1 000 recettes, variantes, et techniques pour se régaler en famille ou pour épater ses amis : la pâtisserie fait maison est à l'honneur ! 1 000 recettes, variantes, et techniques pour se régaler en famille ou pour épater ses amis : la pâtisserie fait maison est à l'honneur ! Gros et beaux gâteaux, petits biscuits, cookies et muffins, tartes et crumbles, glaces et sorbets... toutes les recettes incontournables de pâtisserie réunies dans une véritable "bible" à offrir et à s'offrir. Près de 1 000 recettes faciles testées, goûtées et appréciées ! A vos fourneaux...
Cuisine du monde : une des grandes tendances cuisine du moment. 250 recettes faciles pour cuisiner de délicieux plats venus des quatre coins du monde ! Découvrez 250 recettes, variantes et techniques pour offrir à votre famille ou à vos amis un savoureux voyage culinaire au cœur des cinq continents ! Cannellonis fondants, burgers extravagants, chop suey de légumes, mafé au bœuf ou pâtisseries orientales : régalez et épatez vos invités grâce à ces recettes délicieusement dépaysantes. 250 recettes faciles testées, goûtées et appréciées dans un joli livre à offrir ou à s'offrir ! À vos fourneaux !
Author: Julie Soucail
Publisher: Gingko Press Editions
You never forget your first tartiflette. Likewise, moules marinire is sure to leave an impression. How to Cook French Cuisine collects these and forty-eight other classic recipes of arguably the worlds finest cuisine. Compact and with easy to read instructions, this book includes metric as well as US standard measurements complimented by tantalizing photographs of the finished products. From starters to main courses and desserts, all you need for a dinner party is contained within, except the ingredients and guest list! From simple crowd pleasers like French onion soup to more involved concoctions such as seven-hour roast leg of lamb, there is something for everyone. Finish with a tarte tatin et voil, success in the kitchen is at your fingertips.
Author: Philippe Andrieu, Trami
From biscuits to cakes, and from tarts to pastries, the classics of the House of Ladurée are unveiled in this beautifully photographed collection of recipes. Even the world-famous macaroon reveals its secrets! Within these pages, you will find a tantalising array of refined flavours and enchanting colours: powder pink, vibrant lilac and Ladurees trademark pastel green ... where the delicious combines with the exquisite for the delight of all gourmets. The wonderful story of Ladurée began in 1862, when Louis Ernest Ladurée opened a bakery in the very heart of Paris at 16, rue Royale. During this era, the neighborhood surrounding the Madeleine was rapidly developing into one of the capitals most important and elegant business districts. The most prestigious artisans in French luxury goods had already taken up residence there. At the beginning of the 20th century, Jeanne Souchard, Ernest Ladurées wife, thought of combining distinct styles: the Parisian café and pastry shop. With this, one of the very first Parisian tea salons was born. It was in 1993 that this sleeping beauty with still untapped potential was taken over by David Holder and his father Francis Holder. With the opening of the Ladurée restaurant and tea salon on the Champs Élysées in 1997, decorated by Jacques Garcia, this true institution became one of the top addresses for Parisian gourmandises. Boutiques in Printemps Grand Magasin and on Paris left bank followed, as did the beginning of the international adventure with openings in London, Geneva and Tokyo.
Author: Laurell K. Hamilton
#1 New York Times bestselling author Laurell K. Hamilton offers a sexy, suspenseful novel of human—and inhuman—passions, as vampire hunter Anita Blake must repay a favor to a man almost as dangerous as the ancient evil she's about to face... Edward is a hit man, specializing in monsters, vampires, shapeshifters, anything and everything. There are people like Anita who do it legal, but Edward doesn't sweat the legalities, or, hell, the ethics. He's an equal opportunity killer. Anita may be one of the few friends that Edward has, but it’s like being friends with a tame leopard. It may curl up on the foot of your bed and let you pet its head, but it can still eat your throat out... EXCLUSIVE TO THIS EDITION ONLY: A PREVIEW OF THE LATEST ANITA BLAKE, VAMPIRE HUNTER NOVEL, CRIMSON DEATH
Author: Philippe Urraca, Michel Guerard, Cecile Coulier
Publisher: Editions du Chêne
"A comprehensive and beautiful reference focusing on French baking, written by award-winning Pastry Chef Philippe Urraca. Contains step-by-step accessible instructions for the creation of these wonderful pastries. wonderful pastries. wonderful pastries. wonderful pastries. Book for amateur and professional bakers alike."--Amazon.com
Author: Jean-François Mallet
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-François Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.
