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Cuisine Niçoise: Recipes From a Mediterranean Kitchen
by Jacques Médecin“Delightful . . . like the distilled essence of the Mediterranean, fresh with basil, lemons, red millet, pine nuts, garlic, saffron and olive oil.” —The Times (London) Though Nice may conjure up the very essence of sophisticated chic—The Promenade des Anglais, the Hôtel Negresco, and the casinos—its culinary traditions are all about simplicity. And its delicious dishes are known to have many health benefits, as its recipes are in tune with the natural cycle of the year using in-season fruits, herbs, and vegetables, as well as plenty of fish. With recipes offering a relaxed flexibility with ingredients and seasonings, and suited to cooks of all levels of experience, this cookbook shows you how to make the best use of a Niçoise pantry stocked with the best quality extra virgin olive oil, sea salt, fresh garlic, and pots of aromatic herbs such as rosemary, thyme, and basil—and discover the wonderful, enticing world of tians, panisses, socca, and ganses. While not everyone will be able to dine alfresco under an olive tree, the way they do in Nice, this classic cookbook will at least allow you to recreate the city’s best-loved dishes.
Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera
by Hillary DavisThe author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces. Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights. Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more.
Cuisine Vegetarienne: 25 Délicieuses Recettes Végétaliennes – Livre De Recettes Végétaliennes (Vegan Recettes Français)
by Julie Nantel David C JamesDe plus en plus de personnes limitent la viande, le poisson, l’œuf, le lait et cetera pp. Manger végétarien, c’est aussi réveiller nos papilles parfois engourdies par une alimentation quotidienne souvent trop standardisée. Cette collection, servie par une maquette claire, permet d'accéder avec peu d'ingrédients, à l'essentiel : une réalisation imparable et sans faille pour se régaler sans complexe d'une cuisine simple, saine et savoureuse. Elle vous amène à découvrir dans ce titre des recettes réjouissantes pour les végétariens.
Cuisine and Empire: Cooking in World History (California Studies in Food and Culture #43)
by Rachel LaudanRachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Cuisine biologique pour bébés et tout-petits de Kasani: Des aliments frais et faits maison pour un départ sain
by Adidas WilsonOn a 42 chapitres de recettes savoureuses que tous les parents adoreront. Les recettes sont simples et faciles à lire. Les dîners de famille comprennent quelques recettes savoureuses que toute famille appréciera. Kasani’s Baby and Toddler Cookbook est votre guide pour ces premières années importantes de manger. Trouvez les éléments constitutifs du démarrage de votre enfant sur les aliments solides, comment reconnaître les allergies alimentaires et des façons faciles de cuisiner en vrac. Les recettes passent des purées à ingrédients simples aux mélanges multi-saveurs comme le combo légumes de jardin et la maille de bleuets de betteraves. Ce livre comprend également des informations sur les allergies orales ainsi que les meilleurs ustensiles gratuits bpa pour les enfants. Les aliments de stade 1 et 2 sont inclus. La plupart peuvent être faites à l’avance et congelées, beaucoup sont facilement adaptés pour les goûts adultes, et tous comprennent la pleine valeur nutritive. Veuillez consulter votre pédiatre à l’avance pour les allergies alimentaires également incluses en profondeur. Exemptes de pesticides, d’hormones, d’OGM et d’additifs, ces délicieuses purées favorisent un système immunitaire solide et une croissance saine.
