Institut Paul Bocuse Gastronomique

The definitive step-by-step guide to culinary excellence

Author: Institut Paul Bocuse

Publisher: Hamlyn

ISBN: 9780600634171

Category: Cooking

Page: 720

View: 3470

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. This authoritative reference book 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 an essential guide for any serious cook, professional or amateur.

Institut Paul Bocuse Gastronomique

The definitive step-by-step guide to culinary excellence

Author: Institut Paul Bocuse

Publisher: Hachette UK

ISBN: 0600634523

Category: Cooking

Page: 720

View: 7176

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 Complete Bocuse

Author: Paul Bocuse,Jean-Charles Vaillant,Eric Trochon

Publisher: Flammarion-Pere Castor

ISBN: 9782080200952

Category: Cooking

Page: 783

View: 6249

Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.

Larousse gastronomique

the encyclopedia of food, wine & cookery

Author: Prosper Montagné

Publisher: Crown

ISBN: N.A

Category: Cooking

Page: 1101

View: 5239

The Complete Robuchon

Author: Joël Robuchon

Publisher: Knopf

ISBN: 0307267199

Category: Cooking

Page: 813

View: 6215

Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

Chasing Bocuse

America's Journey to the Culinary World Stage

Author: Philip Tessier

Publisher: Prestel

ISBN: 9783791383699

Category: Bocuse d'Or (Competition)

Page: 336

View: 894

The 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.

My Best: Paul Bocuse

Author: Paul Bocuse

Publisher: Ducasse Books

ISBN: 9782841237937

Category: Cooking

Page: 112

View: 6879

Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin

Ma Gastronomie

Author: Fernand Point

Publisher: Duckworth Publishing

ISBN: 9780715638361

Category: Cooking, French

Page: 240

View: 7698

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

The Escoffier Cook Book

A Guide to the Fine Art of Cookery

Author: Auguste Escoffier

Publisher: Clarkson Potter

ISBN: 0517506629

Category: Cooking

Page: 923

View: 5498

An American adaptation of a standard guide to the French culinary arts

Bocuse in Your Kitchen

Simple French Recipes for the Home Chef

Author: Paul Bocuse,Jean-Charles Vaillant

Publisher: Flammarion-Pere Castor

ISBN: 9782080305602

Category: Cooking

Page: 303

View: 1968

Bocuse in Your Kitchen contains no recipes involving black truffles, caviar, or foie gras. Instead, author 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 bestthe 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.

Paul Bocuse?

Simply Delicious

Author: Paul Bocuse,Jean-Charles Vaillant

Publisher: Flammarion

ISBN: 9782080202031

Category: Cooking

Page: 240

View: 9389

Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé. Bocuses step-by-step instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

40 Years of Chez Panisse

The Power of Gathering

Author: Alice Waters

Publisher: Clarkson Potter

ISBN: 0307718263

Category: Cooking

Page: 303

View: 4997

A photographic tribute to the Berkeley restaurant traces its cultural history through the stories of its famous proprietress and her personal and professional friends, celebrating the restaurant's tradition of gathering around the table and its pioneering sustainable foods practices.

Health Care Administration

Managing Organized Delivery Systems

Author: Lawrence F. Wolper

Publisher: Jones & Bartlett Learning

ISBN: 0763757918

Category: Health & Fitness

Page: 794

View: 9758

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

The Pastry's Chef's Little Black Book

The Definitive Recipe Collection: For Chefs, by Chefs

Author: Michael Zebrowski,Michael Mignano

Publisher: Hachette Digital

ISBN: 9780933477636

Category: Baking

Page: 544

View: 5886

"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--

The Modern Cafe

Author: Francisco J. Migoya,Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 047037134X

Category: Business & Economics

Page: 550

View: 4849

A collection of recipes for many popular cafâe standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.

The Dumpling Sisters Cookbook

Over 100 Favourite Recipes From A Chinese Family Kitchen

Author: The Dumpling Sisters,Amy Zhang,Julie Zhang

Publisher: Weidenfeld & Nicolson

ISBN: 0297609076

Category: Cooking

Page: 272

View: 9204

Over 100 deliciously fuss-free recipes from The Dumpling Sisters' Kitchen. Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS COOKBOOK brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best. The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls' Youtube fans adore. There is also a focus on Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing menu planner and a guide to shopping at the Chinese supermarket. Amy and Julie write with wit and gusto - they are the perfect cooks to take any food lover on a journey to discover real Chinese cooking.