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Just a French Guy Cooking: Easy recipes and kitchen hacks for rookies

por Alexis Gabriel Aïnouz

French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food.                                                                    

In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography – from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes. Along the way, he offers ingenious kitchen hacks – a cheat's guide to wine, five knives you need in your kitchen, the secret to brilliant ramen – so that anyone can throw together great food without any fuss. 

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100 Recipes of French Cooking for Christmas and Holidays

por Pierre-Emmanuel Malissin

Recipes for your holiday meals, Christmas, Thanksgiving. Appetizers,Shells and Crustaceans,Fish,Poultry, Meats and Game Meats,Cheeses, Desserts.

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Mastering the Art of French Cooking, Volume 2: A Cookbook

por Book 2

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

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Excel French Cooking: Get into the Art of French Cooking

por Excel Cooking

LEARN THE CULINARY ART OF FRENCH COOKING  Bonjour!
Imagine being able to cook a delicious French meal for your family and friends. Imagine being able to slice and dice like a pro and have beautiful knife cuts that would make you the next Food Network star. 
French cooking is one of the most delectable cooking around. Some of the most expensive restaurants in the world provide the most exquisite French dishes, and people go there just to taste the very best delicious delicacies of what French chefs have to offer.
But no one simply decides that they want to have French for the night, then be able to cook it. There are many things that you have to know in order to properly cook French cuisine.
The secret’s out. You can actually learn to start cooking up your own French recipes at home. That is what "Excel French Cooking" is all about.
Here's a sample taste of what you'll get:
- The different terms that are used in French cooking, such as Mother Sauce and Bouquet Garni.
- The different knife skills and types of cuts used by French chefs, from the brunoise to the mirepoix.
- Breakfasts. You’ll hear the truth about French breakfasts and the history as creator of its most famous item.
- Lunches. Learn how to make French pop salads, bouillabaisse, and the well-known and irresistible soufflés and crepes. 
- Dinners. This discusses formal affairs and has recipes for things such as butternut squash soup, paysanne soup, and green veggie au gratin.
...and that's just for starters.
Unlike other French cookbooks, you don’t only get the recipes to make the French food that you love. You learn about the skills that French chefs have, the history of the different types of food, and much more!
With easy-to-follow steps and a glossary of terms that you can easily understand, "Excel French Cooking" is the book that you want if you are interested in trying French cooking and you want to impress your guests at your next dinner party.
Bon appétit!

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Mastering the Art of French Cooking, Volume 1: A Cookbook

por Book 1

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.

Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.

Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

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Mastering the Art of French Cooking

por Julia Child

Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire.

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The Country Cooking of France

por Anne Willan

Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

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French Country Cooking: Authentic Recipes from Every Region

por Françoise Branget

Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm.

None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing.

The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history.”

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Fabulously French Cooking: 70 Simple, Classic, and Chic Recipes for Every Occasion

por Cathleen Clarity

With twelve fabulous menus and seventy refined dishes, Chef Cathleen Clarity and food photographer Kathrin Koschitzki will teach you how to conjure the taste of France in your home kitchen.

In Fabulously French Cooking, you will find French foods for every occasion as well as instructions and professional advice on prepping, cooking, and flawlessly (and easily!) entertaining year-round. Whether you’re throwing a celebration for the autumn harvest, having friends over for a Saturday night feast, or offering a delectable lunch for the ladies during the week, Clarity and Koschitzki have you covered.

Accompanied by elegant photographs, as well as introspective stories straight from Chef Clarity’s kitchen, the recipes in this collection include:

Slow-roasted veal loin with chanterelles and almonds
Mango Litchi smoothies
Sea Bream tartar with spring onions
Cote de boeuf with roasted new potatoes
Fig and red grape galette
And more!

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Revolutionary French Cooking

por Daniel Galmiche

Daniel Galmiche’s first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary French Cooking is divided into three chapters. The first, Liberté, showcases exciting new recipes, methods and techniques, with innovative ingredients – such as Pineapple Tarte Tatin with Chilli and Lemongrass – all refreshingly free from the shackles of tradition. The second chapter, Égalité, brings democracy to your cooking by elevating such humble fare as celeriac, pork belly and rabbit into the food of kings – for example, Rabbit Terrine with Onions and Parsley. The final chapter, Fraternité, celebrates recognized “brotherhoods”, or pairings, of ingredients and turns convention on its head with modern adaptations, such as Monkfish Wrapped in Pancetta with Carrot and Mandarin Purée. Throughout the book Daniel reveals how to make modern dishes with vibrant flavours, textures and aromas. In each chapter there are instructive features on the techniques used, such as water baths, showing you how to master them easily in your own home. This is a must-have book for lovers of hearty, beautiful food and the taste of France.

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Cabinet of Culinary Curiosities - Smith College Libraries

fifty culinary curiosities from books and manuscripts fea- ... Mastering the Art of French Cooking was first published in one volume in 1961.
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MASTERING THE ART OF FRENCH COOKING

Mastering the Art of French Cooking. The book's cover is delicately patterned like wallpaper—white with miniature red fleurs- de-lis and tiny teal stars—the ...
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Mastering the Art of French Cooking - jstor

Escoffier's Cook Book, and perhaps that near-classic by Julia. Child and her associates about French cooking 'made easy'… it is used increasingly by amateur ...
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bonne Femme - Wini Moranville

For those readers who already enjoy French cooking, I think you will find many new ideas, and new twists on classic recipes, in this book. For others who have ...
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Food for Thought (Series): Ep. 1 The Legacy of French Cooking

C: Compared to medieval French cooking, Varenne's book popularized seasonal and taste-based dishes. By introducing dishes like omelettes and bisques, and ...
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Bookmark File PDF Mastering The Art Of French Cooking Vol 1

This fabulous slipcase contains books 1 & 2. 'This isn't just any cookery book. This is Mastering the Art of French Cooking and it's a.
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book-french-country-cooking-authentic-recipes-from-ev.pdf

days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. French cuisine is revered all around the world, and.
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Julia Child By: Francie McKay

Soon after coming to Germany Julia was back to work on her book, which was now titled ​French Cooking for the American Cook​. Simca and Julia had.
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Cookbooks of the World, 1925-1975 - Ann Arbor District Library

sold at higher prices than Pomiane's book. This list suggests the range of French cooking literature of the time, from haute cuisine.
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BOOKS THAT COOK

Maria Child; Boston Cooking-School Cook Book by Fannie Merritt Farmer; The. Joy of Cooking by Irma S. Rombauer; Mastering the Art of French Cooking by.
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