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.

World Class Swedish Cooking

  • Filename: world-class-swedish-cooking.
  • ISBN: 9781626364936
  • Release Date: 2013-12-13
  • Number of pages: 320
  • Author: Bjšrn FrantzŽn
  • Publisher: Skyhorse Publishing, Inc.



Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

Techniques of Healthy Cooking Professional Edition

  • Filename: techniques-of-healthy-cooking-professional-edition.
  • ISBN: 9780470052327
  • Release Date: 2007-11-19
  • Number of pages: 578
  • Author: Culinary Institute of America
  • Publisher: John Wiley & Sons



Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

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

Collaboration

  • Filename: collaboration.
  • ISBN: 9781422137277
  • Release Date: 2009-05-12
  • Number of pages: 272
  • Author: Morten Hansen
  • Publisher: Harvard Business Press



In Collaboration, author Morten Hansen takes aim at what many leaders inherently know: in today's competitive environment, companywide collaboration is an imperative for successful strategy execution, yet the sought-after synergies are rarely, if ever, realized. In fact, most cross-unit collaborative efforts end up wasting time, money, and resources. How can managers avoid the costly traps of collaboration and instead start getting the results they need? In this book, Hansen shows managers how to get collaboration right through "disciplined collaboration"-- a practical framework and set of tools managers can use to: · Assess when--and when not--to pursue collaboration across units to achieve goals · Identify and overcome the four barriers to collaboration · Get people to buy into the larger picture, even when they own only a small piece of it · Be a "T-Shaped Manager," collaborating across divisions while still working deeply in your own unit · Create networks across the organization that are not large, but nimble and effective Based on the author's long-running research, in-depth case studies, and company interviews, Collaboration delivers practical advice and tools to help your organization collaborate--for real results.

Handbook of French Popular Culture

  • Filename: handbook-of-french-popular-culture.
  • ISBN: 0313261210
  • Release Date: 1991-01-01
  • Number of pages: 307
  • Author: Pierre L. Horn
  • Publisher: Greenwood Publishing Group



This book presents a series of highly readable, well-documented essays describing French life styles, attitudes, and entertainments as well as the writers and performers currently favored by the French public. Several chapters explore French tastes in popular literature and other reading matter, including comics, cartoons, mystery and spy fiction, newspapers and magazines, and science fiction. Film, popular music, radio, and television are also discussed in detail, and influences from other cultures--particularly American "imports"--are assessed. The remaining essays examine French sports, leisure, eating and drinking, and relations between men and women.

The Soul of a Chef

  • Filename: the-soul-of-a-chef.
  • ISBN: 9781101525319
  • Release Date: 2001-08-01
  • Number of pages: 384
  • Author: Michael Ruhlman
  • Publisher: Penguin



In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

Great chefs of France

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



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.

Monet s Palate Cookbook

  • Filename: monet-s-palate-cookbook.
  • ISBN: 9781423639985
  • Release Date: 2015-06-23
  • Number of pages: 176
  • Author: Aileen Bordman
  • Publisher: Gibbs Smith



The farm-to-table tradition lived passionately by Claude Monet beckons one to take a culinary journey in his footsteps. Written by filmmaker Aileen Bordman and garden writer Derek Fell, the book shares sixty recipes linked to Monet's two-acre kitchen garden near his home at Giverny, France. Included is detailed information about the vegetables he grew, plus exquisite photographs and descriptions of the house interiors and gardens capturing Monet's extraordinary lifestyle; French tips for entertaining; as well as recipes inspired by his cooking journals and places he visited. Aileen Bordman is the creator and producer of the acclaimed documentary film titled Monet's Palate: A Gastronomic View from the Garden. She has been immersed in the world of Claude Monet since 1980 and has more than 35 years of firsthand experience at Monet's home and gardens. She lives in just outside of New York City in New Jersey. Derek Fell writer and photographer, is the author of two books on Monet, The Magic of Monet's Garden and Secret's of Monet's Garden. He has a strong following as America's most widely published garden writer. His books on gardening, travel and art have been published worldwide and total more than 2.5 million in print. He divides his time between Bucks County, Pennsylvania, and Sanibel Island, Florida.

Ma Gastronomie

  • Filename: ma-gastronomie.
  • ISBN: 0895080257
  • Release Date: 1974
  • Number of pages: 191
  • Author: Fernand Point
  • Publisher: Xs Books



Why We Eat What We Eat

  • Filename: why-we-eat-what-we-eat.
  • ISBN: 9780671797911
  • Release Date: 1993-04-05
  • Number of pages: 254
  • Author: Raymond Sokolov
  • Publisher: Simon and Schuster



Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America. Sokolov is the Leisure & Arts Editor of The Wall Street Journal.

Food in Motion

  • Filename: food-in-motion.
  • ISBN: 9780907325154
  • Release Date: 1983
  • Number of pages: 151
  • Author: Alan Davidson
  • Publisher: Oxford Symposium



Restaurant Franchising

  • Filename: restaurant-franchising.
  • ISBN: 9781926895697
  • Release Date: 2014-10-08
  • Number of pages: 618
  • Author: Mahmood A. Khan
  • Publisher: CRC Press



This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today’s most dynamic service industries. Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. Topics include: What is franchising? Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises This book is suitable for classroom use, and an accompanying online instructor’s manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter’s contents are highlighted starting with the chapter’s objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor’s manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students. Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.

Cooking for Kings

  • Filename: cooking-for-kings.
  • ISBN: 0802719325
  • Release Date: 2009-05-26
  • Number of pages: 288
  • Author: Ian Kelly
  • Publisher: Bloomsbury Publishing USA



A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin CarÁame's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. CarÁame had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. CarÁame's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by CarÁame, "You can try them yourself."

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