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Author: Jean-Pierre Brehier
Publisher: Time Life Medical
Published: 1997
Total Pages: 280
ISBN-13: 9780783549460
DOWNLOAD EBOOKFrom the incomparable host of the dynamic PBS show, Incredible Cuisine with Chef Jean-Pierre, come more 150 recipes for creating scrumptious, imaginative dishes without spending hours in the kitchen. 100+ full-color photos.
Author: Jean-Pierre Brehier
Publisher: Hearst Communications
Published: 1994
Total Pages: 280
ISBN-13: 9780688131180
DOWNLOAD EBOOKIncludes 150 recipes that combine the taste influences of southern France, Florida, and the Caribbean, prepared with classical techniques and using full-flavor, tropical ingredients.
Author: Jean-Pierre Brehier
Publisher:
Published: 2006
Total Pages: 0
ISBN-13: 9780977332502
DOWNLOAD EBOOKCooking 101 is a high-quality, five-disc DVD set and cookbook that encompasses five days of Chef Jean-Pierre's sell-out cooking class of the same name, the most successful and popular class among his 14,000 students! The cookbook provides basic cooking skills to beginners and others who wish to improve their kitchen techniques.Each section includes recipies, hints, tips and tricks, all delivered in a fun, upbeat manner -- just as you'd experience in a live cooking class with Chef Jean-Pierre!
Author: John Ashbery
Publisher: Open Road Media
Published: 2014-09-09
Total Pages: 235
ISBN-13: 1480459100
DOWNLOAD EBOOKIn John Ashbery’s haunting 1992 collection, just as in the traveler’s experience of a hotel, we recognize everything, and yet nothing is familiar—not even ourselves Hotel Lautréamont invites readers to reimagine a book of poems as a collection of hotel rooms: each one empty until we enter it, and yet in truth abundantly furnished with associations, necessities, and echoes of both the known and the alien. The collection’s title poem is itself an evocative echo: Comte de Lautréamont was the pseudonym taken by Isidore-Lucien Ducasse, a radical nineteenth-century French writer about whom little is known except that he produced one remarkable presymbolist epic prose poem called The Songs of Maldoror and died of fever at the age of twenty-four in a hotel in Paris during Napoleon III’s siege of the city in 1870. Addressed to lonely ghosts, lingering guests, and others, the poems in Hotel Lautréamont present a study of exile, loss, meaning, and the artistic constructions we create to house them.
Author: Cory Edwards
Publisher: David C Cook
Published: 2000
Total Pages: 40
ISBN-13: 9781562926199
DOWNLOAD EBOOKSo what does a lizard have to do with Christmas? Plenty, if you ask this tiny, scaly, squiggly friend! Oscar, who's really a pet iguana, takes readers to a holiday wonderland as he ventures up his family's Christmas tree in search of the true meaning of the season. On his journey, he meets lots of fun and familiar ornaments that explain to him why Christmas is the biggest, most wonderful celebration of the year.
Author: Jude Theriot
Publisher: Pelican Publishing Company
Published: 1990-08-31
Total Pages: 264
ISBN-13: 9781455603213
DOWNLOAD EBOOKA cookbook that captures the fresh ingredients, pungent spices, and creativity of Louisiana Cajun cooking—from Coush-Coush to Crab Jambalaya to Syrup Cake. Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition. La Cuisine Cajun will have you cooking like a true Cajun—no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)—tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers. Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.
Author: Alex Prud'homme
Publisher: Anchor
Published: 2016-10-04
Total Pages: 335
ISBN-13: 0385351763
DOWNLOAD EBOOKThis enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon. While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.
Author: Philippe Bouchet
Publisher:
Published: 2011
Total Pages: 0
ISBN-13: 9782856536278
DOWNLOAD EBOOKSanto, the largest island in the South Pacific nation of Vanuatu, is an extraordinary geographical and cultural microcosm, combining reefs, caves, mountains, and satellite isles--with human history that dates back 3,000 years. Collecting contributions from more than one hundred authors, The Natural History of Santo is the result of a 2006 Santo expedition, which brought together scientists, volunteers, and students from twenty-five countries. This lavishly illustrated book pays homage to the biodiversity of this "planet-island" and bridges the gaps between scientific knowledge, conservation, and education.
Author: Bruce Weinstein
Publisher: ABRAMS
Published: 2011-11-23
Total Pages: 679
ISBN-13: 1613121342
DOWNLOAD EBOOKA “delightful” cookbook that “breaks new culinary ground” with recipes using goat meat, goat cheese, goat milk, and more (David Leite, author of The New Portuguese Table). From high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are a new frontier for home cooks. Goat is the world’s primary meat—upwards of seventy percent of the red meat eaten around the world—and this is the first goat-oriented cookbook designed for American readers. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the standard cook’s resource for this new frontier. “Awesome recipes and gorgeous photography.” —Claire Robinson, Food Network host and author of 5 Ingredient Fix
Author: Librairie Larousse
Publisher: Clarkson Potter
Published: 2022-08-30
Total Pages: 2536
ISBN-13: 0593577744
DOWNLOAD EBOOKSince its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
