Culinaria France
DOWNLOAD
FREE 30 Days
Download Culinaria France PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Culinaria France book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Culinaria France
DOWNLOAD
FREE 30 Days
Author : Andre Domine
language : en
Publisher: H.F.Ullmann Publishing Gmbh
Release Date : 2012-12-12
Culinaria France written by Andre Domine and has been published by H.F.Ullmann Publishing Gmbh this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-12 with Cooking, French categories.
France has long been and remains the stronghold of culinary culture. No other country in the world can boast such an immense richness of specialties or comes even close to offering such an extraordinary wealth of noble restaurants, in which thousands of chefs nurture the tradition of grand cuisine and with notable creativity continue to produce new culinary delights. This gastronomic tour demonstrates how landscape, climate and culture impact France's cuisine. Master chefs from all corners of the country have contributed to a new, up-to-date portrait of this nation of gourmands, which includes something for everyone, whether you prefer to enjoy the tastes of France in person or in your own kitchen, or let yourself be enchanted in an entirely new way by the selection of fabulous photographs, enticing recipes, and knowledgeable texts about French cuisine. AUTHOR: Andre Domine, in spite of his French-sounding name, comes from Hamburg, Germany. He put down roots in a winegrowing village in the south of France in 1981, and for more than a dozen years he has sniffed and sipped his way through French cellars, kitchens, and landscapes. Part of the project from its beginning, he animates fans of the Culinaria series to retrace his pleasurable discoveries and experience them for themselves. Photographer Gunter Beer discovered his passion for the subject of food while working on the European Specialties volume of the Culinaria series. Further publications with Konemann followed. Beer has lived, worked, and enjoyed life in Barcelona, Spain for several years. Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from France's various regions open up a culinary universe that you can capture in your own kitchen. SELLING POINTS: * Completely revised and updated edition * New, modern layout * The culinary heartland of France in all its fascinating facets * Entertaining and informative texts, augmented by selected excurses * Authentic and inspiring recipes * Comprehensive background knowledge about products, brands, producers, and production * Beautiful photographs of dishes, products, the country and its people 1400 illustrations
Culinaria
DOWNLOAD
FREE 30 Days
Author : André Dominé
language : en
Publisher: Konemann
Release Date : 1999
Culinaria written by André Dominé and has been published by Konemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cookery, French categories.
NATIONAL & REGIONAL CUISINE. Culinaria France invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peek into the nets of France s fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this volume provides a living portrait of French specialties and whets the appetite for culinary pleasures a la francaise.".
Culinaria France
DOWNLOAD
FREE 30 Days
Author : André Dominé
language : en
Publisher: H.F.Ullmann Publishing
Release Date : 2014-09-02
Culinaria France written by André Dominé and has been published by H.F.Ullmann Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-02 with Cooking, French categories.
This volume provides a completely up-to-date portrait of the richness of French specialties and whets the appetite for culinary pleasures.
Haute Cuisine
DOWNLOAD
FREE 30 Days
Author : Amy B. Trubek
language : en
Publisher: University of Pennsylvania Press
Release Date : 2000-12-04
Haute Cuisine written by Amy B. Trubek and has been published by University of Pennsylvania Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-12-04 with Business & Economics categories.
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
Savoir Faire
DOWNLOAD
FREE 30 Days
Author : Maryann Tebben
language : en
Publisher: Reaktion Books
Release Date : 2020-09-06
Savoir Faire written by Maryann Tebben and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-06 with Cooking categories.
Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
Accounting For Taste
DOWNLOAD
FREE 30 Days
Author : Priscilla Parkhurst Ferguson
language : en
Publisher: University of Chicago Press
Release Date : 2006-08-01
Accounting For Taste written by Priscilla Parkhurst Ferguson and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-01 with History categories.
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
French Gastronomy
DOWNLOAD
FREE 30 Days
Author : Jean-Robert Pitte
language : en
Publisher: Columbia University Press
Release Date : 2002-03-27
French Gastronomy written by Jean-Robert Pitte and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03-27 with Cooking categories.
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
A Bite Sized History Of France
DOWNLOAD
FREE 30 Days
Author : Stéphane Henaut
language : en
Publisher: The New Press
Release Date : 2018-07-10
A Bite Sized History Of France written by Stéphane Henaut and has been published by The New Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-10 with History categories.
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).
French Food
DOWNLOAD
FREE 30 Days
Author : Lawrence R. Schehr
language : en
Publisher: Psychology Press
Release Date : 2001
French Food written by Lawrence R. Schehr and has been published by Psychology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
French Regional Food
DOWNLOAD
FREE 30 Days
Author : Loic Bienassis
language : en
Publisher: Frances Lincoln
Release Date : 2014-10-15
French Regional Food written by Loic Bienassis and has been published by Frances Lincoln this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-15 with categories.
A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.