Le Gavroche Cookbook

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Le Gavroche Cookbook

Le Gavroche Cookbook

  • Author: Michel Roux Jr.
  • Publisher: Orion
  • ISBN: 9781409174400
  • Category: Cooking
  • Page: 288
  • View: 1762
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A slice of culinary history. Classic French from leading London restaurant Le Gavroche, created and run by the Roux family, now in its 50th year. Le Gavroche opened its doors in 1967 under Michel and Albert Roux. Half a century later, the Roux family is a name synonymous with quality French cooking and the highest standard of service. Michel Roux Jr, who has been chef de cuisine at Le Gavroche for over 25 years now, selects 200 of the most popular classic recipes from its kitchens. Michel Roux Jr worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. This edition of his first book marks the restaurant's 50th year anniversary, showing how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and how to select what to drink, from aperitif to sweet wine.

Le Gavroche Cookbook, 10 Recipes

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Le Gavroche Cookbook, 10 Recipes

Le Gavroche Cookbook, 10 Recipes

  • Author: Michel Roux
  • Publisher: Weidenfeld & Nicolson
  • ISBN: 9780297843924
  • Category: Cooking
  • Page: 40
  • View: 8461
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The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind - serving classical French food with the highest standards of cooking and service - in London. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' - classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This critically acclaimed book is a unique slice of culinary history - a selection of the best of Le Gavroche's cooking over the last thirty years with ten delicious seasonal recipes carefully chosen for cooking at home.

Le Gavroche Cookbook

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Le Gavroche Cookbook

Le Gavroche Cookbook

  • Author: Michel Roux
  • Publisher: Weidenfeld & Nicolson
  • ISBN: 9781841882338
  • Category: Cooking
  • Page: 288
  • View: 7028
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The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind -- serving classical French food with the highest standards of cooking and service -- in London. As the River Caf� has set the standard by which Italian cooking is appreciated in Britain, so Le Gavroche represents the finest classical French cooking. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' -- classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This book is a slice of culinary history -- a selection of the best of Le Gavroche's cooking over the last thirty years with 200 seasonal recipes carefully chosen for cooking at home.

The Software Arts

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The Software Arts

The Software Arts

  • Author: Warren Sack
  • Publisher: Software Studies
  • ISBN: 0262039702
  • Category: Computers
  • Page: 400
  • View: 2590
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An alternative history of software that places the liberal arts at the very center of software's evolution. In The Software Arts, Warren Sack offers an alternative history of computing that places the arts at the very center of software's evolution. Tracing the origins of software to eighteenth-century French encyclopedists' step-by-step descriptions of how things were made in the workshops of artists and artisans, Sack shows that programming languages are the offspring of an effort to describe the mechanical arts in the language of the liberal arts. Sack offers a reading of the texts of computing--code, algorithms, and technical papers--that emphasizes continuity between prose and programs. He translates concepts and categories from the liberal and mechanical arts--including logic, rhetoric, grammar, learning, algorithm, language, and simulation--into terms of computer science and then considers their further translation into popular culture, where they circulate as forms of digital life. He considers, among other topics, the "arithmetization" of knowledge that presaged digitization; today's multitude of logics; the history of demonstration, from deduction to newer forms of persuasion; and the post-Chomsky absence of meaning in grammar. With The Software Arts, Sack invites artists and humanists to see how their ideas are at the root of software and invites computer scientists to envision themselves as artists and humanists.

Cooking with The Master Chef

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Cooking with The Master Chef

Cooking with The Master Chef

Food For Your Family & Friends

  • Author: Michel Roux jr
  • Publisher: Hachette UK
  • ISBN: 0297863118
  • Category: Cooking
  • Page: 256
  • View: 4297
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Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should be cooked. He is very serious-minded about cooking and his masterly performances on MasterChef have created a wide and admiring fan base. 'MasterChef shows cooking as it should be and it's very good at showing the passion and skills required in becoming a chef and you learn something about food.' For food has always been at the forefront of his life and the recipes in this book are a distillation of his vast knowledge and experience, made available to the home cook.

Digesting Recipes

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Digesting Recipes

Digesting Recipes

The Art of Culinary Notation

  • Author: Susannah Worth
  • Publisher: John Hunt Publishing
  • ISBN: 1782798595
  • Category: Art
  • Page: 114
  • View: 4646
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Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.

Perfect Too

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Perfect Too

Perfect Too

92 More Essential Recipes for Every Cook's Repertoire

  • Author: Felicity Cloake
  • Publisher: Penguin UK
  • ISBN: 0241969107
  • Category: Cooking
  • Page: 384
  • View: 9260
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Having rigorously tried and tested recipes from all the greats - Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 92 more classic dishes, from perfect crème brulee to the perfect fried chicken. Never again will you have to rifle through countless different books to find your perfect pulled pork recipe, Thai curry paste method or failsafe chocolate fondants - it's all here in this book, based on Felicity's popular Guardian columns, along with dozens of practical, time-saving invaluable prepping and cooking tips that no discerning cook should live without. Following on from the much-loved Perfect, Perfect Too has a place on every kitchen shelf.

The French Revolution

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The French Revolution

The French Revolution

140 Classic Recipes made Fresh & Simple

  • Author: Michel Roux jr
  • Publisher: Hachette UK
  • ISBN: 1409169251
  • Category: Cooking
  • Page: 352
  • View: 8417
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Michel Roux Jr's delicious collection of French recipes for the modern home cook. Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts. These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!

House & Garden

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House & Garden

House & Garden

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Interior decoration
  • Page: N.A
  • View: 3792
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Food Arts

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Food Arts

Food Arts

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food industry and trade
  • Page: N.A
  • View: 6756
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