New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more“An indispensable manual for home cooks and pro chefs.” —WiredAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
An introduction to the French art of baking bread-including ingredient selection, levain cultivation, and bread-making techniques-with more than one hundred illustrated recipes.
The humble baguette is the quintessential staple of French cuisine, but the country has a vast and diverse bread-baking tradition. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients - grain and flour varieties, water, salt, and levain-this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas.
A new generation of bakers has expanded the classic French repertoire to include original creations-such as charcoal-sesame baguettes; matcha swirl bread ;
buckwheat and seaweed rolls; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world-including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include "surprise bread" finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French
toast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free.
This is the ultimate reference book for baking homemade bread the French way.
Delicious food can heal the body. Reset and rebalance with clean, nourishing recipes that are flexible and easy for busy weeknight meals or lunches on the go, and healthy enough for more intensive, doctor-supported cleanses.
Gwyneth Paltrow gets the power of simple, unprocessed, quality food. Her recipes focus on delicious flavours and clean ingredients - pillars that have launched her cookbooks to bestseller status. Now she's back with her most ambitious cookbook to date: a collection of 100-plus recipes and customisable meal plans that offer taste, simplicity and targeted health benefits.
This food-lover's cookbook brings everything to the table - from smoothies and soups to bowls, entrées, snacks and desserts - with the ease and flavour that we have come to expect from Paltrow and her team at GOOP. Highlights include instant staples like Turkey Meatball Pho, Sheet Pan Chicken Broccolini and Butternut Squash Tacos, and sweet treats like Cashew Turmeric Iced Lattes and Chocolate Chia Pudding.
Beyond the appealing recipes, THE CLEAN PLATE has meal plans, detoxes and cleanses to address the reader's specific needs and desired results. Supported by Paltrow's team of nutrition experts and doctors, the book offers specific eating focused on:
Adrenal Support (with Dr. Alejandro Junger)
Heart Health (with Dr. Steven Gundry)
Candida (with Dr. Amy Myers)
Heavy Metal Detox (with Dr. James Novak)
Fat Flush (with Dr. Taz Bhatia)
Veg-Friendly Ayurveda (with Dr. Aruna Viswanathan)
Full of go-to recipes and revitalising health tips, THE CLEAN PLATE is exactly the standout cookbook we have been waiting for, from the biggest name in clean eating.
This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts.
Aspiring and confirmed bakers will:
Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish; refresh levain; knead, shape, and score loaves; laminate butter; prepare puff pastry; or braid brioche dough.
Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations: brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.
Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries.
Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.
French pâtisserie-from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner- provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts-dubbed "The Harvard of Gastronomy" by Le Monde newspaper-offers everything the home chef needs to create perfect pastries for all occasions.
1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.
235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.
A complete course in the art Of baking with chocolate from The "harvard of gastronomy"
Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe.
Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their
characteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes.
Readers will learn how to:
o UNDERSTAND the ingredients and steps involved in the production of different types of cheeses
o IDENTIFY 4 main types of cheese, 24 families, and 150 varieties
o EXPERTLY PAIR cheeses with various foods and drinks
o CREATE perfectly balanced cheese boards
o SERVE 46 homemade recipes
Complete with a history of cheeses, an introduction to specialties from around the world, and tips on selecting, storing, and tasting cheeses, this volume is an essential companion for cheese lovers everywhere.
This complete cooking course provides FERRANDI Paris's expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to:
o Acquire essential kitchen skills for 48 culinary techniques-tie a boneless roast; prepare veal scaloppine; French trim a rack of pork ribs; bone a lamb shoulder; dress, truss, or spatchcock poultry; prepare duck magret; marinate game - which are explained in 333 step-by-step instructions.
o Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.
Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features:
o 575 ILLUSTRATIONS, including 400 step-by-step photographs
o 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish
o100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more
o 165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra
o PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index
o SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès.
HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school.
PAUL BOCUSE was a legendary three Michelin-star chef.
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The book is accompanied by an Instructor's Manual, companion website, PowerPoint lecture slides, and Respondus test bank The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
"Encompassing a full-bodied kingdom replete with character, a three-dimensional world that can't be condensed into a single stroke, the seasons of cognac linger within me like a dream without end."
The original edition of Gaston Lenôtre's groundbreaking cookbook inspired generations of aspiring pastry chefs. In this fully revised new edition, you will learn how to bake everything from a Paris-Brest to a Gâteau Saint-Honoré, and how to unlock the secrets of puff pastries, soufflés, charlottes, Bavarian cream, and festive Yule logs. More than 200 recipes ranging from basic to advanced are clearly and simply presented, making them accessible to bakers of every skill level.
