Mastering the Art of French Cooking, Volume 1

Mastering the Art of French Cooking, Volume 1
A Cookbook

by Julia Child,Louisette Bertholle,Simone Beck

  • Publisher : Knopf
  • Release : 2011-10-05
  • Pages : 684
  • ISBN : 0307958175
  • Language : En, Es, Fr & De
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For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

The Art of French Pastry

The Art of French Pastry
A Cookbook

by Jacquy Pfeiffer,Martha Rose Shulman

  • Publisher : Knopf
  • Release : 2013-12-03
  • Pages : 432
  • ISBN : 0307959368
  • Language : En, Es, Fr & De
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Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

The Way to Cook

The Way to Cook
A Book

by Julia Child

  • Publisher : Knopf
  • Release : 1993-09
  • Pages : 512
  • ISBN : 0679747656
  • Language : En, Es, Fr & De
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Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations

Sameness in Diversity

Sameness in Diversity
Food and Globalization in Modern America

by Laresh Jayasanker

  • Publisher : University of California Press
  • Release : 2020-04-14
  • Pages : 288
  • ISBN : 0520343964
  • Language : En, Es, Fr & De
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Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.

Patisserie

Patisserie
Master the Art of French Pastry

by Mélanie Dupuis,Anne Cazor

  • Publisher : Hardie Grant Publishing
  • Release : 2016-03-01
  • Pages : 288
  • ISBN : 1743584083
  • Language : En, Es, Fr & De
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Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.

Food

Food
The History of Taste

by Paul Freedman,Professor Paul Freedman

  • Publisher : Univ of California Press
  • Release : 2007
  • Pages : 368
  • ISBN : 9780520254763
  • Language : En, Es, Fr & De
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This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Plenty

Plenty
Vibrant Vegetable Recipes from London's Ottolenghi

by Yotam Ottolenghi

  • Publisher : Chronicle Books
  • Release : 2011-07-22
  • Pages : 288
  • ISBN : 1452109702
  • Language : En, Es, Fr & De
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The cookbook that launched Yotam Ottolenghi as an international food celebrity If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you'll love this Ottolenghi cookbook A vegetarian cookbook from the author of Jerusalem: A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! Plenty is an indispensable cookbook for every home library.

The Tenth Muse

The Tenth Muse
My Life in Food

by Judith Jones

  • Publisher : Anchor Books
  • Release : 2008
  • Pages : 290
  • ISBN : 0307277445
  • Language : En, Es, Fr & De
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A revered cookbook editor and culinary authority traces her lifelong love affair with food, from her discovery of the culinary delights of French cookery while living in Paris following World War II, her publication of Julia Child's Mastering the Art of French Cooking, and the influence of James Beard, Madhur Jaffrey, and other great cooks on American cuisine. Reprint. 50,000 first printing.

The L.L. Bean Game and Fish Cookbook

The L.L. Bean Game and Fish Cookbook
A Book

by Donald Angus Cameron,Judith Jones

  • Publisher : Random House Incorporated
  • Release : 1983
  • Pages : 475
  • ISBN : 0394511913
  • Language : En, Es, Fr & De
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Provides recipes for preparing venison, rabbit, squirrel, woodchuck, pheasant, quail, duck, geese, trout, salmon, shad, bass, sole and swordfish, and offers tips on cooking outdoors

Microwave Gourmet

Microwave Gourmet
A Book

by Barbara Kafka

  • Publisher : Harper Collins
  • Release : 1998-01-07
  • Pages : 576
  • ISBN : 0688157920
  • Language : En, Es, Fr & De
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Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes

Nora Ephron

Nora Ephron
Everything Is Copy

by Liz Dance

  • Publisher : McFarland
  • Release : 2015-09-21
  • Pages : 196
  • ISBN : 1476619298
  • Language : En, Es, Fr & De
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Nora Ephron famously claimed that she wrote about every thought that ever crossed her mind, from her divorce from Carl Bernstein (Heartburn) to the size of her breasts (“A Few Words About Breasts”). She also wrote screenplays for three of the most successful contemporary romantic comedies—When Harry Met Sally (1989), Sleepless in Seattle (1993) and You’ve Got Mail (1998). Often considered mere light-hearted romantic comedies, her screenwriting has not been the subject of serious study. This book offers a sustained critical analysis of her work and life and demonstrates that Ephron is no lightweight. The complexity of her work is explored through the context of her childhood in a deeply dysfunctional family of writers.

Food and Society

Food and Society
Principles and Paradoxes

by Amy E. Guptill,Denise A. Copelton,Betsy Lucal

  • Publisher : John Wiley & Sons
  • Release : 2017-01-09
  • Pages : 264
  • ISBN : 1509501878
  • Language : En, Es, Fr & De
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This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.

