Classic Koffmann

  • Filename: classic-koffmann.
  • ISBN: 9781911127062
  • Release Date: 2016-10-13
  • Number of pages: 288
  • Author: Pierre Koffmann
  • Publisher: Jacqui Small LLP



There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef weren't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. And, since Pierre Koffmann has been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégé the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs all culinary luminaries in their own right have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season

Classic Koffmann

  • Filename: classic-koffmann.
  • ISBN: 1910254533
  • Release Date: 2016-10-13
  • Number of pages: 288
  • Author: Pierre Koffmann
  • Publisher: Jacqui Small LLP



There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging – as you would expect – from Entrées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés – the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes – have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs – all culinary luminaries in their own right – have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season.

Memories of Gascony

  • Filename: memories-of-gascony.
  • ISBN: 9781845338213
  • Release Date: 2012-11-05
  • Number of pages: 304
  • Author: Pierre Koffmann
  • Publisher: Hachette UK



Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from.

The Personal MBA

  • Filename: the-personal-mba.
  • ISBN: 9780141971094
  • Release Date: 2011-02-03
  • Number of pages: 464
  • Author: Josh Kaufman
  • Publisher: Penguin UK



This revised and expanded edition of the bestselling book, The Personal MBA by Josh Kaufman, gives you everything you need to transform your business, your career or your working life forever. An MBA at a top school is an enormous investment in time, effort and cold, hard cash. And if you don't want to work for a consulting firm or an investment bank, the chances are it simply isn't worth it. Josh Kaufman is the rogue professor of modern business education. Feted by everyone from the business media to Seth Godin and David Allen, he's torn up the rulebook and given thousands of people worldwide the tools to teach themselves everything they need to know. The Personal MBA teaches simple mental models for every subject that's key to commercial success. From the basics of products, sales & marketing and finance to the nuances of human psychology, teamwork and creating systems, this book distils everything you need to know to take on the MBA graduates and win. 'File this book under: NO EXCUSES' Seth Godin, author of Purple Cow and Linchpin 'Well on its way to becoming a business classic. You're pretty much guaranteed to get your money's worth - if not much, much more' Jason Hesse, Real Business 'Josh Kaufman has synthesized the most important topics in business into a book that truly lives up to its title. It's rare to find complicated concepts explained with such clarity. Highly recommended' Ben Casnocha, author of My Start-Up Life Josh Kaufman is an acclaimed blogger and consultant who helps people improve their business skills. He previously worked at Proctor & Gamble. Since 2005 Josh has been helping people learn about business without remortgaging their lives through his website, www.PersonalMBA.co

Nostalgic Delights

  • Filename: nostalgic-delights.
  • ISBN: 9781911127055
  • Release Date: 2016-10-06
  • Number of pages: 256
  • Author: William Curley
  • Publisher: Jacqui Small LLP



In Nostalgic Delights, award-winning chocolatier William Curley aims to recreate childhood memories and times gone, taking classic recipes and modernising them with his own, unique creations. Creating top-quality confectionary, cakes and patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to produce a book where the reader can create at home and evoke their own nostalgic memories. William's ethos centres around using the best ingredients and techniques available, while making it accessible to the home cook. Some recipes are simple to make with minimal ingredients, such as the Hazelnut Rocher and Bakewell tarts. During the 70s and 80s, the convenience food market boomed, and changed the image of many iconic dishes. William recreates the decadence once again in many of these recipes, such as a Black Forest Gateau or Blackcurrant Cheesecake. The book also touches on the comfort food that most of us grew up with, whether it be a Jammy Dodger, an Arctic Roll, or a Banana Split, William takes these to a whole other level!

Sirocco

  • Filename: sirocco.
  • ISBN: 9780451495303
  • Release Date: 2016-05-03
  • Number of pages: 240
  • Author: Sabrina Ghayour
  • Publisher: Clarkson Potter



Journey to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed “the golden girl of Persian Cookery” by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour’s recipes is a vibrant addition to the modern home cook’s table.

Taste Technique

  • Filename: taste-technique.
  • ISBN: 9781607749004
  • Release Date: 2016-09-13
  • Number of pages: 400
  • Author: Naomi Pomeroy
  • Publisher: Ten Speed Press



James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

PRIME The Beef Cookbook

  • Filename: prime-the-beef-cookbook.
  • ISBN: 9781784721084
  • Release Date: 2017-03-09
  • Number of pages: 352
  • Author: Richard H. Turner
  • Publisher: Hachette UK



Following the bestselling Hog comes Prime. This fantastic book is an ode to all things beef from the ultimate authority in meat cookery. Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In Prime, beef expert Richard H. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more, Prime is everything you'd want in a beef cookbook. Some of the mouth-watering recipes include: - Burmese beef curry - New York veal parmigiana - Salt beef - Smoked brisket - Bone marrow dumplings - Chilean empanadas - Carbonnade flamande... plus many, many more!

