Larousse Gastronomique

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

Larousse Gastronomique Book Review:

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.

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.

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."

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.

The Complete Robuchon

The Complete Robuchon
Author: Joël Robuchon
Publsiher: Knopf
Total Pages: 813
Release: 2008
ISBN 10: 0307267199
ISBN 13: 9780307267191
Language: EN, FR, DE, ES & NL

The Complete Robuchon Book Review:

Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

Larousse Gastronomique

Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Hamlyn (UK)
Total Pages: 1206
Release: 2009
ISBN 10: 9780600620426
ISBN 13: 0600620425
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Larousse Gastronomique

Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Bounty Books
Total Pages: 344
Release: 2011
ISBN 10: 9780753721421
ISBN 13: 0753721422
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more. Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.

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.

Larousse Patisserie and Baking

Larousse Patisserie and Baking
Author: Éditions Larousse
Publsiher: Hamlyn
Total Pages: 512
Release: 2020-09-03
ISBN 10: 0600636992
ISBN 13: 9780600636991
Language: EN, FR, DE, ES & NL

Larousse Patisserie and Baking Book Review:

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

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.

Ma Gastronomie Fernand Point

Ma Gastronomie  Fernand Point
Author: Fernand Point
Publsiher: Duckworth Publishing
Total Pages: 240
Release: 2009
ISBN 10: 9780715638361
ISBN 13: 071563836X
Language: EN, FR, DE, ES & NL

Ma Gastronomie Fernand Point Book Review:

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.

Encyclopedia of Norse and Germanic Folklore Mythology and Magic

Encyclopedia of Norse and Germanic Folklore  Mythology  and Magic
Author: Claude Lecouteux
Publsiher: Simon and Schuster
Total Pages: 352
Release: 2016-06-16
ISBN 10: 162055481X
ISBN 13: 9781620554814
Language: EN, FR, DE, ES & NL

Encyclopedia of Norse and Germanic Folklore Mythology and Magic Book Review:

A thorough reference to the many deities, magical beings, mythical places, and ancient customs of the Norse and Germanic regions of Europe • Explores the legends and origins of well-known gods and figures such as Odin, Thor, Krampus, and the Valkyries, as well as a broad range of magical beings such as the Elf King, the Lorelei, the Perchten, dwarves, trolls, and giants • Draws upon a wealth of well-known and rare sources, such as the Poetic Edda and The Deeds of the Danes by Saxo Grammaticus • Examines folktales, myths, and magical beliefs from Germany, Austria, Switzerland, Denmark, Finland, Sweden, Norway, Iceland, and England The legends of the Norse and Germanic regions of Europe--spanning from Germany and Austria across Scandinavia to Iceland and England--include a broad range of mythical characters and places, from Odin and Thor, to berserkers and Valhalla, to the Valkyries and Krampus. In this encyclopedia, Claude Lecouteux explores the origins, connections, and tales behind many gods, goddesses, magical beings, rituals, folk customs, and mythical places of Norse and Germanic tradition. More than a reference to the Aesir and the Vanir pantheons, this encyclopedia draws upon a wealth of well-known and rare sources, such as the Poetic Edda, the Saga of Ynglingar by Snorri Sturluson, and The Deeds of the Danes by Saxo Grammaticus. Beyond the famous and infamous Norse gods and goddesses, Lecouteux also provides information on lesser-known figures from ancient Germanic pagan tradition such as the Elf King, the Lorelei, the Perchten, land spirits, fairies, dwarves, trolls, goblins, bogeymen, giants, and many other beings who roam the wild, as well as lengthy articles on well-known figures and events such as Siegfried (Sigurd in Norse) and Ragnarök. The author describes the worship of the elements and trees, details many magical rituals, and shares wild folktales from ancient Europe, such as the strange adventure of Peter Schlemihl and the tale of the Cursed Huntsman. He also dispels the false beliefs that have arisen from the Nazi hijacking of Germanic mythology and from its longtime suppression by Christianity. Complete with rare illustrations and information from obscure sources appearing for the first time in English, this detailed reference work represents an excellent resource for scholars and those seeking to reconnect to their pagan pasts and restore the old religion.

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 Concise Larousse Gastronomique

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

The Concise Larousse Gastronomique Book Review:

Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia

Grand Livre De Cuisine  Alain Ducasse s Culinary Encyclopedia
Author: Alain Ducasse
Publsiher: Ducasse Books
Total Pages: 1079
Release: 2009-10-01
ISBN 10: 9782848440545
ISBN 13: 2848440546
Language: EN, FR, DE, ES & NL

Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia Book Review:

The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

The Making of a Chef

The Making of a Chef
Author: Michael Ruhlman
Publsiher: Holt Paperbacks
Total Pages: 336
Release: 2009-03-31
ISBN 10: 0805095748
ISBN 13: 9780805095746
Language: EN, FR, DE, ES & NL

The Making of a Chef Book Review:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

The Escoffier Cook Book

The Escoffier Cook Book
Author: Auguste Escoffier
Publsiher: Clarkson Potter
Total Pages: 923
Release: 1976
ISBN 10: 0517506629
ISBN 13: 9780517506622
Language: EN, FR, DE, ES & NL

The Escoffier Cook Book Book Review:

An American adaptation of a standard guide to the French culinary arts

All Four Stars

All Four Stars
Author: Tara Dairman
Publsiher: Penguin
Total Pages: 288
Release: 2014-07-10
ISBN 10: 1101600888
ISBN 13: 9781101600887
Language: EN, FR, DE, ES & NL

All Four Stars Book Review:

An Amazon Best Book of the Month: July 2014 An Amazon Editors’ Pick for Middle Grade Summer Reading “A scrumptious gem of a story!”—Jennifer A. Nielsen, New York Times bestselling author of The False Prince Meet Gladys Gatsby: New York’s toughest restaurant critic. (Just don’t tell anyone that she’s in sixth grade.) Gladys Gatsby has been cooking gourmet dishes since the age of seven, only her fast-food-loving parents have no idea! Now she’s eleven, and after a crème brûlée accident (just a small fire), Gladys is cut off from the kitchen (and her allowance). She’s devastated but soon finds just the right opportunity to pay her parents back when she’s mistakenly contacted to write a restaurant review for one of the largest newspapers in the world. But in order to meet her deadline and keep her dream job, Gladys must cook her way into the heart of her sixth-grade archenemy and sneak into New York City—all while keeping her identity a secret! Easy as pie, right?

The Critique Handbook

The Critique Handbook
Author: Kendall Buster,Paula Crawford
Publsiher: Pearson College Division
Total Pages: 145
Release: 2010
ISBN 10: 9780205708116
ISBN 13: 0205708110
Language: EN, FR, DE, ES & NL

The Critique Handbook Book Review:

This unique textbook is an invaluable tool for students in any art course requiring critiques. The Critique Handbook is an excellent resource both for beginners and more experienced students. This text was written to address an existing gap in text offerings for art students. Although the critique is central to all art programs, there have been no textbooks or comprehensive guides to help students navigate the critique process. The Critique Handbook fills the need for such a book.