| Author | : François Tanty |
| Publisher | : |
| Total Pages | : 168 |
| Release | : 1893 |
| Genre | : Cooking, French |
| ISBN | : |
My Life in France
| Author | : Julia Child |
| Publisher | : Anchor |
| Total Pages | : 336 |
| Release | : 2006-04-04 |
| Genre | : Biography & Autobiography |
| ISBN | : 0307264726 |
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Institut Paul Bocuse Gastronomique
| Author | : Institut Paul Bocuse |
| Publisher | : Hachette UK |
| Total Pages | : 720 |
| Release | : 2016-10-13 |
| Genre | : Cooking |
| ISBN | : 0600634523 |
*** 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.
The Wines of Portugal
| Author | : MAYSON |
| Publisher | : Academie Du Vin Library Limited |
| Total Pages | : 0 |
| Release | : 2024-02-07 |
| Genre | : Business & Economics |
| ISBN | : 9781913141523 |
- Portugal is rich in native grape varieties, providing much scope for those interested in new wine-drinking experiences - Portugal is a popular holiday destination and this book is the ideal guide for wine tourists - Author is an expert on Portuguese wines and the regional chair for Port and Madeira at the Decanter World Wine Awards - A prolific writer and the author of five books on wine, Richard Mayson is also one of three series editors for The Classic Wine Library Richard Mayson has had a fifty-year relationship with Portugal. During those years Portugal has changed greatly, as have its wines. The cooperatives and wine merchants of the 1970s produced patriotically Portuguese blended wines with little sense of place. Dão, Bairrada and Vinho Verde all existed as demarcated regions but were not fulfilling their potential. Alentejo was unrecognized as a region and unfortified Douro wines were merely a curiosity. The last half century has seen a proliferation of new regions and smaller wine producers growing grapes and making wine expressive of Portugal's many recognized terroirs. The Wines of Portugal begins by detailing the history of Portuguese wine, noting particularly how the long-standing relationship with Britain was instrumental in creating a market for wine. The grapes, including the country's many indigenous varieties, are analyzed in terms of their performance in Portugal's various terroirs. Mayson then goes on to present the regions in four broad categories: wines from the Atlantic littoral, mountain wines, plains wines of the south and the island wines of Madeira and the Azores. A chapter on rosé wine examines how brands such as Mateus kick-started the post-war wine industry, while another explores sparkling wine, for which most DOCs include a provision and which has experienced a recent revival in interest. The producer profiles feature Portugal's leading growers, from the historically important to drivers of change and interesting newcomers. This thorough study from an acknowledged expert in Portuguese wine is an essential addition to any wine-enthusiast's library.
Mastering the Art of French Cooking, Volume 1
| Author | : Julia Child |
| Publisher | : Knopf |
| Total Pages | : 857 |
| Release | : 2011-10-05 |
| Genre | : Cooking |
| ISBN | : 0307958175 |
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "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
My Paris Kitchen
| Author | : David Lebovitz |
| Publisher | : Ten Speed Press |
| Total Pages | : 354 |
| Release | : 2014-04-08 |
| Genre | : Cooking |
| ISBN | : 1607742683 |
A collection of stories and 100 sweet and savory French-inspired recipes from 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 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
