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.

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.

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.

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.

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 French Laundry Cookbook

  • Filename: the-french-laundry-cookbook.
  • ISBN: 9781579657567
  • Release Date: 2016-10-25
  • Number of pages: 336
  • Author: Thomas Keller
  • Publisher: Artisan Books



2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

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

Taste

  • Filename: taste.
  • ISBN: 1781314632
  • Release Date: 2015-10-15
  • Number of pages: 224
  • Author: Laura Rowe
  • Publisher: Aurum Press Limited



Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food â?? from its origins to its consumption, weird and wonderful traditions, mealtimes and trends â?? as well as startling, challenging and unusual facts. Our content will have authority and wit, chart history and predict trends, and will be complemented by beautiful naturally styled imagery and fact-packed illustrations. From Christmas lunch to curry, pizza to Pavlova, and bagels to burgers, Taste will inform and inspire. Our readers will be information hungry but time poor. They want to eat good food, they want to know good food, but they want it quickly and they want it now. They want to feel travelled without leaving home. It took love, care and attention to create but will ultimately be consumed in a matter of minutes by an eager foodie. Food is the one global language that always translates.

Modernist Bread

  • Filename: modernist-bread.
  • ISBN: 0982761058
  • Release Date: 2017-05-27
  • Number of pages: 2500
  • Author: Nathan Myhrvold
  • Publisher:



Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

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."

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: 1906761841
  • Release Date: 2015-11
  • Number of pages: 272
  • Author: Eugenie Brazier
  • Publisher:



La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugénie Brazier, was the first woman ever to be awarded 6 Michelin stars. She was the inspiration and mentor for all modern French cooking. A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can easily follow at home. Written in her own words, each page captures the unique atmosphere of France, of French society, of French cooking and of the relationships between men and women.

Ma Cuisine

  • Filename: ma-cuisine.
  • ISBN: 0600601048
  • Release Date: 2000
  • Number of pages: 884
  • Author: Auguste Escoffier
  • Publisher: Hamlyn (UK)



"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."

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