77 products were found matching your search for Haute cuisine in 4 shops:
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Haute Cuisine: How the French Invented the Culinary Profession
Vendor: Abebooks.com Price: 118.68 $Buy with confidence! Book is in new, never-used condition 1.1
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Haute Cuisine in the Air Fryer. 60 best, simple, tasty, fast and clear recipes!: Air fryer cookbook with photos
Vendor: Abebooks.com Price: 27.49 $Make your life more delicious! 6 Reasons To Buy this Air Fryer Recipe book 1. The 60 best fully tested recipes using an Air Fryer 2. Surprise your loved ones with delicious food that does not take all day to cook 3. All recipes contain nutritional information 4. Recipes for everyday and holidays 5. Air Fryer book with photos 6. Each recipe contains the time to prepare and the number of servings
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The Perfectionist: Life and Death in Haute Cuisine
Vendor: Abebooks.com Price: 39.17 $A portrait of the award-winning master chef who in spite of prestigious achievements took his own life in 2003 traces Bernard Loiseau's rise from an ambitious teenager who worked in the kitchen of the famed Troisgros brothers to the head of the Michelin star-winning La Cote d'Or, describing his relationships with staff and clientele and the toll taken on his health by his self-doubt and critics.
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The Perfectionist: Life and Death in Haute Cuisine
Vendor: Abebooks.com Price: 52.66 $A portrait of the award-winning master chef who in spite of prestigious achievements took his own life in 2003 traces Bernard Loiseau's rise from an ambitious teenager who worked in the kitchen of the famed Troisgros brothers to the head of the Michelin star-winning La Cote d'Or, describing his relationships with staff and clientele and the toll taken on his health by his self-doubt and critics. Reprint. 20,000 first printing.
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Haute Chinese Cuisine from the Kitchen of Wakiya
Vendor: Abebooks.com Price: 173.69 $Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation. In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves. Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.
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The Scavenger's Guide to Haute Cuisine
Vendor: Abebooks.com Price: 55.09 $A nature writer's obsession with a 100-year-old cookbook leads him on a fascinating journey into the American wilderness.A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger's Guide to Haute Cuisine is about one man's quest to live off the land and recreate the recipes from Escoffier's Le Guide Culinaire, the 1903 magnum opus that still stands as one of the greatest haute cuisine cookbooks ever written.Nature writer Steven Rinella takes along his vegetarian girlfriend and a cast of eccentric friends and embarks on a year-long journey across America, trying to locate the bizarre, often esoteric ingredients of Le Guide Culinaire, such as animal organs and the surprisingly elusive street pigeon. His adventures take him fishing for stingrays on a Florida beach; skinning eels with an upstate New Yorker who keeps an emu as company; hunting mountain goats on the snow-covered cliffs of Alaska's Chugach Range; and flying from Montana to Michigan to collect a fifteen pound snapping turtle his mother found on the highway. Originating in an article Rinella wrote for Outside magazine, The Scavenger's Guide is written in prose that's as clear and pleasing as a mountain stream and is ultimately an ode to mother nature. The result is a narrative that opens up a deeper understanding of the things we eat and how the natural world affects the way we live.
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Haute Chinese Cuisine from the Kitchen of Wakiya
Vendor: Abebooks.com Price: 27.01 $Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation. In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves. Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.
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The Perfectionist: Life And Death in Haute Cuisine
Vendor: Abebooks.com Price: 55.83 $The suicide of Bernard Loiseau in February 2003 sent shock waves through France: the country's most famous chef had shot himself on the eve of publication of Michelin, the bible of good eating. Ascendancy to coveted three-star status in Michelin, and keeping it year after year, takes its toll on the best chefs and rumors had already begun to circulate that Loiseau might fall from grace. Delving deep into the life of Loiseau and the world of haute cuisine, Rudolph Chelminski asks whether the same dedication to perfection that took Loiseau to the top also caused him to seek the only release imaginable from the terrible pressure to stay there.
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Great Chefs of France: The Masters of Haute Cuisine and Their Secrets
Vendor: Abebooks.com Price: 92.99 $Great Chefs of France: The Masters of Haute Cuisine and Their Secrets
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Great Chefs of France: The Masters of Haute Cuisine and Their Secrets
Vendor: Abebooks.com Price: 33.39 $Great Chefs of France: The Masters of Haute Cuisine and Their Secrets
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The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine
Vendor: Abebooks.com Price: 51.47 $Baseball is a game that is identified with food. We even sing about it at every ballpark during the seventh inning stretch: "....buy me some peanuts and Cracker Jack..." The famous song was written by Jack Norworth in 1908.From the early part of the twentieth century until the 1980s, classic baseball fare consisted mostly of hot dogs, ice cream, peanuts, and Cracker Jack. Then ballparks slowly began to sell new items. A proliferation of new food offerings during the 1990s was fueled by the opening of twelve new major league ballparks. Now, teams around the country sell a variety of exotic food as well as wide variety of hot dogs.The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine begins with the history of the first hot dog at a ball game and concludes with a culinary tour of all 30 major league ballparks.100% of royalties from the sales of this book are donated directly to the Second Harvest Food Bank of Santa Clara and San Mateo Counties of California.
