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Author : Alain Ducasse
Publisher : Ducasse Books
ISBN 13 : 9782848440385
Total Pages : 0 pages
Book Rating : 4.4/5 (43 download)
Download or read book Grand Livre de Cuisine written by Alain Ducasse and published by Ducasse Books. This book was released on 2007-12-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cuisine.
Author : Alain Ducasse
Publisher : Ducasse Books
ISBN 13 : 9782848440538
Total Pages : 0 pages
Book Rating : 4.4/5 (45 download)
Download or read book Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries written by Alain Ducasse and published by Ducasse Books. This book was released on 2009-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Author : Alain Ducasse
Publisher : Ducasse Books
ISBN 13 : 9782841237289
Total Pages : 0 pages
Book Rating : 4.2/5 (372 download)
Download or read book My Best: Alain Ducasse written by Alain Ducasse and published by Ducasse Books. This book was released on 2014-11-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Herme. These are among the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse's famous vegetable "cookpot" and Herme's ispahan to Ripert's bluefin tuna and Boulud's sea bass, each volume in My 10 Best offers a master's career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
Author : Alain Ducasse
Publisher : Ducasse Books
ISBN 13 : 9782848440422
Total Pages : 0 pages
Book Rating : 4.4/5 (44 download)
Download or read book Ducasse Made Simple by Sophie written by Alain Ducasse and published by Ducasse Books. This book was released on 2008-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this sumptuous book, Sophie Dudemaine--one of the bestselling cookbook authors in France--has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes), has tested and adapted the recipes for an American audience. The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck a l'orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassee, and crepes Suzette) to international favorites (lobster Newburg and veal saltimbocca). Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine a la Ducasse.
Author : Institut Paul Bocuse
Publisher : Hachette UK
ISBN 13 : 0600634523
Total Pages : 720 pages
Book Rating : 4.6/5 (6 download)
Download or read book Institut Paul Bocuse Gastronomique written by Institut Paul Bocuse and published by Hachette UK. This book was released on 2016-10-13 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: *** 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. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
Author : Patricia Wells
Publisher : Harper Collins
ISBN 13 : 0060184698
Total Pages : 346 pages
Book Rating : 4.0/5 (61 download)
Download or read book The Paris Cookbook written by Patricia Wells and published by Harper Collins. This book was released on 2001-10-24 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.
Author : Gabriel Kreuther
Publisher : Abrams
ISBN 13 : 1647004705
Total Pages : 695 pages
Book Rating : 4.6/5 (47 download)
Download or read book Gabriel Kreuther written by Gabriel Kreuther and published by Abrams. This book was released on 2021-11-09 with total page 695 pages. Available in PDF, EPUB and Kindle. Book excerpt: From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Author : Alain Ducasse
Publisher : Rizzoli Publications
ISBN 13 : 0847860248
Total Pages : 0 pages
Book Rating : 4.8/5 (478 download)
Download or read book Bistro written by Alain Ducasse and published by Rizzoli Publications. This book was released on 2018-04-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the world’s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes. Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros—Allard (in Paris), Aux Lyonnais (Paris), and Benoît (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile. Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pâté en croute, blanquette de veau, sole meunière, classic French onion soup, and of course mousse au chocolat and poires belle-Hélène. Expert instruction for approachable recipes will have you cooking like a French chef, delighting family and friends with delicious, modern versions of classic bistro fare.
Author : Alain Ducasse
Publisher : Rizzoli Publications
ISBN 13 : 0847838404
Total Pages : 362 pages
Book Rating : 4.8/5 (478 download)
Download or read book Alain Ducasse Nature written by Alain Ducasse and published by Rizzoli Publications. This book was released on 2012-02-21 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss. The book features charming line drawings and mouthwatering food photography by one of France’s most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse’s experience and advice are peppered throughout. With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence—seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.
Author : Michel Maincent-Morel
Publisher : Abrams
ISBN 13 :
Total Pages : 4377 pages
Book Rating : 4.8/5 (87 download)
Download or read book The French Chef Handbook written by Michel Maincent-Morel and published by Abrams. This book was released on 2020-12-08 with total page 4377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!
Author : Alain Ducasse
Publisher : Ducasse Books
ISBN 13 : 9782848440545
Total Pages : 0 pages
Book Rating : 4.4/5 (45 download)
Download or read book Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia written by Alain Ducasse and published by Ducasse Books. This book was released on 2009-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Author : Melanie Dupuis
Publisher : Hardie Grant Publishing
ISBN 13 : 1743584083
Total Pages : 592 pages
Book Rating : 4.7/5 (435 download)
Download or read book Patisserie written by Melanie Dupuis and published by Hardie Grant Publishing. This book was released on 2016-02-24 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France’s most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From simple treats like madeleines, financiers and cookies to more complex creations, like black forest cake, éclairs, croissants, macarons, lemon meringue pie, l’opera, mocha, croquembouche, charlotte, rum baba and more, Patisserie covers all of the French delicacies you could ever dream of.
Author : Marco Pierre White
Publisher : Mitchell Beazley
ISBN 13 : 9781845339906
Total Pages : 192 pages
Book Rating : 4.3/5 (399 download)
Download or read book White Heat written by Marco Pierre White and published by Mitchell Beazley. This book was released on 2015-02-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Author : Joël Robuchon
Publisher :
ISBN 13 : 9781906502225
Total Pages : 0 pages
Book Rating : 4.5/5 (22 download)
Download or read book The Complete Robuchon written by Joël Robuchon and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
Author : Editions Larousse
Publisher : Hachette UK
ISBN 13 : 0600636992
Total Pages : 1080 pages
Book Rating : 4.6/5 (6 download)
Download or read book Larousse Patisserie and Baking written by Editions Larousse and published by Hachette UK. This book was released on 2020-09-03 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Author : Paul Bocuse
Publisher : Ducasse Books
ISBN 13 : 9782841237937
Total Pages : 0 pages
Book Rating : 4.2/5 (379 download)
Download or read book My Best: Paul Bocuse written by Paul Bocuse and published by Ducasse Books. This book was released on 2016-01-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin
Author : Cedric Ramadier
Publisher : Ducasse Books
ISBN 13 : 9782841239887
Total Pages : 0 pages
Book Rating : 4.2/5 (398 download)
Download or read book Fruit: The Art of Pastry written by Cedric Ramadier and published by Ducasse Books. This book was released on 2019-03-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: C dric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. Food & Wine called his work "the apotheosis of confectionary creation." He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet's fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.
