Ma Gastronomie Fernand Point
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Ma Gastronomie Fernand Point
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Author : Fernand Point
language : en
Publisher: Duckworth Publishing
Release Date : 2009
Ma Gastronomie Fernand Point written by Fernand Point and has been published by Duckworth Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking, French categories.
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Ma Gastronomie
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Author : Fernand Point
language : en
Publisher: Overlook
Release Date : 2008
Ma Gastronomie written by Fernand Point and has been published by Overlook this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him.' In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Ma Gastronomie
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Author : Fernand Point
language : en
Publisher: Xs Books
Release Date : 1974
Ma Gastronomie written by Fernand Point and has been published by Xs Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Cooking categories.
World Class Swedish Cooking
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Author : Björn Frantzén
language : en
Publisher: Skyhorse Publishing Inc.
Release Date : 2013-07
World Class Swedish Cooking written by Björn Frantzén and has been published by Skyhorse Publishing Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07 with Cooking categories.
Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.
Institut Paul Bocuse Gastronomique
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Author : Institut Paul Bocuse
language : en
Publisher: Hachette UK
Release Date : 2016-10-13
Institut Paul Bocuse Gastronomique written by Institut Paul Bocuse and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-13 with Cooking categories.
*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
The Way Of Eating
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Author : Yuan Mei
language : en
Publisher: Berkshire Publishing Group
Release Date : 2019-05-31
The Way Of Eating written by Yuan Mei and has been published by Berkshire Publishing Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-31 with Cooking categories.
The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.
Ma Gastronomie
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Author : Fernand Point
language : fr
Publisher:
Release Date : 1974
Ma Gastronomie written by Fernand Point and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with categories.
Reframing Convenience Food
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Author : Peter Jackson
language : en
Publisher: Springer
Release Date : 2018-05-21
Reframing Convenience Food written by Peter Jackson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-21 with Social Science categories.
This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.
Recipes From The Garden Of Contentment
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Author : Yuan Mei
language : en
Publisher: Berkshire Publishing Group
Release Date : 2018-10-31
Recipes From The Garden Of Contentment written by Yuan Mei and has been published by Berkshire Publishing Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-31 with Cooking categories.
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Legal Translation And Court Interpreting Ethical Values Quality Competence Training
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Author : Annikki Liimatainen
language : en
Publisher: Frank & Timme GmbH
Release Date : 2017-10-24
Legal Translation And Court Interpreting Ethical Values Quality Competence Training written by Annikki Liimatainen and has been published by Frank & Timme GmbH this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-24 with Language Arts & Disciplines categories.
This multidisciplinary volume offers a systematic analysis of translation and interpreting as a means of guaranteeing equality under the law as well as global perspectives in legal translation and interpreting contexts. It offers insights into new research on • language policies and linguistic rights in multilingual communities • the role of the interpreter • accreditation of legal translators and interpreters • translator and interpreter education in multiple countries and • approaches to terms and tools for legal settings. The authors explore familiar problems with a view to developing new approaches to language justice by learning from researchers, trainers, practitioners and policy makers. By offering multiple methods and perspectives covering diverse contexts (e.g. in Austria, Belgium, England, Estonia, Finland, France, Germany, Hong Kong, Ireland, Norway, Poland), this volume is a welcome contribution to legal translation and interpreting studies scholars and practitioners alike, highlighting settings that have received limited attention, such as the linguistic rights of vulnerable populations, as well as practical solutions to methodological and terminological problems.