Book Description
Full-page color photographs accent more than three hundred recipes for carmels, pralines, nougats, candied fruits, jams, and preserves as well as for a variety of ice creams, sherbets, bombes, and parfaits
Author : Gaston Lenôtre
Publisher : Barrons Educational Series Incorporated
Page : 388 pages
File Size : 41,53 MB
Release : 1979
Category : Cooking
ISBN : 9780812053340
Full-page color photographs accent more than three hundred recipes for carmels, pralines, nougats, candied fruits, jams, and preserves as well as for a variety of ice creams, sherbets, bombes, and parfaits
Author :
Publisher :
Page : 780 pages
File Size : 50,77 MB
Release : 2002
Category : Cooking
ISBN :
Author : Emily Luchetti
Publisher : Chronicle Books
Page : 240 pages
File Size : 27,8 MB
Release : 2006
Category : Cooking
ISBN : 9780811846028
Create amazingly decadent ice cream-based desserts in your own kitchen with the almost 100 simple recipes in this ode to ice cream. Whether hand-held, sipped through a straw or beautifully arranged on a dish, all the classic favourites are here, such as Classic French Vanilla, along with delicious new concoctions, like Luchetti's interpretation of a French marjolaine: almond meringue alternating with layers of Mexican Chocolate Ice Cream. Included are recipes for toppings, sauces and garnishes, and tips on ice cream makers, serving and storing.
Author : Gourmet Magazine Editors
Publisher : Modern Library
Page : 370 pages
File Size : 43,15 MB
Release : 2009-04-02
Category : Travel
ISBN : 0307490114
A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.
Author : Pearl Violette Metzelthin
Publisher :
Page : 910 pages
File Size : 21,2 MB
Release : 1980
Category : Cooking
ISBN :
Author : Simon I. Leon
Publisher :
Page : 0 pages
File Size : 24,2 MB
Release : 1959
Category : Technology & Engineering
ISBN : 9780820600116
Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.
Author :
Publisher :
Page : 970 pages
File Size : 23,27 MB
Release : 1983
Category : American literature
ISBN :
Author : John Martin Taylor
Publisher : UNC Press Books
Page : 366 pages
File Size : 24,5 MB
Release : 2012-08-06
Category : Cooking
ISBN : 0807837571
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
Author :
Publisher :
Page : 828 pages
File Size : 26,56 MB
Release : 2001
Category : Trademarks
ISBN :
Author :
Publisher :
Page : 1488 pages
File Size : 14,29 MB
Release : 1980-07
Category : Architecture, Domestic
ISBN :