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.

La Cuisine

  • Filename: la-cuisine.
  • ISBN: 0847836290
  • Release Date: 2010
  • Number of pages: 806
  • Author: Françoise Bernard
  • Publisher: Rizzoli International Publications



Originally published in the French language as Cuisine 1000 recettes.

Escoffier

  • Filename: escoffier.
  • ISBN: 1852855266
  • Release Date: 2006-08
  • Number of pages: 319
  • Author: Kenneth James
  • Publisher: A&C Black



The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

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.

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.

Appetites

  • Filename: appetites.
  • ISBN: 9780062409966
  • Release Date: 2016-10-25
  • Number of pages: 304
  • Author: Anthony Bourdain
  • Publisher: HarperCollins



Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

Nom Yourself

  • Filename: nom-yourself.
  • ISBN: 9780698403604
  • Release Date: 2015-09-08
  • Number of pages: 224
  • Author: Mary Mattern
  • Publisher: Penguin



A beautiful cookbook for the next generation of newly vegan and vegan-curious, from the creator of the popular website and Instagram Nom Yourself. Mary Mattern became a vegan in her early twenties, and was immediately astonished by how great she felt—and how rewarding she found her new vegan lifestyle to be. She soon became a vegan personal chef to the stars, working with people such as Entourage actor Jeremy Piven and touring with pop singer Ellie Goulding. When she began blogging about her vegan recipes on NomYourself.com, she soon built up an enormous following, with nearly 100,000 followers on Instagram. Mattern has also gotten support from big names in the plant-based world, including Brendan Brazier, Chad Sarno, and many more. With her terrific personality and edgy, hip style, Mattern is poised to become the rock star of the millennial vegan world. Now Mattern offers her delectable American-with-a-vegan-twist recipes to the world in her beautiful cookbook, Nom Yourself. With comfortable, familiar recipes such as Beer-Battered Buffalo [Cauliflower] Wings, American Apple Pie, and Creamy Cashew Alfredo, Nom Yourself will be the perfect book for the vegan-curious. And with beautiful color photos throughout to illustrate the mouthwatering recipes, Nom Yourself will prove that eating vegan is both delicious and easy.

Handbook of Psychophysiology

  • Filename: handbook-of-psychophysiology.
  • ISBN: 9781139461931
  • Release Date: 2007-03-05
  • Number of pages:
  • Author: John T. Cacioppo
  • Publisher: Cambridge University Press



The Handbook of Psychophysiology, 3rd Edition is an essential reference for students, researchers, and professionals in the behavioral, cognitive, and biological sciences. Psychophysiological methods, paradigms, and theories offer entry to a biological cosmos that does not stop at skin's edge, and this essential reference is designed as a road map for explorers of this cosmos. The scope and coverage in the Handbook have expanded to include both a context for and coverage of the biological bases of cognitive, affective, social, and developmental processes and behavior. In addition to updated coverage of the traditional areas of psychophysiology, coverage of the brain and central nervous system has been expanded to include functional neuroimaging, event related brain potentials, electrophysiological source dipole localization, lesion methods, and transcranial magnetic stimulation. It also includes a section on cellular and humoral systems with attention to the communication across and interactions among cellular, immunological, endocrinological, and neural processes.

French Regional Food

  • Filename: french-regional-food.
  • ISBN: 0711236054
  • Release Date: 2014-10-15
  • Number of pages: 312
  • Author: Loic Bienassis
  • Publisher: Frances Lincoln



A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

The Story of San Michele

  • Filename: the-story-of-san-michele.
  • ISBN: 9781848545267
  • Release Date: 2010-10-10
  • Number of pages: 300
  • Author: Axel Munthe
  • Publisher: Hachette UK



This ‘dream-laden and spooked’ (Marina Warner, London Review of Books) story is to many one of the best-loved books of the twentieth century. Munthe spent many years working as a doctor in Southern Italy, labouring unstintingly during typhus, cholera and earthquake disasters. It was during this period that he came across the ruined Tiberian villa of San Michele, perched high above the glittering Bay of Naples on Capri. With the help of Mastro Nicola and his three sons, and with only a charcoal sketch roughly drawn on a garden wall to guide them, Munthe devoted himself to rebuilding the house and chapel. Over five long summers they toiled under a sapphire-blue sky, their mad-cap project leading them to buried skeletons and ancient coins, and to hilarious encounters with a rich cast of vividly-drawn villagers. The Story of San Michele reverberates with the mesmerising hum of a long, hot Italian summer. Peopled with unforgettable characters, it is as brilliantly enjoyable and readable today as it was upon first publication. The book quickly became an international bestseller and has now been translated into more than 30 languages; it is today an established classic, and sales number in the millions.