Raising Pastured Rabbits for Meat

Raising Pastured Rabbits for Meat
An All-Natural, Humane, and Profitable Approach to Production on a Small Scale

by Nichki Carangelo

  • Publisher : Chelsea Green Publishing
  • Release : 2019-12-19
  • Pages : 224
  • ISBN : 1603588329
  • Language : En, Es, Fr & De
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An accessible, practical resource for pasture-based rabbit production-complete with rabbit husbandry basics, enterprise budgets, and guidelines for growing, processing and selling rabbits commercially. In recent years, there has been talk in the food world that rabbits make more sense than chicken. In a country with a $41 billion broiler chicken industry, this might seem like a pretty bold statement, but it's hardly unsubstantiated. And yet while media has been abuzz about the supposed super protein, very few farmers are stepping up to meet the rapidly increasing interest in sustainably raised rabbit meat. This is partly due to the lack of available resources in the field of rabbit husbandry. Raising Pastured Rabbits for Meat is the first book to address the growing trend of ecological rabbit husbandry for the beginning to market-scale farmer. Inspired by Daniel Salatin, who has long been considered the pioneer in integrated rabbit farming, Nichki Carangelo proves that a viable pasture-based rabbitry is not only possible and user-friendly, it's also profitable. In Carangelo's approach, happy, healthy rabbits are seasonally raised outside on pasture, using a pasture and wire hybrid system that promotes natural behaviors and a diverse diet, while effectively managing the associated risks. Raising Pastured Rabbits for Meat offers valuable information on how farmers can build their own rabbit enterprise from scratch and includes tips on breed selection, breeding techniques, nutrition guidelines, record keeping tools, slaughtering and butchering instructions, marketing advice, and enterprise guides to help farmers plan for profitability. This is an essential guide for anyone interested in integrating rabbits onto a diversified farm or homestead.

Bon Appétit!

Bon Appétit!
A Musical Monologue for Mezzo-soprano and Chamber Ensemble

by Lee Hoiby,Julia Child

  • Publisher : G Schirmer, Incorporated
  • Release : 1989
  • Pages : 48
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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(Vocal Score). Text by Julia Child. A light-hearted musical monologue that tells the listener how to make a chocolate cake (in a roundabout way). Originally premiered by Jean Stapleton and the composer in 1989. Duration: ca. 18 minutes. Piano reduction (originally for chamber ensemble).

The Essential Cocktail

The Essential Cocktail
The Art of Mixing Perfect Drinks

by Dale DeGroff

  • Publisher : Clarkson Potter
  • Release : 2010-07-14
  • Pages : 272
  • ISBN : 0307762459
  • Language : En, Es, Fr & De
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Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide. The Essential Cocktail features only those drinks that stand out for their flavor, interesting formula, or distinctive technique. These are the very ones every amateur and professional bartender must know, the martinis, sours, highballs, tropicals, punches, sweets, and classics, both old and new, that form the core of a connoisseur’s repertoire. Throughout the book are DeGroff’s personal twists, such as a tangy Grapefruit Julep or a refreshing Yuzu Gimlet. To complement the tantalizing photographs of each essential cocktail, DeGroff also regales readers with the fascinating lore behind a drink’s genesis and instructs us on using the right ingredients, techniques, glasses, and garnishes. As Julia Child’s Mastering the Art of French Cooking was the classic compendium for home chefs and gourmands, so The Essential Cocktail will be the go-to book for serious mixologists and cocktail enthusiasts.

Haute Cuisine

Haute Cuisine
How the French Invented the Culinary Profession

by Amy B. Trubek

  • Publisher : University of Pennsylvania Press
  • Release : 2000-12-04
  • Pages : 178
  • ISBN : 9780812217766
  • Language : En, Es, Fr & De
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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

The French Cook

The French Cook
Sauces

by Holly Herrick

  • Publisher : Gibbs Smith
  • Release : 2013
  • Pages : 128
  • ISBN : 9781423632382
  • Language : En, Es, Fr & De
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The French Cook—Sauces is the first in a series that will simplify and demystify sophisticated French cuisine for the home cook. A little French cooking course in a book, filled with how-to photos and step-by-step techniques. Includes a complete guide to all the five classic French "mother sauces": stocks, white sauces (béchamel/veloute), emulsions (hot and cold), brown sauces/reduction sauces, and tomato sauces—plus fresh and delectable variations on the basic—this book will turn your next meal into French bistro cuisine!

The Art of Simple Food

The Art of Simple Food
Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook

by Alice Waters

  • Publisher : Clarkson Potter
  • Release : 2010-10-20
  • Pages : 416
  • ISBN : 0307885585
  • Language : En, Es, Fr & De
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An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

French Pâtisserie

French Pâtisserie
Master recipes and techniques from the Ferrandi School of Culinary Arts

by Audrey Janet,Estérelle Payany

  • Publisher : Flammarion
  • Release : 2017-10-25T00:00:00+02:00
  • Pages : 659
  • ISBN : 2081520354
  • Language : En, Es, Fr & De
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French pâtisserie—from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner— provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts—dubbed “The Harvard of Gastronomy” by Le Monde newspaper—offers everything the home chef needs to create perfect pastries for all occasions. 1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi’s experienced chefs. 235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.

The Ultimate Book of Party Food

The Ultimate Book of Party Food
Master the Art of Entertaining

by Mélanie Dupuis

  • Publisher : Unknown Publisher
  • Release : 2018-09
  • Pages : 288
  • ISBN : 9781743794647
  • Language : En, Es, Fr & De
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The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded off with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.