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Author: Raymond Blanc Publisher: Headline Book Pub Limited ISBN: 9780747277552 Category : Cooking Languages : en Pages : 320
Book Description
For Raymond Blanc, master chef at the famed Le Manoir Aux Quat' Saisons, lightness and freshness in his cooking are vital and he firmly believes in healthy eating. BLANC VITE is packed with recipes that sing with flavour: Raymond uses the purest ingredients that excel not just in appearance but in taste, texture and goodness. He has gathered together a collection of enticing, easily prepared recipes to suit every lifestyle. Raymond believes that food, as the natural essence of life, should be about celebration; BLANC VITE shows how joyful, stimulating and relaxing really good food can be.
Author: Raymond Blanc Publisher: Headline Book Pub Limited ISBN: 9780747277552 Category : Cooking Languages : en Pages : 320
Book Description
For Raymond Blanc, master chef at the famed Le Manoir Aux Quat' Saisons, lightness and freshness in his cooking are vital and he firmly believes in healthy eating. BLANC VITE is packed with recipes that sing with flavour: Raymond uses the purest ingredients that excel not just in appearance but in taste, texture and goodness. He has gathered together a collection of enticing, easily prepared recipes to suit every lifestyle. Raymond believes that food, as the natural essence of life, should be about celebration; BLANC VITE shows how joyful, stimulating and relaxing really good food can be.
Author: Stefan Gössling Publisher: Routledge ISBN: 1351740237 Category : Business & Economics Languages : en Pages : 406
Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Kimberly Witherspoon Publisher: Bloomsbury Publishing USA ISBN: 1596919396 Category : Cooking Languages : en Pages : 322
Book Description
Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.
Author: TONELLI Nicole Publisher: Lavoisier ISBN: 2743064811 Category : Languages : en Pages : 736
Book Description
L’étonnante diversité des fruits et des graines (baies, drupes, akènes, arilles, hespérides…), leur symbolique, les multiples anecdotes qui y sont liées mais aussi leur culture et leur commercialisation nous entraînent dans un grand voyage autour du monde riche d’odeurs, de couleurs et de saveurs. Des Fruits et des graines comestibles du monde entier captivera l’attention du lecteur curieux. Il sera également utile aux nutritionnistes, diététiciens, enseignants et étudiants en sciences qui veulent comprendre l’origine des fruits et graines, préciser des données botaniques, connaître leur valeur nutritionnelle, leur culture et les principales maladies et ravageurs les concernant.
Author: Margaret Lang Publisher: Routledge ISBN: 1134322941 Category : Foreign Language Study Languages : en Pages : 138
Book Description
Modern French Grammar Workbook, second edition, is an innovative book of exercises and language tasks for all learners of French. The book is divided into two sections: * section 1 provides exercises based on essential grammatical structures * section 2 practises everyday functions (e.g. making introductions, apologizing, expressing needs). A comprehensive answer key at the back of the book enables you to check your progress. Taking into account feedback from the first edition, this second edition now features: * exercises graded on a 3-point scale according to their level of difficulty * cross-referencing to the Modern French Grammar, Second Edition, for each and every exercise * topical exercises that develop vocabulary. Modern French Grammar Workbook is ideal for all learners of French: beginners, intermediate and advanced students. It can be used both independently and alongside the Modern French Grammar (ISBN 0-415-33162-5).
Author: Margaret Lang Publisher: Routledge ISBN: 1134323026 Category : Foreign Language Study Languages : en Pages : 387
Book Description
This new edition of the Modern French Grammar is an innovative reference guide to French, combining traditional and function-based grammar in a single volume. Divided into two parts, Part A covers traditional grammatical categories such as word order, nouns, verbs and adjectives and Part B is organized around language functions and notions such as: giving and seeking information describing processes and results expressing likes, dislikes and preferences. With a strong emphasis on contemporary usage, all grammar points and functions are richly illustrated with examples. Implementing feedback from users of the first edition of the Grammar, this second edition includes clearer explanations and greater emphasis on areas of particular difficulty for learners of French. This is the ideal reference grammar for learners of French at all levels, from beginner to advanced. No prior knowledge of grammatical terminology is assumed and a glossary of grammatical terms is provided. This Grammar is complemented by the Modern French Grammar Workbook Second Edition which features related exercises and activities.
Author: Raymond Blanc
Author: Raymond Blanc
Author: Stefan Gössling
Author: 
Author: Kimberly Witherspoon
Author: James Gerald Dunton
Author: TONELLI Nicole
Author: 
Author: 
Author: Margaret Lang
Author: Margaret Lang