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Laid Out in Lavender (A Garlic Farm Mystery #3)
by Gin JonesMabel Skinner still hasn&’t acquired a taste for growing garlic, but the app developer-turned farmer does have a nose for rooting out killers . . . Dreaming she&’ll someday return to her less pungent life of computer coding, Mabel continues to honor her deceased aunt&’s legacy by running Skinner Farm. To make ends meet between harvests, she&’s renting out the property&’s mercifully downwind lavender field for summer weddings. Mabel&’s first clients are a retirement age couple celebrating their second chance at love in their later years. Hosting a rehearsal dinner with fresh foods seemed like a good idea to promote the farm—until the dead body of one of the wedding guests is discovered. The suddenly departed was the soon-to-be-ex-business partner of the groom, supposedly poisoned by goat cheese hors d&’oeuvres provided by Mabel&’s neighbor. Despite the tragedy and the scandal, the groom insists on keeping his wedding date. But with the adult children from the couple&’s previous marriages scheming to stop the new union, Mabel&’s farm is reeking with suspects. And if she doesn&’t uncover the murderer, her goat farming neighbor will get sent to the pen for life . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Lake Eden Cookbook: Hannah Swensen's Recipes From The Cookie Jar (Hannah Swensen)
by Joanne FlukeA tantalising collection of recipes from Joanne Fluke's bestselling Hannah Swensen series - plus a generous sprinkling of brand-new treats.Try this delicious collection of confections from Lake Eden, Minnesota's best-loved bakery. Complete with all delectable recipes from the first ten novels in the Hannah Swensen series plus a selection of never-before-published recipes. There's even a short story to go along with the delicious treats.Whether this is your first taste of Lake Eden, or you're back for another helping, you can now bring the irresistible flavours of The Cookie Jar into your very own kitchen!
Lake Erie Wine Country (Images of America)
by Jewel Leigh EllisIn 1818, Deacon Elijah Fay planted the first grape vines of the Lake Erie Wine Country, located in the Lake Erie Concord Grape Belt. Fay's relatives planted the premier Concord vineyards in Brocton, New York, where the mighty Concord grape thrived. Vineyards were planted along the shore of Lake Erie in both New York and Pennsylvania, attracting the likes of Dr. Charles Welch, who relocated his grape juice operations to Westfield, New York, in 1897. Regional wineries sprung up during the grape boom of the 19th century but went out of business due to Prohibition in 1919. While New York permitted commercial wineries after Prohibition, it was not until 1968 when wineries were allowed to reopen in Pennsylvania. Today, the Grape Belt spans almost 60 miles along the southern shore of Lake Erie. Quaint towns dot the Grape Belt, which is now home to the Grape Discovery Center and boutique wineries that welcome thousands of visitors each year.
Lakhpati Kisan: Transforming Agriculture-Based Livelihoods for Smallholder Farmers in India (Public Policy in India)
by Anjal Prakash, Ashwini Chhatre, Ganesh Neelam, Sujit G Kumar and Apurva DudduAgriculture plays an essential role in the growth of developing economies, as agricultural production is key to food security and is closely intertwined with the livelihoods of many. This book explores the lives of smallholder agricultural farmers in India and the dire challenges that agricultural households face.Focussing on the Lakhpati Farmers initiative, the book examines interventions made by the programme to economically empower farmers and accelerate income growth in the agriculture sector. The programme, initiated by the Collectives for Integrated Livelihood Initiatives (CInI) in the tribal belts of central Indian states, helped farmers earn over INR 100,000 (or one lakh – hence Lakhpati) per annum. The programme engaged with households in 12 districts across 4 states – Jharkhand, Odisha, Maharashtra, and Gujarat – to bring about change through economic empowerment and improve the quality of life of tribal communities. This book documents these initiatives and strategies to meet the aspirations of small and marginal farmers by understanding the ingredients, processes, and challenges involved. The book analyses the programme, examines case studies, and offers ways forward.Part of the Innovations, Practice and the Future of Public Policy in India series, this volume will interest students and researchers of agriculture and rural development, business management, governance, public policy, development studies, and sociology.This book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons (CC-BY-NC-ND) 4.0 license.
