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La Cuisine De Jean Philippe
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Book Synopsis Les recettes réconfort de Jean-Philippe by : Jean-Philippe Cyr
Download or read book Les recettes réconfort de Jean-Philippe written by Jean-Philippe Cyr and published by La Plage. This book was released on 2021-10-06 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jean-Philippe Cyr de La cuisine de Jean-Philippe nous revient avec 100 nouvelles recettes pleinement réconfortantes. Il séduit encore par son humour et ses recettes véganes savoureuses, du burger sauce tartare, en passant par les enchiladas aux patates douces, le macaroni à la saucisse italienne ou encore les galettes à la mélasse. Au chalet ou à la maison, découvrez une cuisine généreuse à partager, pour en finir avec les soupers véganes en solitaire!
Book Synopsis The Buddhist Chef by : Jean-Philippe Cyr
Download or read book The Buddhist Chef written by Jean-Philippe Cyr and published by Appetite by Random House. This book was released on 2019-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 simply delicious vegan recipes--good for the planet, and for you--from the chef and blogger behind The Buddhist Chef. A practicing Buddhist for over two decades, Jean-Philippe Cyr, aka The Buddhist Chef, believes that everyone has the power to make their vision of the world a reality--and that the most impactful way to do that is through the food we choose to make, eat, and share. This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them. The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls. With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.
Book Synopsis The Plagiarist in the Kitchen by : Jonathan Meades
Download or read book The Plagiarist in the Kitchen written by Jonathan Meades and published by Unbound Publishing. This book was released on 2017-04-06 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: ‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times ‘The Plagiarist in the Kitchen is hilariously grumpy, muttering at us “Don’t you bastards know anything?” You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, Guardian The Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who claims to have invented a dish is delusional, dishonestly contributing to the myth of culinary originality. Meades delivers a polemical but highly usable collection of 125 of his favourite recipes, each one an example of the fine art of culinary plagiarism. These are dishes and methods he has hijacked, adapted, improved upon and made his own. Without assuming any special knowledge or skill, the book is full of excellent advice. He tells us why the British never got the hang of garlic. That a purist would never dream of putting cheese in a Gratin Dauphinois. That cooking brains in brown butter cannot be improved upon. And why – despite the advice of Martin Scorsese’s mother – he insists on frying his meatballs. In a world dominated by health fads, food vloggers and over-priced kitchen gadgets, The Plagiarist in the Kitchen is timely reminder that, when it comes to food, it’s almost always better to borrow than to invent.
Book Synopsis Word of Mouth by : Priscilla Parkhurst Ferguson
Download or read book Word of Mouth written by Priscilla Parkhurst Ferguson and published by Univ of California Press. This book was released on 2014-07-07 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Book Synopsis Let's Eat France! by : François-Régis Gaudry
Download or read book Let's Eat France! written by François-Régis Gaudry and published by Artisan Books. This book was released on 2018-10-16 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Book Synopsis French Gastronomy by : Jean-Robert Pitte
Download or read book French Gastronomy written by Jean-Robert Pitte and published by Columbia University Press. This book was released on 2002-03-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Book Synopsis The Soups of France by : Lois Anne Rothert
Download or read book The Soups of France written by Lois Anne Rothert and published by Chronicle Books. This book was released on 2002-08 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: In France, a nation of small villages, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. The Soups of France uncovers those recipes, many still enjoyed today, others long forgotten. From famed Pot-au-Feu and Bouillabaisse to Baratxuri Salda, a spicy Basque broth of garlic, sausage, and red pepper, and the Dordognes Sobronade, ham and bean soup, each of the 90-plus recipes celebrates a melting pot of flavor. Rich with glorious photographs illustrating the lush countryside, quaint villages, and vibrant marketplaces, The Soups of France is a delightful culinary ramble. A labor of love on an art the French take for granted, this is a treasure no true collection of cookery books should be without.
Book Synopsis Masters of Psalmody (bimo) by : Aurélie Névot
Download or read book Masters of Psalmody (bimo) written by Aurélie Névot and published by BRILL. This book was released on 2019-08-26 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Masters of Psalmody (bimo) Aurélie Névot presents a scriptural shamanism observed in China among the Yi-Sani by analysing their bimo shaman’s metaphysics and text-based ritual system related to a secret writing now controlled by the Chinese State.
Book Synopsis Food Culture in France by : Julia L. Abramson
Download or read book Food Culture in France written by Julia L. Abramson and published by Bloomsbury Publishing USA. This book was released on 2006-11-30 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Book Synopsis Home Cooking with Jean-Georges by : Jean-Georges Vongerichten
Download or read book Home Cooking with Jean-Georges written by Jean-Georges Vongerichten and published by Clarkson Potter. This book was released on 2011-11-15 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.
Book Synopsis Culinary Cultures of Europe by : Darra Goldstein
Download or read book Culinary Cultures of Europe written by Darra Goldstein and published by Council of Europe. This book was released on 2005-01-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Book Synopsis The Idea of Semitic Monotheism by : Guy G. Stroumsa
Download or read book The Idea of Semitic Monotheism written by Guy G. Stroumsa and published by Oxford University Press. This book was released on 2021 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Idea of Semitic Monotheism examines some major aspects of the scholarly study of religion in the long nineteenth century--from the Enlightenment to the First World War. It aims to understand the new status of Judaism and Islam in the formative period of the new discipline. Guy G. Stroumsa focuses on the concept of Semitic monotheism, a concept developed by Ernest Renan around the mid-nineteenth century on the basis of the postulated and highly problematic contradistinction between Aryan and Semitic families of peoples, cultures, and religions. This contradistinction grew from the Western discovery of Sanskrit and its relationship with European languages, at the time of the Enlightenment and Romanticism. Together with the rise of scholarly Orientalism, this discovery offered new perspectives on the East, as a consequence of which the Near East was demoted from its traditional status as the locus of the Biblical revelations. This innovative work studies a central issue in the modern study of religion. Doing so, however, it emphasizes the new dualistic taxonomy of religions had major consequences and sheds new light on the roots of European attitudes to Jews and Muslims in the twentieth century, up to the present day.
