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!
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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. |
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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. |
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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.
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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. |
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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. |
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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. |
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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. |
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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. |
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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.
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Cuisine
des Regions de France - Coming soon |
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La
Cuisine du Gibier - Coming soon |
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Great
Chefs - Chocolate, Coming soon |
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