Classical Cooks
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Classical Cooks
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Author : Ira Braus
language : en
Publisher:
Release Date : 2006-06
Classical Cooks written by Ira Braus and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06 with Music categories.
CLASSICAL COOKS: A GASTROHISTORY OF WESTERN MUSIC by Ira Braus The expression, "Classical music is an acquired taste" takes on new meaning in Ira Braus's Classical Cooks: A Gastrohistory of Western Music. Unlike most classical music guides, Classical Cooks links music and food synaesthetically. Synaesthesia means experiencing one sense modality by stimulating another, such as "hearing" colors. Music and food, as my book shows, are close enough aesthetically, so that we can enjoy them synaesthetically. The book correlates the respective musical and culinary talents of composers living between 1350 and 2000; it also suggests ways for listeners to distinguish composers' styles by way of gastro-musical association. Classical Cooks complements a recent line of books dealing with food and culture, e.g., The Toulouse Lautrec Cookbook, Keats's Porridge, and Jazz Cooks. To be sure, American orchestras, like the Boston Symphony and New York Philharmonic, have published recipes contributed by their players. But no substantial anthology of composer recipes has thus far appeared. Classical Cooks has Three Courses, plus Dessert. Course 1, "Why Musicians Love to Talk Shop in the Kitchen," matches food categories with musical ones. Take fat. Musicians associate fat with lush, full-bodied orchestration as we hear in, say, Hollywood scores of the 1950s. These composers learned their craft from lipid composers like Puccini and Debussy. Puccini's "fat," mellifluous as it is, may be compared to olive oil clear, fruity, digestible, while Debussy's is voluptuous, like butter filmy, artery-clogging, and delectable. Course 2, "A Gastrohistory of Music in Documents" offers accounts of composers as gastro- nomes. Beethoven's culinary disasters are juxtaposed with Rossini's haute cuisine, so haute in fact, that one of his recipes ("Tournedos Rossini") appears in Larousse Gastronomique. One also reads stories of Liszt's food-fights with his pupils and of his chiding the American pianist, Amy Fay, for "making an omelette" when playing wrist-bending passages in his piano music. Course 3, "You Eat What you Compose, or, Will the Real Mozart Please Stand Up?" addresses riddles of music history: how knowledge of Mozart's favorite foods -- liver dumplings and sauerkraut -- might revise his popular image as a composer of "sweet" music, e.g. Eine kleine Nachtmusik; how a gastronomic kinship between J.S. Bach and Brahms -- their love of herring -- might reflect their dense musical expression, as well as Brahms's composing minuets and sarabandes during the mid-1800s; and how knowing Ravel's preference for "hot" food helps us to distinguish the sound of his music from the more understated style of Debussy. Dessert comprises "The Well-Tempered Cuisinier: Twenty-four Pastries and Foods from the Classical Cooks." Readers will find here a combination of recipes and menus suitable for diverse musical occasions (concert receptions, composer birthdays, opera café entreés). The author is available for lecture-demos on his book. E-mail: [email protected]
Classical Cooking The Modern Way
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Author : Philip Pauli
language : en
Publisher: John Wiley & Sons
Release Date : 1999-09-07
Classical Cooking The Modern Way written by Philip Pauli and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-07 with Cooking categories.
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Classical Cooking
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Author : Margaret Schmidt
language : en
Publisher: Wiley
Release Date : 1997-01-31
Classical Cooking written by Margaret Schmidt and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01-31 with Cooking categories.
It is now easier than ever to use this culinary classic - the standard recipe reference that generations of cooks, restaurateurs and hotel managers have relied on for a foundation in the European cooking system. You will find an encyclopedic coverage of culinary dishes from appetisers through to desserts to preparing meals in the classic European tradition. This edition presents the combined knowledge of 60 Swiss culinary experts.
Classical Cooking The Modern Way
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Author : Philip Pauli
language : en
Publisher: Wiley
Release Date : 1999-09-07
Classical Cooking The Modern Way written by Philip Pauli and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-07 with Cooking categories.
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Fundamentals Of Classical Cooking
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Author : Chef Swapnil Salvi
language : en
Publisher: Educreation Publishing
Release Date :
Fundamentals Of Classical Cooking written by Chef Swapnil Salvi and has been published by Educreation Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on with Education categories.
This book will be a guide to all aspiring Chefs/ reader, as it covers all the aspects of cooking right from History to Practical Knowledge.
Classical Cooking The Modern Way
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Author : Eugen Pauli
language : en
Publisher: Cbi Publishing Company
Release Date : 1979
Classical Cooking The Modern Way written by Eugen Pauli and has been published by Cbi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Cooking categories.
Abstract: A foodservice reference source that covers principles of kitchen management and cookery, this edition is the first English version, based on the 7th German and 1st French editions. Included are the fundamentals of classical French cookery and the latest developments and trends in the foodservice industry. Descriptions and illustrations for all basic forms of food preparations are provided. The book is divided into 2 parts: 1) General theory and 2) Cookery. Part 1 covers: kitchen principles, foods, nutrition, menus, and accountability. Part 2 covers preparation of specific food types (e.g., sauces, salads, entrees). A glossary and references are included. This resource can be used in conjunction with the film series "The Modern Basics of Classical Cooking." (kbc).
The Classical Cookbook
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Author : Andrew Dalby
language : en
Publisher: Getty Publications
Release Date : 1996
The Classical Cookbook written by Andrew Dalby and has been published by Getty Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cookbooks categories.
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Classical Turkish Cooking
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Author : Ayla Algar
language : en
Publisher: Harper Collins
Release Date : 2013-07-30
Classical Turkish Cooking written by Ayla Algar and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-30 with Cooking categories.
Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
Classical Southern Cooking
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Author : Damon Fowler
language : en
Publisher: Gibbs Smith
Release Date : 2009-09
Classical Southern Cooking written by Damon Fowler and has been published by Gibbs Smith this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09 with Cooking categories.
Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.
Classical And Contemporary Italian Cooking For Professionals
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Author : Bruno H. Ellmer
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1990
Classical And Contemporary Italian Cooking For Professionals written by Bruno H. Ellmer and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cookery, Italian categories.
Contents: Basic Ingredients; Appetizers; Soups; Eggs; Pasta; Poultry; Salads, and more. This is a comprehensive guide with hundreds of detailed recipes for both the beginner and the experienced chef. Glossary and Index. 72 color illustrations.