by
Beck, Simone.
Call Number
641.5944
Publication Date
2013
Format:
Electronic Resources
Relevance:
109781.7891
by
Reymond, Jacques.
Call Number
641.5944 REY
Publication Date
2010
Summary
From the master and innovator of modern French cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
Format:
Books
Relevance:
85042.6094
View Other Search Results
by
French Culinary Institute, French Culinary.
Call Number
641.5944
Publication Date
2007
Format:
Electronic Resources
Relevance:
77624.6328
by
Malinowski, Ruth
Call Number
ARC STA 641.5635 MAL
Publication Date
1977
Format:
Books
Relevance:
71876.8203
by
Médecin, Jacques.
Call Number
XX(311705.1)
Publication Date
2016
Format:
Electronic Resources
Relevance:
71876.7734
by
Beard, James, 1903-
Call Number
ARC STA 641.5944 BEA
Publication Date
1953
Format:
Books
Relevance:
71873.5859
by
Canardeaux, Gavin.
Call Number
641.5
Publication Date
2008
Summary
True stories and original recipes from the world's most authentic chef.
Format:
Electronic Resources
Relevance:
67235.4063
Call Number
641.5944 FRA
Publication Date
2006
Format:
Books
Relevance:
67175.4531
by
Passedat, Gerald, 1960-
Call Number
DVD 641.5944 PAS
Publication Date
2007
Summary
Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format:
Books
Relevance:
63388.3789
by
Vergé, Roger, 1930-
Call Number
641.5944 VER
Publication Date
1993
Format:
Books
Relevance:
60136.2266
by
Clements, Carole.
Call Number
641.5944 CLE
Publication Date
2001 1995
Format:
Books
Relevance:
57340.1016
by
Davis, Hillary.
Call Number
641.5944
Publication Date
2013
Summary
From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format:
Electronic Resources
Relevance:
57339.9805
Limit Search Results
Narrowed by: