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Author: Fernand Point Publisher: Overlook ISBN: 9781585679614 Category : Cooking Languages : en Pages : 0
Book Description
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him.' In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Author: Fernand Point Publisher: Overlook ISBN: 9781585679614 Category : Cooking Languages : en Pages : 0
Book Description
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him.' In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Author: E. Thomas Hughes Publisher: Bunker Hill Publishing, Inc. ISBN: 9781593730291 Category : Cooking Languages : en Pages : 142
Book Description
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Author: Fernand Point Publisher: Duckworth Publishing ISBN: 9780715638361 Category : Cooking, French Languages : en Pages : 240
Book Description
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author: Erec R. Koch Publisher: Associated University Presse ISBN: 9780874130102 Category : Philosophy Languages : en Pages : 398
Book Description
Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of sensation and affectivity. This study examines the importance of the body in the determination of sensibility and passion in French culture of the seventeenth century." "The Aesthetic Body will engage readers with interests in literature, philosophy, the history of ideas, the history of science and medicine, cultural history, and political theory of the French early modem period."--Jacket.
Author: Maynard Andrew Amerine Publisher: University of California, Agriculture and Natural Resources ISBN: Category : Technology & Engineering Languages : en Pages : 76
Author: Nelleke Teughels Publisher: Routledge ISBN: 1317186435 Category : History Languages : en Pages : 348
Book Description
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author: Hervé This Publisher: Columbia University Press ISBN: 0231147066 Category : Food Languages : en Pages : 218
Book Description
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Author: Tim Farrant Publisher: OUP Oxford ISBN: 0191541427 Category : Literary Criticism Languages : en Pages : 368
Book Description
Balzac's reputation is as a novelist. But short stories make up over half La Comédie humaine, besides scores of other tales and articles. Short forms appear early in Balzac's output, and shape his work throughout his career. Balzac's Shorter Fictions looks at the whole of this corpus, at the nature of short fiction, and at how Balzac's novels developed from his stories - at the links between literary genesis and genre. It explores the roles of short fiction in Balzac's creation, its part in producing effects of virtuality and perspective, and reflects ultimately on the relationship between brevity and length in La Comédie humaine. This, the first complete English-language study of Balzac's work for over forty years, synthesizes recent research on Balzac's practice within the context of modern thought on the author. It is an indispensable book for students and scholars of Balzac, and for all those interested in prose fiction.
Author: David Strauss Publisher: JHU Press ISBN: 1421429063 Category : History Languages : en Pages : 349
Book Description
Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier. Strauss’s impressive archival research illuminates themes—gender, class, consumerism, and national identity—that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers—reproduced here—called attention to the aesthetic of dining, a vision that heightened one’s anticipation of a gratifying experience. In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.
Author: Fernand Point
Author: Fernand Point
Author: E. Thomas Hughes
Author: Fernand Point
Author: Ali-Bab
Author: Erec R. Koch
Author: Maynard Andrew Amerine
Author: Nelleke Teughels
Author: Hervé This
Author: Tim Farrant
Author: David Strauss