The Great Book of French Cuisine
eBook - ePub

The Great Book of French Cuisine

  1. 768 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

The Great Book of French Cuisine

About this book

Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder's classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L'Art Culinaire Moderne, was translated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2, 000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.

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Yes, you can access The Great Book of French Cuisine by Henri-Paul Pellaprat in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Vendome Press
Year
2012
Print ISBN
9780865652316
eBook ISBN
9780865652798
Topic
Art

Table of contents

  1. Cover
  2. Title Page
  3. Copyright page
  4. Contents
  5. Introduction
  6. 1. The Art of Entertaining and Serving
  7. 2. The Principles and Basic Materials of Cookery
  8. 3. Sauces
  9. 4. Cold Hors d’Oeuvres, CanapĂ©s, and Sandwiches
  10. 5. Hot Hors d’Oeuvres and Small First Courses
  11. 6. Pasta and Rice Dishes
  12. 7. Eggs and Egg Dishes
  13. 8. Soups
  14. 9. Fish
  15. 10. Shellfish, Frogs’ Legs, and Snails
  16. 11. Meats
  17. 12. Poultry
  18. 13. Feathered and Furred Game
  19. 14. Pùtés, Terrines, Galantines, and Foie Gras
  20. 15. Vegetables
  21. 16. Salads
  22. 17. Dessert Sauces, Fillings, and Icings
  23. 18. Desserts
  24. 19. Fruit Desserts
  25. 20. Cakes and Pastries
  26. 21. Confectionery
  27. Glossary of Culinary Terms
  28. Index