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.

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.

The Complete Restaurant Management Guide

  • Filename: the-complete-restaurant-management-guide.
  • ISBN: 9781134898619
  • Release Date: 2016-04-08
  • Number of pages: 315
  • Author: Robert T. Gordon
  • Publisher: Routledge



Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

The Complete Idiot s Guide to Success as a Chef

  • Filename: the-complete-idiot-s-guide-to-success-as-a-chef.
  • ISBN: 9781440626050
  • Release Date: 2007-02-06
  • Number of pages: 336
  • Author: Leslie Bilderback, CMB
  • Publisher: Penguin



How to thrive in one of today's top ten "dream professions." Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a 5-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more. --Expert author with decades of restaurant experience --One of today's top ten "dream professions" in America --Culinary institutes have seen an explosion in their enrollment of between 50% to 100% percent annually --Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more

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.

Le Livre Blanc

  • Filename: le-livre-blanc.
  • ISBN: 3875150880
  • Release Date: 2014-02
  • Number of pages: 228
  • Author: Anne-Sophie Pic
  • Publisher:



In the Hands of a Chef

  • Filename: in-the-hands-of-a-chef.
  • ISBN: 9780470080269
  • Release Date: 2007-12-26
  • Number of pages: 176
  • Author: Culinary Institute of America
  • Publisher: John Wiley & Sons



The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

Re made in Japan

  • Filename: re-made-in-japan.
  • ISBN: 0300060823
  • Release Date: 1992-01-01
  • Number of pages: 264
  • Author: Joseph J. Tobin
  • Publisher: Yale University Press



Colonel Sanders, Elvis, Mickey Mouse, and Jack Daniels have been enthusiastically embraced by Japanese consumers in recent decades. But rather than simply imitate or borrow from the West, the Japanese reinterpret and transform Western products and practices to suit their culture. This entertaining and enlightening book shows how in the process of domesticating foreign goods and customs, the Japanese have created a culture in which once-exotic practices (such as ballroom dancing) have become familiar, and once-familiar practices (such as public bathing) have become exotic. Written by scholars in anthropology, sociology, and the humanities, the book ranges from analyses of Tokyo Disneyland and the Japanese passion for the Argentinean tango to discussions of the Japanese haute couture and the search for an authentic nouvelle cuisine japonaise. These topics are approached from a variety of perspectives, with explorations of the interrelations of culture, ideology, and national identity and analyses of the roles that gender, class, generational, and regional differences play in the patterning of Japanese consumption. The result is a fascinating look at a dynamic society that is at once like and unlike our own.

One Potato Two Potato

  • Filename: one-potato-two-potato.
  • ISBN: 0618007148
  • Release Date: 2001
  • Number of pages: 590
  • Author: Roy Finamore
  • Publisher: Houghton Mifflin Harcourt



Introduces three hundred potato recipes, ranging from appetizers to main courses and desserts, including summer vichyssoise and herb garden potato salad, Sunday lamb with proper roast potatoes, potato cheddar bread with chives, and farmhouse chocolate cake.

Madrid

  • Filename: madrid.
  • ISBN: 9781442266414
  • Release Date: 2017-11-08
  • Number of pages: 216
  • Author: Maria Paz Moreno
  • Publisher: Rowman & Littlefield



As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.

Der Ducasse

  • Filename: der-ducasse.
  • ISBN: 3809433462
  • Release Date: 2014-09-01
  • Number of pages: 264
  • Author: Alain Ducasse
  • Publisher:



Wines Vines

  • Filename: wines-vines.
  • ISBN: CORNELL:31924054951078
  • Release Date: 1987
  • Number of pages:
  • Author:
  • Publisher:



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