| |
Great Chef Cookbooks
- a
great selection of gourmet cookbooks by the
great chefs and aficionados of food, that we
have all come to know and love. We've lost many
of these great people including Julia Child this
past year - but what they have brought to you
and the world of cuisine will forever live, and
be enjoyed for affinity. These great gourmet
cookbooks are brought to you by Amazon.com. The
name recognized for having the product in stock,
plus fast low cost delivery, and from the name
you can trust. Bon Appetit!
<<
Boutique Home or Continue
> > >
4 |
5
|
|
|
|
 |
Mastering the Art of French Cooking,
Volume One by Julia Child, Louisette
Bertholle, Simone Beck -
"Anyone can cook in the
French manner anywhere,” wrote Mesdames
Beck, Bertholle, and Child, “with the
right instruction.” And here is the book
that, for forty years, has been teaching
Americans how. Since there has never
been a book as instructive and as
workable as Mastering the Art of French
Cooking, the techniques learned here can
be applied to recipes in all other
French cookbooks, making them infinitely
more usable. In compiling the secrets of
famous cordons bleus, the authors have
produced a magnificent volume that is
sure to find the place of honor in every
kitchen in America. |
|
|
|
|
 |
The Way to Cook by Julia Child
Julia Child creates a second culinary
classic. Her first, Mastering the Art
of French Cooking above, introduced
a generation of those used to preparing
simple fare to what was then considered
gourmet food, demystified classic
techniques, and raised our culinary
consciousness. This time In The Way
to Cook, she speaks to everyone with
little or no experience in the kitchen,
which is most people these days. Always
in tune with the moment, and ever the
gracious realist, explains how to boil
an egg and stuff it, as well as how to
make a perfect omelet and an elegant
soufflé. |
|
|
|
|
 |
Julia's Kitchen Wisdom by Julia Child
Organized by
large category and technique, it's a
very handy reference guide for anyone
reasonably comfortable in the kitchen.
Each section contains a master recipe
followed by variations. The emphasis is
on technique, so if you occasionally
find yourself trying to remember at what
temperature to best roast a duck, the
best way to cook green beans and keep
them green, or how to save your
hollandaise, then this is the book for
you.
|
|
|
|
|
 |
Baking With Julia by Julia Child
Hands on baking with
recipes and techniques that teach you
how to make great breads, pies,
cobblers, cookies, cakes, and pasties,
both sweet and savory. A world-class
course in baking for new and practiced
bakers alike. Basic techniques come
alive and are easily comprehensible in
recipes that demonstrate the myriad ways
of raising dough, glazing cakes, and
decorating crusts. This is the resource
you'll turn to again and again for all
your baking needs. |
|
|
|
|
 |
Alain
Ducasse: Tradition: Evolution
In this volume, written with Linda
Dannenberg, Alain Ducasse shares the
secrets of the savoury and sweet dishes
for which he is famous. The refined and
original recipes have been chosen
because they are easy to make : reduced
preparation time, simple techniques and
easily obtainable ingredients. Each
recipe is illustrated with a photograph
by Pierre Hussenot. |
|
|
|
|
 |
Harvesting Excellence
Harvesting Excellence is Alain Ducasse's
tribute to regional American products.
Jean-Christian Agid traveled through
twenty states and met with the men and
women, mostly anonymous heroes, who work
daily towards quality and excellence.
From salomon fishing in the remote parts
of Alaska to searching for St. Jacques
sea scallops in the ice waters of Maine,
this book uncovers and explores American
land. |
|
|
|
|
|
Ducasse Flavors of France
invites you to follow the chef's path
from culinary mastery at the Louis XV in
Monte-Carlo and the Alain Ducasse
restaurant in Paris, to his country inn
in Moustiers. The book also offers you
more than 120 photographic documents
representing the Mediterranean,
Provençal and classical influences that
are found in his cooking.
Respecting the real flavour of the fare
lies in a multitude of simple yet
surprising techniques such as the
combinations of raw and cooked, hot and
cold, fruit and vegetables. |
|
|
|
|
 |
Le Grand Livre De Cuisine d'Alain
Ducasse by Alain Ducasse
In this sumptuous book, Alain Ducasse
takes us on a culinary journey for both
eye and palate, demonstrating that
presentation and finish are as important
as the food itself. Here he shares the
culinary experience, knowledge, and love
of ingredients he has refined over the
past 25 years. Each dish is described in
full, with recipes for accompaniments
included; complete instructions for
plating the entire dish are given as
well. |
|
|
|
|
 |
The Provence Of Alain Ducasse
Alain Ducasse has a grounded obsession,
a secret garden, a protected territory -
namely, Provence. It's in Provence that
he plays around with his ideas and his
flavors, and it's Provence that provides
him with a place where he can catch his
breath. Ducasse is, of course, familiar
with all the well-known locations, but
in this book he chooses to highlight
places off the beaten track, the best
markets, wineries, villages, the best
terraces to have your aperitif. In each
chapter, you will find those addresses
and phone numbers for guidance. He even
includes many recipes to inspire you in
the kitchen. |
|
|
|
|
< <
Back |
Continue
> > >
4 |
5 |
|
|
|
