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Blanc Vite

Author : Raymond Blanc

Publisher : Headline Book Pub Limited

Page : 320 pages

File Size : 37,96 MB

Release : 2000-06-29

Category : Cooking

ISBN : 9780747277552

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Book Description

For Raymond Blanc, master chef at the famed Le Manoir Aux Quat' Saisons, lightness and freshness in his cooking are vital and he firmly believes in healthy eating. BLANC VITE is packed with recipes that sing with flavour: Raymond uses the purest ingredients that excel not just in appearance but in taste, texture and goodness. He has gathered together a collection of enticing, easily prepared recipes to suit every lifestyle. Raymond believes that food, as the natural essence of life, should be about celebration; BLANC VITE shows how joyful, stimulating and relaxing really good food can be.



How I Learned To Cook

Author : Kimberly Witherspoon

Publisher : Bloomsbury Publishing USA

Page : 322 pages

File Size : 23,65 MB

Release : 2008-12-09

Category : Cooking

ISBN : 1596919396

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Book Description

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.



The Sustainable Chef

Author : Stefan Gössling

Publisher : Routledge

Page : 406 pages

File Size : 18,73 MB

Release : 2021-12-09

Category : Business & Economics

ISBN : 1351740237

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Book Description

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.



Kitchen Secrets

Author : Raymond Blanc

Publisher : Bloomsbury Publishing

Page : 484 pages

File Size : 32,83 MB

Release : 2016-12-15

Category : Cooking

ISBN : 1408881489

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Book Description

Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.



The National Nurseryman

Author :

Publisher :

Page : 642 pages

File Size : 42,85 MB

Release : 1893

Category : Nurseries (Horticulture)

ISBN :

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Digesting Recipes

Author : Susannah Worth

Publisher : John Hunt Publishing

Page : 104 pages

File Size : 50,67 MB

Release : 2015-06-26

Category : Art

ISBN : 1782798595

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Book Description

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.



Author :

Publisher : KARTHALA Editions

Page : 262 pages

File Size : 17,53 MB

Release :

Category :

ISBN : 2811110348

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C'est la Guerre!

Author : James Gerald Dunton

Publisher :

Page : 364 pages

File Size : 32,52 MB

Release : 1927

Category : Short stories, American

ISBN :

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Progressively Hardening French Translations of 30 English Classics for Beginner French Learners (A1)

Author : Lewis Carroll

Publisher : Dominik Gyecsek

Page : 5387 pages

File Size : 38,89 MB

Release : 2024-08-31

Category : Foreign Language Study

ISBN :

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Book Description

This book is for English speakers who would like to learn French at A1 level. It works by letting you read this book in its original English form, while A1 words are translated to Spanish. The translated French words are in bold. English translations for all French translations are placed at the end of the paragraphs. The A1 words entail the 1-500 most common words in French. This book includes the following titles: 1. Alice's Adventures in Wonderland by Lewis Carroll 2. Peter Pan by James Matthew Barrie 3. The Strange Case of Dr. Jekyll and Mr. Hyde by Robert Louis Stevenson 4. A Christmas Carol by Charles Dickens 5. The Wonderful Wizard of Oz by Lyman Frank Baum 6. The Adventures of Tom Sawyer, Complete by Mark Twain 7. Frankenstein; Or, The Modern Prometheus by Mary Wollstonecraft Shelley 8. The Picture of Dorian Gray by Oscar Wilde 9. A Study in Scarlet by Arthur Conan Doyle 10. Cranford by Elizabeth Cleghorn Gaskell 11. Notes from the Underground by Fyodor Dostoyevsky 12. Romeo and Juliet by William Shakespeare 13. The Adventures of Sherlock Holmes by Arthur Conan Doyle 14. The Odyssey by Homer 15. The Expedition of Humphry Clinker by Tobias Smollett 16. A Doll's House by Henrik Ibsen 17. Grimms' Fairy Tales by Jacob Grimm, Wilhelm Grimm 18. A Room with a View by Edward Morgan Forster 19. Dubliners by James Joyce 20. The Adventures of Roderick Random by Tobias Smollett 21. Beyond Good and Evil by Friedrich Wilhelm Nietzsche 22. The Adventures of Ferdinand Count Fathom by Tobias Smollett 23. The King in Yellow by Robert William Chambers 24. The Divine Comedy by Dante Alighieri 25. The Enchanted April by Elizabeth von Arnim 26. The Scarlet Letter by Nathaniel Hawthorne 27. The Prophet by Kahlil Gibran 28. The Great Gatsby by Francis Scott Fitzgerald 29. Winnie-the-Pooh by Alan Alexander Milne 30. The Blue Castle by Lucy Maud Montgomery



Blanc Mange

Author : Raymond Blanc

Publisher : BBC Books

Page : 0 pages

File Size : 10,14 MB

Release : 1996

Category : Cooking

ISBN : 9780563387244

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Book Description

This practical reference book offers explanations for why some dishes can go wrong and how they can be improved. Raymond guides the reader to a better understanding of food by introducing basic chemistry to clarify the processes at work.