With thanks to Gaston Lenôtre's daughter Sylvie Gille-Naves, who also collaborated with him on the original edition of this book, his son Alain Lenôtre, with whom he established the Lenôtre culinary schools, and the chefs at Maison Lenôtre, who carefully reviewed and updated every recipe, this classic work is once again available to home chefs everywhere.
Des recettes lues en un coup d'oeil, réalisées en un tour de main !
1) 2 à 6 ingrédients par recette, présentés visuellement.
2) Une recette très courte, simple, claire et précise.
3) Une belle photo du plat, explicite et gourmande.
4) Temps de préparation réduit, il n'y a plus qu'à laisser cuire.
Super bon / super rapide / sans vaisselle (ou presque)
Le mot de l'auteur : Ce livre est le fruit d'années d'expérience. Il vient en réponse à la question qu'on me pose quasiment tous les jours : « mais qu'est-ce que je vais bien pouvoir cuisiner ce soir ? ». Trouver des idées pour le quotidien, pour petits et grands, savoir se renouveler en cuisine avec seulement les quelques
ingrédients qu'on a dans son réfrigérateur ou dans son placard, cela peut être un vrai casse-tête.
À travers ce livre je souhaite vous faire partager des recettes pour tous les jours, rapides et faciles, et pour tous les goûts. Grâce à des associations de saveurs et d'ingrédients simples il est tout à fait possible de faire de bons petits plats, même
d'épater la galerie, sans y passer des heures. Ce livre est aussi simple qu'un mode d'emploi de montage de meuble suédois : 2 à 6 ingrédients présentés en photos, un texte en quelques lignes ; il n'y a plus qu'à laisser cuire... c'est prêt !
Je vous souhaite de très beaux moments en cuisine et surtout à table !
Avec un petit texte humoristique (qui ne vous prendra pas "le melon" !), René Son, un peu à l'instar de Proust avec sa madeleine, propose une hypothèse intéressante sur son melon...
Quel mystère peut bien renfermer son melon ? Sa déduction originale interpelle le regard qui ne sera certainement plus jamais le même...
Table des matières
A mes lectrices
Ne vous étonnez pas…
Des recettes faciles et rapide à réaliser
Plats aux OEufs, Soupes, Entrées…
Un proverbe zen :
Plaisir des yeux
On l’a dit : « Les bonnes choses viennent du passé »…
Soupes, Entrées, Plats aux OEufs
Soupes et Potages
Bouillon improvisé
Panade au madère
Potage à la purée de jambon
Potage « Avranchin »
Potage « Bernois »
Potage « Carême »
Potage « Cajun »
Potage « Cévennes »
Potage « Chiffonnade à l’oseille »
Potage « Poisson aux herbes »
Potage « de santé »
Potage au abattis « English »
Potage « Goujounac »
Potage « Joconde »
Potage « Liège »
Potage « Matelot »
Potage « Ox-Tail »
Potage « Sévigné »
Potage « Tibère »
Soupe aux abats d’oie « Moldavie »
Soupe « Salmigondis »
Soupe verte « Ledoyen »
Entrées
Beignets au parmesan
Coquilles de poulet « Orléans »
Crevettes « Olonne »
Croustades printanières
Goujons à l’étuvée
Lames de jambon « Glomel »
Pain de riz et de volaille
Pain de foie de veau « Montluçon »
Pain de foie de veau « Poitiers »
Pain de foie de veau « Saigon »
Pain de pintade
Pain de veau « Génoise »
Pain « Victoria »
Salade chaude
Plats aux OEufs
Cassolette « Bresse »
OEufs « Atoll »
OEufs brouillés aux anchois
OEufs « Comtesse »
OEufs farcis
OEufs « Marinier »
OEufs « Nordiste »
OEufs « Riesling »
OEufs « Roscoff »
OEufs « Vigneron »
Omelette à la viande
Omelette aux laitances de carpe
Omelette aux moules (ou aux crevettes)
Omelette aux pommes de terre – au four
Omelette aux rognons
Omelette « Bouquet marin »
Omelette « Joli bouquet »
Omelette mousse au fromage
Omelette « Némo »
Omelette « Pêcheur »
Annexe
Bouillon de poisson (bouillon dit « maigre »)
Bouillon de viande (bouillon dit « gras »)
Sauce béchamel
Sauce « Espagnol »
Sauce « Fram »
Table des matières
Table des matières
A mes lectrices
Ne vous étonnez pas…