Lamb 101: Master Cooking Lamb with 101 Great Recipes (101 Recipes)
by Perrin Davis and Kate DeVivo101 delicious lamb recipes and everything you need to know to deliver the best results, whether you’re a beginner or a more experienced chef.The 101 series expands with an all-new, everything-you-need-to-know guide to making delicious lamb recipes. This cookbook features 101 delicious, diverse and accessible recipes, all of which have been thoroughly kitchen tested. Lamb 101 also features a simple, contemporary-looking design that’s as practical as it is elegant, with measures calculated using both traditional and metric quantities And scattered throughout are beautiful full-color photographs that enhance the book’s utility and visual appeal.Lamb 101 starts off with a detailed introduction that covers kitchen basics and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Lambic (Classic Beer Style Series)
by Jean GuinardAfter studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.
Lancaster Central Market Cookbook: 25th Anniversary Edition
by Phyllis GoodCentral Market, just off the main square in the city of Lancaster, Pennsylvania, is the oldest continually operating farmer’s market in the US. It absolutely bursts with life every Tuesday, Friday, and Saturday of the year, when it throws open its doors to its loyal shoppers. The stand holders are a mix of local organic farmers, truck-patch gardeners, bakers, butchers, cheese-makers, and cooks from local kitchens who bring their fully prepared foods to sell. Twenty-five years ago, a second-generation stand holder began writing down favorite recipes of the food she sold. She urged other stand holders to do the same (many did not cook from written recipes), and they brought together three hundred of their very best dishes. The collection became The Central Market Cookbook, and it sold wildly. New York Times-bestselling cookbook author Phyllis Good, who shops every week at Central Market, is the author of the cherished, and now updated, Lancaster Central Market Cookbook, 25th Anniversary Edition. The new book includes original favorites plus new recipes from today’s stand-holders. The 350-plus recipes range from pumpkin cream soup to Susquehanna Riverman’s Pot Pie, from lamb balls with sour cream and capers to scallops and pasta romano, from espresso mousse to strawberry snowbank pie. Whether you visit the market or not, you can now enjoy its delectable food!
Lance: The Making of the World's Greatest Champion
by John WilcocksonFew people know exactly how lance Armstrong became such an amazing force in cycling. Now, in Lance, John Wilcockson draws on dozens of interviews with those who know Armstrong best, to trace his remarkable life, both on and off the bike.<P><P> Family members—including his adoptive father, speaking publicly for the first time—recall Armstrong’s humble origins, the father he barely knew, and his single mom’s struggle for survival. His childhood friends and early mentors recall how he also excelled at other sports, including swimming, running, and triathlons.<P> Known for pushing his body to the extreme and intimidating his rivals, Armstrong accomplished extraordinary feats like winning the world’s professional roadrace championship at twenty-one and taking home the Tour de France trophy seven consecutive years in a row. But his many achievements have consistently been dogged by allegations of doping and secrecy.<P> In Lance, Wilcockson provides numerous details, many for the first time, of how Armstrong’s legendary training, near-fatal bout with cancer, and battles with the media drove him to reach the pinnacle of his sport.
Land & Sea: Secrets to simple, sustainable, sensational food
by Alexandra DudleyA celebration of real food and wholesome ingredients, Land and Sea brings sustainable eating to the table in true flavour and style. With advice on using the whole ingredient (no matter what it is); how you can make the most of leftovers; and how to be creative with herbs and spices, these recipes show you how to inject every mealtime with flavour and goodness.Inspired by her Dutch and German roots, Alexandra's storybook style recipes include family breakfasts of sweet-spiced, apple puffed pancakes - a traditional 'Dutch Baby' - warming lunches such as Hake, Prawn and Lemongrass Curry, and comforting dinners to share like Spatchcocked Persian-Spiced Peanut Butter Chicken. And with a whole chapter on how to make vegetable 'king', you'll also find lots of ideas to make the most from your bounty, such as Caramelised Carrot Tarte Tatin and Shepherdless Pie.Including beautiful photography and stunningly designed, these recipes will show you how to celebrate all that Land and Sea has to offer, to the full.
