New Concise Larousse Gastronomique

Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600616986
Size: 52.19 MB
Format: PDF, ePub, Mobi
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Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Larousse Gastronomique

Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600620426
Size: 32.50 MB
Format: PDF, Mobi
View: 6177
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Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

The Escoffier Cook Book

Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Size: 59.43 MB
Format: PDF, Kindle
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An American adaptation of a standard guide to the French culinary arts

The Complete Bartender Updated

Author: Robyn M. Feller
Publisher: Penguin
ISBN: 1101220740
Size: 80.92 MB
Format: PDF, Docs
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Features: Exciting New Drinks Frozen Blender Drinks Beer and Wine Punch Low-Calorie Drinks After-Dinner Drinks Non-Alcoholic Drinks Hot Drinks Aperitifs Holiday and Seasonal Drinks Plus... Stocking the Bar Selecting Barware A Guide to Ingredients Making Toasts Responsible Bartending Responsible Drinking Party Planning Creating Theme Parties

Alinea

Author: Grant Achatz
Publisher: Achatz
ISBN: 1580089283
Size: 66.48 MB
Format: PDF
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"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

Larousse Gastronomique

Author: Prosper Montagné
Publisher:
ISBN: 9780749303167
Size: 75.11 MB
Format: PDF, Docs
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Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.

Institut Paul Bocuse Gastronomique

Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Size: 66.71 MB
Format: PDF
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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.