Greenwood Press, 2006. - 224 p. ISBN: 0313327971 French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on....
Relié: 1055 p. Editeur: Ducasse - Alain Ducasse (1 juillet 2005) Langue: Français ISBN10: 2848440104 ISBN13: 978-2848440101 Dimensions du produit: 24 x 19,4 x 4,8 cm A, comme Asperge, B, comme Bar, C, comme Chevreuil notre alphabet préféré. Celui qui, comme l'inventaire de Jacques Prévert constitue la vraie poésie de notre cuisine, celle des produits qui la composent. C'est...
Penguin Press, 2016. — 320 p. — ISBN13: 978-1594204524. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow...
Paris, Edition Flammarion, 2002. — 61 p. Cuisiniers, à vos casseroles ? La France se respire, se goûte, se mâche en 575 authentiques recettes de terroir mises à la portée des talents les plus débutants par le grand Paul Bocuse soi-même. Chou farci et choucroute alsacienne, soupe au pistou et navarin d'agneau, gâteau basque et tarte tatin : c'est la cuisine française, savoureuse...
Arcade, 2015. — ISBN10: 1628725907; ISBN13: 978-1628725902. French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly — representing the diverse regions of their native...
LaTanaDelConiglio, 2012. — 44 p. Una raccolta, irresistibile, di ricette dedicate ai macarons, "pasticcino caratterizzato dalla sua liscezza, da due pezzi a cupola, da una circonferenza guarnita di increspature e dalla base piatta".
Rowman & Littlefield Publishers, 2018. — 266 p. — ISBN: 1442272821, 978-1442272828. Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet...
Gibbs Smith, 2020. — 224 p. In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food.
In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food. Collected here are recipes from...
Adams Media, 2014. — 320 p. The Everything Easy French Cookbook: Includes 300 easy and elegant recipes: Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! From earthy bistro fare to elegant classics, French cuisine is one of the most versatile in the world. But who has the time for complicated, time-consuming...
Gräfe und Unzer Verlag, 2012. — 230 p. — ISBN10: 3833814403. A book about French cuisine. In German. So nobel und berühmt ist die französische Küche, dass Einsteigerköche sich oft gar nicht an sie heranwagen. Dabei begegnet einem auf Schritt und Tritt auch eine junge moderne französische Kochkunst, die mit viel Frische und Esprit alt Bekanntes und neu Entdecktes vereint. Das...
Hardie Grant Books, 2011. — 368 p. Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and the fuss. The book features charming line drawings and mouthwatering food...
Clarkson Potter, 2018. — 256 p. — ISBN: 978-0451499141. Tasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved....
Les Éditions Québec Amérique inc., 2008. — 618 p. Tableaux de conversion. Legumes. Legumineuses. Fruits. Noix et graines. Algues. Champignons. Cereales. Poissons. Crustaces. Mollusques. Herbes, epices et condiments. Viandes. Abats. Charcuterie. Volaille. Produites laitieres. Sucres, cacao et caroube. Graisses et huiles. Ingredient pour la cuisson. Cafe, the et tissans.
Houghton Mifflin Harcourt, 2010. — 932 p. Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Hamlyn, 2009. — 1152 p. — ISBN: 978-0600635871. 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...
What if your hobby turned into attending pastry school in Paris--and a surprising career change? For Susan Holding, that's exactly what happened. Susan was a nurse turned road warrior teaching medical professionals to use computer software. But on the weekends, her hobby was baking-sually while dreaming about mastering French pastry. While searching for a New England baking...
Dorling Kindersley Limited. London, New York, Munich, Melbourne, Delhi. 2005. — 290 p. — ISBN: 0756615208. A handbook on wines and wine-growing regions in France. Each major wine region is mapped and profiled with information on influences such as climate, soil type, aspects and grape variety. For each of the six major regions featured there are specialy devised tours. There is...
Publisher: BPI2002ISBN: 2857083602French1040 p. Cet ouvrage reprend l intégralité des 2 tomes Techniques et préparations de base (E1740) et Fiches techniques de fabrication (E1775). Avec plus de 1000 p., et 3000 photos en couleur, cette nouvelle édition est l'ouvrage incontournable de tout bon professionnel. Dans la partie Techniques et préparations de base, pratique et...
Authors not specified. - Grund, 1981. Language: French French recipes for every occasion and every budget. Ce livre est specialement concu pour ceux et celles qui disposent de peu de temps, mais pour qui la cuisine reste un plaisir. Cest pourquoi aucune recette de ce livre ne demande plus de 45 minutes de preparation et de cuisson; et beaucoup encore moins. Ces recettes sont...
