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.

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.

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.

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.

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.

My Classic Cuisine

  • Filename: my-classic-cuisine.
  • ISBN: 1871307686
  • Release Date: 1989
  • Number of pages: 159
  • Author: Paul Bocuse
  • Publisher:



La Bonne Cuisine de Madame E Saint Ange

  • Filename: la-bonne-cuisine-de-madame-e-saint-ange.
  • ISBN: 1580086055
  • Release Date: 2005
  • Number of pages: 786
  • Author: Mme. E. Saint-Ange
  • Publisher:



First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte. Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

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.

Burgundy Stars

  • Filename: burgundy-stars.
  • ISBN: 0316199931
  • Release Date: 1995
  • Number of pages: 311
  • Author: William Echikson
  • Publisher: Little Brown



Tells the story of how Chef Loiseau earned a three-star Michelin guide rating for his restaurant, and describes the impact of the honor

I ll Drink to That

  • Filename: i-ll-drink-to-that.
  • ISBN: 1440619743
  • Release Date: 2007-10-18
  • Number of pages: 320
  • Author: Rudolph Chelminski
  • Publisher: Penguin



The remarkable saga of the wine and people of Beaujolais and Georges Duboeuf, the peasant lad who brought both world recognition. Every third week of November, wine shops around the world announce “Le Beaujolais Nouveau est arrivé” and in a few short weeks, over seven million bottles are sold and drunk. Although often scorned by the wine world’s snob set, the annual delivery of each year’s new Beaujolais wine brings a welcome ray of sunshine to a morose November from New York to Tokyo. The surprising Cinderella tale behind the success of Beaujolais Nouveau captures not just the story of a wine but also the history of a fascinating region. At the heart of this fairy tale is the peasant wine grower named Georges Duboeuf, whose rise as the undisputed king of Beaujolais reads like a combination of suspenseful biography and luscious armchair travel. I’ll Drink to That transports us to the unique corner of France where medieval history still echoes and where the smallholder peasants who made Beaujolais wines on their farms battled against the contempt of the entrenched Burgundy and Bordeaux establishment. With two bottles of wine in his bike’s saddlebag, young Duboeuf set out to revolutionize the stodgy wine business, becoming the richest and most famous individual wine dealer in France. But this is more than one man’s success story. As The Perfectionist used Bernard Loiseau to tell the layered history of French haute cuisine, here Chelminski uses Duboeuf’s story to paint the portrait of the often endearing, sometimes maddening but always interesting inhabitants of a little-known corner of France, offering at the same time a witty, panoramic view of the history of French winemaking.

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.

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.

The Fate of Earthly Things

  • Filename: the-fate-of-earthly-things.
  • ISBN: 9780292762992
  • Release Date: 2015-01-30
  • Number of pages: 304
  • Author: Molly H. Bassett
  • Publisher: University of Texas Press



Following their first contact in 1519, accounts of Aztecs identifying Spaniards as gods proliferated. But what exactly did the Aztecs mean by a "god" (teotl), and how could human beings become gods or take on godlike properties? This sophisticated, interdisciplinary study analyzes three concepts that are foundational to Aztec religion—teotl (god), teixiptla (localized embodiment of a god), and tlaquimilolli (sacred bundles containing precious objects)—to shed new light on the Aztec understanding of how spiritual beings take on form and agency in the material world. In The Fate of Earthly Things, Molly Bassett draws on ethnographic fieldwork, linguistic analyses, visual culture, and ritual studies to explore what ritual practices such as human sacrifice and the manufacture of deity embodiments (including humans who became gods), material effigies, and sacred bundles meant to the Aztecs. She analyzes the Aztec belief that wearing the flayed skin of a sacrificial victim during a sacred rite could transform a priest into an embodiment of a god or goddess, as well as how figurines and sacred bundles could become localized embodiments of gods. Without arguing for unbroken continuity between the Aztecs and modern speakers of Nahuatl, Bassett also describes contemporary rituals in which indigenous Mexicans who preserve costumbres (traditions) incorporate totiotzin (gods) made from paper into their daily lives. This research allows us to understand a religious imagination that found life in death and believed that deity embodiments became animate through the ritual binding of blood, skin, and bone.

The Nutribible

  • Filename: the-nutribible.
  • ISBN: 0753732424
  • Release Date: 2017-05-11
  • Number of pages: 192
  • Author:
  • Publisher: Bounty Books



Did you know that avocados can help lower cholesterol and that tomatoes are full of cancer-beating lycopene? From chillis to cranberries and limes to lentils, find out about the foods that will make a real difference to your health. Whether you want to cure a cold, have more energy, lower blood pressure or prevent heart disease, you'll find the 100 best foods here, complete with an accompanying recipe as well as vital information about what each food contains and why it will boost your health.

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