by
Vongerichten, Jean-Georges, author.
Call Number
641.5092 VON
Publication Date
2019
Summary
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format:
Books
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0.0657
by
Rovira, Michel de, author.
Call Number
641.865 ROV
Publication Date
2018
Format:
Books
Relevance:
0.0469
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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
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0.0811
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
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57334.7773
5.
by
Mouchel, Philippe.
Call Number
641.5944 MOU
Publication Date
2011
Summary
A collection of more than 100 recipes, this is a comprehensive cookbook on cooking and preparing French-inspired dishes - heavily influenced by Philippe's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.
Format:
Books
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1.0755
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
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0.0857
by
Mathiot, Ginette, 1907-1998.
Call Number
641.865 MAT
Publication Date
2011
Summary
From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format:
Books
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0.0772
by
Andrieu, Philippe, 1968-
Call Number
641.86 AND
Publication Date
2010
Format:
Books
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0.0541
by
Guerard, Michel, 1933-
Call Number
DVD 641.5944 GUE
Publication Date
2009
Summary
One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format:
Books
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0.1066
by
Ducasse, Alain.
Call Number
641.5944 DUC
Publication Date
2008 2005
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0909/2009277922-d.html
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0.0469
by
Renaut, Emmanuel
Call Number
641.5944 REN
Publication Date
2008
Format:
Books
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0.0501
by
Troisgros, Michel, 1958-
Call Number
DVD 641.5944 TRO
Publication Date
2007
Summary
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
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Books
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0.0884
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