Authors not specified. - Al-Ouma, 2010. - 64 p. — ISBN: 9954126074. Language French 30 recettes savoureuses alliant Tradition Modernité... Gratin de chou fleur aux crevettes, gratin d'artichauts à la truite de l'atlas, gratin de boulettes de poulet, gratin de pommes de terre aux champignons, gratin de merlan m'chermel, gratin de potiron et de patates douces, gratin de pommes de...
Ten Speed Press, 2014. — 2014. — 352 p. — ISBN: 1607742675. A collection of stories and 100 sweet and savory French-inspired recipesfrom popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and...
Paris: Plon, 2008. — 784 p. J'aurai passé un demi-siècle de ma vie à rouler ma bosse et mon estomac sur la Terre entière et n'ai toujours pas perdu l'appétit de le raconter. Non pas en professeur "ès-gastronomie" (oh, le vilain mot !) mais en gourmand, amateur de bonnes et belles choses, de rencontres et de découvertes. Pour faire partager à mon lecteur mes emballements, mes...
Crown, 1977. — 1064 p. — ISBN: 978-0517531372. This classic is definitely encyclopedic. As thick as a major metropolitan phonebook, nearly every possible food is listed with a brief description, history, simple preparation instructions, and the occasional recipe. Obviously, the contents have a French cuisine slant, but the majority of the alphabetical entries are global in...
Arsenal Pulp Press, 2007. - 192 p. French cuisine is considered among the world’s best, but its traditional ingredients like butter and cream aren’t always appropriate for today’s heart-healthy diets. New World Provence is a new-style French cookbook designed with contemporary North American audiences in mind, featuring healthy, easy-to-find ingredients prepared using...
Murdoch Books, 2016. — 215 p. — ISBN: 1743363346. From a master patissier comes an inspirational--and equally practical and achievable--guide to delicious, French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and...
National Library of Australia. — Murdoch Books, 2015. — 696 p. — ISBN: 9781925267631 (Ebook). Charcuterie, tout est permis! Charcuterie, anything goes! Vive la tripaille! Long live innards! Une douzaine d’œufs A dozen eggs Que de bons Légumes! What lovely vegetables! Volailles Poultry Gibier à gogo Game à go go Poissons, coquillages et crustacés Fish, shellfish and crustaceans...
Paris: 1853. — 639 p. M. de la Reynière. Dictionnaire général de la cuisine française ancienne et moderne. Ce dictionnaire général de la cuisine est un ouvrage ou l'on trouvera les prescriptions nécessaires à la confection des aliments nutritifs ou d'agrément. à l'usage des plus grandes et des plus petites fortunes. Publication qui doit suppléer à tous les livres de cuisine...
Éditions Soline, 2002. — 63 p. Un formidable recueil des recettes traditionnelles et contemporaines des plus simples aux plus élaborées. Des instructions claires pour la préparation des ingrédients. Des recettes détaillées pas à pas. Des photographies explicatives. Un glossaire des ingrédients.
Harry N. Abrams, 2018. — 400 p. — ISBN: 978-1419728952. he debut cookbook from The Cook’s Atelier — the international culinary destination and cooking school in Burgundy — is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village. Mother and daughter American expats Marjorie Taylor and Kendall...
Publication: Les presses du Languedoc, 2002 Format: PDF En hors-d'oeuvre, en entrée ou en plat principal, les salades peuvent enchanter tous nos repas. Elles sont une des richesses du pourtour méditerranéen. Grâce aux multiples denrées et condiments de tous ces pays, et avec l'huile d'olive qui les réunit, elles égayent nos tables dès les beaux jours. Crues ou cuites, froides...
Clarkson Potter, 2014. — 304 p. With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking. 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...
Montreal: La Compagnie d'Imprimerie et de Lithographie Canadienne Limitée, 1928. — 238 p. Preparer recettes, mais, un ouvrage en outre, qui unnetraité fût pas pratique seulement d'art un culinaire, recueil telle a été la pensée qui a inspiré la révérende Mère SainteMarie Edith dans la publication de Les Secrets De La Bonne Cuisine. Elle a voulu exposer d'une manière claire et...
Hardie Grant, 2021. — 176 p. Fall in love with Paris, the food, the stories, and the city's most romantic spots. A celebration of one of the world's most beautiful cities, In Love with Paris is an irresistible combination of mouth-watering sweet and savory recipes and heart-melting love stories. Take a culinary walk through the city of love, enjoy classic French cuisine, from...
San Francisco: Chronicle books, 2007. - 394 p. Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de...
Éditions Konemann, 1997. — 64 p. Une sélection complète de salades pour toutes les occasions. Des idées différentes et colorées ainsi que des recettes des vinaigrettes parfaites.
Comments