Author: Edouard de PomianePublisher:
ISBN: 9780865474819
Category : Cooking
Languages : en
Pages : 244
Book Description
French Cooking in Ten Minutes
Author: Edouard de PomianePublisher: Macmillan
ISBN: 9780865474802
Category : Cooking
Languages : en
Pages : 180
Book Description
A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
Cooking with Pomiane
Author: Edouard de PomianePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 308
Book Description
First published in France in the 1930s, Cooking with Pomiane continues to inspire today's chefs with its inventive simplicity. Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from. This Modern Library edition is published with an Introduction by the renowned food writer Elizabeth David.
Author: Edouard de PomianeClémentine in the Kitchen
Author: Samuel ChamberlainPublisher: Random House Digital, Inc.
ISBN: 0375756647
Category : Cookbooks
Languages : en
Pages : 290
Book Description
Collects French recipes for everyday dishes and gourmet meals prepared by Clementine, a Burgundian cook for the Chamberlain family living first in post-World War II France, then in Massachusetts.
Author: Edouard de PomianeLife à la Henri
Author: Henri CharpentierPublisher: Pickle Partners Publishing
ISBN: 1789121442
Category : Cooking
Languages : en
Pages : 359
Book Description
Life à la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world’s first celebrity chef. First published in 1934, the book traces Henri’s career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crêpe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life à la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. “In this book of memories...[Henri] Charpentier mingles skilfully and delightfully the philosophy of life and the art of cooking, reminiscences and recipes.”—The New York Times Book Review "unique blend of success story, food history, romance, and sheer magic"—Kirkus Reviews "thoroughly old-school”—Publishers Weekly "devastating Gallic charm"—Los Angeles Magazine
The Pedant in the Kitchen
Author: Julian BarnesPublisher:
ISBN: 9781782390947
Category : Cooking
Languages : en
Pages : 0
Book Description
This work is an elegant account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater and reassured by Mrs Beeton's Victorian virtues. For anyone who has ever been defeated by a cookbook.
Dirt
Author: Bill BufordPublisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Cooking in Provence
Author: Alex MackayPublisher: Random House
ISBN: 144811862X
Category : Cooking
Languages : en
Pages : 294
Book Description
Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer, a cookery school in the heart of the Provencal countryside. Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Niçoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's unique identity. Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.
