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Author: Giuliano Bugialli Publisher: Touchstone ISBN: 9780671690694 Category : Cooking Languages : en Pages : 526
Book Description
First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.
Author: Giuliano Bugialli Publisher: Touchstone ISBN: 9780671690694 Category : Cooking Languages : en Pages : 526
Book Description
First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.
Author: French Culinary Institute Publisher: Abrams ISBN: 1613122713 Category : Cooking Languages : en Pages : 1605
Book Description
"An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own."
Author: French Culinary Institute Publisher: Abrams ISBN: 1613121946 Category : Cooking Languages : en Pages : 837
Book Description
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library. Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine !--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread
Author: Denis Antoine Publisher: Bloomsbury Publishing USA ISBN: 1501372068 Category : Design Languages : en Pages : 562
Book Description
Since its first publication, Classic Tailoring Techniques for Menswear has been the authoritative resource for custom hand tailoring production. Providing in-depth, step-by-step instructions for the processes required by bespoke and couture-level manufacturing, this book retains its value and relevance for young and established tailors alike. Continuing this great tradition, the third edition introduces new discussions of traditional tailoring processes in the industry and highlights the value of hand-crafted construction in the context of environmentally-sustainable design. New to this Edition: - Learning Objectives let you know what you'll learn in each chapter - New Tricks of the Trade feature offers helpful tips - End of chapter discussion questions help you test your knowledge of the chapter concepts - A new, extended Glossary and Key Terms throughout emphasize a renewed focus on essential vocabulary STUDIO Features Include: - Download additional student exercises to practice newly learned skills - Review concepts with flashcards of essential vocabulary Instructor Resources Include: - The Instructor's Guide provides suggestions for planning the course and using the text in the classroom - PowerPoint® presentations include images from the book and provide a framework for lecture and discussion
Author: Courtney Kelly Publisher: Penguin ISBN: 1620331748 Category : Crafts & Hobbies Languages : en Pages : 466
Book Description
Looking for classic and romantic knits with current style? Inspired by traditional knits, up-and-coming designers Courtney Kelley and Kate Gagnon Osborn put their own contemporary spin on knitting in Vintage Modern Knits, offering designs that you will simply want to wear! From classic designs with fashion-forward color combinations to funky cable sweaters for weekend living, each pattern takes its inspiration from classic silhouettes and adds a a modern spin for an irresistible combination. Vintage Modern Knits features several different traditional techniques--cables, Fair Isle, lace, colorwork, and more--all showcased in modern, luxurious projects that are fun to knit and lovely to wear. Divided into three sections (Vintage Feminine, Rustic Weekend, and Winter Harbor), Vintage Modern Knits features pieces with tailored lines, close fit, and easy-to-wear, stylish classics. Projects range from quick accessories to garments in a variety of knitting techniques. Packed with perfect weekend wear, Vintage Modern Knits puts a contemporary twist on classic knits you-ll love wearing!
Author: Vincent Boué Publisher: Flammarion-Pere Castor ISBN: 9782080301468 Category : Cooking Languages : en Pages : 0
Book Description
French 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.
Author: REMY BAYE Publisher: REMY BAYE ISBN: Category : Cooking Languages : en Pages : 214
Book Description
This comprehensive guide to French cuisine provides an in-depth look at the origins and evolution of this renowned culinary tradition. From pantry staples and fresh ingredients to essential cooking techniques and tools, this book covers everything you need to master French cooking. The book includes detailed sections on various cooking methods such as boiling, steaming, searing, roasting, grilling, braising, frying, poaching, and smoking. It also provides a thorough overview of kitchen tools, stocks, sauces, and kitchen safety. Recipes range from classic and modern French appetizers, soups, salads, meat dishes, poultry, fish and seafood dishes, to desserts. Special sections highlight the cuisine of different regions of France and menus for special occasions. Additional resources include measurement conversions, cooking terms, and a glossary of French cuisine.
Author: French Culinary Institute Publisher: Abrams ISBN: 1613122551 Category : Cooking Languages : en Pages : 1489
Book Description
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school’s most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
Author: Sam Allen Publisher: Sterling Publishing (NY) ISBN: 9780806905129 Category : Crafts & Hobbies Languages : en Pages : 132
Book Description
"Allen takes great pains in instructing woodworkers with some skill how to apply centuries-old finishes."--Booklist. "Demonstrates how to use French polish, varnishes, oil and wax finishes, natural and chemical stains, fumed finishes, and milk paint. Allen, an expert in the field, provides good directions and helpful color illustrations....Recommended."--Library Journal.
Author: Giuliano Bugialli
Author: Giuliano Bugialli
Author: French Culinary Institute
Author: French Culinary Institute
Author: Denis Antoine
Author: Courtney Kelly
Author: Vincent Boué
Author: REMY BAYE
Author: Ray Campbell Smith
Author: French Culinary Institute
Author: Sam Allen