Skip to main content

Larousse Gastronomique

In Order to Read Online or Download Larousse Gastronomique Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

New Larousse Gastronomique

New Larousse Gastronomique Book
Author : Anonim
Publisher : Hachette UK
Release : 2018-08-02
ISBN : 0600635872
Language : En, Es, Fr & De

GET BOOK

Book Description :

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

New Larousse Gastronomique

New Larousse Gastronomique Book
Author : Prosper Montagne,Prosper Montagné,Charlotte Turgeon
Publisher : Crown
Release : 1977
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj).

Larousse Gastronomique

Larousse Gastronomique Book
Author : Joël Robuchon
Publisher : Hamlyn (UK)
Release : 2009
ISBN : 9780600620426
Language : En, Es, Fr & De

GET BOOK

Book Description :

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Clear and Simple as the Truth

Clear and Simple as the Truth Book
Author : Francis-Noël Thomas,Mark Turner
Publisher : Princeton University Press
Release : 2017-03-14
ISBN : 1400887356
Language : En, Es, Fr & De

GET BOOK

Book Description :

Everyone talks about style, but no one explains it. The authors of this book do; and in doing so, they provoke the reader to consider style, not as an elegant accessory of effective prose, but as its very heart. At a time when writing skills have virtually disappeared, what can be done? If only people learned the principles of verbal correctness, the essential rules, wouldn't good prose simply fall into place? Thomas and Turner say no. Attending to rules of grammar, sense, and sentence structure will no more lead to effective prose than knowing the mechanics of a golf swing will lead to a hole-in-one. Furthermore, ten-step programs to better writing exacerbate the problem by failing to recognize, as Thomas and Turner point out, that there are many styles with different standards. In the first half of Clear and Simple, the authors introduce a range of styles--reflexive, practical, plain, contemplative, romantic, prophetic, and others--contrasting them to classic style. Its principles are simple: The writer adopts the pose that the motive is truth, the purpose is presentation, the reader is an intellectual equal, and the occasion is informal. Classic style is at home in everything from business memos to personal letters, from magazine articles to university writing. The second half of the book is a tour of examples--the exquisite and the execrable--showing what has worked and what hasn't. Classic prose is found everywhere: from Thomas Jefferson to Junichirō Tanizaki, from Mark Twain to the observations of an undergraduate. Here are many fine performances in classic style, each clear and simple as the truth. Originally published in 1994. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Venison Cookbook

Venison Cookbook Book
Author : A. D. Livingston
Publisher : Stackpole Books
Release : 1993
ISBN : 9780811725941
Language : En, Es, Fr & De

GET BOOK

Book Description :

Offers advice on butchering, pointers to hunters on selecting the best game, and recipes for such dishes as stews, burgers, roasts, and sausage

Fabulous Fondues

Fabulous Fondues Book
Author : Fred Kerner
Publisher : Sterling Publishing Company, Inc.
Release : 2000
ISBN : 9780806954899
Language : En, Es, Fr & De

GET BOOK

Book Description :

The fondue is a fun-do! Now surging back in popularity with new ingredients and new ideas, fondue pots are encouraging crowds to gather round and share this appetizing, satisfying meal. Whether you crave this Swiss classic in its traditional all-cheese version or with meat, seafood, or chocolate, the unique recipes in this updated bestseller will show you how to make the fondue you like. Let your imagination go and vary cheese fondues with saut�ed celery, onions, sweet peppers, chervil, or sorrel. Try unusual "dunkables" in place of bread, such as bagels, small ravioli, or boiled potatoes. Make special fondues like the Chile Verde con Queso and use corn chips or tostados to dip. A "Mixed Grill" includes chicken, filet mignon, lamb, peppers, and bacon. Go Asian-style with a Fondue Japonaise. There's even a pepperoni pizza fondue! Taffy Apple Miniatures in heated butterscotch sauce make a fine end-of-dinner treat. Bonus: suggestions for post-dinner drinks.

Larousse Gastronomique

Larousse Gastronomique Book
Author : Joël Robuchon
Publisher : Clarkson Potter
Release : 2009
ISBN : 9780307464910
Language : En, Es, Fr & De

GET BOOK

Book Description :

This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.

Fashionable Food

Fashionable Food Book
Author : Sylvia Lovegren
Publisher : University of Chicago Press
Release : 2005-06
ISBN : 9780226494074
Language : En, Es, Fr & De

GET BOOK

Book Description :

Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.

Unmentionable Cuisine

Unmentionable Cuisine Book
Author : Calvin W. Schwabe
Publisher : University of Virginia Press
Release : 1979
ISBN : 9780813911625
Language : En, Es, Fr & De

GET BOOK

Book Description :

Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.

