In this very personal book, Michel Roux distills a lifetime's knowledge into this definitive work on French food and cooking.
Author: Michel Roux
Publisher: Quadrille Publishing
ISBN: 1849496625
Category: Cooking
Page: 272
View: 471
In this very personal book, Michel Roux distills a lifetime's knowledge into this definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favorite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions.
With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. DANIEL is a welcome addition to the art of French cooking.
Author: Daniel Boulud
Publisher: Hachette UK
ISBN: 9780751554489
Category: Cooking
Page: 416
View: 616
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
This technique halts the cooking process and speeds cooling in order to prevent
the formation of bacteria . Foods cooled in this ... They will help you healthfully
cook dishes that are filled with the essence of fine French cooking . BROWN
VEAL ...
Author: Alain Sailhac
Publisher: Rodale
ISBN: 1579544681
Category: Cooking
Page: 336
View: 848
Presents a collection of simplified classic French recipes
“This is the essence of fine French dining, and it contains a great spiritual
teaching as well. In other words, you don't need to have a large quantity of
something for it to be worthwhile. What you need most of all is something that has
a powerful ...
Author: James F. Twyman
Publisher: Hay House, Inc
ISBN: 9781401935245
Category: Self-Help
Page: 169
View: 458
Imagine meeting a French chef who is much more than what he seems. In this true story, James Twyman enters the mystical world of Roger Dufau, the owner of a bed-and-breakfast outside Toronto, who dishes out lessons on love and God just as easily as he does the most delicious cuisine. Follow James as he undergoes a profound transformation, exploring his past relationships and dissolving negative patterns. In this remarkably personal account, James learns to release his fears and fully open his heart-perhaps for the first time. "Food is one of the closest things we have to real spirituality," Roger explains, then goes on to teach the true meaning of abundance, and how our passion can be used to create new worlds and serve humanity. This is a book that will stir your heart as well as offer hints on how you too can become a master chef-not only of French cuisine, but of your own life. It is a recipe for living, and speaks with an intimacy that everyone can appreciate and understand.
Len Deighton. My brief for the cover design of French Cooking for Men was to
include one of Len Deighton's landmark cookstrips, an essential ingredient of the
book and something that would give a flavour of the delights to be sampled within
.
Author: Len Deighton
Publisher: HarperCollins
ISBN: 9780007524846
Category: Cooking
Page: 256
View: 929
Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
Author: Daniel Boulud
Publisher: Hachette UK
ISBN: 9781455513918
Category: Cooking
Page: 352
View: 412
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. Daniel is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien svar), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse...with more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, Daniel is a must-have for sophisticated foodies everywhere.
Author: Diane Rossen WorthingtonPublish On: 2004-05-03
Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
Author: Diane Rossen Worthington
Publisher: Simon and Schuster
ISBN: 9780743249942
Category: Cooking
Page: 120
View: 791
Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine. Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion. Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.
Recipes Form the James Beard Award-Winning Chef-Owner of Spago Wolfgang
Puck. Duck Soup and Cheese Ravioli The essence of the duck bones combined
with the cheese ravioli makes this a light but hearty soup . TO SERVE 8 AS AN ...
Author: Wolfgang Puck
Publisher: Houghton Mifflin Harcourt
ISBN: 0395935202
Category: Cooking
Page: 286
View: 739
The chef of Los Angeles's Ma Maison restaurant offers more than 200 recipes, based on la nouvelle cuisine, adapted to American ingredients and methods, and includes tips on presentation and wine and seasonal menus
FROM THE FRENCH COOK TO CRÈME BRÛLÉE Vatel's decision to use the
sword to which he had a right as a member of the culinary rather than the landed
gentry to preserve that honor was thus completely appropriate. The “burden” of
his ...
Author: Joan DeJean
Publisher: Simon and Schuster
ISBN: 9781416588535
Category: Social Science
Page: 320
View: 644
What makes fashionistas willing to pay a small fortune for a particular designer accessory -- a luxe handbag, for example? Why is it that people all over the world share the conviction that a special occasion only becomes really special when a champagne cork pops -- and even more special when that cork comes from a bottle of Dom Pérignon? Why are diamonds the status symbol gemstone, instantly signifying wealth, power, and even emotional commitment? One of the foremost authorities on seventeenth-century French culture provides the answer to these and other fascinating questions in her account of how, at one glittering moment in history, the French under Louis XIV set the standards of sophistication, style, and glamour that still rule our lives today. Joan DeJean explains how a handsome and charismatic young king with a great sense of style and an even greater sense of history decided to make both himself and his country legendary. When the reign of Louis XIV began, his nation had no particular association with elegance, yet by its end, the French had become accepted all over the world as the arbiters in matters of taste and style and had established a dominance in the luxury trade that continues to this day. DeJean takes us back to the birth of haute cuisine, the first appearance of celebrity hairdressers, chic cafes, nightlife, and fashion in elegant dress that extended well beyond the limited confines of court circles. And Paris was the magical center -- the destination of travelers all across Europe. As the author observes, without the Sun King's program for redefining France as the land of luxury and glamour, there might never have been a Stork Club, a Bergdorf Goodman, a Chez Panisse, or a Cristophe of Beverly Hills -- and President Clinton would never have dreamed of holding Air Force One on the tarmac of LAX for an hour while Cristophe worked his styling genius on the president's hair. Written with wit, dash, and élan by an author who knows this astonishing true story better than virtually anyone, The Essence of Style will delight fans of history and everybody who wonders about the elusive definition of good taste.
