Paul Bocuse in Your Kitchen
Author: Paul Bocuse
Publisher: Pantheon
Published: 1982
Total Pages: 358
ISBN-13:
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Bocuse in Your Kitchen
Author: Paul Bocuse
Publisher: Rizzoli Publications
Published: 2007-04-24
Total Pages: 0
ISBN-13: 2080305603
DOWNLOAD EBOOKAuthor and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.
Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publisher: Hachette UK
Published: 2016-10-13
Total Pages: 720
ISBN-13: 0600634523
DOWNLOAD EBOOK*** 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. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
Paul Bocuse: Simply Delicious
Author: Paul Bocuse
Publisher: Rizzoli Publications
Published: 2015-03-03
Total Pages: 0
ISBN-13: 2080202030
DOWNLOAD EBOOKMore than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules marinière, pepper steak and veal medallions, madeleines and iced cherry soufflé. Bocuse’s step-by-step instructions allow the home chef to master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary.
Dirt
Author: Bill Buford
Publisher: Vintage
Published: 2020-05-05
Total Pages: 447
ISBN-13: 0385353197
DOWNLOAD EBOOK“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Paul Bocuse's French Cooking
Author: Paul Bocuse
Publisher: Pantheon
Published: 1977
Total Pages: 584
ISBN-13:
DOWNLOAD EBOOKFrench Cooking
Author: Vincent Boué
Publisher: Flammarion-Pere Castor
Published: 2010
Total Pages: 0
ISBN-13: 9782080301468
DOWNLOAD EBOOKFrench cuisine can seem daunting, but it offers one of life's great pleasures. French cooking offers the step by step kitchen techniques that are the secret to success.
Harold Dieterle's Kitchen Notebook
Author: Harold Dieterle
Publisher: Grand Central Life & Style
Published: 2014-10-14
Total Pages: 580
ISBN-13: 1455528641
DOWNLOAD EBOOKFrom the chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef, a beautiful cookbook with a fresh concept. Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Souffle Cake with Coffee Creme Anglaise*; and many more!
The Complete Robuchon
Author: Joel Robuchon
Publisher: Knopf
Published: 2008-11-04
Total Pages: 833
ISBN-13: 0307267199
DOWNLOAD EBOOKAn incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
Chasing Bocuse
Author: Philip Tessier
Publisher: Prestel Publishing
Published: 2017
Total Pages: 0
ISBN-13: 9783791383699
DOWNLOAD EBOOKThe dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.
