Book Details
| Author | : Prosper Montagne |
| Genre | : Cooking |
| Release | : 1988 |
| File Download | : 1436 |
| ISBN_10 | : 0600600092 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
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The Concise Larousse Gastronomique
New Concise Larousse Gastronomique
Book Details
| Author | : Joël Robuchon |
| Genre | : Cooking |
| Release | : 2007 |
| File Download | : 1312 |
| ISBN_10 | : 0600616983 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.
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Concise Larousse Gastronomique
Book Details
| Author | : |
| Genre | : |
| Release | : 2011-01-15 |
| File Download | : 1328 |
| ISBN_10 | : 0753721503 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
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Larousse Gastronomique
Book Details
| Author | : Prosper Montagné |
| Genre | : Cooking |
| Release | : 1977 |
| File Download | : 1064 |
| ISBN_10 | : LCCN:77099050 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
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French Gastronomy
Book Details
| Author | : Jean-Robert Pitte |
| Genre | : Cooking |
| Release | : 2002-03-27 |
| File Download | : 176 |
| ISBN_10 | : 9780231518468 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
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Larousse Wine
Book Details
| Author | : David Cobbold |
| Genre | : Cooking |
| Release | : 2018-08-02 |
| File Download | : 656 |
| ISBN_10 | : 9780600635864 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
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I Know How To Cook
Book Details
| Author | : Ginette Mathiot |
| Genre | : Cooking |
| Release | : 2009 |
| File Download | : 975 |
| ISBN_10 | : 0714848042 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.
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The Dictionary Of Italian Food And Drink
Book Details
| Author | : John F. Mariani |
| Genre | : Cooking |
| Release | : 1998 |
| File Download | : 313 |
| ISBN_10 | : 0767901290 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
Defines Italian culinary terms, and provides recipes for Italian dishes, featuring pasta, chicken, seafood, and pizza
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Humble Pie
Book Details
| Author | : Gordon Ramsay |
| Genre | : Biography & Autobiography |
| Release | : 2010-04-01 |
| File Download | : 96 |
| ISBN_10 | : 9780007371136 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
Everyone thinks they know the real Gordon Ramsay: rude, loud, driven, stubborn. But this is his real story...
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Dean Cuisine Or The Liberated Man S Guide To Fine Cooking
Book Details
| Author | : Jack Greenberg |
| Genre | : Cooking |
| Release | : 1990 |
| File Download | : 168 |
| ISBN_10 | : 0935296999 |
| Format | : PDF, EPUB, And Audiobooks |
| Price | : FREE |
Teaches cooking techniques and features recipes ranging from American and Mexican dishes to classical French and Far Eastern offerings.
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