This volume is a compliation of the authors one thousand, best, most tried and true recipes.
Author: Françoise Bernard
Publisher: Rizzoli International Publications
ISBN: 0847835014
Category: Cooking
Page: 806
View: 753
Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. This grand volume overflows with charmingly homey recipes--onion soup, croque mignon, steak au poivre, coq au vin, tuna provencale, and potatoes boulangere.
"This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small ...
Author: Mimi Thorisson
Publisher: Clarkson Potter
ISBN: 9780804185608
Category: Cooking
Page: 304
View: 766
With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.
The Food of France gives you a real taste of a country that has one of the world's great cuisines. This book takes you on a culinary journey, from the restaurants of Lyon to the kitchens of Provence, with accompanying location photography.
Author: Maria Villegas
Publisher: Allen & Unwin
ISBN: 1740454715
Category: Cookery, French
Page: 296
View: 423
The Food of France gives you a real taste of a country that has one of the world's great cuisines. This book takes you on a culinary journey, from the restaurants of Lyon to the kitchens of Provence, with accompanying location photography. Each recipe is accompanied by useful hints on methods and ingredients. To partner the recipes, special sections explore the essence of French food, including cheeses, charcuterie and bread. OTHER TITLES IN SERIES *The Food of India, *The Food of Italy, *The Food of China (June 2005), *The Food of Thailand (June 2005)
In Bistro, Laura Washburn offers simple up-to-date versions of this good, old-fashioned food, including recipes for starters like French Onion Soup, fish and seafood like Mussel recipes for starters like French Onion Soup, fish and seafood ...
Author: Laura Washburn
Publisher:
ISBN: 1845976940
Category: Cooking
Page: 144
View: 578
Traditional bistro fare is the essence of French cooking-honest, fresh, and satisfying food prepared by cooks, not celebrity chefs. It's not expensive, it's not complicated, and it never goes out of fashion. Bistro food is real food for real people. In Bistro, Laura Washburn offers simple up-to-date versions of this good, old-fashioned food, including recipes for starters like French Onion Soup, fish and seafood like Mussel recipes for starters like French Onion Soup, fish and seafood like Mussel Bouillabaisse, classic meat and chicken dishes like Chicken in Tarragon, plus accompaniments that include Provençal Tian and the famous Creamy Potato Gratin, as well as recipes for legendary bistro puddings. *More than 60 simple, satisfying dishes to transport you to a cozy French Bistro. *Gorgeous photography by Martin Brigdale. *Includes a list of mail order and online stockists so you can source useful kitchenware, fresh, local produce, and specialist ingredients.
Walnut white wine vinegar is, as its name implies, a white wine vinegar infused
with the essence of walnuts, producing an excellent flavor that goes well in salad
dressings. Several brands are imported from France and may be found in ...
Here are 175 recipes from Patricia's farmhouse kitchen.
Author: Patricia Wells
Publisher: Simon and Schuster
ISBN: 9780684815695
Category: Cooking
Page: 349
View: 772
A culinary tour of the author's farmhouse in Provence offers 175 recipes, including olive oil brioche, grape harvest cake, and duck with lime and honey
Meat of lesser quality ( old cows and hens ) is , therefore , the mainstay of French cuisine . It is here where the art of French cuisine reaches its pinnacle . Slow
cooking and sauces of meat stock , herbs and wine turn the inferior meats and
fish ...
Honest, fresh & satisfying food is the essence of French country cooking.
Author: Laura Washburn
Publisher:
ISBN: 184975022X
Category: Cooking, French
Page: 159
View: 766
Honest, fresh & satisfying food is the essence of French country cooking. This title includes classic recipes for soups, such as soupe au pistou and French onion soup. It also features recipes for meat such as pork in cider with potatoes and apples and cassoulet. It also contains ideas for poultry & game including chicken.
