Ma Gastronomie. Fernand Point
Title | Ma Gastronomie. Fernand Point PDF eBook |
Author | Fernand Point |
Publisher | Duckworth Publishing |
Total Pages | 240 |
Release | 2009 |
Genre | Cooking, French |
ISBN | 9780715638361 |
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.
Ma Gastronomie
Title | Ma Gastronomie PDF eBook |
Author | Fernand Point |
Publisher | Overlook |
Total Pages | 0 |
Release | 2008 |
Genre | Cooking |
ISBN | 9781585679614 |
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him.' In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Ma Gastronomie
Title | Ma Gastronomie PDF eBook |
Author | Fernand Point |
Publisher | Xs Books |
Total Pages | 191 |
Release | 1974 |
Genre | Cooking |
ISBN | 9780895080257 |
World-Class Swedish Cooking
Title | World-Class Swedish Cooking PDF eBook |
Author | Björn Frantzén |
Publisher | Skyhorse Publishing Inc. |
Total Pages | 321 |
Release | 2013-07 |
Genre | Cooking |
ISBN | 162087735X |
Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.
Ma Cuisine
Title | Ma Cuisine PDF eBook |
Author | Auguste Escoffier |
Publisher | Hamlyn (UK) |
Total Pages | 884 |
Release | 2000 |
Genre | Cooking |
ISBN | 9780600601043 |
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Great Chefs of France
Title | Great Chefs of France PDF eBook |
Author | Anthony Blake |
Publisher | |
Total Pages | 239 |
Release | 1978 |
Genre | Cookery, French |
ISBN | 9780861340088 |
Larousse Gastronomique
Title | Larousse Gastronomique PDF eBook |
Author | Librairie Larousse |
Publisher | Clarkson Potter |
Total Pages | 2536 |
Release | 2022-08-30 |
Genre | Cooking |
ISBN | 0593577744 |
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.