The Great Book Of French Cuisine
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The Great Book Of French Cuisine
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AUDIOBOOK
Author : Henri-Paul Pellaprat
language : en
Publisher: Abrams
Release Date : 2012-02-01
The Great Book Of French Cuisine written by Henri-Paul Pellaprat and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-01 with Cooking categories.
Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.
The Great Book Of French Cuisine
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AUDIOBOOK
Author : Henri Paul Pellaprat
language : en
Publisher:
Release Date : 1982
The Great Book Of French Cuisine written by Henri Paul Pellaprat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Cooking, French categories.
Pellaprat S Great Book Of French Cuisine
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Author : Henri-Paul Pellaprat
language : en
Publisher:
Release Date : 1972
Pellaprat S Great Book Of French Cuisine written by Henri-Paul Pellaprat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cooking, French categories.
The Great Book Of French Cuisine
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AUDIOBOOK
Author : Henri Paul Pellaprat
language : en
Publisher:
Release Date : 1994
The Great Book Of French Cuisine written by Henri Paul Pellaprat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking, French categories.
Pellaprat S Great Book Of French Cuisine
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AUDIOBOOK
Author :
language : en
Publisher:
Release Date : 1967
Pellaprat S Great Book Of French Cuisine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Cooking, French categories.
The Great Book Of French Cuisine
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AUDIOBOOK
Author : Henri Paul Pellaprat
language : en
Publisher:
Release Date : 1966
The Great Book Of French Cuisine written by Henri Paul Pellaprat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Cooking, French categories.
Pellaprats Great Book Of French Cuisine
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AUDIOBOOK
Author : Henri-Paul Pellaprat
language : en
Publisher:
Release Date : 1971
Pellaprats Great Book Of French Cuisine written by Henri-Paul Pellaprat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with categories.
Masterpieces Of French Cuisine
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Author : Francis Amunategui
language : en
Publisher:
Release Date : 1971
Masterpieces Of French Cuisine written by Francis Amunategui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with categories.
Simple French Food
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Author : Richard Olney
language : en
Publisher: Grub Street Cookery
Release Date : 2003-05-10
Simple French Food written by Richard Olney and has been published by Grub Street Cookery this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-10 with Cooking categories.
First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.
French Gastronomy
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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.
