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Author: Pascal Aussignac Publisher: Absolute Press ISBN: 9781906650209 Category : Cooking Languages : en Pages : 256
Book Description
On moving to Britain in the late 1990's Pascal opened up his award winning restaurant Club Gascon in London's Smithfield Market. Rapidly acquiring a Michelin star, Club Gascon fast became the place to go to experience some of the best French food in the country - the food of his native South West of France, the very heart of the country's cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, it's food and people, from fellow Frenchman Jean Cazals. Cuisinier Gascon is a food lover's delight and a cook's heaven - a worthy testament to the talents of both Pascal Aussignac and his native land of Gascony. 2009 World Gourmand Award: 'Best French Cookbook in UK' 2010 World Gourmand Award: 'Second Best French Cookbook in the World' Prix La Mazille 2010 First Prize in Perigueux (France) at The International Book Fair
Author: Pascal Aussignac Publisher: Absolute Press ISBN: 9781906650209 Category : Cooking Languages : en Pages : 256
Book Description
On moving to Britain in the late 1990's Pascal opened up his award winning restaurant Club Gascon in London's Smithfield Market. Rapidly acquiring a Michelin star, Club Gascon fast became the place to go to experience some of the best French food in the country - the food of his native South West of France, the very heart of the country's cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, it's food and people, from fellow Frenchman Jean Cazals. Cuisinier Gascon is a food lover's delight and a cook's heaven - a worthy testament to the talents of both Pascal Aussignac and his native land of Gascony. 2009 World Gourmand Award: 'Best French Cookbook in UK' 2010 World Gourmand Award: 'Second Best French Cookbook in the World' Prix La Mazille 2010 First Prize in Perigueux (France) at The International Book Fair
Author: Lawrence R. Schehr Publisher: Routledge ISBN: 1135347115 Category : Literary Criticism Languages : en Pages : 280
Book Description
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author: Publisher: Odile Jacob ISBN: 2738188346 Category : Languages : en Pages : 337
Author: Jean-Louis Flandrin Publisher: Univ of California Press ISBN: 0520238850 Category : Cooking Languages : en Pages : 230
Book Description
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
Author: Jean-Louis Flandrin Publisher: Columbia University Press ISBN: 023111155X Category : Cooking Languages : en Pages : 642
Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Author: Tom Nealon Publisher: ABRAMS ISBN: 1468314521 Category : Cooking Languages : en Pages : 281
Book Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
Author: Pascal Aussignac
Author: Pascal Aussignac
Author: Lawrence R. Schehr
Author: 
Author: Jean-Louis Flandrin
Author: Christopher Sinclair-Stevenson
Author: 
Author: Jean-Louis Flandrin
Author: Alan Davidson
Author: Bernard Quaritch (Firm)
Author: Tom Nealon