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Ma Gastronomie. Fernand Point

2009 Cooking, French
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Release : 2009
Genre : Cooking, French
Kind : eBook
Book Rating : 361/5 ( reviews)

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Book Synopsis Ma Gastronomie. Fernand Point by : Fernand Point

Download or read book Ma Gastronomie. Fernand Point written by Fernand Point. This book was released on 2009. Available in PDF, EPUB and Kindle. Book excerpt: 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.

World-Class Swedish Cooking

2013-07 Cooking
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Release : 2013-07
Genre : Cooking
Kind : eBook
Book Rating : 35X/5 ( reviews)

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Book Synopsis World-Class Swedish Cooking by : Björn Frantzén

Download or read book World-Class Swedish Cooking written by Björn Frantzén. This book was released on 2013-07. Available in PDF, EPUB and Kindle. Book excerpt: Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

Larousse Gastronomique

2022-08-30 Cooking
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Release : 2022-08-30
Genre : Cooking
Kind : eBook
Book Rating : 744/5 ( reviews)

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Book Synopsis Larousse Gastronomique by : Librairie Larousse

Download or read book Larousse Gastronomique written by Librairie Larousse. This book was released on 2022-08-30. Available in PDF, EPUB and Kindle. Book excerpt: Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

Institut Paul Bocuse Gastronomique

2016-10-13 Cooking
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Release : 2016-10-13
Genre : Cooking
Kind : eBook
Book Rating : 523/5 ( reviews)

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Book Synopsis Institut Paul Bocuse Gastronomique by : Institut Paul Bocuse

Download or read book Institut Paul Bocuse Gastronomique written by Institut Paul Bocuse. This book was released on 2016-10-13. Available in PDF, EPUB and Kindle. Book excerpt: *** 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 Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Recipes from the Garden of Contentment

2018-10-31 Cooking
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Release : 2018-10-31
Genre : Cooking
Kind : eBook
Book Rating : 518/5 ( reviews)

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Book Synopsis Recipes from the Garden of Contentment by : Yuan Mei

Download or read book Recipes from the Garden of Contentment written by Yuan Mei. This book was released on 2018-10-31. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.

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