The French Cook

Author: Louis Eustache Ude

Publisher:

ISBN: HARVARD:RSMD1D

Category: Cooking, French

Page: 402

View: 297

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The French Cook Sauces

... the reduced wine and swirl of butter in a White Wine and Chive Velouté, or
borrowing from the cooking juices and pan drippings from a roasting chicken and
mushrooms in the Sauce Suprême. As in all French sauces, velouté derivations
are ...

Author: Holly Herrick

Publisher: Gibbs Smith

ISBN: 9781423632399

Category: Cooking

Page: 128

View: 606

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Master the art of classic French sauces. The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast. Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love - Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs in Fall, 2013 (Gibbs Smith).
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La Varenne s Cookery

Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century.

Author: François Pierre de La Varenne

Publisher: Prospect Books (UK)

ISBN: 1903018412

Category: Cooking

Page: 626

View: 469

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Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d'Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.
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Mastering the Art of French Cooking

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 ...

Author: Julia Child

Publisher: Knopf

ISBN: 9780307958174

Category: Cooking

Page: 684

View: 653

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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
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French Cooking Meals 25 Surprising Recipes of French Cooking for Beginners

Ah ... la France symbol of high fashion, wine, romance, cheese, bread, and of course, food!

Author: Gordon Rock

Publisher: Independently Published

ISBN: 1796338966

Category:

Page: 62

View: 625

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Ah ... la France symbol of high fashion, wine, romance, cheese, bread, and of course, food! The gastronomy in France is a very broad topic and to fully understand and appreciate that one should live in France for a while. However, before coming to France, it is essential to know that the food can be defined as the art of the table, linked to the pleasure of eating. We enjoy such a vast culinary heritage in France, each region has such a large rage of traditions and different dishes that it will be too long to draw up a complete list. Moreover, the great French chefs are as artists of the kitchen, inventing special dishes each year that it is impossible to identify all and do the rights count. Nevertheless, some of the most famous specialties outside France are able to represent the food of my country. These specialties are also widespread in France and can be enjoyed through the entire hexagon. It must be understood that eating is a ritual of happiness in France. The pleasure of eating and accompanying guests is to enjoy the moment and idleness that comes along and with this French cooking meal cook book I will share some of the most simple and easy recipes which made the French cuisine so famous. Some of these recipes are the base of the modern cuisine of the world and has been copied by many French and foreign chefs. So get ready to your pans, ready, steady, go and "Bonne App้tit!"
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The French Cook

The French Cook Little is known of the early life of the French chef Louis
Eustache Ude (d.1846). He claims in this work, first published in 1813 and
reissued here in its 1827 eighth edition, to have had 'upwards of forty years
practice and ...

Author: Louis Eustache Ude

Publisher: Cambridge University Press

ISBN: 9781108073349

Category: History

Page: 554

View: 336

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First published in 1813, this work by an experienced French chef is a guide for professional English cooks.
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The French Cook

... your bread , then garnith it with your pizeons , bottoms of Hartichokes , and
sparagus ; then crve . 14. Pottage of fmal Vails . 97 . 3. Take four or lix small ,
loaves , take out of B 3 them a Tiall hole made at The French Cook . the The
french Cook.

Author: François Pierre de La Varenne

Publisher:

ISBN: BL:A0022355385

Category: Cookery

Page: 294

View: 663

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The French Cook

Author: François Pierre de La Varenne

Publisher:

ISBN: OCLC:1179663345

Category: Cookery

Page: 287

View: 570

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The French Kitchen

Anouchka, Madame Douazan, Great-Aunt Simone... These are not characters from one of Joanne Harris's novels, they are the inspiration for a mouth-watering celebration of French cuisine.

Author: Joanne Harris

Publisher: Transworld Publishers

ISBN: 0385604769

Category: Cookery, French

Page: 256

View: 468

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Anouchka, Madame Douazan, Great-Aunt Simone... These are not characters from one of Joanne Harris's novels, they are the inspiration for a mouth-watering celebration of French cuisine. For, like Framboise, the heroine of Five Quarters of the Orange, Joanne Harris has family recipes that have been passed down through the generations, and she shares them with us now. From Grandmother's Festival Loaf to traditional French classics like Moules Mariniere or Daube of Beef, The French Kitchen is a tantalizing collection of casseroles, soups, roast, salads, tarts and sweets.A collaboration between a writer who loves food and a former chef who loves writing about food, The French Kitchen gathers together simple yet stylish recipes from the heart of a French family.
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Enfants Cuisinent la Franc aise

"Kids Cook French is a magical introduction to some of the most delicious French classics. With Claudine's recipes, her father's and her daughter's illustrations, this is a book by a family for your family.

Author: Claudine Pepin

Publisher:

ISBN: 9781592539536

Category: Cooking

Page: 96

View: 256

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According to Jacques Pepin, "the moment for a child to be in the kitchen is from the moment they are born." Kids Cook French, written by his daughter Claudine Pepin, is a fun, interactive cookbook for kids that introduces them to the art and joy of cooking. It gets them interested in making their own meals and better eating habits, while also teaching them the importance of culture. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them--so, get them in that kitchen and start playing chef. Who knows - you might have the next great French cuisine Chef standing next to you! "Kids Cook French is a magical introduction to some of the most delicious French classics. With Claudine's recipes, her father's and her daughter's illustrations, this is a book by a family for your family." - Dana Cowin, Editor in Chief, FOOD & WINE "I cannot think of anyone more qualified to write a French cookbook for children than Claudine Pepin! A trusted television personality, accomplished cook, seasoned teacher, and dedicated mom, Claudine has spent her entire life learning from and cooking alongside the most renowned chefs in the world. Complete with countless personal stories, beautiful illustrations by her father and her daughter, and timeless recipes developed with her husband, Kids Cook French is an absolute delight for the whole family and a source of inspiration for aspiring chefs of all ages. Bravo!" - Gail Simmons, TV host and author of Talking With My Mouth Full "If there's one thing I've learned from the French, it's that good cooking is not an end in itself. Rather, it's the crucial thing that brings the family together for a meal at the end of every day - and nothing's more important than that. Claudine Pepin, Jacques's daughter, was schooled in this lesson from birth. Now she is paying it forward. Simply but clearly written, and vivid with illustrations that recall the "Madeleine" books, "Kids Cook French" is seductive. If anyone can tempt kids away from nuggets and pizza, into the kitchen, and on to the dinner table, it's Claudine." - Sara Moulton of Sara's Weeknight Meals "My dear friends, Claudine and her father Jacques P_pin, have taught America to love French cooking. Now, with this very special book, these two amazing storytellers have shared their passion for family, fun and good food with a new generation of cooks. Claudine's recipes open a window into the flavors of France, and Jacques astonishing drawings will inspire children to be hungry for more!" - Jose Andres, internationally acclaimed chef, author, educator, and owner of ThinkFoodGroup
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French Cooking for Beginners

"Breaks down classic French cookbook dishes like duck confit with crispy potatoes, bouillabaisse, and coq au vin .

Author: François de Mélogue

Publisher: Rockridge Press

ISBN: 1646115899

Category:

Page:

View: 895

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From Paris direct to your table--the complete French cookbook for beginners The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries. Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit! This essential French cookbook for beginners includes: Classic flavors--Discover more than 75 recipes you'll love, from Steak Tartare to Tarte Tatin. A taste of Paris--Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light. Essential extras--Beyond French cookbook recipes, you'll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines. Classic Parisian cooking comes home in this French cookbook for beginners.
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The French Cook

Published in 1651, this revolutionary recipe book represents a move away from peasant traditions, and lays the foundations of classic French cuisine.

Author: Pierre Francois La Varenne

Publisher: Southover Press

ISBN: 1870962176

Category: Cooking

Page: 280

View: 911

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Published in 1651, this revolutionary recipe book represents a move away from peasant traditions, and lays the foundations of classic French cuisine. La Varenne's was the first recipe book to receive international acclaim, and influenced European cookery for many centuries to come. Little is known of La Varenne's life, or if he was responsible for the considerable innovations that appear in his books, but he was certainly the first to write them down. They include recipes for omelettes, ragouts, bisques and caramel, new ways of spicing and flavouring dishes, many new technical terms and such as a la mode, au bleu, and au naturel, and countless other ideas that had not been known before and have now become part of our repertoire. Introduction by Philip and Mary Hyman, whose knowledge of Varenne is unrivalled.
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French Cooking

The French may not have invented cooking, but they certainly have perfected the art of eating well.

Author: Oliver Mia

Publisher:

ISBN: 9798585402524

Category:

Page: 80

View: 480

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The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit!This essential French cookbook for beginners includes: Classic flavorsA taste of ParisEssential extra
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