Conserver Et Cuisiner
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Conserver Et Cuisiner Cong Lation Conserves Et Confitures
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Author : Marie-Claude Bisson
language : fr
Publisher:
Release Date : 2001-08-16
Conserver Et Cuisiner Cong Lation Conserves Et Confitures written by Marie-Claude Bisson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-08-16 with Canning and preserving categories.
Quoi de meilleur que de déguster des fruits mûrs gorgés de soleil, des légumes goûteux, des volailles moelleuses, des viandes tendres, des poissons savoureux ? Bien sûr, pour cela, nous sommes tributaires des saisons... Toutefois, il existe des techniques qui permettent de conserver ces aliments, recueillis à maturité, pour les manger tout au long de l'année. Marie-Claude Bisson vous fait découvrir toutes les méthodes de conservation : par la congélation, par la stérilisation, par le sucre, par le sel, par le vinaigre, par l'huile et par l'alcool. Pour chaque produit, elle indique quelle en est la meilleure saison, elle donne la ou les recettes de conservation les plus adaptées et précise pendant combien de temps il peut être consommé ainsi préparé. En plus de tous ces précieux conseils, l'auteur vous livre quelques-unes de ses plus belles recettes utilisant les ingrédients que vous aurez traités selon ses conseils : plats en sauce, salades et gratins, terrines et pâtés, confitures et tartes, glaces et sorbets... Toutes vos envies pourront ainsi être comblées quelle que soit la saison !
Conserver Et Cuisiner
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Author : Marie-Claude Bisson
language : fr
Publisher:
Release Date : 2002
Conserver Et Cuisiner written by Marie-Claude Bisson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Recettes De Cuisine Chinoise Faciles
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Author : Da Long
language : en
Publisher: Lulu.com
Release Date :
Recettes De Cuisine Chinoise Faciles written by Da Long and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
The Original Mediterranean Cuisine
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Author : Barbara Santich
language : en
Publisher: Wakefield Press
Release Date : 1995
The Original Mediterranean Cuisine written by Barbara Santich and has been published by Wakefield Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
In Sicily you can eat a puree of broad beans which is essentially the same as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, which goes back to the time of Apicus and the Roman empire. This is the original Mediterranean cuisine.
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Author :
language : en
Publisher: Odile Jacob
Release Date :
written by and has been published by Odile Jacob this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Vivre De Son Jardin
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Author : Bob Flowerdew
language : fr
Publisher:
Release Date : 2009-09-10
Vivre De Son Jardin written by Bob Flowerdew and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-10 with categories.
Cet ouvrage vous donne toutes les clés pour obtenir le meilleur de votre verger et de votre potager. De méthodes de jardinage en savoureuses recettes de cuisine, l'auteur vous livre son expérience et vous explique comment planter, récolter, conserver et cuisiner. Grâce à ses conseils, retrouvez le plaisir simple de faire pousser vos fruits et légumes, naturellement, et de les déguster tout au long de l'année.
The Expert Cook In Enlightenment France
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Author : Sean Takats
language : en
Publisher: JHU Press
Release Date : 2011-12-15
The Expert Cook In Enlightenment France written by Sean Takats and has been published by JHU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-15 with History categories.
In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.
Dictionnaire G N Ral De La Cuisine Fran Aise Ancienne Et Moderne
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Author : A. Grimod de la Reynière
language : fr
Publisher:
Release Date : 1853
Dictionnaire G N Ral De La Cuisine Fran Aise Ancienne Et Moderne written by A. Grimod de la Reynière and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1853 with categories.
Dictionnaire G N Ral De La Cuisine Fran Aise Ancienne Et Moderne Ainsi Que De L Office Et De La Pharmacie Domestique
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Author :
language : fr
Publisher:
Release Date : 1853
Dictionnaire G N Ral De La Cuisine Fran Aise Ancienne Et Moderne Ainsi Que De L Office Et De La Pharmacie Domestique written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1853 with categories.
Discomfort Food
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Author : Marni Reva Kessler
language : en
Publisher: U of Minnesota Press
Release Date : 2021-02-02
Discomfort Food written by Marni Reva Kessler and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-02 with Art categories.
An intricate and provocative journey through nineteenth-century depictions of food and the often uncomfortable feelings they evoke At a time when chefs are celebrities and beautifully illustrated cookbooks, blogs, and Instagram posts make our mouths water, scholar Marni Reva Kessler trains her inquisitive eye on the depictions of food in nineteenth-century French art. Arguing that disjointed senses of anxiety, nostalgia, and melancholy underlie the superficial abundance in works by Manet, Degas, and others, Kessler shows how, in their images, food presented a spectrum of pleasure and unease associated with modern life. Utilizing close analysis and deep archival research, Kessler discovers the complex narratives behind such beloved works as Manet’s Fish (Still Life) and Antoine Vollon’s Internet-famous Mound of Butter. Kessler brings to these works an expansive historical review, creating interpretations rich in nuance and theoretical implications. She also transforms the traditional paradigm for study of images of edible subjects, showing that simple categorization as still life is not sufficient. Discomfort Food marks an important contribution to conversations about a fundamental theme that unites us as humans: food. Suggestive and accessible, it reveals the very personal, often uncomfortable feelings hiding within the relationship between ourselves and the representations of what we eat.