Paul Bocuse s Regional French Cooking

  • Filename: paul-bocuse-s-regional-french-cooking.
  • ISBN: 2080136410
  • Release Date: 1997
  • Number of pages: 192
  • Author: Paul Bocuse
  • Publisher: Flammarion-Pere Castor



Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, "Bocuse's Regional French Cooking" makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.

The Everything Easy French Cookbook

  • Filename: the-everything-easy-french-cookbook.
  • ISBN: 9781440583964
  • Release Date: 2015-01-09
  • Number of pages: 320
  • Author: Cecile Delarue
  • Publisher: "F+W Media, Inc."



From earthy bistro fare to elegant classics, French cuisine is one of the most versatile in the world. But who has the time for complicated, time-consuming recipes? With The Everything Easy French Cookbook, you'll learn how to recreate classic and contemporary French dishes right at home, without complex cooking techniques or hours of work, including: Chouquettes Soupe Vichyssoise Salade Lyonnaise Coq au Vin Steak Tartare Pommes Dauphines Madeleines Profiteroles au Chocolat French cook and food blogger Cecile Delarue provides you with tips and time-saving techniques, along with clear, step-by-step instructions for 300 satisfying and truly delicious hors d'oeuvres, entrees, and desserts. In no time, you'll have a repertoire of weeknight dinners and special-occasion meals in the grand French tradition.

MERE BRAZIER LA

  • Filename: mere-brazier-la.
  • ISBN: 8577563251
  • Release Date:
  • Number of pages: 272
  • Author: EUGENIE BRAZIER
  • Publisher:



"La Mère Brazier: a mãe da cozinha francesa moderna" é uma obra-prima culinária, que, além de memórias, reúne receitas francesas clássicas e regionais do restaurante Mère Brazier, um dos mais famosos de Lyon, fundado por Eugénie Brazier, a grande mentora da cozinha francesa moderna e a primeira mulher a receber seis estrelas no Guia Michelin. Ao leitor é oferecido um verdadeiro curso de culinária, com mais de 300 receitas clássicas, como frango em meio-luto, lagosta à Belle Aurore e alcachofras com foie gras. Esse livro, que também inclui lições gastronômicas e curiosidades divertidas, preenche uma lacuna importante na história da gastronomia e não deve faltar na coleção dos entusiasmados por receitas francesas clássicas e regionais.

An Omelette and a Glass of Wine

  • Filename: an-omelette-and-a-glass-of-wine.
  • ISBN: 1405918314
  • Release Date: 2014-03-27
  • Number of pages: 320
  • Author: Elizabeth David
  • Publisher: Michael Joseph



A classic in its genre, An Omelette and a Glass of Winecompiles Elizabeth David's short pieces on food and wine. A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. An Omelette and a Glass of Wineis an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time. 'This compilation of Elizabeth David's short pieces on food and wine . . . is irresistible. Well-tempered in judgement, exquisite in evocation, delectable in point of recipes . . . no one writes with a more whetted discrimination, more pith or passion.' Sunday Times'A fascinating record of one writer's passionate perceptions on a subject that affects us all but one that is rarely accorded such elegance, erudition or asperity.' Fay Maschler, Evening Standard'Her pieces are so entertaining, so original, often witty, critical yet lavish with their praise, that they succeed in enthusing even the most jaded palate.' Arabella Boxer, Vogue'Elizabeth David's writing on food is a joy to read and conjures a whole range of personalities and parts foreign as much as it tickles the taste-buds.' Time Out'The best food writer of her time.' Jane Grigson, The Times Literary Supplement

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