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The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine
Vendor: Abebooks.com Price: 20.92 $Baseball is a game that is identified with food. We even sing about it at every ballpark during the seventh inning stretch: "....buy me some peanuts and Cracker Jack..." The famous song was written by Jack Norworth in 1908.From the early part of the twentieth century until the 1980s, classic baseball fare consisted mostly of hot dogs, ice cream, peanuts, and Cracker Jack. Then ballparks slowly began to sell new items. A proliferation of new food offerings during the 1990s was fueled by the opening of twelve new major league ballparks. Now, teams around the country sell a variety of exotic food as well as wide variety of hot dogs.The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine begins with the history of the first hot dog at a ball game and concludes with a culinary tour of all 30 major league ballparks.100% of royalties from the sales of this book are donated directly to the Second Harvest Food Bank of Santa Clara and San Mateo Counties of California.
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Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments
Vendor: Abebooks.com Price: 59.15 $Haute Dogs gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine. Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond. Just in time for summer, this indispensable guide will make your grilling extraordinary.
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Girardet : Recipes from a Master of French Cuisine [first edition]
Vendor: Abebooks.com Price: 45.00 $During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Devoted followers will rejoice, while a new generation of cooks will be introduced to the passionate sensibilities of a culinary genius.
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Charleston Grill at Charleston Place: French Influenced Lowcountry Cuisine
Vendor: Abebooks.com Price: 97.18 $Fusing South Carolina lowcountry cooking and his own French-influenced technique, Chef Bob Waggoner creates contemporary and sophisticated new Southern haute cuisine at his award-winning Charleston Grill using seasonal, locally sourced ingredients. From Grilled Okra with Maitre d Butter, to Grilled Corn Soup with Pork Cracklings, Smoked Bacon, and Micro Thyme, to Jumbo Lump Blue Crab Galette in a Lime, Pear Tomato, and Avocado Salsa, Waggoner brings home the sophistication and elegance of The Charleston Grill. Praise for Executive Chef Bob Waggoner: Food and Wine's "Reader's Favorite Chef in North America" Award (1999) Featured Chef at the James Beard Foundation Best Hotel Chefs of America Award (1999) 1999 James Beard Rising Stars of the 21st Century Saveur magazine's "100 Favorite Things" (2000) James Beard Foundation Best Chef, Southeast Nominee (2003) "The Charleston Grill feels like a splurge. There's a sybaritic message in its shiny green marble floor and dark wood paneling, in the interior courtyard overgrown with lush Southern flora, and above all in the deeply serious 800-bottle wine list with 28 Champagnes. Anyone missing the point would discover it very quickly when reading the menu, which is designed to ravish . . . " -The New York Times "This is where you go for Charleston's most assured and accomplished food. Presented in a swank dining room decked out with colorful folk art, Chef Bob Waggoner's cuisine summaries just how far the city's restaurant scene has come in the past 20 years." -Wine Spectator
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Ma Cuisine
Vendor: Abebooks.com Price: 30.92 $He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
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The Great Book of French Cuisine.
Vendor: Abebooks.com Price: 104.21 $Offers a complete course in the four basic traditions of French cooking--la haute cuisine, la cuisine bourgeoise, la cuisine r gionale, and la cuisine impromptue--along with more than two thousand recipes, six hundred easy-to-follow cooking techniques and tips, and a lexicon of French cooking terms.
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Ma Cuisine
Vendor: Abebooks.com Price: 76.85 $He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
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Art of Indian Cuisine
Vendor: Abebooks.com Price: 20.11 $Indian cuisine traditionally conjures up images of tantalising food steeped in fragrant spices, enriched with subtleties of different flavors, exotic methods of cooking such as dum, baghar, and dhungar. This haute cuisine has, however, remained the allure of specialty restaurants and gourmet cooks.Art of Indian Cuisine changes all that! Having perfected his mouth-watering recipes for over a decade, Rocky Mohan brings these luscious preparations within the convenient reach of a modern kitchen with ease. Lucid and simple instructions to cook in varying styles, making masalas at home, flavoring and smoking techniques - all possible with user-friendly gadgets and easy availability of ingredients, sets this book apart.
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Gordon Ramsay's World Kitchen: Easy and Delicious New Twists on 10 Cuisines
Vendor: Abebooks.com Price: 47.03 $Gordon Ramsay has a world of dishes for you to enjoy! This internationally minded cookbook features recipes from across Europe, the US, Asia, and the Middle East. From French haute cuisine (Navarin of Lamb with Spring Vegetables) and Spanish Tortilla to fragrant curries and luscious Mississippi Mud Pie, this is global cooking at its best!
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