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Author: Bénédict Beaugé Publisher: Wiley ISBN: 9780471376736 Category : Cookery, French Languages : en Pages : 0
Book Description
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
Author: Bénédict Beaugé Publisher: Wiley ISBN: 9780471376736 Category : Cookery, French Languages : en Pages : 0
Book Description
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
Author: Alexander Lobrano Publisher: Rux Martin/Houghton Mifflin Harcourt ISBN: 1328588831 Category : Biography & Autobiography Languages : en Pages : 259
Book Description
In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it's his landlady who ultimately provides him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." At the city's brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano's "little black book," an insider's guide to his thirty all-time-favorite Paris restaurants.
Author: Patricia Wells Publisher: Van Nostrand Reinhold Company ISBN: Category : Cooking Languages : en Pages : 272
Book Description
This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.
Author: Alexander Lobrano Publisher: Random House Trade Paperbacks ISBN: 081298594X Category : Travel Languages : en Pages : 514
Book Description
If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and beautiful photographs that will surely whet your appetite for Paris. Praise for Hungry for Paris “Hungry for Paris is required reading and features [Alexander Lobrano’s] favorite 109 restaurants reviewed in a fun and witty way. . . . A native of Boston, Lobrano moved to Paris in 1986 and never looked back. He served as the European correspondent for Gourmet from 1999 until it closed in 2009 (also known as the greatest job ever that will never be a job again). . . . He also updates his website frequently with restaurant reviews, all letter graded.”—Food Republic “Written with . . . flair and . . . acerbity is the new, second edition of Alexander Lobrano’s Hungry for Paris, which includes rigorous reviews of what the author considers to be the city’s 109 best restaurants [and] a helpful list of famous Parisian restaurants to be avoided.”—The Wall Street Journal “A wonderful guide to eating in Paris.”—Alice Waters “Nobody else has such an intimate knowledge of what is going on in the Paris food world right this minute. Happily, Alexander Lobrano has written it all down in this wonderful book.”—Ruth Reichl “Delightful . . . the sort of guide you read before you go to Paris—to get in the mood and pick up a few tips, a little style.”—Los Angeles Times “No one is ‘on the ground’ in Paris more than Alec Lobrano. . . . This book will certainly make you hungry for Paris. But even if you aren’t in Paris, his tales of French dining will seduce you into feeling like you are here, sitting in your favorite bistro or sharing a carafe of wine with a witty friend at a neighborhood hotspot.”—David Lebovitz, author of The Sweet Life in Paris “Hungry for Paris is like a cozy bistro on a chilly day: It makes you feel welcome.”—The Washington Post “This book will make readers more than merely hungry for the culinary riches of Paris; it will make them ravenous for a dining companion with Monsieur Lobrano’s particular warmth, wry charm, and refreshingly pure joie de vivre.”—Julia Glass “[Lobrano is] a wonderful man and writer who might know more about Paris restaurants than any other person I’ve ever met.”—Elissa Altman, author of Poor Man’s Feast
Author: Alain Ducasse Publisher: Ducasse Books ISBN: 9782848440545 Category : Cooking Languages : en Pages : 0
Book Description
The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Author: Alain Ducasse Publisher: Ducasse Books ISBN: 9782848440538 Category : Cooking Languages : en Pages : 0
Book Description
The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
Author: Alec Lobrano Publisher: Rizzoli International Publications ISBN: 0847842207 Category : Business & Economics Languages : en Pages : 273
Book Description
A culinary tour of some of the most alluring inns, food producers, restaurants, and winemakers of France, with more than seventy-five recipes updating classic regional dishes. Every food lover's ultimate dream is to tour the countryside of France, stopping off at luxurious inns with world-class restaurants and sampling fresh produce from local markets. Imagine having as your guide a savvy bon vivant, someone who lives for the pleasures of the table and knows just where to ferret out all the delicacies in each town. This book delivers just that. Each chapter covers a different region, from Normandy to Provence, and includes recommendations for a handful of the area's most excellent, off-the-beaten-path restaurants, along with recipes. Uniting all of the places in the book is an embrace of the farm-to-table ethos that has swept France's new generation of chefs and fueled such movements as Le Fooding. The more than seventy-five recipes sprinkled throughout exemplify contemporary riffs on quintessential regional specialties. For instance, from Normandy, there is Curried Pork in Cider Sauce; from Provence, Tartare of Salt Cod with Sesame-Chickpea Puree; from the Rhone, Pink Praline Tart. Hungry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.
Author: Christopher Kostow Publisher: Ten Speed Press ISBN: 160774595X Category : Cooking Languages : en Pages : 306
Book Description
Follow Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community.
Author: Guy Savoy Publisher: Harry N. Abrams ISBN: 9781584793625 Category : Cooking Languages : en Pages : 0
Book Description
In his first cookbook to be published in the United States, Savoy presents the best of his personal repertoire of 80 updated classic recipes from his childhood--the tasty dishes this great chef loves to cook at home. Color photos.
Author: Sat Bains Publisher: ISBN: 9780955893025 Category : Cooking Languages : en Pages : 0
Book Description
"This linen-covered limited edition is in a stunning protective slipcase and mailing box. It is a real collector's item for anybody with a passion for food. The eagerly anticipated outstanding literary debut revealing the first real insight into the food and philosophies of two Michelin-starred chef Sat Bains. With a foreword by Heston Blumenthal and featuring contributions from 36 of the world's greatest chefs. The book follows the celebrated tasting menu format of Restaurant Sat Bains, and contains 68 of Sat's incredible recipes that will inspire a generation of chefs and foodies alike. Following the evolution and theory behind the recipes, and delivering a fascinating behind the scenes account of a chef who won a Roux Scholarship in 1999 to running one of the world's most compelling and applauded restaurants at the cutting edge of modern cuisine. Sat reveals how gastronomic research, development and creativity play a vital role in his unique food pairings and flavour combinations. The book offers readers the exclusive opportunity of being able to order dishes featured in the book at Restaurant Sat Bains even when they're not on the restaurant's current menu."--Publisher description.
Author: Bénédict Beaugé
Author: Bénédict Beaugé
Author: Alexander Lobrano
Author: Patricia Wells
Author: Alexander Lobrano
Author: Alain Ducasse
Author: Alain Ducasse
Author: Alec Lobrano
Author: Christopher Kostow
Author: Guy Savoy
Author: Sat Bains