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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 |
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.
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 |
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.
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 |
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
| 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 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
| Author | : Joël Robuchon |
| Publsiher | : Clarkson Potter |
| Total Pages | : 1206 |
| Release | : 2009 |
| ISBN 10 | : 9780307464910 |
| ISBN 13 | : 0307464911 |
| Language | : EN, FR, DE, ES & NL |
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.
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 |
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 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 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.
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 |
'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.'
Larousse Wine
| Author | : David Cobbold,Sebastian Durand-Viel |
| Publsiher | : Hamlyn |
| Total Pages | : 656 |
| Release | : 2018-08-02 |
| ISBN 10 | : 0600635864 |
| ISBN 13 | : 9780600635864 |
| Language | : EN, FR, DE, ES & NL |
An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
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 |
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.
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 |
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.
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 |
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.
International Cuisine
| Author | : Jeremy MacVeigh |
| Publsiher | : Cengage Learning |
| Total Pages | : 557 |
| Release | : 2008-08-26 |
| ISBN 10 | : 1111799709 |
| ISBN 13 | : 9781111799700 |
| Language | : EN, FR, DE, ES & NL |
International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
The Larousse Book of Bread
| Author | : Anonim |
| Publsiher | : Phaidon Press |
| Total Pages | : 320 |
| Release | : 2015-04-20 |
| ISBN 10 | : 9780714868875 |
| ISBN 13 | : 0714868876 |
| Language | : EN, FR, DE, ES & NL |
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
Grand Livre De Cuisine Desserts Alain Ducasse s Desserts and Pastries
| Author | : Alain Ducasse |
| Publsiher | : Ducasse Books |
| Total Pages | : 567 |
| Release | : 2009-10-01 |
| ISBN 10 | : 9782848440538 |
| ISBN 13 | : 2848440538 |
| Language | : EN, FR, DE, ES & NL |
The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal 'architecture' of some of the more complex creations.
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 |
An American adaptation of a standard guide to the French culinary arts
Culinary Herbs and Spices of the World
| Author | : Ben-Erik van Wyk |
| Publsiher | : University of Chicago Press |
| Total Pages | : 320 |
| Release | : 2014-09-26 |
| ISBN 10 | : 022609183X |
| ISBN 13 | : 9780226091839 |
| Language | : EN, FR, DE, ES & NL |
For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
The Critique Handbook
Larousse Gastronomique 1938
| 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 |
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.
Fruit
| Author | : Cedric Grolet |
| Publsiher | : Editions Alain Ducasse |
| Total Pages | : 336 |
| Release | : 2019-03-19 |
| ISBN 10 | : 9782841239887 |
| ISBN 13 | : 2841239888 |
| Language | : EN, FR, DE, ES & NL |
Cédric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. Food & Wine called his work 'the apotheosis of confectionary creation.' He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet's fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.
The Encyclopedia of Practical Gastronomy
| Author | : Ali-Bab |
| Publsiher | : Unknown |
| Total Pages | : 471 |
| Release | : 1974 |
| ISBN 10 | : |
| ISBN 13 | : UCSC:32106015383893 |
| Language | : EN, FR, DE, ES & NL |
New Larousse Gastronomique
Author :ISBN :9780600635871
Genre :Cooking
File Size : 66.29 MB
Format :PDF, ePub
Download :153 Read :1283
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
Author :Joël RobuchonISBN :0600620425
Genre :Cooking
File Size : 87.27 MB
Format :PDF
Download :287
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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.
New Concise Larousse Gastronomique
Author :Joël RobuchonISBN :0600616983
Genre :Cooking
File Size : 37.59 MB
Format :PDF, Docs
Download :106
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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
Author :Joël RobuchonISBN :0307464911
Genre :Cooking
File Size : 74.74 MB
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Download Larousse Gastronomique Pdf Free
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.Larousse Gastronomique
Author :Prosper MontagnéISBN :0600323900
Genre :Cooking
File Size : 41.61 MB
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The Concise Larousse Gastronomique
Author :Prosper MontagneISBN :0600600092
Genre :Cooking
File Size : 46.54 MB
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Larousse Gastronomique
Author :Joël RobuchonISBN :0753721422
Genre :Cooking (Fish)
File Size : 36.75 MB
Format :PDF
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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
Author :Larousse (Firm)ISBN :0600611582
Genre :Cooking
File Size : 26.33 MB
Format :PDF, Kindle
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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.
The New York Times Book Review
Author :ISBN :IND:30000114373198
Genre :Books
File Size :
37.4 MBFormat :PDF
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Concise Larousse Gastronomique
Author :ISBN :0753721503
Genre :
File Size : 45.36 MB
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Desserts Cakes And Pastries
Author :Joël RobuchonISBN :0753721430
Genre :Cake
File Size : 22.62 MB
Format :PDF, ePub
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A timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams and more. Classic desserts, cakes, and pastries, from Charlotte la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world's most authoritative culinary reference book. Whether your interest is in the great traditions of French cuisine or in the wide spectrum of food as the international subject it has become, the recipes reflect the diversity of the world of cooking in the 21st century.
Larousse Gastronomique Recipe Collection
Author :Larousse (Firm)ISBN :0307336034
Genre :Cooking
File Size : 52.85 MB
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Featuring some 2,500 recipes from the classic food reference, the Larousse Gastronomique, this boxed set is organized into four useful volumes--Meat, Poultry, and Game; Fish and Seafood; Vegetables and Salads; Desserts--for a perfect addition to any cook's library. 15,000 first printing.
Reference And Subscription Books Reviews
Author :ISBN :STANFORD:36105210963463
Genre :
Reference books File Size : 56.55 MB
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Larousse Wine
Author :David CobboldISBN :9780600635864
Genre :Antiques & Collectibles
File Size : 56.57 MB
Format :PDF, ePub, Mobi
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An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
Desserts Cakes Pastries
Author :ISBN :0600615774
Genre :Cake
File Size : 41.6 MB
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Larousse Gastronomique Pdf English
This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, 'Larousse Gastronomique' has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
Lexikon Der K?che
Author :Richard HeringISBN :CORNELL:31924001786064
Genre :Cookery
File Size : 39.76 MB
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The New Yorker
Author :Harold Wallace RossISBN :NWU:35556041086307
Genre :American wit and humor
File Size : 28.80 MB
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A Visual History Of Cookery
Author :Duncan McCorquodaleISBN :PSU:000067777785
Genre :Art
File Size : 44.17 MB
Format :PDF, Kindle
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A Visual History of Cookery is a review of the visual representation of food historically and globally. The book looks at food throughout the ages, the development of food branding, the culture of celebrity chefs and the stylization of the cookbook. The book is split into sections which explore the culinary traditions from Italy, France, Spain and the USA, with vibrant food photography and illustrations depicting cooking methods, celebrated dishes, eating habits and food festivals. A Visual History of Cookery also takes a look at the iconic branding behind the food we buy and the restaurants we eat in?from McDonalds to the critically acclaimed El Bulli. Alongside features on celebrity chefs including Gordon Ramsay, Delia Smith, Giorgio Locatelli and the fictional Betty Crocker. Visually stunning with contributions from esteemed food writers, chefs and restaurateurs including AA Gill, Ferran Adrià, Anthony Bourdain and Alice Waters, A Visual History of Cookery is a book that all foodies, designers and homemakers will relish.
Gourmet
Author :Pearl Violette MetzelthinISBN :IND:30000004504142
Larousse Gastronomique 1966
Genre :Cooking
File Size : 55.33 MB
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New York
Author :ISBN :STANFORD:36105006689322
Genre :New York (N.Y.)
File Size : 33.31 MB
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