Mastering the Art of French Cooking

Mastering the Art of French Cooking

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its ...

Author: Julia Child

Publisher: Penguin Books, Limited (UK)

ISBN: 0241953391

Category: Cooking, French

Page: 784

View: 431

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Categories: Cooking, French

The French Cook Or The Art of Cookery

The French Cook  Or  The Art of Cookery

It is so called because in France the parish beadles wear gowns of two colours , one half of one colour , the other half of another . Parez this is as follows . Take the noix of a young heifer . If intended for an entrée choose the ...

Author: Louis Eustache Ude

Publisher:

ISBN: HARVARD:RSMCZX

Category: Cooking, French

Page: 480

View: 235

Categories: Cooking, French

The French Cook or the Art of Cookery developed in all its various braches

The French Cook  or the Art of Cookery developed in all its various braches

It is so called because in France the parish beadles wear gowns of two colours , one half of one colour , the other half of another . Parez this is as follows . Take the noix of a young heifer . If intended for an entrée choose the ...

Author: Louis Eustache Ude

Publisher:

ISBN: BL:A0024840157

Category:

Page:

View: 179

Categories:

Mastering the Art of French Cooking Volume 1

Mastering the Art of French Cooking  Volume 1

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 ...

Author: Julia Child

Publisher: Knopf

ISBN: 9780307958174

Category: Cooking

Page: 684

View: 509

NEW YORK TIMES BEST SELLER • For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. "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
Categories: Cooking

The French Cook Or the Art of Cookery

The French Cook  Or  the Art of Cookery

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Author: Louis Eustache Ude

Publisher: Sagwan Press

ISBN: 1296980146

Category:

Page: 562

View: 722

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Mastering the Art of French Cooking Volumes 1 2

Mastering the Art of French Cooking Volumes 1   2

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its ...

Author: Julia Child

Publisher:

ISBN: 1846143659

Category:

Page:

View: 374

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.
Categories:

The Art of French Cookery

The Art of French Cookery

Author: Antoine B. Beauvilliers

Publisher:

ISBN: NYPL:33433017317763

Category: Cooking, French

Page: 380

View: 893

Categories: Cooking, French

The Art of Cookery Made Plain and Easy

The Art of Cookery  Made Plain and Easy

About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work.

Author: Hannah Glasse

Publisher: Forgotten Books

ISBN: 0331715953

Category: Cooking

Page: 444

View: 542

Excerpt from The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published; Containing, I. How to Roast and Boil to Perfection Every Thing Necessary to Be Sent Up to Table; II. Of Made-Dishes; III. How Expensive a French Cook's Sauce Is IV. Toimake a Number of little Dimes for a Supper or Side-cit and little Cornea-dimes for a great Table. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Categories: Cooking

Mastering the Art of French Cooking Volume I

Mastering the Art of French Cooking  Volume I

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.

Author: Julia Child

Publisher:

ISBN: 5559440795

Category:

Page:

View: 134

For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.
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Entertaining from Ancient Rome to the Super Bowl An Encyclopedia 2 volumes

Entertaining from Ancient Rome to the Super Bowl  An Encyclopedia  2 volumes

Robert May's The Accomplisht Cook, or the Art and Mystery of Cookery (1660), possibly the most important cookbook of its time, brought French influences into the English cooking repertoire. May cooked for many noble British families and ...

Author: Melitta Weiss Adamson

Publisher: ABC-CLIO

ISBN: 9780313086892

Category: History

Page: 628

View: 198

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.
Categories: History

The Cook s Oracle

The Cook s Oracle

Containing Receipts for Plain Cookery on the Most Economical Plan for Private Families, Also the Art of Composing the Most Simple, and Most Highly Finished Broths, ... 1791 Bread 1759 The French Family Cook ( a Primitive Cookery .

Author: William Kitchiner

Publisher:

ISBN: HARVARD:RSMCYY

Category: Cooking, English

Page: 545

View: 653

Categories: Cooking, English

Instantly French

Instantly French

And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.

Author: Ann Mah

Publisher: St. Martin's Griffin

ISBN: 9781250184450

Category: Cooking

Page: 240

View: 280

The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table—without the hours of slow cooking French food normally requires. Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half. The delights of Instantly French! range from appetizers like eggplant caviar, pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.
Categories: Cooking

The French cook

The French cook

Indeed • THE FRENCH COOK ' may be said to be , beyond dispute , the best Treatise on the subject at present in existence . ... derived by the tasteful and eating public , from the diffusion of sound principles in the art of Cookery !

