Book Description
From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new life this time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Proven al tradition an entrancing tale that will whet the appetite and the spirit perfect for foodies, Francophiles, or anyone who's dreamed of packing their bags and buying a ticket to the good life.
Customer Reviews:
Beautiful culinary journey.......2007-04-07
What an interesting, informative, and lovely culinary memoir! Georgeanne Brennan was a true trailblazer by going off to Provence with her family in the early 70's, at the height of the Vietnam War. This wasn't mere escapism--it was an attempt to get back to the land and learn what culinary traditions are all about (since most of those traditions in the U.S. were getting lost in the post-WWII industrialization of food production). Reading about the seasonal celebrations and ceremonies that are embedded in Provencal history is truly fascinating through the eyes of an American. Add to that a classic recipe at the end of each chapter that pertains to what you've just read preceeding it, and you have the perfect summer travel lit read!
Amazon.com
Groundbreaking when it was first published in 1990, Jean-Georges Vongerichten's Simple Cuisine has since become a classic. Its author, chef-owner of Manhattan's Vong and the four-star Jean-Georges, pioneered the use of vinaigrettes, juices, flavored oils, and broths to produce light but deeply flavorful dishes with a minimum of fuss. The 1998 paperback version presents 200 recipes for these simple but sophisticated treats. They are based on the building blocks listed above, plus phyllo dough, cunningly employed as a puff-pastry alternative. Vongerichten fans and those seeking easy dishes with an haute cuisine pedigree will be delighted.
Beginning with recipes for Vongerichten's stockless basics, the book then explores simple sautés and steamed dishes, Asian specialties, cheese and potato dishes, sweets, and American fare such as burgers, all of which are given the Vongerichten touch (meaning that we end up with interesting combinations like lamb burgers with cilantro and goat cheese). Recipes such as Sea Scallops with Garlic and Saffron Oil, Salmon in Rice Paper with Citrus Vinaigrette, and Cheese Galette with Pecans are easier to prepare than their names might suggest. Desserts like Almond Milk Ice Cream, Hot Cherries with Honey Kirsch, and Bitter Cocoa Sorbet are followed by a chapter of 30-minute menus and a handy cross-reference of the building blocks to the dishes that contain them. As useful as it proclaims itself to be, the book works for all who want to cook the Vongerichten way--but at home and with minimum of effort. --Arthur Boehm
Book Description
The Groundbreaking First Cookbook by America's Preeminent Four-Star Chef First published in 1990, Simple Cuisine has been declared a classic by such publications as The New York Times and Eating Well magazine. With simple, quick cooking techniques—steaming, sautéing, and stirfrying—and flavorful, low-fat sauces, Jean-Georges Vongerichten proves that robust restaurant tastes can easily be recreated by home cooks. More than 200 recipes, ranging from Sea Scallops with Garlic and Saffron Oil to Lamb with Artichokes and Olives, will delight with their robust flavors and simple preparations. More than 20 thirty-minute menus are collected here for when you need to quickly put together a dinner party. And when it's time to indulge, Jean-Georges serves up delectable sorbets, ice creams, and sweets. What's more, Simple Cuisine proves that fine dining at home doesn't need to take all day to prepare. Here, the complex sauces of classic French cuisine have been replaced with basic building blocks—vinaigrettes, flavored oils, extracted vegetable juices, and simmered vegetable broths—with the ultimate goal of enabling the home cook to prepare elegant food that is light and effortless. Haute cuisine does not need to be enjoyed only in a restaurant. With Simple Cuisine, Jean-Georges Vongerichten has proven that the exquisite flavors of four-star cooking can be enjoyed at home, without spending hours in the kitchen. Visit us online at www.mgr.com/cooking
Customer Reviews:
Innovative and truly simple approach to gourmet cuisine!.......1999-09-13
Jean-Georges Vongerichten revolutionized the way we cook with this approach to cuisine. The beauty of it is that all these recipes really are easy to use and can awaken your senses to cooking creatively in your own home kitchen. Tons of excellent and easily transferrable preparation skills, too (e.g., a fool-proof way to cook a fish filet). Vongerichten's two cookbooks are the ones I turn to over and over again whether making dinner in the middle of the week for two, or entertaining a large group. The flavors will knock you out!
It develops the creativity of the home cook.......1999-01-28
I loved it. I am a French-born average home cook and it opened up a lot of horizons. It gave me confidence about putting dishes together. Normally, when I read a cookbook it seems that the thing to do is follow the recipe. With this one you get the basic for creativity, not that there are not full-fledged recipes to be reproduced, but the bulk of my interest was on new approach to basics. And it is simple.