Cuisine pour régimes spéciaux: Français
by Nancy RossVOUS VOULEZ APPRENDRE 100 RECETTES DE CUISINE POUR RÉGIMES SPÉCIAUX AVEC DES INSTRUCTIONS ÉTAPE PAR ÉTAPE? DÉCOUVREZ DE DÉLICIEUSES RECETTES DE RÉGIME CÉTOGÈNE, DES RECETTES DE RÉGIME MÉDITERRANÉEN ET DES RECETTES DE RÉGIME ALCALIN DANS UN SEUL LIVRE! Voici un aperçu de certaines des recettes cétogènes que vous apprendrez... Bars pour le petit-déjeuner Petit déjeuner Pizza Scones de bleuets Suprême de poulet orange Casserole d’épinards et de bacon Aubergine Parmesan Salade thaïlandaise Fajitas au poulet Saucisses et purée de panais Poulet mexicain Côtelettes d’agneau faciles Beaucoup, beaucoup, plus! Voici un aperçu de certaines des recettes du régime méditerranéen que vous apprendrez... Crêpes aux figues Gratin d’oeufs Salade de tomates Salade de poulet grillé Salade de légumes Polenta Salade de roquette aux poires Salade de feta à la pastèque Soupe Orzo Lasagnes méditerranéennes Pâtes aux fruits de mer Moules à vin blanc Beaucoup, beaucoup, plus! Voici un aperçu de certaines des recettes de régime alcalin que vous apprendrez... Crêpes aux pommes Brouillage de tofu Granola à la mangue Salade de chou frisé et de quinoa Beignets de courgettes et de patates douces Enveloppement à l’avocat Poivrons aux œufs Pâtes aux légumes rôties Aubergine marinée Saumon aux épinards et champignons Poivrons farcis Beaucoup, beaucoup, plus!
Cuisiner les Légumes Comme en Inde
by Prasenjeet Kumar Sonali KumarPrasenjeet Kumar, auteur de la série best-seller « Cuisiner en un clin d'œil », rend dans cet ouvrage hommage aux légumes comme les préparent les Indiens dans le confort de leur foyer. Alors, oubliez vos légumes insipides, bouillis, grillés ou cuits au four, et laissez ce nouveau livre vous ouvrir les yeux aux merveilleuses possibilités de concocter comme en Inde des plats végétariens. « Cuisiner des Légumes Comme en Inde » vous permet de savourer 26 currys les plus populaires « faits maison », 24 recettes de légumes secs, 10 recettes de légumes avec du riz ou du pain, et 19 sortes d’en-cas et accompagnements. La plupart sont faibles en calories et l’utilisation de piments est facultative. Pour les amateurs d’épices ou les nostalgiques de l’Empire britannique, vous trouverez 14 spécialités de fromage dont certaines sont cuites au four, si jamais cela vous fait envie ! Enfin, le livre s’achève avec les 8 desserts préférés des Indiens. Je vous garantis que si vous parvenez à maitriser ces recettes, vous pourrez alors cuisiner n’importe quel plat de légumes de n’importe quelle région. Donc, n’attendez plus. Faites défiler afin de vous procurer une copie du livre ou téléchargez un échantillon dès maintenant !
Cuisinons le burger: Les Meilleures Recettes de Burger de tous les temps
by Glen A BroadIl n’y a rien de mieux qu’un excellent burger. Il y a des jours où j’ai des rages de burgers et c’est super de mettre du piquant! Le livre de recette qui suit vous donner de nouvelles idées et votre BBQ fera du temps supplémentaire! Certaines sont d’excellentes recettes que même les enfants peuvent essayer. Des amoureux de la viande aux végétariens, il y a un burger dans ce livre de recettes pour vous! Découvrez une variété de plats excitants avec un guide en profondeur des meilleures recettes de burger du gourou de la cuisine. Alors, allumez le grill ou sortez le poêlon et dans la cuisine!
Cuisson sous pression: Recettes à l'autocuiseur)
by Howard Jackson Pascale Vaillancourt LépineDécrouvrez ces recettes de desserts incroyablement rapides et simples grâce à l'autocuiseur! Ce livre de cuisine contient des recettes pour l'autocuiseur que même les cuisiniers débutants peuvent utiliser pour créer des plats nutritifs et délicieux. Presque toutes les recettes incluent des ingrédients simples disponibles dans la plupart des marchés d'alimentation modernes. La cuisson sous pression est une technique de cuisson qui existe depuis plusieurs décennies, et qui gagne de plus en plus de terrain de nos jours avec les cuisiniers modernes. Et pourquoi ne serait-ce pas le cas? C'est facile et rapide, et tout aussi sécuritaire que n'importe quel autre type de cuisson. Ajoutez à cela que c'est une méthode versatile et que vous pouvez cuire à peu près n'importe quel ingrédient auquel vous pourriez penser, de la moins coûteuse à la plus dispendieuse coupe de viande. Etes-vous familier avec le manque de temps? Voulez-vous des recettes qui peuvent être exécutées en quelques minutes, mais qui sont quand même délicieuses? Vous êtes au bon endroit! Ce livre contient un large éventail de recettes, englobant tout ingrédient principal que vous pouvez imaginer, du simple poulet à l'agneau, des légumes aux poissons et fruits de mer. Les ingrédients sont faciles à trouver et faciles à cuisiner, leurs saveurs sont uniques et équilibrées, et les recettes elles-mêmes utilisent juste assez d'épices pour transformer un mets ordinaire en un plat incroyable! Que vous vouliez préparer votre dessert préféré ou quelque chose de classique, ou que vous ayez envie de découvrir une nouvelle recette, ce livre contient tout ce que vous cherchez. Vous pouvez facilement le feuilleter, et vous serez stupéfait par la variété des recettes que vous pouvez préparer, tout ça avec un simple autocuiseur. Les avantages d'utiliser un autocuiseur, comme vous le savez déjà peut-être, c'est qu'il faut pratiquement la moi
Culinaria France: A Celebration of Food and Tradition
by Andre DomineCulinaria France invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris’ top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peak into the nets of France’s fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this volume provides a completely up-to-date portrait of the richness of French specialties and whets the appetite for culinary pleasures à la française.