Author: Louis Eustache Ude

Publisher:

ISBN: OXFORD:600004007

Category: Cooking

Page: 555

View: 174

This early 19th-century guide to French cooking for "use of English families" teaches all of the knowledge required?to give "fashionable suppers."?It very naturally?features recipes for chocolate, including chocolate souffle and chocolate cheese.
Categories: Cooking

Cuisine Ni oise

Cuisine Ni  oise

" --Susan Herrmann Loomis, On Rue Tatin and On Rue Tatin Cooking School "I think this book might just be the next best thing to living on the French Riviera! . . . It is a love story of food, tradition and culture.

Author: Hillary Davis

Publisher: Gibbs Smith

ISBN: 9781423632948

Category: Cooking

Page: 240

View: 230

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine NiCoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog MarchE Dimanche, and resident of the NiCoise area for over eleven years---introduces us to Cuisine NiCoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes---Cuisine NiCoise is a complete guide with more than 100 recipes and gorgeous color photographs. Praise for Cuisine NiCoise: "Bright colors, sun-splashed days, fun, sybaritic pleasures--Hillary Davis captures on the plate everything delightful we associate with Nice. This food is extraordinarily fresh, delicious, and a feast for the eye as well. What a joy to be able to bring the good life into your own kitchen!" --Frances Mayes, best-selling author, Under The Tuscan Sun, The Tuscan Sun Cookbook "I am impressed! Hillary Davis has a unique perspective on cooking for which she makes a persuasive case in her new book. She believes that we learn how to cook not just from books but also from family, friends, restaurants, markets, and even from the dishes our food is served upon and the pots in which it's cooked." ---Paula Wolfert, best-selling author, The Cooking of Southwest France, The Food of Morocco "With this ode to NiCoise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the NiCoise countryside, from the warm pungency of wild herbs, to the sweet, fresh melons and peaches at farmers' markets dotted throughout the countryside. Ms. Davis fell in love with the hilltop village of Bar-Sur-Loup, where she lived, cooked, ate and absorbed all that was around her. In Cuisine NiCoise she has made liberal use of everything she experienced and tasted; she has filled the book with tips and traditions; she has opened up a sun-kissed world for all to share. All of it will make you want to hop on an airplane and land in the center of the NiCoise countryside, at a table set for lunch! Photos by Steven Rothfeld make the book come alive with color. Bravo!" ---Susan Herrmann Loomis, author of On Rue Tatin "I think this book might just be the next best thing to living on the French Riviera! It is more than just a beautiful book filled with glorious tales and remarkable recipes. It is a love story of food, tradition and culture."---Monica Bhide, author Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen "Her recipes are simple and appealing, evidence of her love for the food and customs of this very special place." --Michele Scicolone, best-selling author The Mediterranean Slow Cooker, The French Slow Cooker, The Italian Slow Cooker, 1000 Italian Recipes Hillary Davis "take a bow!!" --Monica Bhide
Categories: Cooking

Mastering the Art of French Cooking

Mastering the Art of French Cooking

All of the techniques employed in French cooking are aimed at one goal: how does it taste? The French are seldom interested in unusual combinations or surprise presentations. With an enormous background of traditional dishes to choose ...

Author: Julia Child

Publisher: Рипол Классик

ISBN: 9785879620764

Category: Cooking

Page:

View: 206

Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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.
Categories: Cooking

Authenticity in the Kitchen

Authenticity in the Kitchen

Hayward, Abraham, QC, The Art ofDining, or Gastronomy and Gastronomer (John Murray, first published 1 8 5 2, ... Ude, Louis Eustache, The French Cook, or the Art of Cookery Developed in all its Branches, Cox and Baylis, London, 18 13.

Author: Richard Hosking

Publisher: Oxford Symposium

ISBN: 9781903018477

Category: Cooking

Page: 453

View: 521

The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Categories: Cooking

Sauces

Sauces

... this culinary moment that a new term was coined for a bad cook: gâtesauce or 'sauce spoiler' entered the French language in 1808. The codification of sauce recipes in MarieAntonin Carême's Le Cuisinier parisien (1828) and L'Art de ...

Author: Maryann Tebben

Publisher: Reaktion Books

ISBN: 9781780234137

Category: Cooking

Page: 128

View: 859

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.
Categories: Cooking