New Concise Larousse Gastronomique

Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600616986
Format: PDF, ePub
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Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné 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 and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

The Escoffier Cook Book

Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Format: PDF, ePub, Docs
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An American adaptation of a standard guide to the French culinary arts

Larousse Gastronomique

Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600620426
Format: PDF, Mobi
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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.

The Larousse Book of Bread

Author:
Publisher: Phaidon Press
ISBN: 9780714868875
Format: PDF
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Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.

Institut Paul Bocuse Gastronomique

Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Format: PDF, Mobi
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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Larousse Gastronomique

Author: Prosper Montagné
Publisher:
ISBN: 9780749303167
Format: PDF, ePub, Mobi
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Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.

Desserts Cakes Pastries

Author:
Publisher:
ISBN: 9780600615774
Format: PDF, ePub, Mobi
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This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, "Larousse Gastronomique" has withstood the test of time and trend to remain the world's most authoritative culinary reference book.

The Complete Bartender Updated

Author: Robyn M. Feller
Publisher: Penguin
ISBN: 1101220740
Format: PDF, ePub, Docs
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Features: Exciting New Drinks Frozen Blender Drinks Beer and Wine Punch Low-Calorie Drinks After-Dinner Drinks Non-Alcoholic Drinks Hot Drinks Aperitifs Holiday and Seasonal Drinks Plus... Stocking the Bar Selecting Barware A Guide to Ingredients Making Toasts Responsible Bartending Responsible Drinking Party Planning Creating Theme Parties