Larousse Gastronomique

Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Clarkson Potter
Total Pages: 1206
Release: 2009
ISBN 10: 9780307464910
ISBN 13: 0307464911
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.

Larousse Gastronomique

Larousse Gastronomique
Author: Prosper Montagné
Publsiher: Anonim
Total Pages: 1064
Release: 1977
ISBN 10:
ISBN 13: LCCN:77099050
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

Larousse Gastronomique

Larousse Gastronomique
Author: Larousse (Firm),Prosper Montagne
Publsiher: Hamlyn
Total Pages: 1500
Release: 2004-09
ISBN 10: 9780600611585
ISBN 13: 0600611582
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

Is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike.

New Concise Larousse Gastronomique

New Concise Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Hamlyn (UK)
Total Pages: 1312
Release: 2007
ISBN 10: 9780600616986
ISBN 13: 0600616983
Language: EN, FR, DE, ES & NL

New Concise Larousse Gastronomique Book Review:

Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Ma Cuisine

Ma Cuisine
Author: Auguste Escoffier,Andre L. Simon
Publsiher: Hamlyn (UK)
Total Pages: 884
Release: 2000
ISBN 10: 9780600601043
ISBN 13: 0600601048
Language: EN, FR, DE, ES & NL

Ma Cuisine Book Review:

"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."

Desserts Cakes Pastries

Desserts  Cakes   Pastries
Author: Anonim
Publsiher: Anonim
Total Pages: 352
Release: 2006
ISBN 10: 9780600615774
ISBN 13: 0600615774
Language: EN, FR, DE, ES & NL

Desserts Cakes Pastries Book Review:

This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, "Larousse Gastronomique" has withstood the test of time and trend to remain the world's most authoritative culinary reference book.

The Concise Larousse Gastronomique

The Concise Larousse Gastronomique
Author: Prosper Montagne
Publsiher: Anonim
Total Pages: 1436
Release: 1988
ISBN 10: 9780600600091
ISBN 13: 0600600092
Language: EN, FR, DE, ES & NL

The Concise Larousse Gastronomique Book Review:

Larousse Wine

Larousse Wine
Author: David Cobbold,Sebastian Durand-Viel
Publsiher: Hamlyn
Total Pages: 656
Release: 2018-08-02
ISBN 10: 0600635864
ISBN 13: 9780600635864
Language: EN, FR, DE, ES & NL

Larousse Wine Book Review:

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.

The French Laundry Cookbook

The French Laundry Cookbook
Author: Thomas Keller
Publsiher: Artisan Books
Total Pages: 336
Release: 2016-10-25
ISBN 10: 1579657567
ISBN 13: 9781579657567
Language: EN, FR, DE, ES & NL

The French Laundry Cookbook Book Review:

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hachette UK
Total Pages: 720
Release: 2016-10-13
ISBN 10: 0600634523
ISBN 13: 9780600634522
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

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.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
Author: Julia Child,Louisette Bertholle,Simone Beck
Publsiher: Knopf
Total Pages: 684
Release: 2011-10-05
ISBN 10: 0307958175
ISBN 13: 9780307958174
Language: EN, FR, DE, ES & NL

Mastering the Art of French Cooking Book Review:

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Simon and Schuster
Total Pages: 896
Release: 2007-03-20
ISBN 10: 9781416556374
ISBN 13: 1416556370
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well
Author: Pellegrino Artusi
Publsiher: University of Toronto Press
Total Pages: 653
Release: 2003-12-27
ISBN 10: 1442690968
ISBN 13: 9781442690967
Language: EN, FR, DE, ES & NL

Science in the Kitchen and the Art of Eating Well Book Review:

First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

A Guide to Modern Cookery

A Guide to Modern Cookery
Author: A Escoffier
Publsiher: Anonim
Total Pages: 898
Release: 2019-08-10
ISBN 10: 9789353809171
ISBN 13: 9353809177
Language: EN, FR, DE, ES & NL

A Guide to Modern Cookery Book Review:

This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. We have represented this book in the same form as it was first published. Hence any marks seen are left intentionally to preserve its true nature.

The Oxford Companion to Food

The Oxford Companion to Food
Author: Alan Davidson
Publsiher: Oxford University Press, USA
Total Pages: 921
Release: 2014-08-11
ISBN 10: 0199677336
ISBN 13: 9780199677337
Language: EN, FR, DE, ES & NL

The Oxford Companion to Food Book Review:

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Cook s Book of Ingredients

The Cook s Book of Ingredients
Author: DK
Publsiher: Dorling Kindersley Ltd
Total Pages: 544
Release: 2010-10-01
ISBN 10: 1405365692
ISBN 13: 9781405365697
Language: EN, FR, DE, ES & NL

The Cook s Book of Ingredients Book Review:

Get the very best from the ingredients that you cook with everyday at home. Perfect for home cooks, keen to ensure they choose the very best and get the best results. Learn how to buy, store, prepare, cook, preserve and eat over 2,500 ingredients. Plus you'll learn about the best seasonal ingredients and discover complementary flavour pairings. Over 250 classic recipes from making pesto to fruity jams, with easy-to-follow, step-by-step instructions that you'll love making again and again. Written by a team of global culinary experts, The Cook's Book of Ingredients brings together their collective expertise to showcase key ingredients from around the world, from Italian and Indian to French and British. Now available in ebook(PDF) format.

Cookery Repertory

Cookery Repertory
Author: Louis Saulnier
Publsiher: Leon Jaeggi & Sons
Total Pages: 240
Release: 1960-12
ISBN 10: 9780950187501
ISBN 13: 095018750X
Language: EN, FR, DE, ES & NL

Cookery Repertory Book Review:

A basic reference to the cuisine of Escoffier with 6,000 dishes for hors-d'oeuvre, soups, eggs and fish, entrees, salads, pastas, vegetables, pastries.

The Fat Duck Cookbook

The Fat Duck Cookbook
Author: Heston Blumenthal
Publsiher: Bloomsbury USA
Total Pages: 532
Release: 2009-10-13
ISBN 10: 9781608190201
ISBN 13: 160819020X
Language: EN, FR, DE, ES & NL

The Fat Duck Cookbook Book Review:

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie’s dream.

I Know how to Cook

I Know how to Cook
Author: Ginette Mathiot,Andy Sewell
Publsiher: Phaidon Press
Total Pages: 975
Release: 2009
ISBN 10: 9780714848044
ISBN 13: 0714848042
Language: EN, FR, DE, ES & NL

I Know how to Cook Book Review:

I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.

The Larousse Book of Bread

The Larousse Book of Bread
Author: Anonim
Publsiher: Phaidon Press
Total Pages: 320
Release: 2015-04-20
ISBN 10: 9780714868875
ISBN 13: 0714868876
Language: EN, FR, DE, ES & NL

The Larousse Book of Bread Book Review:

Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.