Modern French Cooking
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Everyday French Cooking
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Author : Wini Moranville
language : en
Publisher: Harvard Common Press
Release Date : 2022-04-12
Everyday French Cooking written by Wini Moranville and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-12 with Cooking categories.
This is it! The everyday French cookbook you’ll truly cook from, night after night. Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste. Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes. But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils. From modern takes on classic French dishes—like fish meunière and boeuf bourguignon—to recipes for the kind of cooking found in typical French homes today, Everyday French Cooking goes beyond a typical cookbook to include engaging anecdotes, local color, and keen insights about French home kitchens, as well as tips, tricks, and shortcuts to make French cooking accessible to any home cook. Dozens of beautiful finished-food photographs will further inspire you to cook fresh, vivid everyday French food any night of the week. Enjoy making, sharing, and savoring simple French recipes including: Melty Goat Cheese Salad with Honey and Pine Nuts Scallop Chowder with Fines Herbes Any-Day Chicken Sauté Steak with Cherry and Red Wine Sauce Pork Chops with Mustard-Caper Sauce Simple Beef Stew from Provence Roasted Salmon with Leeks, Wine, and Garlic Classic French Pizzas Strawberry-Caramel Crèpes with Mascarpone Cream Chocolate Pot de Crème Lemon Curd Crème Brûlée Time-pressed cooks will especially appreciate the entire chapter of main-dish recipes that can be made in 30 minutes or less. Indeed, this book proves, again and again, that the joys of the French table are open to everyone. You can live modestly and cook simply, yet dine splendidly, night after night.
Modern French Cooking
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Author : Rae Spurlock
language : en
Publisher: Burnham Incorporated Pub
Release Date : 1981-01-01
Modern French Cooking written by Rae Spurlock and has been published by Burnham Incorporated Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981-01-01 with Cooking categories.
An introduction to French-style cooking techniques includes recipes and suggestions for planning meals and making use of leftovers
Acquired Taste
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Author : T. Sarah Peterson
language : en
Publisher: Cornell University Press
Release Date : 1994
Acquired Taste written by T. Sarah Peterson and has been published by Cornell University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
New World Provence
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Author : Alessandra Quaglia
language : en
Publisher: arsenal pulp press
Release Date : 2007-11-01
New World Provence written by Alessandra Quaglia and has been published by arsenal pulp press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-01 with Cooking categories.
French cuisine is considered among the world’s best, but its traditional ingredients like butter and cream aren’t always appropriate for today’s heart-healthy diets. New World Provence is a new-style French cookbook designed with contemporary North American audiences in mind, featuring healthy, easy-to-find ingredients prepared using traditional French techniques tweaked with the home cook in mind. The book includes beautiful yet simple recipes that take advantage of meats, seafood, and vegetables abundant in North American markets; in keeping with their contemporary flair, pan-cultural influences abound, yet all the while the recipes remain faithful to French traditions. Authors Jean-Francis and Alessandra Quaglia are the husband-and-wife chefs and owners of Provence and Provence Marinaside, two fine dining establishments in Vancouver. Their recipes reflect not only North American sensibilities, but familial ones as well; they are the parents of two young sons, and Jean-Francis’ mother owns the famed Le Patalain restaurant in Marseilles, France. These relationships pervade the book, which reveals how a common love and respect for food can be passed on from generation to generation, from the old world to the new. The book features thirty-six stunning, full-color photographs and over 120 recipes, including prawns with chickpea gallette, whole rabbit barbecue, bean and wild mushroom ragout, fresh crab with tomatoes and fresh herbs, roasted vegetable tart, poached sea urchin on bread, and new-style bouillabaisse.
Wolfgang Puck S Modern French Cooking For The American Kitchen
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Author : Wolfgang Puck
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 1998-09-09
Wolfgang Puck S Modern French Cooking For The American Kitchen written by Wolfgang Puck and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-09-09 with Cooking categories.
The celebrated chef-owner of Spago restaurants, Wolfgang Puck has become one of this country's most famous chefs. Here Puck combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored dishes. Recipes are simplified and clearly explained for home cooks.
Cooking School
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Author : Alain Ducasse
language : en
Publisher:
Release Date : 2018-10-09
Cooking School written by Alain Ducasse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-09 with categories.
Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook¿it¿s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader¿s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results.
La Mere Brazier
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Author : Eugenie Brazier
language : en
Publisher:
Release Date : 2015-11
La Mere Brazier written by Eugenie Brazier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11 with categories.
La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugénie Brazier, was the first woman ever to be awarded 6 Michelin stars. She was the inspiration and mentor for all modern French cooking. A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can easily follow at home. Written in her own words, each page captures the unique atmosphere of France, of French society, of French cooking and of the relationships between men and women.
Modern French Cooking
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Author : Andreas Antona
language : en
Publisher: Absolute Press
Release Date : 2006-10-22
Modern French Cooking written by Andreas Antona and has been published by Absolute Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-22 with Cooking categories.
Andreas Antona's fantastic debut cookery book showcases the recipes and influences of a life lived with food; from his early years growing up in a food-mad family in West London, through years spent working for many of the finest chefs in some of the best restaurant kitchens in Britain, to the present day as the chef/patron of Simpsons, his Michelin-starred restaurant in the heart of England that has received accolades and plaudits from all over the world. Foreword by Raymond Blanc.
La Mere Brazier
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Author : Eugenie Brazier
language : en
Publisher: National Geographic Books
Release Date : 2014-03-25
La Mere Brazier written by Eugenie Brazier and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-25 with Cooking categories.
Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes—from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras—that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier’s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.
Mastering French Cooking From Classic Techniques To Contemporary Creations
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Author : REMY BAYE
language : en
Publisher: REMY BAYE
Release Date : 2024-06-27
Mastering French Cooking From Classic Techniques To Contemporary Creations written by REMY BAYE and has been published by REMY BAYE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-27 with Cooking categories.
This comprehensive guide to French cuisine provides an in-depth look at the origins and evolution of this renowned culinary tradition. From pantry staples and fresh ingredients to essential cooking techniques and tools, this book covers everything you need to master French cooking. The book includes detailed sections on various cooking methods such as boiling, steaming, searing, roasting, grilling, braising, frying, poaching, and smoking. It also provides a thorough overview of kitchen tools, stocks, sauces, and kitchen safety. Recipes range from classic and modern French appetizers, soups, salads, meat dishes, poultry, fish and seafood dishes, to desserts. Special sections highlight the cuisine of different regions of France and menus for special occasions. Additional resources include measurement conversions, cooking terms, and a glossary of French cuisine.