Call Number
641.5944 WOR
Publication Date
2010
Summary
"World Kitchen France explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines."-Back cover.
Format:
Books
Relevance:
109696.9141
by
Wolfert, Paula
Call Number
641.59447 WOL
Publication Date
1999 1983
Format:
Books
Relevance:
71878.0078
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by
Nguyen, Luke, author.
Call Number
641.5944 NGU
Publication Date
2015
Summary
Luke Nguyen's passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country's top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format:
Books
Relevance:
71874.5078
by
Gaté, Gabriel, 1955-, author.
Call Number
641.5944 GAT
Publication Date
2016
Summary
Delicieux is an accompaniment to Gabriel's popular Taste Le Tour program on SBS, with more than 200 recipes representing the myriad regions of France. From the simplest tarts and gratins to fish stews and savoie sponge cakes, this book shows the diversity and originality of France's rich culinary heritage. This comprehensive view into regional cuisines, replete with recipes used over generations, will enchant the armchair traveller or inspire a visit to the many different regions of France. This is real food: delicious recipes that celebrate the beauty of cooking produce that is ripe and in season, and capturing the essence of life in France. While the appeal of this collection rests firmly on its recipes, the photographs of France transport the reader to an idyllic world where Gabriel Gate is the perfect host. Enjoy country-style pates and terrines; tians and gratins; crepes and mousses; Fish Stews from the Languedoc, Normandy and Provence; fricassees and casseroles like cassoulet, coq au vin and poule au pot; roasts and tournedos; and brioche, gateaux, souffles and tarts from every region of France. This cookbook brings to life the seasonal dishes that bring the warmth of rural and urban France into your home.
Format:
Books
Relevance:
71871.8516
Call Number
641.5944 FRA
Publication Date
2006
Format:
Books
Relevance:
67175.4531
by
Nguyen, Luke.
Call Number
641.59597 NGU
Publication Date
2011
Summary
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey.
Format:
Books
Relevance:
49104.0352
by
Strang, Jeanne
Call Number
641.59447 STR
Publication Date
1991
Format:
Books
Relevance:
47545.0234
by
Delmoral, Andre
Call Number
641.812 APP
Publication Date
1999
Format:
Books
Relevance:
44826.1328
by
Montignac, Michel, 1944-2010
Call Number
641.5635 MON
Publication Date
1994
Format:
Books
Relevance:
37296.9492
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
6845.2656
by
Price, Jane (Jane Paula Wynn)
Call Number
641.5 LE
Publication Date
2001
Format:
Books
Relevance:
574.7278
by
Raynaud, Jean-Michel
Call Number
641.8650944 RAY
Publication Date
2015
Summary
From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format:
Books
Relevance:
2.5900
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