Institut Paul Bocuse Gastronomique

Author: Institut Paul Bocuse
Publisher: Hamlyn
ISBN: 9780600634171
File Size: 60,72 MB
Format: PDF, Kindle
Read: 9308
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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. This authoritative reference book 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 an essential guide for any serious cook, professional or amateur.

Institut Paul Bocuse Gastronomique

Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
File Size: 42,10 MB
Format: PDF, ePub, Mobi
Read: 7339
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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 Complete Bocuse

Author: Paul Bocuse
Publisher: Flammarion-Pere Castor
ISBN: 9782080200952
File Size: 67,52 MB
Format: PDF, ePub
Read: 720
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Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.

The Professional Chef

Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470421355
File Size: 51,90 MB
Format: PDF, Kindle
Read: 4043
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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.

The Complete Robuchon

Author: Joël Robuchon
Publisher: Knopf
ISBN: 0307267199
File Size: 17,33 MB
Format: PDF, ePub
Read: 6033
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Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

Champagne

Author: Peter Liem
Publisher: Ten Speed Press
ISBN: 1607748436
File Size: 76,86 MB
Format: PDF, ePub, Docs
Read: 7257
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From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

Ma Gastronomie

Author: Fernand Point
Publisher: Duckworth Publishing
ISBN: 9780715638361
File Size: 59,88 MB
Format: PDF, Kindle
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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.

Chasing Bocuse

Author: Philip Tessier
Publisher: Prestel
ISBN: 9783791383699
File Size: 57,92 MB
Format: PDF
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The dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.

The Escoffier Cook Book

Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
File Size: 47,36 MB
Format: PDF
Read: 765
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An American adaptation of a standard guide to the French culinary arts

Ritz Paris

Author: Michel Roth
Publisher: Flammarion-Pere Castor
ISBN: 9782080200792
File Size: 32,54 MB
Format: PDF, ePub
Read: 3715
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A celebration of the grand culinary tradition at the Ritz Paris that features stories of three great men, and includes seventy-five recipes.