Institut Paul Bocuse Gastronomique

  • Filename: institut-paul-bocuse-gastronomique.
  • ISBN: 9780600634522
  • Release Date: 2016-10-13
  • Number of pages: 720
  • Author: Institut Paul Bocuse
  • Publisher: Hachette UK



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.

Institut Paul Bocuse Gastronomique

  • Filename: institut-paul-bocuse-gastronomique.
  • ISBN: 0600634175
  • Release Date: 2016-11-01
  • Number of pages: 720
  • Author: Institut Paul Bocuse
  • Publisher: Hamlyn



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. This authoritative reference book 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 an essential guide for any serious cook, professional or amateur.

The Complete Bocuse

  • Filename: the-complete-bocuse.
  • ISBN: 208020095X
  • Release Date: 2012
  • Number of pages: 783
  • Author: Paul Bocuse
  • Publisher: Flammarion-Pere Castor



Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.

Larousse Gastronomique

  • Filename: larousse-gastronomique.
  • ISBN: 0307464911
  • Release Date: 2009
  • Number of pages: 1206
  • Author: Joël Robuchon
  • Publisher: Clarkson Potter



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.

The Complete Robuchon

  • Filename: the-complete-robuchon.
  • ISBN: 9780307267191
  • Release Date: 2008
  • Number of pages: 813
  • Author: Joël Robuchon
  • Publisher: Knopf



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.

My Best Paul Bocuse

  • Filename: my-best-paul-bocuse.
  • ISBN: 981275895X
  • Release Date: 2016-08-01
  • Number of pages:
  • Author: Paul BOCUSE
  • Publisher:



An illustrated step-by-step cooking course, with hints and tips, to help you create dishes like the great chef himself . How to master Paul Bocuse's ten most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs a la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croute with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin AUTHOR: Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career.

Great chefs of France

  • Filename: great-chefs-of-france.
  • ISBN: 0831739614
  • Release Date: 1978
  • Number of pages: 239
  • Author: Anthony Blake
  • Publisher: Smithmark Pub



The Escoffier Cook Book

  • Filename: the-escoffier-cook-book.
  • ISBN: 9780517506622
  • Release Date: 1941-11
  • Number of pages: 923
  • Author: Auguste Escoffier
  • Publisher: Clarkson Potter



An American adaptation of a standard guide to the French culinary arts

Ma Gastronomie

  • Filename: ma-gastronomie.
  • ISBN: 071563836X
  • Release Date: 2009-01-01
  • Number of pages: 240
  • Author: Fernand Point
  • Publisher: Duckworth Publishing



Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

La Mere Brazier

  • Filename: la-mere-brazier.
  • ISBN: 0847840964
  • Release Date: 2014-03-05
  • Number of pages: 272
  • Author: Eugenie Brazier
  • Publisher: Rizzoli International Publications



A six Michelin star-winning woman chef presents an English-language edition of a volume of more than 300 classic regional French recipes from Lyon, combining personal reminiscences with such options as Lobster Aurora, Artichokes with Foie Gras and Bresse Chicken in Mourning with Truffles.

The Spice Companion

  • Filename: the-spice-companion.
  • ISBN: 9781101905470
  • Release Date: 2016-11-01
  • Number of pages: 304
  • Author: Lior Lev Sercarz
  • Publisher: Clarkson Potter



A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

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

Cookery Repertory

  • Filename: cookery-repertory.
  • ISBN: 095018750X
  • Release Date: 1960-12-01
  • Number of pages: 240
  • Author: Louis Saulnier
  • Publisher: Leon Jaeggi & Sons



If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.

Paul Bocuse

  • Filename: paul-bocuse.
  • ISBN: 2080202030
  • Release Date: 2014-08-04
  • Number of pages: 240
  • Author: Paul Bocuse
  • Publisher: Flammarion



Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé. Bocuses step-by-step instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

Energy and Climate

  • Filename: energy-and-climate.
  • ISBN: 9780190490348
  • Release Date: 2016-07-12
  • Number of pages: 304
  • Author: Michael B. McElroy
  • Publisher: Oxford University Press



The climate of our planet is changing at a rate unprecedented in recent human history. The energy absorbed from the sun exceeds what is returned to space. The planet as a whole is gaining energy. The heat content of the ocean is increasing; the surface and atmosphere are warming; mid-latitude glaciers are melting; sea level is rising. The Arctic Ocean is losing its ice cover. None of these assertions are based on theory but on hard scientific fact. Given the science-heavy nature of climate change, debates and discussions have not played as big a role in the public sphere as they should, and instead are relegated to often misinformed political discussions and inaccessible scientific conferences. Michael B. McElroy, an eminent Harvard scholar of environmental studies, combines both his research chops and pedagogical expertise to present a book that will appeal to the lay reader but still be grounded in scientific fact. In Energy and Climate: Vision for the Future, McElroy provides a broad and comprehensive introduction to the issue of energy and climate change intended to be accessible for the general reader. The book includes chapters on energy basics, a discussion of the contemporary energy systems of the US and China, and two chapters that engage the debate regarding climate change. The perspective is global but with a specific focus on the US and China recognizing the critical role these countries must play in addressing the challenge of global climate change. The book concludes with a discussion of initiatives now underway to at least reduce the rate of increase of greenhouse gas emissions, together with a vision for a low carbon energy future that could in principle minimize the long-term impact of energy systems on global climate.

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