Le Grand Larousse Gastronomique French Edition Book PDF, EPUB Download & Read Online Free

Larousse Gastronomique

Larousse Gastronomique
Author: Jenifer Harvey Lang
Pages: 1064
Year: 1977
View: 186
Read: 483

The Complete Robuchon

The Complete Robuchon
Author: Joël Robuchon
Publisher: Knopf
ISBN: 0307267199
Pages: 813
Year: 2008
View: 1259
Read: 192

Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

Larousse Gastronomique

Larousse Gastronomique
Author: Larousse (Firm)
Publisher: Clarkson Potter Publishers
ISBN: 0609609718
Pages: 1350
Year: 2001
View: 354
Read: 1224

An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses.


Author: Daniel Boulud, Sylvie Bigar
Publisher: Grand Central Life & Style
ISBN: 1455513911
Pages: 352
Year: 2013-10-15
View: 1030
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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.

Cooking for Kings

Cooking for Kings
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 0802719325
Pages: 288
Year: 2009-05-26
View: 283
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A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin CarÁame's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. CarÁame had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. CarÁame's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by CarÁame, "You can try them yourself."

The Concise Larousse Gastronomique

The Concise Larousse Gastronomique
Author: Prosper Montagne
ISBN: 0600600092
Pages: 1436
Year: 1988
View: 989
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Author: Prosper Montagné
ISBN: 0600323900
Pages: 1193
Year: 1988
View: 224
Read: 465

A history of gastronomy through the ages.

Le Répertoire de la Cuisine

Le Répertoire de la Cuisine
Author: Louis Saulnier
Pages: 236
Year: 1914
View: 1264
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Author: Fredy Girardet, Pierre-Michel Delessert
Publisher: Springer Science & Business
ISBN: 1580084117
Pages: 207
Year: 2002
View: 684
Read: 190

Over 100 classic recipes are presented in the first English-language edition of this cookbook from one of the grand patriarchs of French cuisine. Includes signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Full color.

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
Author: Alain Ducasse
Publisher: Ducasse Books
ISBN: 2848440546
Pages: 1079
Year: 2009-10-01
View: 318
Read: 1011

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.

Fundamental Techniques of Classic Cuisine

Fundamental Techniques of Classic Cuisine
Author: French Culinary Institute
Publisher: Stewart, Tabori and Chang
ISBN: 158479478X
Pages: 496
Year: 2007-09-01
View: 1228
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Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Pages: 720
Year: 2016-10-13
View: 363
Read: 972

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.

Le Grand Larousse gastronomique

Le Grand Larousse gastronomique
Author: Joël Robuchon
ISBN: 2035884594
Pages: 989
Year: 2012
View: 676
Read: 952

Comment utiliser le yuzu japonais ? Quel rôle joue le siphon dans la préparation d'une écume ? Quelle est la vraie recette de la salade niçoise ou du lièvre à la royale ? De quelle origine est la bresaola ? Quelle différence y a-t-il entre une nectarine et un brugnon ? De A à Z, le Grand Larousse gastronomique revisite la gastronomie et ne laissera aucune de vos questions sans réponse. Découvrez toute la richesse de la gastronomie d'aujourd'hui à travers plus de 4 000 articles, mais aussi 1 000 photos de produits du monde entier et 32 pages de gestes techniques illustrés étape par étape. Testez de nouveaux plats et d'autres manières de cuisiner. Parmi les 2 500 recettes - dont 500 réalisées par les plus grands chefs internationaux -, choisissez, selon l'envie, la plus élémentaire recette de base ou une création aux accords inédits et insolites : velouté de châtaigne au foie gras, fleurs de courgette farcies aux coquillages, fricassée de petits pois et de gingembre au pamplemousse, croque-monsieur à la banane, etc. Partagez le quotidien d'une brigade de cuisine, entre excellence, effervescence et passion, grâce à 500 photos prises sur le vif dans les plus hauts lieux parisiens.

Joel Robuchon Cooking Through the Seasons

Joel Robuchon Cooking Through the Seasons
Author: Joël Robuchon, Nicholas de Rabaudy
Publisher: Rizzoli International Publications
ISBN: 0847818993
Pages: 183
Year: 1995
View: 1105
Read: 280

The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.

Larousse Wine

Larousse Wine
Author: David Cobbold, Sebastian Durand-Viel
Publisher: Hachette UK
ISBN: 0600635864
Pages: 656
Year: 2018-08-02
View: 1295
Read: 899

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.

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