Cranky s Bouillabaisse Cookbook Kitchen Helper

Cranky s Bouillabaisse Cookbook   Kitchen Helper Book
Author : Walter Hoving
Publisher : iUniverse
Release : 2008-03
ISBN : 0595496636
Language : En, Es, Fr & De

GET BOOK

Book Description :

This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor . it should be fun . So, let's have fun!

Tasting Cultures Thoughts for Food

Tasting Cultures  Thoughts for Food Book
Author : Maria José Pires
Publisher : BRILL
Release : 2019-01-04
ISBN : 1848884494
Language : En, Es, Fr & De

GET BOOK

Book Description :

From production to preparation and consumption, inclusive and coherent food systems are studied in detail, as the multifaceted knowledge of such food phenomena is based on interdisciplinary looks.

Cranky s Cookbook Appetizers Soups Stews Potees Pies Bourrides Cassoulets Ragouts

Cranky s Cookbook  Appetizers   Soups   Stews   Potees   Pies   Bourrides   Cassoulets   Ragouts Book
Author : Walter Hoving
Publisher : iUniverse
Release : 2008-04
ISBN : 0595497934
Language : En, Es, Fr & De

GET BOOK

Book Description :

This cookbook is comprised of recipes for appetizers, soups, stews, potees, bourrides, cassoulets, ragouts and other assorted recipes that have been collected from many countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor . it should be fun . So, let's have fun!

The Taste of America

The Taste of America Book
Author : John L. Hess,Karen Hess
Publisher : University of Illinois Press
Release : 2000
ISBN : 9780252068751
Language : En, Es, Fr & De

GET BOOK

Book Description :

A scathing review of America's culinary elite offers an overview of American cooking and the "expert" class that has commented on it--focusing particular attention on cooking shows in the 1970s and the subsequent fads, fashions, and fool's advice that has followed food since.

Crescendo of the Virtuoso

Crescendo of the Virtuoso Book
Author : Paul Metzner
Publisher : Studies on the History of Society and Culture
Release : 2018-05-28
ISBN : 0520301196
Language : En, Es, Fr & De

GET BOOK

Book Description :

During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outré for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization. This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1999.

European Gastronomy into the 21st Century

European Gastronomy into the 21st Century Book
Author : Cailein Gillespie,John Cousins
Publisher : Routledge
Release : 2012-05-23
ISBN : 1136404937
Language : En, Es, Fr & De

GET BOOK

Book Description :

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.

The Cooking Pot

The Cooking Pot Book
Author : Tom Jaine
Publisher : Oxford Symposium
Release : 1989-01
ISBN : 0907325424
Language : En, Es, Fr & De

GET BOOK

Book Description :

The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.

Catalog of Copyright Entries Third Series

Catalog of Copyright Entries  Third Series Book
Author : Library of Congress. Copyright Office
Publisher : Copyright Office, Library of Congress
Release : 1972
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Catalog of Copyright Entries Third Series book written by Library of Congress. Copyright Office, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Invention of the Restaurant

The Invention of the Restaurant Book
Author : Rebecca L. Spang
Publisher : Harvard University Press
Release : 2020-01-14
ISBN : 067424401X
Language : En, Es, Fr & De

GET BOOK

Book Description :

As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as “restaurateurs’ rooms” to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.

Sauces

Sauces Book
Author : James Peterson
Publisher : HarperCollins
Release : 2017-11-07
ISBN : 0544819837
Language : En, Es, Fr & De

GET BOOK

Book Description :

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

They Eat Horses Don t They

They Eat Horses  Don t They  Book
Author : Piu Marie Eatwell
Publisher : Macmillan
Release : 2014-12-09
ISBN : 1466854936
Language : En, Es, Fr & De

GET BOOK

Book Description :

They Eat Horses, Don't They?:The Truth About the French tells you what life in France is really like. Do the French eat horses? Do French women bare all on the beach? What is a bidet really used for? In this hilarious and informative book, Piu Marie Eatwell reveals the truth behind forty-five myths about the French, from the infamous horsemeat banquets of the nineteenth century that inspired an irrepressible rumor, to breaking down our long-held beliefs about French history and society (the French are a nation of cheese-eating surrender monkeys, right?). Eatwell lived in France for many years and made the most of long French weekends, extended holidays, and paid time off to sit on French beaches, evaluate the sexual allure of the French men and women around her, and, of course, scan café menus for horses and frogs. As a result, They Eat Horses, Don't They? reveals a fascinating picture of historical and contemporary France—a country that has both changed radically in the twenty-first century, but yet still retains much of the mystery, romance, and allure that has seduced foreigners for decades. Truth, as always, is stranger than fiction. . . .