The New Pellaprat Modern French Culinary Art
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1171 |
Release | : 1966 |
Genre | : Cooking, French |
ISBN | : |
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Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1171 |
Release | : 1966 |
Genre | : Cooking, French |
ISBN | : |
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 1021 |
Release | : 1979 |
Genre | : Cooking, French |
ISBN | : |
Author | : Auguste Escoffier |
Publisher | : Clarkson Potter |
Total Pages | : 943 |
Release | : 1941-11-13 |
Genre | : Cooking |
ISBN | : 0517506629 |
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Author | : Le Cordon Bleu |
Publisher | : Harper Collins |
Total Pages | : 596 |
Release | : 1991-10-16 |
Genre | : Cooking |
ISBN | : 0688097502 |
Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion. Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. "Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors. Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking. Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.
Author | : Henri-Paul Pellaprat |
Publisher | : |
Total Pages | : 751 |
Release | : 1962 |
Genre | : Cooking, French |
ISBN | : |
Author | : Henri-Paul Pellaprat |
Publisher | : Abrams |
Total Pages | : 1130 |
Release | : 2012-02-01 |
Genre | : Cooking |
ISBN | : 0865652791 |
Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.
Author | : Christian Constant |
Publisher | : Harry N. Abrams |
Total Pages | : 0 |
Release | : 2001-09-15 |
Genre | : Cooking |
ISBN | : 9781584791188 |
Christian Constant is one of the top chefs in France. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, recently awarded the coveted Michelin star, he prepares dishes that are refined and inventive, but still informed by the traditions and techniques of classic French cuisine. When he's not at the stoves at his restaurant, Constant loves cooking at home. His cuisine au quotidienne as he calls it -- "everyday cooking" -- focuses on fine products prepared in simple, savory ways.In his first cookbook to be published in the United States, Constant presents his personal repertoire of recipes for the home. Many of his inventive dishes are easy and quick to prepare, such as Cream of Pumpkin Soup with Croutons, Chives, and Diced Gruyere; Tomato Tart with Black Olives and Parmesan; Marinated Scallops with Lime and Dill; and Caramelized Rice Pudding Scented with Vanilla Bean. Everyday French Cooking also offers a handful of special occasion recipes, including Quick-Roasted Foie Gras with Caramelized Grapes and Roast Rack of Lamb with Spices, Figs, and Honey. The recipes are enhanced with charming full-color illustrations of their key ingredients.
Author | : Henri Paul Pellaprat |
Publisher | : |
Total Pages | : 751 |
Release | : 1961 |
Genre | : Cooking, French |
ISBN | : |
Author | : Henri-Paul Pellaprat |
Publisher | : |
Total Pages | : 1031 |
Release | : 1969 |
Genre | : |
ISBN | : |
Author | : Jeremiah Tower |
Publisher | : Simon and Schuster |
Total Pages | : 356 |
Release | : 2010-06-15 |
Genre | : Cooking |
ISBN | : 1451603665 |
Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.