Download or read book La Technique written by Jacques Pepin and published by Random House Value Pub. This book was released on 1986-04-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room

Download or read book Culinary Artistry written by Andrew Dornenburg and published by John Wiley & Sons. This book was released on 1996-11-14 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Download or read book Ad Hoc at Home written by Thomas Keller and published by Artisan Books. This book was released on 2009-11-06 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

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 Baking and Pastry written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2009-05-04 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Download or read book Paul Richards Book of Breads Cakes Pastries Ices and Sweetmeats written by Paul Richards and published by . This book was released on 1907 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Great Curries of India written by Camellia Panjabi and published by Simon and Schuster. This book was released on 1995 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In this stunningly illustrated book, Camellia Panjabi takes the reader on a journey through the sights, smells, and tastes of the centerpiece of the Indian meal, the curry." -- inside cover.

Download or read book The Hotel World written by and published by . This book was released on 1917 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dessert University written by Roland Mesnier and published by Simon and Schuster. This book was released on 2008-06-16 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.

Download or read book Bon App tit written by and published by . This book was released on 2003 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Download or read book The Hotel motor Hotel Monthly written by and published by . This book was released on 1900 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Hotel Monthly written by and published by . This book was released on 1916 with total page 1278 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Burgoo Barbecue and Bourbon written by Albert W. A. Schmid and published by University Press of Kentucky. This book was released on 2017-06-23 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

Download or read book The Hotel Monthly written by John Willy and published by . This book was released on 1922 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Practical Hotel Steward written by John Tellman and published by . This book was released on 1900 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: