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Grand Livre de Cuisine

Author : Alain Ducasse
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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

The Oxford Companion to Food

Author : Alan Davidson
File Size : 87.55 MB
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

Publishers Circular and Booksellers Record

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Time Space and the Market

Author : Stephen Brown
File Size : 68.70 MB
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A study of retroscapes, commercial environments that evoke past times and places, a ubiquitous manifestation of modern marketing. It covers an array of retailing milieux, in a number of different countries, at a variety of spatial scales, and from various evaluative perspectives, both pro and con.

The Penguin Companion to Food

Author : Alan Davidson
File Size : 40.25 MB
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No Marketing Blurb

Publishers Circular

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Haute Cuisine

Author : Amy B. Trubek
File Size : 24.32 MB
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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

Punch

Author : Mark Lemon
File Size : 86.76 MB
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New Statesman

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File Size : 44.9 MB
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The Spectator

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File Size : 73.23 MB
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Metropolitan Home

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Food Arts

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File Size : 75.66 MB
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A Catalogue of Books Arranged in Classes

Author : Bernard Quaritch
File Size : 34.11 MB
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A Catalogue of Books Arranged in Classes Comprising All Departments of Literature Many of Them Rare Valuable and Curious Offered for Sale by Bernard Quaritch

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File Size : 48.74 MB
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The Art of French Cooking

Author : Philéas Gilbert
File Size : 82.57 MB
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Cambridge University Examination Papers

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File Size : 21.6 MB
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Anthos

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File Size : 26.35 MB
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The Evils of Disunity in Civic Or County Local Administration

Author : Edwin Chadwick
File Size : 43.46 MB
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PPC

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File Size : 48.67 MB
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The Countrywoman

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