Land Governance and Gender: The Tenure-Gender Nexus in Land Management and Land Policy
by Uchendu Eugene ChigbuThis book delivers new conceptual and empirical studies surrounding the design and evaluation of land governance, focusing on land management approaches, land policy issues, advances in pro-poor land tenure and land-based gender concerns. It explores alternative approaches for land management and land tenure through international experiences. Part 1 covers Concepts, debates and perspectives on the governance and gender aspects of land. Part 2 focuses on Tenure-gender dimensions in land management, land administration and land policy. It deals with land issues within the interface of theory and practice. Part 3 covers Applications and experiences: techniques, strategies, tools, methods, and case studies. Part 4 focuses on Land governance, gender, and tenure innovations. Case studies discussed include China, Ethiopia, Ghana, Lesotho, Germany, Mexico, Mozambique, Rwanda, South Korea, etc. Themes include Islamic tenure, reverse migration, matriarchy/matrilineal systems, structural inequality, tenure-responsive planning, land-related instabilities and COVID-19, urban-rural land concerns, women's tenure bargaining, tenure-gender nexus concerns in developing and developed countries. This book: · Includes theoretical or empirical studies on land governance and gender from a diverse group of countries. · Provides the basis for a new land administration theory to be set against conventional land administration approaches. · Offers, in an accessible manner, a range of new tools for design and evaluation of land management interventions. The book will be valuable for students and researchers in land governance, urban and rural planning, international development,natural resource management, agriculture, community development, and gender studies. It is also useful for land practitioners, including those working within international organizations.
Land Healer: How Farming Can Save Britain’s Countryside
by Jake Fiennes'Jake Fiennes is changing the face of farming in Britain... a revolutionising force' Isabella TreeOur relationship with our land is broken: we must heal it.Jake Fiennes is on a mission to change the face of the English countryside. As Conservation Manager at Holkham in Norfolk, one of the country's largest historic country estates, his radical habitat restoration and agricultural work has nurtured its species and risen its crop yields - bringing back wetlands, hedgerows, birds and butterflies over 25,000 acres of land.But this isn't rewilding - there is no 'wild' in Britain anymore. Mass farming, crop science and industrial chemicals have destroyed the majority of our natural landscape and wildlife over the last century. Land Healer is the story of Fiennes's ambition to bring back our flora and fauna - by reclaiming our traditions and trialling new experiments which could restore our symbiosis with our land, and save our shared future.Following the farming year and the natural cycle of the seasons, Land Healer chronicles a life of conservation lived at the edges, and is a manifesto for rethinking our relationship with the natural world before it's too late.
Land Rich, Cash Poor: My Family's Hope and the Untold History of the Disappearing American Farmer
by Brian ReisingerThe hidden history of an economic and cultural crisis that is threatening our very food supply—the disappearance of the American farmer. Taking on this working-class story of heart and hardship, award-winning writer Brian Reisinger weaves forgotten eras of American history with his own family&’s four-generation fight for survival in Midwestern farm country. Readers learn the truth about America&’s most detrimental and unexplained socioeconomic crisis: How the family farms that feed us went from cutting a middle-class path through the Great Depression to barely making ends meet in modern America. Along the way, they&’ll see what it truly takes to feed our country: accidents that can kill or maim; weather that blesses or threatens; resilience in the face of crushing economic crises, from depressions and recessions to COVID-19; and the tradition that presses down on each generation when you're not just fighting for your job, you're fighting for your heritage. With newly analyzed data, sharp historical analysis, conversations with some of modern farming&’s most notable champions and critics alike, honest debate, and personal storytelling, Reisinger reveals how the hollowing out of rural America is affecting every single American dinner table. Food prices soaring far beyond the rate of inflation, a vulnerable food supply chain, environmental and ecological dilemmas, the security of our farmland from foreign adversaries, a mental health crisis that includes farmer suicides and addictions, a deepening urban-rural divide, and more worries than ever about what&’s for dinner. These are all becoming the hallmarks of a food system that has long stood as a modern miracle. Land Rich, Cash Poor offers the honest truth about these issues, and a candid look at what we can do about them—before it&’s too late.