Average customer rating:
- Great tips
- Great General Ideas
- missing pages
- A Simple Plan That Really Works...At Last!!!
- love your food, and say goodbye to dieting
|
The French Don't Diet Plan: 10 Simple Steps to Stay Thin for Life
William Dr Clower
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover
 General
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Loss
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Maintenance
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
Healthy Living
| Personal Health
| Health, Mind & Body
| Subjects
| Books
Similar Items:
-
The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss
-
French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure
-
The French Diet: Why French Women Don't Get Fat
-
Slim Forever - The French Way
-
Mediterranean Women Stay Slim, Too: Eating to Be Sexy, Fit, and Fabulous!
ASIN: 0307336514
Release Date: 2006-04-11 |
Book Description
Wouldn’t you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn’t taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don’t Diet Plan, you can, too!
In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly “unhealthy” lifestyle. Dr. Clower learned that the French don’t worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym.
With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don’t Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.
Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls “faux foods”: processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind—not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we’re eating in a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.
The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don’t Diet Plan will help you put joie de vivre back into your relationship with food.
The Most Delicious and Decadent Way to Lose Weight
• Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.
• Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.
• Hate to work out? Find out why you don’t have to exercise to lose pounds—and how relaxation can help keep weight off for good. . . . See Step 10.
• Now you’re cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.
Customer Reviews:
Great tips.......2007-07-17
Book strives for you to understand how inportant it is to eat healthy and as natural a posible.
Great General Ideas.......2007-06-10
Dr. Will Clower explains in his book The French Don't Diet that the key to eating healthily is to incorporate it as your daily way of life. You don't go "on" a diet - you redo how eating and exercising are parts of your life.
If you've read The Fat Fallacy, Clower's previous book, then this might seem very familiar to you. The keys to being a healthy human involve ... a healthy lifestyle! If you eat slowly, eat fresh food, go for long walks with friends and have a stress-free lifestyle, you're probably going to have a healthy body too.
It makes a lot of sense. Imagine yourself in a medieval village. You're not sitting inside watching TV all day. You're walking around the village, talking with friends. You're eating fresh vegetables from your garden, fresh fish from your pond, and homemade wine washes it down. When you eat, you're not gobbling down sugar-filled treats in front of a TV. Instead, you're talking, laughing, and drawing out the meal so that you feel full more naturally.
Of course, I have to comment that Dr. Clower takes great glee in bashing other diets on the way to proving his is "the best". Since most of what his diet discusses is what many other diets also discuss - eating fresh food, getting in healthy exercise and eating in moderation - I find it a bit unnecessary. There's no reason to laugh at low-fat eaters as moronic. In fact, you want to avoid bad fats, which is what low-fat is all about. There's no reason to poke at low-carbers as silly. Low carb is about avoiding sugars and processed sweets - exactly what he is telling you to do.
The book helps you step by step through your conversion to real-food eating - what to look for in your pantry, what types of foods to add to your shopping list, how to avoid excess sugar in your food choices. There are a number of recipes, and a number of glossary items.
In general I am all in favor of most of the items promoted here. Get exercise into your daily life - go for walks, take stairs more, find activities that get you moving. Eat fresh veggies. Savor mealtimes, don't rush through eating. It's very healthy, and very common sense. It's just some of the other commentary thrown in there that seems unnecessary and demeaning to others. It's fine to say you love wine - it's not necessary to say beer drinkers are morons in the same breath, though.
missing pages.......2007-03-16
My book was missing 20 pages! But, Amazon took care of the problem immediately and sent a new book within a couple days.
Excellent customer service
A Simple Plan That Really Works...At Last!!!.......2007-01-05
An intelligent eating plan that allows everything...in moderation...my kind of food plan! It's simple and once you relearn the importance of savoring and chewing your food and how to pace yourself rather than gulping and running you can enjoy and begin your travels on the road to a happier place and a leaner body. It really works!
