The Encyclopedia Of French Cooking
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The Encyclopedia Of French Cooking
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Author : Elisabeth Scotto
language : en
Publisher:
Release Date : 1989
The Encyclopedia Of French Cooking written by Elisabeth Scotto and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
The Encyclopedia Of French Cooking
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Author : Elisabeth Scotto
language : en
Publisher: Crescent
Release Date : 1988-12-12
The Encyclopedia Of French Cooking written by Elisabeth Scotto and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-12-12 with Cooking categories.
More than two hundred and fifty recipes are accompanied by discussions on French wines, the history of French cooking, and the characteristics of regional cuisine
French Cooking
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Author : Carole Clements
language : en
Publisher: Lorenz Books
Release Date : 2001
French Cooking written by Carole Clements and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking, French categories.
A comprehensive collection of the very best French recipes. An informative introduction gives a fascinating insight into the background of this cuisine, followed by 200 delicious recipes.
Larousse Gastronomique
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Author : Prosper Montagné
language : en
Publisher:
Release Date : 1961
Larousse Gastronomique written by Prosper Montagné and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Cookbooks categories.
Includes 8500 recipes and 1000 illustrations.
Larousse Gastronomique
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Author : Librairie Larousse
language : en
Publisher: Clarkson Potter
Release Date : 2022-08-30
Larousse Gastronomique written by Librairie Larousse and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-30 with Cooking categories.
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Larousse Gastronomique
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Author : Larousse (Firm)
language : en
Publisher: Clarkson Potter Publishers
Release Date : 2001
Larousse Gastronomique written by Larousse (Firm) and has been published by Clarkson Potter Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses.
Glorious French Food
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Author : James Peterson
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2012-02-29
Glorious French Food written by James Peterson 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 2012-02-29 with Cooking categories.
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Encyclopedia Of Classic French Pastries
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Author : Susan Whatley
language : en
Publisher:
Release Date : 1993
Encyclopedia Of Classic French Pastries written by Susan Whatley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking, French categories.
The great pastries of France with history and legends. Easy to follow recipes for home cooks include the classic basic doughs, creams, syrups, and fillings. "Whatley's clear instructions make her recipes easily accessible to the home cook, and her headnotes include culinary lore not found in the basic texts. . . . invaluable".--Library Journal.
Mastering The Art Of French Cooking Volume 1
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Author : Julia Child
language : en
Publisher: Knopf
Release Date : 2011-10-05
Mastering The Art Of French Cooking Volume 1 written by Julia Child and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-05 with Cooking categories.
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Grand Livre De Cuisine Alain Ducasse S Culinary Encyclopedia
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Author : Alain Ducasse
language : en
Publisher: Ducasse Books
Release Date : 2009-10-01
Grand Livre De Cuisine Alain Ducasse S Culinary Encyclopedia written by Alain Ducasse and has been published by Ducasse Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-01 with Cooking categories.
The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.