Download or read book Saucier s Apprentice written by Raymond Sokolov and published by Knopf. This book was released on 2010-09-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for use at a moment's notice... -- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants... -- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
Download or read book The Saucier s Apprentice written by Raymond A. Sokolov and published by . This book was released on 1988 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Saucier s Apprentice written by Raymond A. Sokolov and published by Alfred a Knopf Incorporated. This book was released on 1976 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for all great brown, white, bechamel, emulsified, butter, and dessert sauces and their classic dishes, garnished with tidbits of lore and personal comment
Download or read book The Saucier s Apprentice One Long Strange Trip Through the Great Cooking Schools of Europe written by Bob Spitz and published by W. W. Norton & Company. This book was released on 2009-05-04 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Travel.
Download or read book The Saucier s Apprentice One Long Strange Trip through the Great Cooking Schools of Europe written by Bob Spitz and published by W. W. Norton & Company. This book was released on 2009-05-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier’s Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz’s odyssey recounts the transformation of a professional writer—and lifelong kitchen amateur—into a world-class cook.
Download or read book Steal the Menu written by Raymond Sokolov and published by Vintage. This book was released on 2013-05-14 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.
Download or read book The Sorcerer s Apprentice written by Jack Zipes and published by Princeton University Press. This book was released on 2019-07-09 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: A diverse new anthology that traces the meaning and magic of the sorcerer’s apprentice tale throughout history “The Sorcerer’s Apprentice” might conjure up images of Mickey Mouse from the Disney film Fantasia, or of Harry Potter. As this anthology reveals, however, “sorcerer’s apprentice” tales—in which a young person rebels against, or complies with, an authority who holds the keys to magical powers—have been told through the centuries from classical times to today. This collection brings together more than fifty sorcerer’s apprentice stories by a plethora of writers, including Ovid, Sir Walter Scott, and the Brothers Grimm. In an extensive introduction, fairy-tale scholar Jack Zipes discusses the significance of the apprentice stories, the contradictions in popular retellings, and the importance of magic as a tool of resistance against figures who abuse their authority. Twenty specially commissioned black-and-white illustrations by noted artist Natalie Frank bring the stories to visual life.
Download or read book The Cook s Canon written by Raymond A. Sokolov and published by Harper Collins. This book was released on 2003-11 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains clear, concise recipes for 101 culinary classics, from Apple Pie to Zabaglione, each paired with an essay on the dish's history.
Download or read book Chef Michael Smith s Kitchen written by Michael Smith and published by Penguin Canada. This book was released on 2011-09-06 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Michael Smith, Canada’s most popular chef, is back with a brand-new cookbook for all his fans! Chef Michael Smith’s Kitchen is a fabulous new collection of Michael’s all-time favourite recipes that he regularly cooks at home. Simple, easy to make and packed with tips, all you have to do is follow the instructions and you will be making the best version of the recipe that Chef Michael Smith creates consistently in his own kitchen. Chef Michael Smith’s Kitchen includes 100 recipes—from Oatmeal Crusted French Toast or Buttermilk Waffles, to Coconut Crusted Chicken or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops. Also included are lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roast Sweet Potatoes or Sausage Sage Bread Pudding—and, of course, Michael’s favourite desserts including his Iron Chef Strawberry Shortcake!
Download or read book The Secret written by Sean Kelly & Ted Mann & Byron Preiss and published by ibooks. This book was released on 2014-03-18 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tale begins over three-hundred years ago, when the Fair People—the goblins, fairies, dragons, and other fabled and fantastic creatures of a dozen lands—fled the Old World for the New, seeking haven from the ways of Man. With them came their precious jewels: diamonds, rubies, emeralds, pearls... But then the Fair People vanished, taking with them their twelve fabulous treasures. And they remained hidden until now... Across North America, these twelve treasures, over ten-thousand dollars in precious jewels in 1982 dollars, are buried. The key to finding each can be found within the twelve full-color paintings and verses of THE SECRET. Are you smart enough? THE SECRET: A TREASURE HUNT was published in 1982. The year before publication, the author and publisher Byron Preiss had traveled to 12 locations in the continental U.S. (and possibly Canada) to secretly bury a dozen ceramic casques. Each casque contained a small key that could be redeemed for one of 12 jewels Preiss kept in a safe deposit box in New York. The key to finding the casques was to match one of 12 paintings to one of 12 poetic verses, solve the resulting riddle, and start digging. Since 1982, only two of the 12 casques have been recovered. The first was located in Grant Park, Chicago, in 1984 by a group of students. The second was unearthed in 2004 in Cleveland by two members of the Quest4Treasure forum.
Download or read book Ratio written by Michael Ruhlman and published by Simon and Schuster. This book was released on 2009-04-07 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Download or read book Porch Lawn and Cottage Furniture written by Rustic Hickory Furniture Co and published by Courier Corporation. This book was released on 1991-01-01 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: ANTIQUES/COLLECTIBLES
Download or read book Dearie written by Bob Spitz and published by Vintage. This book was released on 2013-04-23 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: NATIONAL BESTSELLER • A"rollicking biography" (People Magazine) and extraordinarily entertaining account of how Julia Child transformed herself into the cult figure who touched off a food revolution that has gripped the country for decades. Spanning Pasadena to Paris, acclaimed author Bob Spitz reveals the history behind the woman who taught America how to cook. A genuine rebel who took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food—not to mention blazing a new trail in television—Child redefined herself in middle age, fought for women’s rights, and forever altered how we think about what we eat. Chronicling Julia's struggles, her heartwarming romance with Paul, and, of course, the publication of Mastering the Art of French Cooking and her triumphant TV career, Dearie is a stunning story of a truly remarkable life.
Download or read book High Bonnet written by Idwal Jones and published by Modern Library. This book was released on 2009-08-26 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but not until he's had many outrageous adventures, in the kitchen and out. High Bonnet is a sly send-up of the seething politics, subtle artistry, and enslavement to the palate that constitute life behind the kitchen's swinging doors. First published in 1945 and out of print for more than four decades, High Bonnet will delight readers of Anthony Bourdain's bestselling Kitchen Confidential or of Ludwig Bemelmans's Hotel Splendide.
Download or read book Great Drawings and Illustrations from Punch 1841 1901 written by Stanley Appelbaum and published by Courier Corporation. This book was released on 1981-01-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: 192 drawings by 25 artists: Phiz, Leech, Tenniel, du Maurier, Sambourne.
Download or read book The Study Readers written by Alberta Walker and published by . This book was released on 1924 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sauces Reconsidered written by Gary Allen and published by Rowman & Littlefield. This book was released on 2019-02-08 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.