Author: Alice L. Waters
Publisher: Harper Collins
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.
Author: Kauko K. Makinen, Alonzo H. Jones, John Peldyak
Publisher: Woodland Pub
Though scientists identified the glyconutrient xylitol over a hundred years ago, its beneficial properties have been discovered only recently. With a low glycemic index of 7 (compared to table sugar at 100), xylitol is the perfect sweetener for diabetics. In addition, xylitol is clinically proven to fight against tooth cavities and upper respiratory infections (including earaches). With outstanding germ-fighting properties and satisfaction for your sweet tooth, xylitol is an effective new addition to your arsenal of health-promoting supplements.
Author: Dirk Koppes
Publisher: Andrews McMeel Publishing
This book takes cooking with the Big Green Egg to the next level with 55 recipes for professional chefs and experienced home cooks along with profiles of 15 International chefs, explaining how they discovered the Big Green Egg, as well as why and how they are using it in their professional kitchens. Inside you'll find recipes ranging from smoked fish to grilled pizza, and roasted carrot salad to apple tart. Just some of the recipes include: --Eggplant Steaks with Fennel-Rosemary Dressing and Buffalo Mozzarella --Smoky Burger with Miso Butter, Kimchi, and Fried Egg Yolk --Smoked Warm Salmon on Beet and Broad Bean Salad with Horseradish Sauce --Calzone with Sausage and Ricotta --Indian Lamb Spareribs with Chapati and Apple Yogurt --Baked Truffle Potatoes with Mushrooms and Vanilla Oil --Pumpkin Tarte Tatin with Creme Fraiche --Pork Belly with Sage, Roasted Grapes, and Bean Salad --Puffed Pancake with Peaches and Plum Compote --Ice Cream Cake with Whipped Cream and Blackberries
Author: Mary Berry
Sunday lunch is one of the great British traditions and in Family Sunday Lunches Mary Berry brings together the classics and her own family favourites to create an invaluable all-year-round cookbook. Full of reliable and delicious recipes to suit cosy informal meals and show-stopping feasts for friends, this is more than just a Sunday roast book. Mary brings Sunday lunch right up to date and shares her springtime starters, autumnal fruit pies, slow-cooked casseroles and light summer salads - winter curries, garden buffets, moreish vegetarian meals and divine desserts are included, too. Mary hasn't forgotten the classic roast, though, and has fine-tuned the essential information for each and every one, as well as including all the traditional roast accompaniments - find out how to make the perfect Yorkshire puddings, homemade cranberry sauce and your very own knock-out stuffing. With prepare-ahead tips and Aga cooking instructions, Mary Berry's Family Sunday Lunches is an invaluable addition to every kitchen shelf.
Author: Lene Knudsen
Publisher: Hardie Grant Publishing
delicious cakes that require minimal time and effort. Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly cake to indulge in all by yourself. Mug Cakes shares basic recipes for simple favourites such as lemon, carrot or chocolate fondant cake, alongside recipes for more adventurous flavour combinations such as raspberry and green tea or blueberry and ricotta. You can even try recipes that push your mug-cake-making skills to the max - try marble mug cake or financier mug cake with red fruits. All you need is five minutes to spare, a microwave, and a serious cake craving!
Author: Jean-Pierre Wybauw
Publisher: Lannoo Uitgeverij
It tells you everything you need to know about chocolate decorations, rheology and shelf life.
Author: Yotam Ottolenghi
Publisher: Chronicle Books
A vegetarian cookbook from the author of Jerusalem Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! The Plenty cookbook is indispensable for every home library.
Author: Aradhna Krishna
What is sensory marketing and why is it interesting and also important? Krishna defines it as "marketing that engages the consumers’ senses and affects their behaviors." In this edited book, the authors discuss how sensory aspects of products, i.e., the touch , taste, smell, sound, and look of the products, affect our emotions, memories, perceptions, preferences, choices, and consumption of these products. We see how creating new sensations or merely emphasizing or bringing attention to existing sensations can increase a product’s or service’s appeal. The book provides an overview of sensory marketing research that has taken place thus far. It should facilitate sensory marketing by practitioners and also can be used for research or in academic classrooms.