The Little Paris Kitchen

Author: Rachel Khoo
Publisher: Penguin UK
ISBN: 9780241961124
Release Date: 2013-10-10
Genre: Cooking

Rachel Khoo cooks up a storm from her tiny Parisian kitchen, bringing the magic of France into our homes. The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it' New York Times 'The fabulous fairy godmother of French cuisine' Easy Living Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. In The Little Paris Kitchen, Rachel Khoo serves up a modern twist on classic French cooking. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbook and the follow up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.

The Great Dane and Little Turtle

Author: Sharon Bailhé
Publisher: WestBow Press
ISBN: 9781449787004
Release Date: 2013-05
Genre: Cooking

As a strawberry-blonde, freckle-faced girl, I was fortunate to model for the famous illustrator Norman Rockwell, and later I was scouted by Oleg Cassini to model his fashion designs in Manhattan, New York. My French father, a VP of a Madison Avenue advertising agency, knew the world of modeling. He took me away, traveling and dining in the finest restaurants, as he did not want me to be in that world. When I had a family of my own, I continued the tradition of fine cuisine, as I had developed discriminating tastes. I rolled up my sleeves and began my cooking journey. The first cookbook I read was Gourmet Techniques of French Cooking by Louis Diat, who was a chef and teacher at the Ritz Carlton in Paris. I was hooked. As the Great Dane from Copenhagen and I, the Little Turtle, cooked side by side, I was brought back to my Swedish/Danish heritage from my mother's side, Kemp/Johansson. On my father's side, my French heritage started in 1607 on the Bailhe' family vineyard in Gaillac, near Toulouse in the southern Basque region. The story of The Great Dane and Little Turtle is about creating a new life. For a life with no love is like a harp with no strings. Come along as Little Turtle's life begins to fall into place like a fairytale as she finds her way back to love, in one of the greatest love stories ever told.

Chicken and Other Poultry James Peterson s Kitchen Education

Author: James Peterson
Publisher: Ten Speed Press
ISBN: 9781607743996
Release Date: 2012-04-10
Genre: Cooking

Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

The James Beard Foundation s Best of the Best

Author: Kit Wohl
Publisher: Chronicle Books
ISBN: 9781452110424
Release Date: 2012-02-24
Genre: Cooking

An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard's unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries. As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner, along with sumptuous recipes and stunning photography. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner's path to the kitchen, all contained in a beautiful collector's piece.

New York Magazine

Author:
Publisher:
ISBN:
Release Date: 1981-03-02
Genre:

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

New York Magazine

Author:
Publisher:
ISBN:
Release Date: 1985-07-22
Genre:

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Bistronomy

Author: Jane Sigal
Publisher: Rizzoli Publications
ISBN: 9780847846108
Release Date: 2015
Genre: Cooking

Finalist for the IACP Cookbook Award, Chefs and Restaurants French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone's repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. In Bistronomy, Jane Sigal captures these chefs' creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L'Ami Jean's chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

Soups and Broths James Peterson s Kitchen Education

Author: James Peterson
Publisher: Ten Speed Press
ISBN: 9781607744009
Release Date: 2012-04-10
Genre: Cooking

Celebrated chef, teacher, and cookbook author James Peterson presents more than forty soup and broth recipes from Cooking, his classic guide for home cooks. Within, cooks of all levels will find a wide variety of delicious, doable recipes: basics like chicken broth, classics like Tomato Soup, and exotics such as Thai Hot-and-Spicy Shrimp Soup. For those looking to get creative, Peterson explains soup fundamentals so you can craft your own dishes tailored to different palates and tastes. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone's digital library, and cooks both new and experienced will appreciate Peterson's relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson's Kitchen Education series.

Sauces Salsas and Chutneys James Peterson s Kitchen Education

Author: James Peterson
Publisher: Ten Speed Press
ISBN: 9781607744016
Release Date: 2012-04-10
Genre: Cooking

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more—Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

California

Author:
Publisher:
ISBN: STANFORD:36105013838375
Release Date: 1988-07
Genre: California


Library Journal

Author:
Publisher:
ISBN: UOM:39015082964423
Release Date: 1993-10
Genre: Libraries

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Time Out Paris Eating and Drinking

Author: Rosa Jackson
Publisher: Time Out Guides
ISBN: 1904978398
Release Date: 2005-05
Genre: Travel

Furnishing detailed guides to some of the world's most visited cities and vacation locales, this compact series of travel guides is written by resident journalists and provides inside information on things to see and do, places to stay, places to eat, transportation, nightlife, cultural opportunities, available activities, off-the-beaten path and offbeat landmarks and sites, and more.

Art Culinaire

Author:
Publisher:
ISBN: CORNELL:31924059693311
Release Date: 2000
Genre: Cooking