Victuals

  • Filename: victuals.
  • ISBN: 9780804186759
  • Release Date: 2016-08-30
  • Number of pages: 320
  • Author: Ronni Lundy
  • Publisher: Clarkson Potter



Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016

Illuminae

  • Filename: illuminae.
  • ISBN: 9781780748382
  • Release Date: 2015-10-22
  • Number of pages: 608
  • Author: Jay Kristoff
  • Publisher: Oneworld Publications



First, survive. Then tell the truth. The year is 2575, and two rival mega-corporations are at war over a planet that’s little more than an ice-covered speck at the edge of the universe. Too bad nobody thought to warn the people living on it. With enemy fire raining down on them, Kady and Ezra – who are barely even talking to each other – are forced to fight their way onto one of the evacuating fleet, with an enemy warship in hot pursuit. But their problems are just getting started. A deadly plague has broken out and is mutating, with terrifying results; the fleet’s AI, which should be protecting them, may actually be their enemy; and nobody in charge will say what’s really going on. As Kady hacks into a tangled web of data to find the truth, it’s clear only one person can help her bring it all to light: the ex-boyfriend she swore she’d never speak to again! Told through a fascinating dossier of hacked documents – including emails, schematics, military files, IMs, medical reports, interviews and more – Illuminae is the first book in a heart-stopping, high-octane trilogy about lives interrupted, the price of truth and the courage of everyday heroes

Milk Made

  • Filename: milk-made.
  • ISBN: 1743791356
  • Release Date: 2016-09-06
  • Number of pages: 272
  • Author: Nick Haddow
  • Publisher: Hardie Grant



The best cheeses and cheesemakers from around the world, with the ultimate cheese-inspired recipes Here is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, through the practises of production that cross continents to the best recipes to enjoy the final product. Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognized cheese connoisseurs from around the world. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy; from Connecticut nun Mother Noella Marcellino, who is renowned internationally for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border, there is something for everyone. This the ultimate guide to cheese-making and the best cheeses of the world.

Cooking School

  • Filename: cooking-school.
  • ISBN: 0847849945
  • Release Date: 2016-09-27
  • Number of pages: 656
  • Author: Alain Ducasse
  • Publisher: Rizzoli International Publications



Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook—it’s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home.Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens."

Le Gavroche Cookbook

  • Filename: le-gavroche-cookbook.
  • ISBN: 1409174409
  • Release Date: 2017-04-27
  • Number of pages: 288
  • Author: Michel Roux Jr.
  • Publisher: Orion



A slice of culinary history. Classic French from leading London restaurant Le Gavroche, created and run by the Roux family, now in its 50th year. Le Gavroche opened its doors in 1967 under Michel and Albert Roux. Half a century later, the Roux family is a name synonymous with quality French cooking and the highest standard of service. Michel Roux Jr, who has been chef de cuisine at Le Gavroche for over 25 years now, selects 200 of the most popular classic recipes from its kitchens. Michel Roux Jr worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. This edition of his first book marks the restaurant's 50th year anniversary, showing how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and how to select what to drink, from aperitif to sweet wine.

Vegetronic

  • Filename: vegetronic.
  • ISBN: 9781848093874
  • Release Date: 2013-03-15
  • Number of pages: 384
  • Author: Alexis Gauthier
  • Publisher: Random House



There was a time where holding a recipe book meant following a magical recipe which let us into the secrets of how to transform ingredients into a delicious meal. When a perfect recipe would give us the best lemon custard ever. No questions asked. We would just follow the recipe. When I started my cooking apprenticeship, I was told that I should know, by heart, every single classic dish that made up French gastronomy. I should know my Sauce Choron from my Hollandaise. I should know what a Bercy garnish adds to a filet of Sole. I should be reverent to everything Escoffier had said and done. So I learnt it, and without realizing I became just another recipe follower. Then in 1993 I entered the kitchen of Alain Ducasse, and for the next two years I slowly rediscovered the fundamentals of cooking by trusting my instincts and intuition rather than following a written recipe. First I realised that cooking was all about the original ingredient, something Escoffier had forgotten to mention. Then I realised that the best ingredients are almost always the ones that are local that can be found naturally around you. But vitally I realised that the most important 'ingredient' of all is trusting your instincts.

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