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Author : Serge Coulon
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (489 download)
Download or read book La Cuisine du terroir written by Serge Coulon and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Céline Vence
Publisher : Blenheim House Books
ISBN 13 : 9780951212103
Total Pages : 250 pages
Book Rating : 4.2/5 (121 download)
Download or read book Cuisine Du Terroir written by Céline Vence and published by Blenheim House Books. This book was released on 1987-01-01 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Amy B. Trubek
Publisher : Univ of California Press
ISBN 13 : 0520252810
Total Pages : 316 pages
Book Rating : 4.5/5 (22 download)
Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
Author : Véronique Meglioli
Publisher :
ISBN 13 : 9782914571784
Total Pages : 119 pages
Book Rating : 4.5/5 (717 download)
Download or read book La cuisine du terroir written by Véronique Meglioli and published by . This book was released on 2004-10-21 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt: La Cuisine du Terroir vous propose de parcourir les régions de France et de goûter les meilleures recettes de notre terroir. Cette cuisine authentique, transmise de génération en génération, vient pour beaucoup de nos campagnes. Elle s adaptait alors aux conditions de vie, au climat et se devait d'être nourrissante et consistante. Du nord au sud, ce livre est un voyage culinaire qui vous fera découvrir ou redécouvrir la choucroute alsacienne, le chou farci auvergnat, la gratinée aux oignons parisienne, la bouillabaisse marseillaise ou encore le gratin dauphinois. Toutes ces spécialités régionales qui ont fait de la France le pays de la gastronomie et du bien manger.
Author :
Publisher :
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (13 download)
Download or read book Cuisine Du Terroir written by and published by . This book was released on 1988 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cuisine Actuelle,
Publisher :
ISBN 13 : 9782263045936
Total Pages : 94 pages
Book Rating : 4.0/5 (459 download)
Download or read book Cuisine du terroir written by Cuisine Actuelle, and published by . This book was released on 2008-01-01 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9789054371861
Total Pages : 72 pages
Book Rating : 4.3/5 (718 download)
Download or read book La Cuisine du terroir written by and published by . This book was released on 1994 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Minouche Pastier
Publisher :
ISBN 13 : 9782010184994
Total Pages : 71 pages
Book Rating : 4.1/5 (849 download)
Download or read book Cuisine du terroir written by Minouche Pastier and published by . This book was released on 1992 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9782736708658
Total Pages : 355 pages
Book Rating : 4.7/5 (86 download)
Download or read book Cuisine du terroir written by and published by . This book was released on 1995 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pascal Baudar
Publisher : Chelsea Green Publishing
ISBN 13 : 1645022293
Total Pages : 434 pages
Book Rating : 4.6/5 (45 download)
Download or read book The New Wildcrafted Cuisine written by Pascal Baudar and published by Chelsea Green Publishing. This book was released on 2023-07-27 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
Author : Régis Bolâtre
Publisher :
ISBN 13 : 9782913127111
Total Pages : 78 pages
Book Rating : 4.1/5 (271 download)
Download or read book Cuisine du terroir en Côte-d'Or written by Régis Bolâtre and published by . This book was released on 2001-01-01 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Minouche Pastier
Publisher : Hachette
ISBN 13 : 9782016206218
Total Pages : 79 pages
Book Rating : 4.2/5 (62 download)
Download or read book Cuisine du terroir written by Minouche Pastier and published by Hachette. This book was released on 1995 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christelle Le Ru
Publisher : Christelle Le Ru
ISBN 13 : 0473109220
Total Pages : 146 pages
Book Rating : 4.4/5 (731 download)
Download or read book French Fare written by Christelle Le Ru and published by Christelle Le Ru. This book was released on 2006 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you are interested in French gastronomy and looking for some simple yet delicious and authentic French recipes, this book is for you. Whether you are after a quick and simple dinner or an elaborate meal for a special occasion, you will find it here. Illustrated with beautiful pictures from France as well as many gorgeous food photographs by talented New Zealand photographer Vanessa Jones, this book is a delight to look at and bound to inspire you to try out your talent in the kitchen. To help with meal planning, menu ideas are suggested for various occasions. The simple instructions accompanying them will help you get organized and will ensure that your dinner party goes smoothly. Once again, Christelle Le Ru's inspiring foolproof recipes make it clear that French cuisine does not need to be complicated to deserve the fame it enjoys.
