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Author : Jacques Pepin
Publisher : Bay Books (CA)
Page : 0 pages
File Size : 34,98 MB
Release : 2004-05
Category : Cooking
ISBN : 9781579595258
The master chef and PBS superstar presents this comprehensive volume of more than 300 recipes presented on many of his public television shows. Dishes are brought to life through 72 stunning color photographs and hundreds of Ppin's own line drawings.
Author : Jacques Pepin
Publisher : KQED Books & Tapes
Page : 0 pages
File Size : 43,67 MB
Release : 1994-08
Category : Cooking
ISBN : 9780912333083
This is a handsome reissue of a classic, bestselling cookbook by one of the best-known chefs in the world and the star of the PBS TV show Today's Gourmet--which has over 2 million viewers. Here, Pepin adapts the techniques and traditions of French cooking to the health-conscious '90s and explains how to prepare more than 115 delicious dishes. Color photos.
Author : Jacques Pépin
Publisher : Kqed Books
Page : 196 pages
File Size : 34,96 MB
Release : 1992
Category : Cooking
ISBN : 9780912333168
This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.
Author : Jacques Pépin
Publisher : Houghton Mifflin Harcourt
Page : 349 pages
File Size : 38,7 MB
Release : 2008-08-12
Category : Cooking
ISBN : 0547347561
From the man Julia Child called “a great teacher,” an elegant cookbook full of fast-yet-flavorful recipes that take only minutes to make. Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. You’ll find: “Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
Author : Nao Hauser
Publisher :
Page : 240 pages
File Size : 50,67 MB
Release : 1991
Category : Cooking
ISBN : 9780848710569
This valuable cookbook is filled with timesaving recipes that are designed to be made ahead and served later. Includes tips on storage, how to reheat without loss of flavor, garnishing suggestions, and more.
Author : Alexander Campion
Publisher : Kensington Publishing Corp.
Page : 304 pages
File Size : 41,85 MB
Release : 2011-01-28
Category : Fiction
ISBN : 0758272138
From the Champs-Élysées to the twinkling banks of la Seine, chic Parisian policewoman Capucine LeTellier plunges into a uniquely Parisian affair of gastronomic delights and bureaucratic intrigue to close a case that could make her career--or kill it. . . After dining on such delicacies as oyster sorbet and avocado soufflé, Jean-Louis Delage, président of automotive giant Renault, has been found dead in the freezer of Le Diapason, a three-star restaurant owned by Chef Jean-Basille Labrousse, a renowned restaurateur extraordinaire. Capucine is uniquely suited to the case, as her husband Alexandre is a food critic well-connected to the culinary world. In between sharing sumptuous meals and fine wine with Alexandre at Paris' finest eateries, Capucine struggles to win the respect of her new squad of detectives and crack both the case and the guarded secrets of the restaurant staff. Praise for Alexander Campion's The Grave Gourmet "Full of amusing characters. . . Readers will want a second helping." --Publishers Weekly "A delicious mystery. . . a fun book with a very different flavor." --Carolyn Haines, author of the Bones Mysteries "An astonishing debut that raises the bar on today's detective novel." --Aram Saroyan, author of Door to the River "Saucy, spicy, tasty. . .ooh-la-la!" --Kate Collins
Author : Jacques Pépin
Publisher : KQED Books & Tapes
Page : 220 pages
File Size : 18,43 MB
Release : 1994
Category : Cooking
ISBN : 9780912333274
The third volume in Pepin's bestselling Today's Gourmet series offers an irresistible collection of more than 100 recipes reflecting Pepin's own style of fresh, contemporary cooking rooted in French cuisine. This volume includes all the recipes, menus, and techniques introduced in the third season of Today's Gourmet, which begins airing on PBS in November 1994. Photos and illustrations.
Author : Adam Roberts
Publisher : Artisan
Page : 401 pages
File Size : 21,38 MB
Release : 2012-10-09
Category : Cooking
ISBN : 1579655297
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Author : Marie T. Smith
Publisher : Pelican Publishing Company
Page : 280 pages
File Size : 18,56 MB
Release : 2002-06-30
Category : Cooking
ISBN : 9781455608867
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up.Author Marie Smith emphasizes the importance of measured portions, careful timing, and the right utensils when cooking in a microwave. A food scale assures the success of the recipes and is also helpful to those watching their food intake. Inexperienced cooks will be able to cook like professionals with these easy-to-follow recipes. From Soft-Boiled Eggs to Fried Scallops and Shoo-Fly Cake, there's something for everyone, and with over 300 recipes, there are plenty of possibilities for exciting meals. Also, when you begin with a recipe for one, it's easy to double or even triple when you need more to go around.Uniquely practical, Microwave Cooking for One is a guide to a new method of wholesome and efficient cooking.Marie Smith, a former resident of Lakeland, Florida, was an experienced microwave chef who wrote a "Microwave Cooking" column for the Plant City Post. Her frequent attendance at microwave symposiums made her knowledgeable in many areas of microwave cookery and technology.For a sample of the wonderful recipes in this book, try Ms. Smith's recipe for Onion Hamburgers.Onion Hamburger3 oz. lean ground beef1/8 tsp. salt1 tsp. dry bread crumbs1/4 tsp. Worcestershire sauce1 tsp. minced fresh or frozen oniondash of black pepper1 tbsp. milkMix all ingredients in 1-quart mixing bowl. Shape into 5-inch patty and set aside. Heat 6" browning skillet 2 minutes at 100% power. Place patty in skillet and cover skillet with paper towel. Cook 1:30 minutes at 100% power, turning patty over halfway through cooking time. Let stand 1 minute. Place on plate and serve.
Author : Gourmet
Publisher : Random House Incorporated
Page : 576 pages
File Size : 17,45 MB
Release : 1987
Category : Cooking
ISBN : 9780394564227
This collection of six hundred dessert recipes includes an assortment of tortes, layer cakes, pies, and cookies, and features contributions by James Beard and Elizabeth Colchie