love your food, and say goodbye to dieting.......2006-07-31
A couple of years ago I swore off diets forever, and I still think it's one of the best moves I've ever made. So why did I pick up this book? I wasn't enjoying my meals like I thought I should, and enough of an obsession with food remained in my psyche to spoil my peace of mind. Past experiences with the European approach to eating had been wonderful, so I was curious to see what Dr. Clower would say. I read the book as a "how to eat well and love it" manual rather than a "lose weight" guide, avoiding parts of the book that even hinted at calorie or portion recommendations. The results have been great. For the past six weeks, by eating higher-quality and tastier food, slowing down and really relishing my food, making mealtimes a relaxing break in the day, etc. I've been enjoying my food more than I have in years. Rarely do I feel any anxiety about food and mealtimes now. Also, I've been fascinated at how this approach really makes me satisfied with less. I always thought eating less would mean less to enjoy, but this hasn't been the case. When I'm satisfied after a few bites, I just look forward to the next meal. Enjoying my meals and rarely having that too-stuffed feeling is a wonderful change. Eating less has also balanced out the expense of switching to better food. I've lost some weight, all while drinking whole milk, eating 2 or 3 leisurely meals rather than the diet-gurus' recommended but unmanageable 5 to 6 meals a day, not obsessing over carbs, etc--in other words, while breaking all kinds of diet rules. What beautiful irony! But the best thing about this approach is the sense of well-being and peace it promotes. Read selectively, this book helped me step farther away from the artificial, diet-obsessed insanity that's out there. My reason for 4 instead of 5 stars is that this book still promotes itself with one foot in the "diet" camp. But all in all, it's an inspiring, useful, and almost therapeutic book. I'd even say life-changing, except that it's been just six weeks, and only time will tell how well these changes settle into my life over the long run. Great recipies too, by the way.
Amazon.com
Richard Olney, best known as a general food writer, is one of America's most erudite experts on authentic French cooking, but it's difficult to find anyone who knows much about him, except for such authorities as Patricia Wells and the late James Beard. The reprinting of Olney's classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel, listen, and taste as well. Read, for example, Olney's description of Scrambled Eggs and you will understand what you are missing when they are not properly prepared (as they almost never are): "correctly prepared, the softest of barely perceptible curds held in a thickly liquid, smooth, creamy suspension." To scramble eggs, Olney insists on a wooden spoon, a generously buttered copper pan or bain-marie, and a precise control of the temperature--very simple to accomplish, as all his recipes are, as long as you take care to absorb fully his sensuous and exact instructions. --Sumi Hahn Almquist
Book Description
Simple French Food
"For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." —Alice Waters
"I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." —Lydie Marshall
"I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." —Kermit Lynch, author of Adventures on the Wine Route
"Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." —Nika Hazelton, The New York Times
"I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." —Simone Beck
Customer Reviews:
Reads Like a Novel.......2007-09-22
Even if you have no desire to prepare French food, this book will mesmerize you with its chatty conversational style. You feel like you're sitting on a bar stool in Richard Olney's kitchen, soaking up every word, and wondering when James Beard and Julia Child are going to drop in for a cup of cafe au lait. With character and wit, Olney walks us through the art of French cooking --- some aspects simple, as the title hints, and other areas a bit more complicated. But all-in-all, you'll be transported to a culinary world you knew existed, but in which you've never been included so intimately. 5 stars.
Olney was the real thing.......2007-04-16
In the 1970s, I picked this up in a San Francisco book store. The table was stacked with what must have been 50 copies and they were on sale for a couple of dollars. Now I wish that I had scooped them all up to give out to friends, as, for a time, it was hard to come by this book. This reissue in hardcover is most welcome.
Olney--to me--was an American Elizabeth David, however, his recipes did offer more detail. He was an excellent cook and writer. His menu book is also excellent, as he takes the designing of a menu very seriously.
It is this book, however, that I come back to time and again. The first recipe I tried back in 1974 was the Hot Onion Omelet with Vinegar (Omelette a la Lyonnaise) on page 94 of the original. It is pure heaven and I have made it about once a month since then (that makes about 360 omlets). It is a perfect meal with a simple salad of arugala or mesclun and a light vinaigrette.
On the subject of vinaigrette Olney states, "As I understand it, it is made of salt, freshly ground pepper, good red-wine vinegar, and first cold-pressing olive oil. It is so easy to make that to prepare a quantity in advance to be stored is risibly impractical. Its commonest faults are: An excess of vinegar; poor oil; poor vinegar." He goes on to say that the best olive oil he has found on the American market is James Plagniol. While this is a nice olive oil we have many, many superior choices now available to us in "America".
Several of the recipes reflect the fish and seafood he had readily available to him in the south of France, where he lived. I especially like his vegetables recipes for their diveristy and often interesting treatment.
While I have not prepared every single recipe in the book, I can say that I have made most without one loser.
Start here.......2007-04-15
If you are interested in learning how to cook "real", unpretentious French food, this book is the place to begin.
Best foodbook read to date.......2007-04-10
I haven't cooked a single recipe from this book, but I have learned more from it than from every other book on cooking I have read in the last ten years. It is that good. Every chapter packed full of tips, hints, and the important stuff - e.g. fennel works with this, oregano doesn't, don't put brandy in a marinade, and so on and so on. And every one of those hints and tips has lead me to a better meal. Buy in bulk and mail them to every person you know who thinks about what they cook and can read.