Author : Sylvie Dumont-Josset
Publisher :
ISBN 13 : 9782809505351
Total Pages : 255 pages
Book Rating : 4.5/5 (53 download)
Download or read book Cuisine de terroir written by Sylvie Dumont-Josset and published by . This book was released on 2013-10-17 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savourer la cuisine de terroir, c'est aller de plaisirs en découvertes. Que diriez-vous d'une truffade à la tomme de Cantal, de cailles au verjus telles qu'on les prépare dans le Périgord, d'une choucroute garnie de poissons fumés, d'un merlu koskera basque, avec sa poêlée d'asperges et de petits pois ? Saviez-vous que la vraie salade niçoise ne comprend ni riz ni pommes de terre ? Qu'il faut au moins quatre espèces de poissons différentes pour réussir une bouillabaisse ? Au-delà des grands classiques, ce livre vous dévoile également des versants méconnus de la gastronomie traditionnelle française. Il vous guide dans la réussite des recettes, dans le choix des ingrédients et des accompagnements. Et pour varier les plaisirs, il vous suggère des interprétations plus légères, plus raffinées ou plus rapides à réaliser.
Author : Cuisine et Vins de France,
Publisher :
ISBN 13 : 9782848314761
Total Pages : 251 pages
Book Rating : 4.3/5 (147 download)
Download or read book Cuisiner les produits du terroir written by Cuisine et Vins de France, and published by . This book was released on 2012 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Les produits du terroir sont plus que jamais au goût du jour. Ils rejoignent nos envies de manger des produits locaux, frais, sains et savoureux. S'ils sont les partenaires traditionnels de plats bien connus de notre patrimoine culinaire, rien n'empêche de les cuisiner avec inventivité pour des recettes contemporaines, vite faites ou plus sophistiquées. C'est sous le signe de cette diversité que nous vous proposons de redécouvrir une soixantaine de produits à travers 120 recettes faciles à réussir accompagnées d'infos produits. Autant d'occasions de profiter des moules de bouchot, saucisses de Morteau, jambons de Bayonne, agneaux de nos régions, asperges de sables des Landes, comté, roquefort, camembert de Normandie, sainte-maure de Touraine, mirabelles de Lorraine, figues de Solliès et de bien d'autres produits authentiquement bons.
Author : Aline Faurie
Publisher :
ISBN 13 : 9782365723190
Total Pages : 144 pages
Book Rating : 4.7/5 (231 download)
Download or read book La cuisine de terroir de nos grands-mères written by Aline Faurie and published by . This book was released on 2014-10-31 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ce livre, autour de nos terroirs de France, est un recueil de goût, d'impression, d'odeurs, de souvenirs, car la vie est un voyage, un voyage trop court, mais qui laisse dans notre mémoire des traces chaleureuses, tristes ou joyeuses. Et ces premières traces indélébiles sont souvent laissées par les femmes, car un foyer est animé, dirigé, tenu par les femmes, grand-mère et mère pour les plus chanceux. Il y a des moments dans la vie de chacun qui marquent le subconscient d'une manière indélébile. Des moments qui reviennent sans cesse. Des moments qui vous tirent un sourire ou une larme. Des moments d'une infinie simplicité, d'une infinie douceur qui feraient rire nos grands penseurs, nos éternels donneurs de leçon. Trésors cachés dans la mémoire, blottis au fond du cœur et qui aident à vieillir. Et souvent ces instants de joie, de bonheur sont associés à une personne, une "grande" personne qui a marqué votre vie, celle qui a fait de votre enfance un bonbon au goût de miel, celle qui vous a permis de passer, sans trop de casse, du monde des gamins à celui des adultes : Grand-Mère, Mémère, mamie.
Author : Maryann Tebben
Publisher : Reaktion Books
ISBN 13 : 1789143314
Total Pages : 345 pages
Book Rating : 4.7/5 (891 download)
Download or read book Savoir-Faire written by Maryann Tebben and published by Reaktion Books. This book was released on 2020-09-06 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