Land Tenure Reform in Sub-Saharan Africa: Interventions in Benin, Ethiopia, Rwanda, and Zimbabwe (Routledge Focus on Environment and Sustainability)
by Steven Lawry Rebecca McLain Margaret Rugadya Gina Alvarado Tasha HeidenrichThis book examines the impacts of land tenure reform interventions implemented in Benin, Ethiopia, Rwanda, and Zimbabwe. Since 2000, many African countries have introduced programs aimed at providing smallholder farmers with low-cost certificates for land held under customary tenure. Yet there are many contending views and debates on the impact of these land policies and this book reveals how tenure security, agricultural productivity, and social inclusion were affected by the interventions. It analyses the results of carefully selected, authoritative studies on interventions in Benin, Ethiopia, Rwanda, and Zimbabwe and applies a realist synthesis methodology to explore the socio-political and economic contexts. Drawing on these results, the book argues that inadequate attention paid to the core characteristics of rural social systems obscures the benefits of customary tenure while overlooking the scope for reforms to reduce the gaps in social status among members of customary communities. This book will be of great interest to students and scholars of land management and use, land and property law, tenure security, agrarian studies, political economy, and sustainable development. It will also appeal to development professionals and policymakers involved in land governance and land policy in Africa.
Land and Wine: The French Terroir
by Charles FrankelThis in-depth tour of the French winemaking regions illustrates how the soil, underlying bedrock, and microclimate shape the personality of a wine.France has long been the world’s greatest wine-producing country. Its various regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. In Land and Wine, geologist Charles Frankel guides readers through these and ten other regions, including Alsace, Burgundy, Champagne, Provence, and the Rhône valley, to explore the full meaning of terroir.Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon.Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, dinosaurs, and a menagerie of fossils flavoring the vineyards. Frankel also blends in anecdotes about winemakers and historic wine enthusiasts while offering travel tips and itineraries for visiting the wineries today.
Land of Fish and Rice: Recipes From The Culinary Heart Of China
by Fuchsia Dunlop“Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” —Julia Moskin, New York Times The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
Land of Milk and Money: The Creation of the Southern Dairy Industry
by Alan I. MarcusIn Land of Milk and Money, Alan I Marcus examines the establishment of the dairy industry in the United States South during the 1920s. Looking specifically at the internal history of the Borden Company—the world’s largest dairy firm—as well as small-town efforts to lure industry and manufacturing south, Marcus suggests that the rise of the modern dairy business resulted from debates and redefinitions that occurred in both the northern industrial sector and southern towns. Condensed milk production in Starkville, Mississippi, the location of Borden’s and the South’s first condensery, so exceeded expectations that it emerged as a touchstone for success. Starkville’s vigorous self-promotion acted as a public relations campaign that inspired towns in Tennessee, Alabama, Louisiana, and Texas to entice northern milk concerns looking to relocate. Local officials throughout the South urged farmers, including Black sharecroppers and tenants, to add dairying to their operations to make their locales more attractive to northern interests. Many did so only after small-town commercial elites convinced them of dairying’s potential profitability.Land of Milk and Money focuses on small-town businessmen rather than scientists and the federal government, two groups that pushed for agricultural diversification in the South for nearly four decades with little to no success. As many towns in rural America faced extinction due to migration, northern manufacturers’ creation of regional facilities proved a potent means to boost profits and remain relevant during uncertain economic times. While scholars have long emphasized northern efforts to decentralize production during this period, Marcus’s study examines the ramifications of those efforts for the South through the singular success of the southern dairy business. The presence of local dairying operations afforded small towns a measure of independence and stability, allowing them to diversify their economies and better weather the economic turmoil of the Great Depression.
Langdon Hall: A Cookbook
by Chris Johns Jason BangerterFrom Langdon Hall Country House Hotel & Spa—the luxury Relais & Châteaux property in Canada—comes award-winning Chef Jason Bangerter's stunning collection of recipes in a deluxe cookbook.Nestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the Canada's most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest—wild produce growing in abundance on the property and the bounty of the kitchen gardens—Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit. Langdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily—all within the reach of the home cook.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient
by Editors of Grit Magazine“A cookbook packed with homespun recipes and fun, nostalgic reminiscences of the days when nose-to-tail eating was simply called dinner.” —KitchnUsing lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma’s kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family the 150 treats you enjoyed in your younger days when you visited your grandparents’ farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma’s Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient to your cookbook collection. Don’t be afraid to bring a little lard back to the table; your taste buds will be glad you did. “An excellent choice for lard-loving or lard-curious bakers.” —Library Journal
Lark: Cooking Wild in the Northwest
by John SundstromA James Beard Award-winning chef tells the story of Seattle's popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years. Now available in paperback, Lark is John Sundstrom's culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine. In this new edition Sundstrom adds a chapter of his restaurant's favorite everyday kitchen staples, including recipes for cordials and syrups, house-made pasta, mayonnaise, dressings, breads, and smoked and pickled foods. Lark celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.