French.......2006-12-23
Great book to learn more about the French method of cooking. I enjoyed it as I went.
Book Description
Chef Alain Rayé divulges his secrets to delicious French cooking.
In West Vancouver, people flock to the comforting French country fare served at Chef Alain Rayé's award-winning bistro, La Régalade. Now the delicious tastes and aromas of this successful little bistro can be recreated thanks to the restaurant's companion cookbook.
Accompanied by luscious photography and humorous illustrations, the recipes are easy to follow and rich in flavor. Rayé also suggests wines to maximize the dining experience, and the book is organized by season to take full advantage of the fresh resources each season offers, such as:
In the Spring:
- Pork Shanks with Ginger and Kumquats
In the Summer:
- Chicken with Lemon Confit
In the Autumn:
- Duck Ragout with Wild Mushrooms and Chestnuts
In the Winter:
- Lentil Crème Soup with Grilled Bacon.
Book Description
Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." —Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France—the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! —Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time… This is hearty, rustic eating at its finest." —Chicago Tribune "Brasserie T…is one of the top new restaurants in the country." —Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." —Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." —Food & Wine Visit us online at http://www.mcp.com/mgr/cooking
Customer Reviews:
The way we really want to cook........2004-05-23
Casual home style cooking of the great cusines for the American cook! Insipired by the other great casual French dining style and reinforced by Italy and even America. Ideas come flooding to me every time I open the book.
Uh Oh, Now For The Other Side.......2003-05-08
First, let me explain that I absolutely adore Gale Gand's show Sweet Dreams and I love her Butter, Sugar, Flour, Eggs cookbook. I've made a lot of her recipes and they always come out great. But, this book has too many ingredients that are hard to find, unusual, time-consuming, (you get the picture). Also, it doesn't help matters that our home is totally alcohol-free. I consistently read & collect cookbooks and I felt I needed to cast an opinion to keep the reviews "fair and balanced."
Robust,Rustic Food For Beer/Wine/?.......2002-12-05
I've for long time been a fan of Gale's, but only recently discovered her partner, Rick through his amazing new book, "Amuse-Bouche."
So wanted to check out more of his culinary wizardry, and found it to be of same high, creative quality.
This is quite a collection of hearty, flavorful food, meant to stand up to beer brewery atmosphere. Yet it is all very stylistic and well prepared.
To date few dishes prepared are winners, e.g. Roasted Vegetable-White Bean Chili; Grilled Portobello Mushrooms with Polenta Cakes, Mesclun, and Balsamic Sauce; Roquefort and Pear Salad with Grapes and Spiced Pecans; Provencal Lamb Shanks with Roasted Vegetables, Roasted Garlic, and Tapenade.
This is fun food to serve during winter and those fire in the hearth nights when a hearty meal and drink hits the spot.
Just an unusual, well-done, useful work from cover to cover. Don't forget the great desserts by Gale!
I've used it so much I need to buy a new copy.......2001-11-05
I have gotten so many great meals out of this book. I recommend it completely without reservation.
Some of my favorites include the lamb ragu, the pear salad, and sweet ptotato- apple puree.
I have used it some much t he binding has broken and I need a new copy.
The only other books that come close in use are the Hugh Carpenter books.
So good I had to buy it.......2001-06-11
A lucid text, edible photos, and luscious recipes make this a keeper. In fact, I borrowed it first from the library and hated to give it back so I bought my own copy!
Several of Gale Gand and Rick Tramonto's recipes earned me rave reviews from friends and coworkers. Do you want people to think you're a culinary star? Try this book. You can't miss. And if you don't think you can cook, try this book anyway. The pictures will hook you. The directions in the recipes are very clear.
Take, for instance the Pear and Roquefort Salad with Grapes and Spiced Pecans. There's a picture in the book, one of those edible pictures. You buy a few simple ingredients and there you are! How hard can it be to wash a few grapes? Or slice a couple pears? Or to crumble some cheese? Or - and this is the really good part - to throw a few things in a blender to come up with the Apple Vinaigrette dressing that goes on the salad? If you want to know the really hard part about this recipe, it's the spiced pecans. They are so good I kept eating them before the salad was finished. I think I'll bring them as a gift the next time I visit someone. Ya gotta try `em.
And if that's not enough, try the Roasted Fruits with Cinnamon-Red Wine Glaze and Toasted Almonds. It's a cinch (as it ought to be since it graduated from a pretty hot restaurant!). If you were short on friends, your problems are over. Okay, you get the idea.
This book will not just sit on my shelf. I expect it will regularly hop off your shelf, too.
