Michel Guerard's Cuisine Minceur PDF Download

Author: Michel Guerard
Publisher: William Morrow
ISBN: 9780688066673
Category : Cooking
Languages : en
Pages : 344

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Author: Michel Guérard
Publisher:
ISBN: 9782221112977
Category :
Languages : fr
Pages : 402

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Book Description
Initiateur du concept même de " cuisine minceur ", Michel Guérard est considéré comme le plus grand cuisinier de son temps. Avant lui, en matière de régime, on ne se préoccupait guère du goût. Qu'elle soit " minceur" ou " gourmande ", la cuisine qu'il a inventée concilie toujours la simplicité, la légèreté et le plaisir, sans céder aux modes. Dans cet ouvrage fondateur, il livre des recettes à faire rêver et les clés d'un nouvel art de vivre. " La Grande Cuisine minceur " a été vendu à plus de un million d'exemplaires et traduit dans douze langues.

Author: Michel Guérard
Publisher:
ISBN:
Category : Cooking, French
Languages : fr
Pages : 446

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Author: Michel Guérard
Publisher:
ISBN:
Category :
Languages : pt-BR
Pages : 0

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Author: Michel Guérard
Publisher: Editions Albin Michel
ISBN: 9782226241528
Category : Diet
Languages : fr
Pages : 376

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Les secrets et recettes de Michel Guérard pour réconcilier cuisine, santé et minceur. Une formule inédite : Des conseils et une « boite a outils » révolutionnaire vous permettant de réinventer votre cuisine de tous les jours : un assortiment de bouillons, huiles parfumées, liaisons et autres couliscoulants, simples à réaliser et combinables à l'infini. Un guide de 140 recettes inédites pour retrouver le plaisir du goût... tout en gardant la ligne. Inclus : les recettes « Grande tradition revisitée » ou comment cuisiner léger du cassoulet, du couscous ou un paris-brest ! Cet ouvrage unique en son genre est non seulement destiné au grand public mais également, à travers sa première partie pédagogique inédite, aux professionnels de la cuisine (restaurateurs, cuisiniers de collectivité) et de la santé qui y trouveront des outils novateurs capables de changer la pratique de leur métier.

Author: Julia L. Abramson
Publisher: Bloomsbury Publishing USA
ISBN: 0313088225
Category : Social Science
Languages : en
Pages : 225

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French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.

Author: Michel Guérard
Publisher:
ISBN:
Category :
Languages : es
Pages : 446

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Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433

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There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

Author: Colman Andrews
Publisher: Penguin
ISBN: 1592406688
Category : Biography & Autobiography
Languages : en
Pages : 338

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The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.

Author: MAYSON
Publisher: Academie Du Vin Library Limited
ISBN: 9781913141523
Category : Business & Economics
Languages : en
Pages : 0

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- Portugal is rich in native grape varieties, providing much scope for those interested in new wine-drinking experiences - Portugal is a popular holiday destination and this book is the ideal guide for wine tourists - Author is an expert on Portuguese wines and the regional chair for Port and Madeira at the Decanter World Wine Awards - A prolific writer and the author of five books on wine, Richard Mayson is also one of three series editors for The Classic Wine Library Richard Mayson has had a fifty-year relationship with Portugal. During those years Portugal has changed greatly, as have its wines. The cooperatives and wine merchants of the 1970s produced patriotically Portuguese blended wines with little sense of place. Dão, Bairrada and Vinho Verde all existed as demarcated regions but were not fulfilling their potential. Alentejo was unrecognized as a region and unfortified Douro wines were merely a curiosity. The last half century has seen a proliferation of new regions and smaller wine producers growing grapes and making wine expressive of Portugal's many recognized terroirs. The Wines of Portugal begins by detailing the history of Portuguese wine, noting particularly how the long-standing relationship with Britain was instrumental in creating a market for wine. The grapes, including the country's many indigenous varieties, are analyzed in terms of their performance in Portugal's various terroirs. Mayson then goes on to present the regions in four broad categories: wines from the Atlantic littoral, mountain wines, plains wines of the south and the island wines of Madeira and the Azores. A chapter on rosé wine examines how brands such as Mateus kick-started the post-war wine industry, while another explores sparkling wine, for which most DOCs include a provision and which has experienced a recent revival in interest. The producer profiles feature Portugal's leading growers, from the historically important to drivers of change and interesting newcomers. This thorough study from an acknowledged expert in Portuguese wine is an essential addition to any wine-enthusiast's library.