Earl Peyroux's "Gourmet Cooking" PDF Download

Author:
Publisher: Pelican Publishing Company
ISBN: 9781455603756
Category : Cooking
Languages : en
Pages : 336

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Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 328

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Book Description

Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 78

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Book Description

Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :

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Book Description

Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 213

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Book Description

Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 328

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Book Description

Author: Earl Peyroux
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 213

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Book Description

Author: Jacques Pépin
Publisher: Open Road Media
ISBN: 1453295097
Category : Cooking
Languages : en
Pages : 121

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Book Description
DIVDIVA sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods /divDIV /divDIVJacques Pépin’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin’s full New Complete Techniques cookbook./divDIV /divDIVThese time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines./div/div

Author: Elizabeth M. Williams
Publisher: AltaMira Press
ISBN: 0759121389
Category : Cooking
Languages : en
Pages : 213

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Book Description
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.

Author: Jean Anderson
Publisher: Perigee Trade
ISBN: 9780399521539
Category : Cooking
Languages : en
Pages : 276

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Book Description
1,001 Secrets of Great Cooks is an invaluable reference that gives home cooks access to the secrets that keep professional kitchens running smoothly and efficiently. Celebrated cookbook authors, food editors, chefs, restaurateurs, and other professionals offer trade secrets that will benefit even the most inexperienced cook. Readers will learn about slicing raw meat from Pierre Franey, cooking perfect parsnips from Martha Stewart, substituting for sun-ripened tomatoes from Julia Child, and faux creme fraiche from Wolfgang Puck. Wide-ranging and comprehensive, 1,001 Secrets of Great Cooks includes shortcuts and tips on shopping and penny-pinching, spicing, stir-frying, perfecting pastry, eliminating fat, baking, food storage, presentation, microwaving, equipment, kitchen disasters, cleanup, and much more. Contributors include: James Beard, Jane Butel, Julia Child, Craig Claiborne, Nathalie Dupree, Graham Kerr, Sheila Lukins, Jacques Pepin, Wolfgang Puck, Martha Stewart, Martin Yan, and other renowned food experts.