the french chef in america

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The French Chef In America

Author : Alex Prud'homme
ISBN : 9780385351768
Genre : Cooking
File Size : 77. 31 MB
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In this enchanting follow-up to My Life in France—Julia Child’s beloved and best-selling memoir—her co-author and grandnephew, Alex Prud’homme, chronicles Julia’s rise from home cook to the first celebrity chef. While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television. The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon.

The French Chef Cookbook

Author : Julia Child
ISBN : 0345425421
Genre : Cooking
File Size : 29. 74 MB
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The recipes and techniques demonstrated on Julia Child's television program are presented in chronological order

Julia Child S The French Chef

Author : Dana Polan
ISBN : 9780822348726
Genre : Cooking
File Size : 24. 23 MB
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Dana Polan considers what made Julia Child s TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.

Mastering The Art Of French Cooking

Author : Julia Child
ISBN : 9780307958174
Genre : Cooking
File Size : 61. 82 MB
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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780195307962
Genre : Cooking
File Size : 25. 73 MB
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

Fashionable Food

Author : Sylvia Lovegren
ISBN : 0226494071
Genre : Cooking
File Size : 59. 33 MB
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Organized by decade, spanning the 1920s to the 1990s, this first complete history of "gourmet" food in America offers an irreverent approach to every food fad of the 20th century--from Crepe Suzettes to blue corn chips. Recipes, menus and illustrations for these "creations" can be found throughout. 40 photos.

Haute Cuisine

Author : Amy B. Trubek
ISBN : 0812217764
Genre : Business & Economics
File Size : 50. 56 MB
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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

French Culinary Institute S Salute To Healthy Cooking

Author : Alain Sailhac
ISBN : 1579544681
Genre : Cooking
File Size : 74. 55 MB
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Presents a collection of simplified classic French recipes

Wolfgang Puck S Modern French Cooking For The American Kitchen

Author : Wolfgang Puck
ISBN : 0395935202
Genre : Cooking
File Size : 27. 53 MB
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The chef of Los Angeles's Ma Maison restaurant offers more than 200 recipes, based on la nouvelle cuisine, adapted to American ingredients and methods, and includes tips on presentation and wine and seasonal menus

The French Laundry Cookbook

Author : Thomas Keller
ISBN : 9781579657567
Genre : Cooking
File Size : 58. 1 MB
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2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

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