Modern French Culinary Art
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1021 |
Release | : 1979 |
Genre | : Cooking, French |
ISBN | : |
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Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1021 |
Release | : 1979 |
Genre | : Cooking, French |
ISBN | : |
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1042 |
Release | : 1979 |
Genre | : Cookery |
ISBN | : |
Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art includes not just cooking methods, but serving, menu selection, wine, presentation, utensils, materials and sources of food. The recipes cover everything from the use of leftovers to elegant banquets, from simple to complicated, all under the aegis of a master of the "Cordon Bleu de Paris" cooking school. The emphasis is on a comprehensive approach to managing a kitchen and entertaining. A glossary helps define the terms used and illustrations provide inspiration and guidance.
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 751 |
Release | : 1961 |
Genre | : Cookbooks |
ISBN | : |
Author | : Julia Child |
Publisher | : Knopf |
Total Pages | : 857 |
Release | : 2011-10-05 |
Genre | : Cooking |
ISBN | : 0307958175 |
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard 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
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1171 |
Release | : 1966 |
Genre | : Cooking, French |
ISBN | : |
Author | : John Fuller |
Publisher | : |
Total Pages | : 1021 |
Release | : 1979 |
Genre | : Cooking, French |
ISBN | : |
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 751 |
Release | : 1961 |
Genre | : Cooking, French |
ISBN | : |
Author | : D. Eleanor Scully |
Publisher | : University of Michigan Press |
Total Pages | : 394 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780472088775 |
A delicious introduction to the food prepared in wealthy medieval French households
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 80 |
Release | : 1969 |
Genre | : |
ISBN | : |
Author | : Henri-Paul Pellaprat |
Publisher | : |
Total Pages | : 1031 |
Release | : 1969 |
Genre | : |
ISBN | : |