . This book was released on 2013 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cuisine Minceur written by Michel Guérard and published by . This book was released on 1977 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vivek Singh s Indian Festival Feasts written by Vivek Singh and published by Bloomsbury Publishing. This book was released on 2017-07-13 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is said that in India a festival is celebrated every day of the year. In this gastronomic celebration of India's festival cuisine, acclaimed chef Vivek Singh brings his unique touch to traditional festival recipes and gives his insight into the significance of food from a country with a history of such diverse religions and cultures. Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek's very own take on the recipes most associated with them. As well as these brand new recipes, the history and culture surrounding each festival will be explored in colourful detail. The accompanying photography will further bring alive the beauty and vibrancy of these incredible celebrations.
Download or read book Clean Food written by Terry Walters and published by Sterling Publishing Company, Inc.. This book was released on 2009 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Clean Food" discusses the sustainable diet and offers more than 200 fresh, seasonal, and tempting vegan recipes. Walters shows how to eat seasonal, unprocessed, and locally-grown foods that are good for people and the environment.
Download or read book Maine Bicentennial Community Cookbook written by Karl Schatz and published by Islandport Press. This book was released on 2020-06-16 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This celebration of the tradition of the community cookbook is a collection of 200 recipes celebrating Maine's rich culinary past, delicious present, and exciting future. It features recipes from everyday families and home cooks to award-winning chefs and notable Mainers.
Download or read book The Wines of Portugal written by MAYSON and published by Academie Du Vin Library Limited. This book was released on 2024-02-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: - Portugal is rich in native grape varieties, providing much scope for those interested in new wine-drinking experiences - Portugal is a popular holiday destination and this book is the ideal guide for wine tourists - Author is an expert on Portuguese wines and the regional chair for Port and Madeira at the Decanter World Wine Awards - A prolific writer and the author of five books on wine, Richard Mayson is also one of three series editors for The Classic Wine Library Richard Mayson has had a fifty-year relationship with Portugal. During those years Portugal has changed greatly, as have its wines. The cooperatives and wine merchants of the 1970s produced patriotically Portuguese blended wines with little sense of place. Dão, Bairrada and Vinho Verde all existed as demarcated regions but were not fulfilling their potential. Alentejo was unrecognized as a region and unfortified Douro wines were merely a curiosity. The last half century has seen a proliferation of new regions and smaller wine producers growing grapes and making wine expressive of Portugal's many recognized terroirs. The Wines of Portugal begins by detailing the history of Portuguese wine, noting particularly how the long-standing relationship with Britain was instrumental in creating a market for wine. The grapes, including the country's many indigenous varieties, are analyzed in terms of their performance in Portugal's various terroirs. Mayson then goes on to present the regions in four broad categories: wines from the Atlantic littoral, mountain wines, plains wines of the south and the island wines of Madeira and the Azores. A chapter on rosé wine examines how brands such as Mateus kick-started the post-war wine industry, while another explores sparkling wine, for which most DOCs include a provision and which has experienced a recent revival in interest. The producer profiles feature Portugal's leading growers, from the historically important to drivers of change and interesting newcomers. This thorough study from an acknowledged expert in Portuguese wine is an essential addition to any wine-enthusiast's library.