Des recettes faciles et rapide à réaliser
Poissons et Fruits de Mer…
Un proverbe zen :
Plaisir des yeux
On l’a dit : « Les bonnes choses viennent du passé »…
Poissons et Coquillages
Poissons
Alose à arêtes fondues
Alose à l’oseille
Anchois en rôties
Anchois « Parmentier »
Anguille « Tartaresque »
Anguille «Marinière »
Anguille à la broche
Barbue au four
Brochets aux lasagnes
Brochet cuit dans son jus
Brochet « Simone »
Brochet « Victoire »
Cabillaud farci
Carpe « Bavaroise »
Carpe « Brunette »
Carpe « Royale »
Croquettes « Hanoï »
Éperlans « Glenmore »
Goujons à l’étuvée (entrée)
Harengs frais « Bourgeoise »
Harengs frais « Quimper »
Lamproie aux champignons
Limande (carrelet, plie, merlan) au gratin
Lotte « Reims »
Maquereaux aux groseilles vertes
Maquereaux « Val de Loire »
Merlans « Dieppoise »
Merlans « Roulade »
Morue « Bénédictine »
Morue « Valencia »
OEufs brouillés aux anchois (entrée)
OEufs « Marinier » (entrée)
Omelette aux laitances de carpe (entrée)
Omelette « Pêcheur »
Pâté de saumon
Poisson « Boulettes »
Poisson en salade
Potage « Carême » (entrée)
Potage «Matelot » (entrée)
Potage « Poisson aux herbes » (entrée)
Quenelles de poisson
Raie «Ménehoulde »
Sardines farcies (entrée)
Saumon « Bordeaux »
Saumon « Créole »
Saumon fumé « Beckendorf »
Sole au cidre
Sole au gratin
Soles aux crevettes, aux huitres et aux moules
Sole aux huitres « Normandie »
Sole en filets « Boston »
Soles en filets « Île de Ré »
Tanches « Bourgogne »
Thon « Capri »
Truites « Isigny »
Turbot sauce aux câpres
Coquillages et Crustacés
Crevettes « Olonne »
Crevettes sautées
Croûtes aux écrevisses (gastronomie)
Ecrevisses à la crème (gastronomie)
Écrevisses « Nouvelle mode » (gastronomie)
Moules « Goût écrevisses »
Omelette aux moules (ou aux crevettes) (entrée et plat)
Omelette « Bouquet marin » (entrée et plat)
Omelette « Némo » (entrée et plat
Petits pâtés aux huitres
Salpicon d’huitres (de moules, etc)
Vol-au-vent « Marine »
Annexe
Beurre d’anchois
Beurre d’écrevisses
Bouillon de poisson
Godiveau de poisson
Godiveau de viande
Sauce aux anchois
Sauce aux crevettes
Sauce béchamel
Sauce « Hollandais »
Sauce « Homardise »
Sauce «Maître d’hôtel »
Sauce pour poissons
Sauce « Tartaresque »
Propose un bilan de la recherche dans le domaine de l'archéologie régionale. Cette exposition repose sur l'intégration des anciens dépôts du musée dans le contexte des fouilles récentes et de l'état de la recherche actuelle. Si la Provence rhodanienne fut profondément hellénisée, elle fut aussi, dans le Midi de la Gaule, la plus anciennement romanisée. « Copyright Electre »
Avec un petit texte humoristique (qui ne vous prendra pas "le melon" !), René Son, un peu à l'instar de Proust avec sa madeleine, propose une hypothèse intéressante sur son melon...
Quel mystère peut bien renfermer son melon ? Sa déduction originale interpelle le regard qui ne sera certainement plus jamais le même...
101 World Whiskies To Try Before You Die is the companion guide to 2010's 101 Whiskies To Try Before You Die. Ian Buxton again eschews the obvious whiskies and recommends another 101 whiskies that he believes every whisky lover should taste. In Ian Buxton's new collection of whisky recommendations he has cast his net wider. He includes not only whiskies from the established whisky-producing countries, but also many newcomers. The book includes whiskies from Austria, Belgium, Canada, the Czech Republic, England, India, Ireland, Japan, The Netherlands, Scotland, Taiwan, USA and Wales. All the whiskies included are both affordable and accessible. Ian Buxton does not believe in collecting whiskies or investing in whisky. He believes in tasting and enjoying the huge range of whiskies that are available. The book includes single malts and blends - and provacatively a few renegade suggestions that are bound to offend purists.
