Author: Olivier Roellinger Publisher: Flammarion-Pere Castor ISBN: 9782080201188 Category : Cooking Languages : en Pages : 0
Book Description
Olivier Roellinger ranks among the finest chefs of contemporary cuisine. He runs the Michelin-starred Relais & Chéteau Les Maisons de Bricourt in Brittany, France. Inspired by his region's maritime heritage, links with the French East India Company, and tales of piracy and swashbuckling adventure, Roellinger has developed a fresh approach to French cuisine. He asserts that an unquenchable quest for new ingredients has kept French cuisine world class since the 17th century, and has spurred harmonies between local ingredients and exotic imports, such as lamb and beans, fish and potatoes, or lobster and tomatoes. Roellinger hails the explorers who imported bell peppers, pineapples, cloves, cumin, artichokes, and even tomatoes, once feared to be deadly, and recounts the tales that led these ingredients to our tables. Roellinger's signature dish, scallops with the fourteen exotic spices used in eighteenth-century Brittany, epitomizes the culinary melting pot of contemporary French cuisine.
Author: Jose Sanchez Publisher: John Wiley & Sons ISBN: 111807386X Category : Cooking Languages : en Pages : 320
Book Description
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Author: Thessaly La Force Publisher: Little, Brown ISBN: 0316225002 Category : Literary Collections Languages : en Pages : 240
Book Description
The books that we choose to keep -- let alone read -- can say a lot about who we are and how we see ourselves. In My Ideal Bookshelf, dozens of leading cultural figures share the books that matter to them most; books that define their dreams and ambitions and in many cases helped them find their way in the world. Contributors include Malcolm Gladwell, Thomas Keller, Michael Chabon, Alice Waters, James Patterson, Maira Kalman, Judd Apatow, Chuck Klosterman, Miranda July, Alex Ross, Nancy Pearl, David Chang, Patti Smith, Jennifer Egan, and Dave Eggers, among many others. With colorful and endearingly hand-rendered images of book spines by Jane Mount, and first-person commentary from all the contributors, this is a perfect gift for avid readers, writers, and all who have known the influence of a great book.
Author: René Verdon Publisher: Macmillan Publishing Company ISBN: 9780026217507 Category : Cooking Languages : en Pages : 398
Book Description
Introduces traditional French cooking with a contemporary California accent, based on the distinctive, nutritious specialties that the author serves at his restaurant, Le Trianon
Author: Fodor's Publisher: Fodor's Travel ISBN: 0770432425 Category : Travel Languages : en Pages : 1307
Book Description
Covering the worlds of culture and history, the dernier cri in fashion and cuisine, what's hot/what's not, day trips, night life, and all the memorable sites---from beautiful Paris to Mont-St-Michel---that have made, and keeps, France as one of Europe's most popular destination , this edition delivers non-fail super-trips to France-bound travelers, whether beginner or veteran. Expanded Coverage: A new chapter on Corsica covers the must-do attractions of this popular island in the Mediterranean. And cruise port and bustling hub Lorient has been added to our Brittany coverage. Plus ever-changing Paris---with its wide array of white-hot restaurants, shops, and clubs---is represented in detail. Indispensable Trip Planning Tools: For both practical expertise and cultural background Fodor's France 2013 fits the bill, from hands-on, detail-packed "Getting Here and Around" sections (all about traveling by car, bus, and train) to in-depth "Eating and Drinking Well" sections that bring readers up to speed on the best in food and wine. Discerning Recommendations: Fodor’s France offers savvy advice and recommendations from local writers to help travelers make the most of their visit. Fodor’s Choice designates our best picks, from hotels to nightlife. “Word of Mouth” quotes from fellow travelers provide valuable insights. ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts.
Author: Olivier Roellinger
Author: Jose Sanchez
Author: Thessaly La Force
Author: Waverley Root
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Author: Raymond Oliver
Author: René Verdon
Author: Fodor's
Author: Waverley Root