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Author: François Pierre de La Varenne Publisher: Prospect Books (UK) ISBN: 9781903018415 Category : Cooking Languages : en Pages : 0
Book Description
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.
Author: François Pierre de La Varenne Publisher: Prospect Books (UK) ISBN: 9781903018415 Category : Cooking Languages : en Pages : 0
Book Description
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.
Author: Anne Willan Publisher: William Morrow ISBN: Category : Cooking Languages : en Pages : 440
Book Description
Abstract: A cookbook for beginners presents the philosophy of cooking as taught at the Ecole de Cuisine La Varenne in Paris. The comprehensive course teaches first a mastery of the fundamentals, and then more complicated procedures which can be put together to produce the famous works of French classic and nouvelle cuisine. There are 35 lessons, each dealing with a food ingredient (eggs, cheese), a prepared food (soups, salads) or a technique (sauteing, boning). Each lesson has an introductory statement plus a discussion of utensils and ingredients needed, and preparation techniques, and possible variations. The 250 recipes included give both American and metric measurements and Farenheit and Centigrade temperatures. Color photographs illustrate techniques. (kbc).
Author: Tanya Holland Publisher: Chronicle Books ISBN: 1452130639 Category : Cooking Languages : en Pages : 227
Book Description
Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.
Author: David Burke Publisher: ReadHowYouWant.com ISBN: 1458759067 Category : Biography & Autobiography Languages : en Pages : 534
Book Description
No city has attracted so much literary talent, launched so many illustrious careers, or produced such a wealth of enduring literature as Paris. From the 15th century through the 20th, poets, novelists, and playwrights, famed for both their work an...
Author: Marissa Mullen Publisher: Dial Press ISBN: 0593157591 Category : Cooking Languages : en Pages : 306
Book Description
WALL STREET JOURNAL BESTSELLER • A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care, from the creator of the Cheese by Numbers method and the Instagram phenomenon That Cheese Plate “[Marissa Mullen] takes the guesswork out of the coolest, most solid thing to bring to any party or potluck: the cheese platter.”—Rachael Ray With her gorgeous, showstopping cheese and charcuterie boards, Marissa Mullen takes cheese to a whole new level. Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components—cheese, meat, produce, crunch, dip, garnish—allowing you to create stunning spreads for any occasion. This beautifully designed book goes beyond preparation techniques. According to Mullen, cheese plates can be an important form of artistic self-care, like flower arranging or meditative coloring books—but you can eat the results! That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together, and how crafting a cheese plate can be a calming, creativity-bolstering act. With fifty exquisite, easy-to-make cheese and charcuterie plates, this book will teach you how to relax, enjoy, and indulge— to find your cheesy bliss.
Author: Anne Willan Publisher: Chronicle Books ISBN: 0811846466 Category : Cooking Languages : en Pages : 395
Book Description
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Author: Timothy Tackett Publisher: Harvard University Press ISBN: 0674425189 Category : History Languages : en Pages : 476
Book Description
Between 1793 and 1794, thousands of French citizens were imprisoned and hundreds sent to the guillotine by a powerful dictatorship that claimed to be acting in the public interest. Only a few years earlier, revolutionaries had proclaimed a new era of tolerance, equal justice, and human rights. How and why did the French Revolution’s lofty ideals of liberty, equality, and fraternity descend into violence and terror? “By attending to the role of emotions in propelling the Terror, Tackett steers a more nuanced course than many previous historians have managed...Imagined terrors, as...Tackett very usefully reminds us, can have even more political potency than real ones.” —David A. Bell, The Atlantic “[Tackett] analyzes the mentalité of those who became ‘terrorists’ in 18th-century France...In emphasizing weakness and uncertainty instead of fanatical strength as the driving force behind the Terror...Tackett...contributes to an important realignment in the study of French history.” —Ruth Scurr, The Spectator “[A] boldly conceived and important book...This is a thought-provoking book that makes a major contribution to our understanding of terror and political intolerance, and also to the history of emotions more generally. It helps expose the complexity of a revolution that cannot be adequately understood in terms of principles alone.” —Alan Forrest, Times Literary Supplement
Author: François Pierre de La Varenne
Author: François Pierre de La Varenne
Author: Anne Willan
Author: Anne Willan
Author: Tanya Holland
Author: Walter Hamilton
Author: David Burke
Author: Jetta Sophia Wolff
Author: Marissa Mullen
Author: Anne Willan
Author: Timothy Tackett