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Author: A. C. Hoff Publisher: Edizioni Savine ISBN: 8896365864 Category : Cooking Languages : en Pages : 118
Book Description
ORIGINAL DESCRIPTION (1913) - In presenting to the public this book on International Dessert and Pastry Specialties we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one ran readily understand them ... This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their “professional secrets.” The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world’s work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world’s work as any of the famous men we have all been taught to revere and respect.
Author: A. C. Hoff Publisher: Edizioni Savine ISBN: 8896365864 Category : Cooking Languages : en Pages : 118
Book Description
ORIGINAL DESCRIPTION (1913) - In presenting to the public this book on International Dessert and Pastry Specialties we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one ran readily understand them ... This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their “professional secrets.” The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world’s work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world’s work as any of the famous men we have all been taught to revere and respect.
Author: Hubert Delorme Publisher: Rizzoli Publications ISBN: 2080202944 Category : Cooking Languages : en Pages : 0
Book Description
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.
Author: David S. Shields Publisher: University of Chicago Press ISBN: 022640692X Category : Cooking Languages : en Pages : 589
Book Description
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
Author: A. C. Hoff
Author: A. C. Hoff
Author: Archie Corydon Hoff
Author: A. C. Hoff
Author: Hubert Delorme
Author: 
Author: David S. Shields
Author: Library of Congress. Copyright Office
Author: 
Author: Library of Congress. Copyright Office
Author: Archie Corydon Hoff