by
Cordon bleu (School : Paris, France)
Call Number
ARC STA 641.6374 COR
Publication Date
1971
Format:
Books
Relevance:
6861.2637
by
Cordon bleu (School : Paris, France)
Call Number
641.86 COR
Publication Date
2012
Format:
Books
Relevance:
6846.9570
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by
Cordon bleu (School : Paris, France)
Call Number
641.5944 COR
Publication Date
2011
Format:
Books
Relevance:
6845.3989
by
Cordon bleu (School : Paris, France)
Call Number
641.8659 PAS
Publication Date
2018
Summary
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format:
Books
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6845.3154
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
6845.2656
by
Cordon bleu (School : Paris, France)
Call Number
641.5944 COR
Publication Date
2011
Format:
Books
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6842.6733
by
Flinn, Kathleen.
Call Number
641.07 FLI
Publication Date
2007
Summary
"In this intimate human history of an inhuman institution, Marcus Rediker shines a light into the darkest corners of the British and American slave ships of the eighteenth century. Drawing on thirty years of research in maritime archives, including court records, diaries, memoirs, and interviews conducted by abolitionists along the waterfront, Rediker illuminates the lives of people who were thought to have left no trace. From the young African kidnapped and sold into slavery by a neighboring tribe to the would-be priest who took a job as a sailor on a slave ship only to be horrified at the evil he saw, to the captain who relished having "a hell of my own," he reconstructs in chilling detail the lives, deaths, and terrors of captains, sailors, and the enslaved aboard a "floating dungeon.""--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102084.html
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681.4119
by
Wright, Jeni.
Call Number
641.555 WRI
Publication Date
2004
Format:
Books
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680.0012
by
Duchene, Laurent.
Call Number
641.86 DUC
Publication Date
1999
Format:
Books
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574.7617
by
Price, Jane (Jane Paula Wynn)
Call Number
641.5 LE
Publication Date
2001
Format:
Books
Relevance:
574.7278
by
Duchene, Laurent.
Call Number
641.86 DUC
Publication Date
1999
Format:
Books
Relevance:
574.7223
by
Duchene, Laurent.
Call Number
641.86 DUC
Publication Date
2009 2005
Summary
The oldest and most famous culinary institute in the world reveals the secrets behind its most fabulous desserts. All the recipes you could desire, with essential, specially shot step-by-step technique sequences, all the basics and reinterpretations of classics with the use of contemporary decorations and presentations.
Format:
Books
Relevance:
574.7071
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