My Best Jo l Robuchon

  • Filename: my-best-jo-l-robuchon.
  • ISBN: 2841237923
  • Release Date: 2016-01-12
  • Number of pages: 112
  • Author: Joël Robuchon
  • Publisher: Ducasse Books



Make Joël Robuchon’s ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch

L atelier of Jo l Robuchon

  • Filename: l-atelier-of-jo-l-robuchon.
  • ISBN: 0442026528
  • Release Date: 1998
  • Number of pages: 247
  • Author: Joël Robuchon
  • Publisher: Van Nostrand Reinhold Company



This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.

Jean Georges

  • Filename: jean-georges.
  • ISBN: 9780767901550
  • Release Date: 1998
  • Number of pages: 224
  • Author: Jean-Georges Vongerichten
  • Publisher: Broadway



A collection of gourmet recipes includes tomato confit, beet tartare, sauteed chicken with figs, spicy stir-fried corn, and chocolate souffle

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.

Mysteries of the Ear

  • Filename: mysteries-of-the-ear.
  • ISBN: 1614284644
  • Release Date: 2016-05-31
  • Number of pages: 224
  • Author: Nadia Volf
  • Publisher:



Since ancient times, the human outer ear, or auricle, has been considered a tool for healing. Various points on the auricle serve a double function, providing information on the condition of the internal organs and other parts of the body, while at the same time serving as a control panel that makes it possible to change the settings when there is a malfunction. Well-known European acupuncturist Dr. Nadia Volf, author of the Joel Robuchon cookbook Food & Life, delivers the secrets of her art in this presentation of the science of auriculotherapy."

The Vegetarian Flavor Bible

  • Filename: the-vegetarian-flavor-bible.
  • ISBN: 9780316244176
  • Release Date: 2014-10-14
  • Number of pages: 576
  • Author: Karen Page
  • Publisher: Little, Brown



Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0471287857
  • Release Date: 1996-11-04
  • Number of pages: 448
  • Author: Andrew Dornenburg
  • Publisher: John Wiley & Sons



Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

Encyclopedia of Contemporary French Culture

  • Filename: encyclopedia-of-contemporary-french-culture.
  • ISBN: 9780415131865
  • Release Date: 1998
  • Number of pages: 618
  • Author: Alex Hughes
  • Publisher: Taylor & Francis



More than 700 alphabetically organized entries by an international team of contributors provide a fascinating survey of French culture post 1945. Entries include: * advertising * Beur cinema * Coco Chanel * decolonization * écriture feminine * football * francophone press * gay activism * Seuil * youth culture Entries range from short factual/biographical pieces to longer overview articles. All are extensively cross-referenced and longer entries are 'facts-fronted' so important information is clear at a glance. It includes a thematic contents list, extensive index and suggestions for further reading. The Encyclopedia will provide hours of enjoyable browsing for all francophiles, and essential cultural context for students of French, Modern History, Comparative European Studies and Cultural Studies.

Monet s Table

  • Filename: monet-s-table.
  • ISBN: 9781416541318
  • Release Date: 2006-12-12
  • Number of pages: 192
  • Author: Claire Joyes
  • Publisher: Simon and Schuster



A member of Monet's family describes life at Giverny in the painter's day and shares family recipes

Bistro Cooking

  • Filename: bistro-cooking.
  • ISBN:
  • Release Date: 2017-08-08
  • Number of pages: 320
  • Author: Patricia Wells
  • Publisher: Workman Publishing



Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

Where Chefs Eat

  • Filename: where-chefs-eat.
  • ISBN: 0714868663
  • Release Date: 2015-02-07
  • Number of pages: 975
  • Author: Joe Warwick
  • Publisher: Phaidon Press



The completely revised new edition of the best‐selling restaurant guidebook, which sold over 100,000 copies. This is the ultimate restaurant guide written by the real experts: more than 600 of the world’s best chefs, including recommendations from René Redzepi, David Chang, Jason Atherton, Shannon Bennett, Helena Rizzo, Massimo Bottura, Yotam Ottolenghi, Yoshihiro Narisawa and hundreds more. The book features more than 3,000 restaurants in more than 70 countries, including detailed city maps, reviews, reservation policies, key information and honest comments from the chefs themselves. Where Chefs Eat will once again be available as an App released to coincide with publication.

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.

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