Book Synopsis Seneca Philosophus by : Jula Wildberger
Download or read book Seneca Philosophus written by Jula Wildberger and published by Walter de Gruyter GmbH & Co KG. This book was released on 2014-08-20 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Das Buch wendet sich an Fachleute ebenso wie Studierende und das allgemeine Publikum. Es präsentiert eine ungewöhnliche Vielfalt von Beiträgern verschiedener Generationen, Fachrichtungen und nationaler Wissenskulturen, teilweise zum ersten Mal überhaupt in Englisch. Gemeinsam betonen sie die Einheit von Senecas Oeuvre und seine Originalität als Mittler stoischen Gedankenguts in den literarischen Formen des Prinzipats.
Book Synopsis Eating and Drinking in Europe by : Léo Moulin
Download or read book Eating and Drinking in Europe written by Léo Moulin and published by . This book was released on 2002 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Wine Drinking Culture in France by : Marion Demossier
Download or read book Wine Drinking Culture in France written by Marion Demossier and published by University of Wales Press. This book was released on 2010-07-15 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a new interpretation of the relationship between consumption, drinking culture, memory and cultural identity in an age of rapid political and economic change. Using France as a case-study it explores the construction of a national drinking culture -the myths, symbols and practices surrounding it- and then through a multisited ethnography of wine consumption demonstrates how that culture is in the process of being transformed. Wine drinking culture in France has traditionally been a source of pride for the French and in an age of concerns about the dangers of 'binge-drinking', a major cause of jealousy for the British. Wine drinking and the culture associated with it are, for many, an essential part of what it means to be French, but they are also part of a national construction. Described by some as a national product, or as a 'totem drink', wine and its attendant cultures supposedly characterise Frenchness in much the same way as being born in France, fighting for liberty or speaking French. Yet this traditional picture is now being challenged by economic, social and political forces that have transformed consumption patterns and led to the fragmentation of wine drinking culture. The aim of this book is to provide an original account of the various causes of the long-term decline in alcohol consumption and of the emergence of a new wine drinking culture since the 1970s and to analyse its relationship to national and regional identity.
Download or read book Facon de Parler 1 written by Angela Aries and published by John Murray. This book was released on 2015-02-26 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: Façon de Parler 1 is the first of a two-volume, communicative course, specially designed for the adult beginner. Angela Aries and Dominique Debney guide you step by step through all the basic language skills you need for holiday, business or exams and there is plenty of opportunity to practise what you have learned as you go along. Each of the units contains the following: - lively, illustrated dialogues and comprehension questions - structured pair-work and group-work activities - basic vocabulary and useful expressions - grammar notes - listening comprehension (for work with the recordings, sold separately) There are also regular revision sections to consolidate the main topics and grammar points, while a useful reference section is followed by a French-English end vocabulary Façon de Parler 1 is ideal for group work and can also be used for individual study and revision purposes. This ebook contains the content from the course book. If you wise to purchase the audio component of the course it is available separately in the form of an Audio and Support Book Pack (9781444168457), a pack which contains three CDs featuring dialogues, passages and exercises from the coursebook, and a support booklet which includes an answer key and recording transcripts.
Book Synopsis High Society in the Third Reich by : Fabrice D'Almeida
Download or read book High Society in the Third Reich written by Fabrice D'Almeida and published by Polity. This book was released on 2008-12-22 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first systematic study of the relations between German high society and the Nazis. It uses unpublished archival material, private diaries and diplomatic documents to take us into the hidden areas of power where privileges, tax breaks, and stolen property were exchanged. Fabrice D'Almeida begins by examining high society in the Weimar period, dominated by the old imperial aristocracy and a new republican aristocracy of government officials and wealthy businessmen. It was in this group that Hitler made his social debut in the early 1920s through the mediation of conservative friends and artists, including the family of the composer Richard Wagner. By the end of the 1920s, he enjoyed wide support among socialites, who played a significant role in his access to power in 1933. Their adherence to the Nazi regime, and the favors they received in return, continued and even grew until defeat loomed on the horizon. D'Almeida shows how members of German high society sought to outdo each other in showing zealous support for Hitler, how the old elites starting with the Kaiser's sons partied alongside parvenus, and how actors, aristocrats, SS technocrats, and diplomats came together to form a strange imperial court. Women also played a role in this theatre of power; they were persuaded that they had gained in dignity what they had lost in civil rights. There emerges a fascinating and disturbing picture of a group that allowed nothing - not war, the plundering of Europe, nor the extermination of peoples - to alter their cynical enjoyment of pleasures: hunting, regattas, the opera, balls, dinners and tennis. More than a study of a class or a chronicle, this book lifts the veil that has concealed a society that used secrecy to protect itself. High Society in the Third Reich makes an important and unique contribution to the current reevaluation of the extent to which German society, including German high society, was responsible for Hitler's accession to power and the crimes that were committed by his regime.
