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 : 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.

The Royal Cookery Book

Titre : The Royal Cookery Book
Auteur : Jules Gouffé
Éditeur :
Libération : 1869

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Jules Gouffé A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de The Royal Cookery Book Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

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 Cocina Mexicana

Titre : La Cocina Mexicana
Auteur : Marilyn Tausend
Éditeur : Univ of California Press
ISBN-13 : 9780520954168
Libération : 2012-10-22

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After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia

Titre : Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440546
Libération : 2009-10-01

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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

The Great Book of French Cuisine

Titre : The Great Book of French Cuisine
Auteur : Henri-Paul Pellaprat
Éditeur : Abrams
ISBN-13 : 9780865652798
Libération : 2012-02-01

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Henri-Paul Pellaprat and Jeremiah Tower, master chefs of the nineteenth and twentieth centuries, have created a reference cookbook that will shape great chefs and great cooking in the twenty-first century. The English language edition of Pellaprat's landmark cookbook, L'Art Culinaire Moderne, when first published by Vendome in 1982, was hailed as ôthe most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written.ö Now, after a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, Pellaprat's legendary recipes are again available in a handsome and accessible new edition. Henri-Paul Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine rTgionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Pellaprat and Tower have selected 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflTs, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and time-saving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.

Patrons Brokers and Clients in Seventeenth Century France

Titre : Patrons Brokers and Clients in Seventeenth Century France
Auteur : Sharon Kettering
Éditeur : Oxford University Press
ISBN-13 : 0195365100
Libération : 1986-06-12

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A bold new study of politics and power in 17th-century France, this book argues that the French Crown centralized its power nationally by changing the way it delegated its royal patronage in the provinces. During this period, the royal government of Paris gradually extended its sphere of control by taking power away from the powerful and potentially disloyal provincial governors and nobility and instead putting it in the hands of provincial power brokers--regional notables who cooperated with the Paris ministers in exchange for their patronage. The new alliances between the Crown's ministers and loyal provincial elites functioned as political machines on behalf of the Crown, leading to smoother regional-national cooperation and foreshadowing the bureaucratic state that was to follow.

Recettes de Cuisine de Riz et P tes

Titre : Recettes de Cuisine de Riz et P tes
Auteur : Auguste Escoffier & Pierre-Emmanuel Malissin
Éditeur : Syllabaire éditions
ISBN-13 : 9782365042574
Libération :

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Retrouvez dans le Tome XXIV Recettes de Cuisine Traditionelle de Riz et Pâtes, les meilleures façon de préparer les calssiques (Risotto, Riz pilaf, cannellonis, Lasagnes, Raviolis...). L'auteur est un des plus grand cuisinier du XXe siècle, un livre indispensable dans sa cuisine pour découvrir ou redécouvrir ses recettes. Certaines recettes sont illustrées et annotées. Note sur l'édition : Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare "Ma cuisine" édité en 1934 est toujours la bible de référence des professionnels de la cuisine. Il n'était pas aisé de reproduire intégralement ce livre de 700 pages et 2500 recettes, j'ai fait le choix de le sortir en volumes thématique. Disponible dans la même collection : Tome 1 Recettes de Compotes, Confitures et Gelées Tome II Recettes de Beignets et Puddings Traditionnels Tome III Recettes de potages, crèmes et soupes traditionnelles Tome IV Recettes de sauces Tome V Recettes de Hors-d’oeuvre Tome VI Recettes Oeufs et Omelettes Tome VII Recettes de Farces et Garnitures Tome VIII Recettes de Poissons d'eau douce Tome IX Recettes Poissons de mer Tome X Recettes de Coquillages et Crustacés Tome XI Recettes de Cuisine Traditionnelle de Viande de Boeuf Tome XII Recettes de Cuisine Traditionnelle de Viande de Veau Tome XIII Recettes de Cuisine Traditionnelle de Viande d’Agneau et de Mouton Tome XIV Recettes de Cuisine Traditionnelle de Viande de Porc Tome XV Recettes de Cuisine Traditionnelle de Poularde et Chapon Tome XVI Recettes de Cuisine Traditionnelle de Poulet Tome XVII Recettes de Cuisine Traditionnelle de Volaille (à paraitre) Tome XVIII Recettes de Cuisine Traditionnelle de foie gras Tome XIX Recettes de Cuisine Traditionnelle de Gibiers Tome XX Recettes de Cuisine Traditionnelle de Galantines, Pâtés et Terrines Tome XXI Recettes de Cuisine Traditionnelle de Salades Simples et Composées Tome XXII Recettes de Cuisine Traditionnelle de Rotis (Viandes, Gibiers, Volailles) Tome XXIII Recettes de Cuisine de Champignons et Truffes Tome XXIV Recettes de Cuisine Traditionnelle de Riz et Pâtes

Ma Gastronomie

Titre : Ma Gastronomie
Auteur : Fernand Point
Éditeur : Duckworth Publishing
ISBN-13 : 071563836X
Libération : 2009-01-01

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Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.