La Cuisine

Titre : La Cuisine
Auteur : Françoise Bernard
Éditeur : Rizzoli International Publications
ISBN-13 : 0847836290
Libération : 2010

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Originally published in the French language as Cuisine 1000 recettes.

Cookery Repertory

Titre : Cookery Repertory
Auteur : Louis Saulnier
Éditeur : Leon Jaeggi & Sons
ISBN-13 : 095018750X
Libération : 1960-12-01

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If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.

La Cuisine

Titre : La Cuisine
Auteur : Valérie-Anne Létoile
Éditeur : Gallery Books
ISBN-13 : 0831754060
Libération : 1985

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An encyclopedia of French cooking includes over 1,200 easy-to-read recipes highlighted by symbols indicating degree of difficulty and cost to prepare

La Cuisine Creole

Titre : La Cuisine Creole
Auteur : Lafcadio Hearn
Éditeur : Applewood Books
ISBN-13 : 9781429090117
Libération : 2007-09-06

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Published circa 1885, this pioneering work compiles the recipes of New Orleans into one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes, desserts, and mixed drinks.

La Bonne Cuisine de Madame E Saint Ange

Titre : La Bonne Cuisine de Madame E Saint Ange
Auteur : Mme. E. Saint-Ange
Éditeur :
ISBN-13 : 1580086055
Libération : 2005

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First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte. Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

La Cuisine Fran aise

Titre : La Cuisine Fran aise
Auteur : Franc̜ois Tanty
Éditeur :
ISBN-13 : HARVARD:RSL6ZV
Libération : 1893

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Franc̜ois Tanty A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de La Cuisine Fran aise Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

La Cuisine Creole

Titre : La Cuisine Creole
Auteur : Lafcadio Hearn
Éditeur :
ISBN-13 : HARVARD:32044087446696
Libération : 1885

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Lafcadio Hearn A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de La Cuisine Creole Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

La cuisine creole

Titre : La cuisine creole
Auteur : Hearn Lafcadio
Éditeur : Рипол Классик
ISBN-13 : 9785873170814
Libération : 2000

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La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine.

La Cuisine Creole

Titre : La Cuisine Creole
Auteur : Lafcadio Hearn
Éditeur : Andrews McMeel Publishing
ISBN-13 : 9781449436216
Libération : 2014-04-15

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Although it was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of La Cuisine Creole. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican . . . There are also obvious influences from Native Americans, African Americans, and others in the American melting pot.” Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on “The Service of Wine” and a large number of recipes for drinks and cocktails. This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Le r pertoire de la cuisine

Titre : Le r pertoire de la cuisine
Auteur : Louis Saulnier
Éditeur : Barrons Educational Series Inc
ISBN-13 : PSU:000008719911
Libération : 1976

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If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.