Book Description
This book brings together a fabulous selection of recipes from all over France, that evokes the authentic flavours of this rich and diverse cuisine. The preparation and presentation of these recipes is uncontrived and uncomplicated and suitable for a var
Book Description
Sylvie Rocher combines recipes from her experience as a world traveler and her French homeland to create exotic meals that are simple, elegant, and absolutely delicious.
Download Description
Sylvie Rocher combines recipes from her French homeland and from her experience as a world traveler to create exotic meals that are simple, elegant, and absolutely delicious.
Customer Reviews:
Learn how to prepare French dishes and exotic meals in minutes .......2006-05-26
Learn how to prepare French dishes and exotic meals in minutes using a cookbook from a world traveler who presents such from her French homeland and her travels throughout Asia, Africa, and other nations. From Quiche Lorraine and Chicken Liver Pate to Salmon Pasta Gratin and Beef Curry, dishes are easy one-page affairs often paired with color photos, inviting novices to try the easy dishes.
Diane C. Donovan, Editor
California Bookwatch
great book.......2006-01-18
I received this book as a gift for Christmas and I love it. I actually decided to use it for my New Year dinner party, and I have to tell you that it was amazing!
People were amazed by the food; I will use it again for another party!
Excellent Book.......2005-12-14
I'm not an experienced chef I'm a mom with young kids, a great husband and a job. What I like about this book is the fact that it has great recipes from all over the world (not just French even though the author talks about her french ancestory in the book).
I think most moms are like me. You would like to prepare good and interesting food for your family without spending hours in the kitchen. This book is one of the few cookbooks I've read that takes this into consideration.
The preparation for most of the meals are fairly simple and straightforward. What's great is that one day I'm cooking French, the other day Italian, the other day Jamaican etc. These are recipes from places she has travelled.
I do recommend this book because I think it's pretty good for the average mom like myself who doesn't have a lot of time but who likes the idea of keeping it interesting for my family.
Nice book.......2005-12-05
I have just received this book for my birthday. I 'm not a very good cook and my cooking skills are very limited.
This book is perfect for me because the recipes are simple and so well explain.
I have only tried few recipes so far but they have all turned out pretty good so far.
Simple & Simply Delicious by Sylvie Rocher.......2005-12-05
I bought this book based on the reviews that I had read that seemed to indicate the book was of a superior standard. I have to say that I am very disappointed in the book. The layout and pictures are extremely amateurish and the recipes look like something a child would put together not an experienced book. I would not recommend the book to anyone who is a good and experienced cook. It is extremely over priced for the lack of content. Definitely not recommended.
Product Description
The author pioneered a new and versatile cooking style that mazimizes flavor and simplicity while minimizing preparation time and effort. Memorable dishes can be prepared with ease.
Book Description
Discover how pleasurable the simple, creative act of cooking can be, as Raymond Blanc reveals the basic techniques needed to create 40 classic French dishes. From quick and easy Roquefort, Walnut, and Endive Salad to a more elaborate Duck Leg Confit with Flageolet Beans, every delectable recipe is illustrated with step-by-step color photos as well as foolproof instructions. Acknowledged as one of the world’s finest chefs, Raymond Blanc is the owner of Le Manoir aux Quat’ Saisons.
Books:
- A Smart Girls Guide to Friendship Troubles
- All New Square Foot Gardening
- American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol
- Applique Delights: 100 Irresistible Blocks from Piece O' Cake Designs
- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
- Buffalo Before Breakfast (Magic Tree House 18, paper)
- DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD
- Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs
- Dungeons & Dragons Core Rulebook Set (Dungeons & Dragons d20 3.5 Fantasy Roleplaying, Three Book Slipcased Set)
- Eat-Taste-Heal: An Ayurvedic Cookbook for Modern Living
Books Index
Books Home
Recommended Books
- Essentials of Supply Chain Management, 2nd Edition
- Thinking in Pictures, Expanded Edition: My Life with Autism
- Some Soul To Keep
- The Communist Manifesto
- The Marketing of Evil: How Radicals, Elitists, and Pseudo-Experts Sell Us Corruption Disguised As Fr
- Thinking in Circles: An Essay on Ring Composition
- Turnaround: Crisis, Leadership, and the Olympic Games
- Research On The Chinese Work Unit Society
- Secrets of Software Success: Management Insights from 100 Software Firms Around the World
- Small Business Administration Annual Report 2002
French By Heart: An American Family's Adventures in La Belle France
Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
My Italian Garden: More than 125 Seasonal Recipes from a Garden Inspired by Italy
Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
The French Market: More Recipes from a French Kitchen