Culinaria Italy: A Celebration of Food and Tradition
by Claudia PirasA fascinating journey through Italy's culinary traditions, with authentic and inspiring recipes.
Culinary Artistry
by Karen Page Andrew DornenburgFor anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Culinary Arts: Principles And Applications
by Michael J. McGrealThis reader-friendly textbook presents the core knowledge and skills required for a successful career in the culinary arts industry. The book is packed with well-illustrated and comprehensive content that is further complemented by hundreds of relevant performance applications that utilize skill-based recipes.
Culinary Birds: The Ultimate Poultry Cookbook
by John Ash James O. FraioliMore than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
by Rick Smilow Anne E. Mcbride<p>Turn a passion for food into the job of a lifetime with the insider advice in <i>Culinary Careers</i>. <p>Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, <i>Culinary Careers</i> is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. <p>Instead of giving glossed-over, general descriptions of various jobs, <i>Culinary Careers</i> features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. <p> <li>Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. <li>Figure out whether you need to go to cooking school or not in order to land the job you want. <li>Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. <li>Find out what employers look for, and how you can put your best foot forward in interviews. <li>Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more.</li> <p> <p>With information on educational programs and a bird’s-eye view of the industry, <i>Culinary Careers</i> is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.</p>
Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence (Critical Caribbean Studies)
by Keja L. ValensWomen across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Culinary Essentials
by Johnson Wales UniversityOpen foodservice career pathways with this outstanding new program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.
Culinary Essentials (Culinary Essentials Ser.)
by McGraw-Hill Staff Johnson and Wales University StaffCulinary Essentials offers all the ingredients for a successful foodservice training program!
Culinary Fictions: Food in South Asian Diasporic Culture
by Anita MannurFor South Asians, food regularly plays a role in how issues of race, class, gender, ethnicity, and national identity are imagined as well as how notions of belonging are affirmed or resisted. Culinary Fictions provides food for thought as it considers the metaphors literature, film, and TV shows use to describe Indians abroad. When an immigrant mother in Jhumpa Lahiri’s The Namesake combines Rice Krispies, Planters peanuts, onions, salt, lemon juice, and green chili peppers to create a dish similar to one found on Calcutta sidewalks, it evokes not only the character’s Americanization, but also her nostalgia for India. Food, Anita Mannur writes, is a central part of the cultural imagination of diasporic populations, and Culinary Fictions maps how it figures in various expressive forms. Mannur examines the cultural production from the Anglo-American reaches of the South Asian diaspora. Using texts from novels-Chitra Divakaruni’s Mistress of Spices and Shani Mootoo’s Cereus Blooms at Night-and cookbooks such as Madhur Jaffrey’s Invitation to Indian Cooking and Padma Lakshmi’s Easy Exotic, she illustrates how national identities are consolidated in culinary terms.
Culinary Fundamentals
by American Culinary Federation The Culinary Institute of AmericaWherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation -- from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book-basic cooking skills-stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.
Culinary Harmony: Favorite Recipes of the World's Finest Classical Musicians
by David RezitsA detailed biography accompanies each musician, allowing readers to get to know the artists, while mastering their tasty recipes.
Culinary Herbs & Spices of the World
by Ben-Erik van WykFor centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.