Larousse Cocktails: The ultimate expert guide with more than 200 recipes
by Editions LarousseEverything you need to know about cocktails from the cookery experts LarousseLearn how to make exquisite cocktails in the comfort of your own home. With more than 200 inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending.Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for budding cocktail connoisseurs.CONTENTS INCLUDE: Rum CocktailsPiña colada; Citrus-infused rum; Red berries mojitoVodka CocktailsCosmopolitan; Spicy mango martini; Moscow muleTequila & Gin CocktailsMargarita; Paloma; NegroniChampagne CocktailsMimosa; Bellini; French 75Whisky & Cognac CocktailsIrish coffee; The Godfather; ManhattanCocktails Made with Other SpiritsAmaretto sour; Kyoto sake punch; Bella spritzAlcohol-free CocktailsSpecial iced tea; Summer kiss; Peach tala
Larousse Cocktails: The ultimate expert guide with more than 200 recipes
by Editions LarousseEverything you need to know about cocktails from the cookery experts LarousseLearn how to make exquisite cocktails in the comfort of your own home. With more than 200 inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending.Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for budding cocktail connoisseurs.CONTENTS INCLUDE: Rum CocktailsPiña colada; Citrus-infused rum; Red berries mojitoVodka CocktailsCosmopolitan; Spicy mango martini; Moscow muleTequila & Gin CocktailsMargarita; Paloma; NegroniChampagne CocktailsMimosa; Bellini; French 75Whisky & Cognac CocktailsIrish coffee; The Godfather; ManhattanCocktails Made with Other SpiritsAmaretto sour; Kyoto sake punch; Bella spritzAlcohol-free CocktailsSpecial iced tea; Summer kiss; Peach tala
Larousse French Cooking: The definitive collection of classic recipes from the French home kitchen
by Editions LarousseLarousse French Cooking is the ultimate culinary journey through France. From a Toulouse Cassoulet to a Provençal Pissaladière, a northern Moules à la Marinière to a southern Pistou Soup, this book brings together more than 130 of the best-loved recipes from every region.Discover everyday classics such as Lyonnais Onion Soup or Quiche Lorraine. Truly impress a crowd with showstopping dishes like a Seven-hour Leg of Lamb or a fireside Poule au Pot. And learn to make traditional French desserts such as Crème Brûlée, an Alsatian Kougelhopf and, of course, the perfect Madeleine.With step-by-step instructions and photographs for some of the most iconic dishes, and features on regional specialities and traditions, this is the ultimate guide to unlocking the warmth and flavour of the classic French kitchen in your own home.
Larousse French Cooking: The definitive collection of classic recipes from the French home kitchen
by Editions LarousseLarousse French Cooking is the ultimate culinary journey through France. From a Toulouse Cassoulet to a Provençal Pissaladière, a northern Moules à la Marinière to a southern Pistou Soup, this book brings together more than 130 of the best-loved recipes from every region.Discover everyday classics such as Lyonnais Onion Soup or Quiche Lorraine. Truly impress a crowd with showstopping dishes like a Seven-hour Leg of Lamb or a fireside Poule au Pot. And learn to make traditional French desserts such as Crème Brûlée, an Alsatian Kougelhopf and, of course, the perfect Madeleine.With step-by-step instructions and photographs for some of the most iconic dishes, and features on regional specialities and traditions, this is the ultimate guide to unlocking the warmth and flavour of the classic French kitchen in your own home.
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
by Librairie LarousseSince its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Larousse On Cooking
by LarousseA gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. Features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining Serves as an ideal companion for Larousse: On Pastry, also published by Wiley Includes 500 full-color photographs of finished dishes, ingredients, and techniques A must-have addition to any cook's library, Larousse: On Cooking makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.