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Provencal Cooking
Savouring the Simple Life France
by Mary Ann Caws &
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When CUNY professor Caws traveled to Provence over 30 years ago, she simply wished to translate the poetry of René Char. Quite soon, however, she came to deeply love the region and in this slow-paced memoir, Caws sings her paean to Provence by praising its food, it markets and its languorous lifestyle, With great humor and gusto, she tells the tale of how she and her husband bought their cabanon, or cottage. Meeting over a glorious lunch with the agent and the seller, the Caws slip the seller an envelope of cash under the table and end up with a dilapidated structure with no electricity or running water. She praises the virtues of community held so dear by her neighbors: villagers pay great attention to each other and to the timing of things. The first memoir section of the book simply traces her day-to-day life of cooking, translating poetry, going to market and visiting friends, mostly for long and sumptuous meals. In the second section of her memoir, she includes some of her favorite recipes from her friends in the region that can be prepared quickly and easily. |
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First English Language Edition
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American Publisher :
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Pegasus Books
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Published :
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2008
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Number of Pages :
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256
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Price :
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16.32 $
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ISBN :
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978-1605980201
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| In New York, a mecca of fine dining, Le Bernardin is consistently at the top. On the Line is a riveting look at the inner workings of this world-class restaurant: the level of personal commitment; the fierce discipline and loyalty; the perfect organization and orchestration; the hiring and training; the real cost of food; the breakneck speed at which exquisite meals are prepared; the planning and problems of growing a business; and much more.
The facts and figures are all here: the pounds of black sea bass served every week (500); the average number of minutes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are actors (0).
Told from the point of view of the principal players—chefs to line cooks, porter to maître d’, sommelier to captain—the story lets you feel the heat, the creativity, the sense of accomplishment as 150,000 plates of culinary perfection are sent from the kitchen each year. The bonus is nearly fifty of Eric Ripert’s favorite dishes, described from inspiration to execution, with such recipes as Striped Bass with Sweet Corn Puree and Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce; Wild Alaskan and Smoked Salmon with Apple, Celery, and Baby Watercress and Jalapeño Emulsion; and Pan-Roasted Cod with Sautéed Baby Artichokes in Sage-and-Garlic Broth.
Anyone who loves food and wants to be witness to the life and drama of one of the world’s greatest restaurants will find On the Line a delicious read. Aspiring chefs will get an invaluable education, while seasoned food professionals will be refreshed and inspired. This beautiful and totally engaging book reveals what it takes to succeed in the high-heat world of haute cuisine. |
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On the Line
by Eric Ripert & Christine Mulke
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First English Language Edition
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American Publisher :
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Artisan Books
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Published :
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2008
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Number of Pages :
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240
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Price :
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23.1 $
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ISBN :
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978-1579653699
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More Fast Food My Way
by Jacques Pépin &
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From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes
Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America´s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
"Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together
in a blender (10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
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First English Language Edition
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American Publisher :
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Houghton Mifflin Company
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Published :
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2008
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Number of Pages :
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256
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Price :
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21.12 $
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ISBN :
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978-0618142330
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"A knotted scarf, the tilt of a hat, a belted trench - just what is it about the women of the City of Light that makes the envoy of the world ?"
The allure of the Parisian woman is incontestable: wherever you turn, "sublime women cross the street as if on a catwalk" said Sonia Ryiel. From the love-struck waif strolling the banks of he Seine, to the passionate labourer striking on the streets; the wide-eyed new mother, to the Chanel-clad fashion icon, she has captured the imagination of the world´s best photographers thoughout the years.
The text is written by Xavière Gauthier a journalist, editor and feminist literaru critic; Marie Darrieussecq a French novelist; Mireille Guiliano best-selling author of French Women Don´t Get Fat; Madeleine Chapsal a journalist, novelist and former member of the jury for the prix Femina literary awards; Carole Bouquet a leading French actress, also active in a charity to combat child abuse, and Delphine de Vigan, an award-winning young novelist. |
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Parisiennes
A celebration of French women by - Collectif
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First English Language Edition
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British Publisher :
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Flammarion
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Published :
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2007
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Number of Pages :
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240
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Price :
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27,5 £
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ISBN :
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978-2-0803-0037-9
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Out to lunch in Provence
The ramblings of a man
by Mike Aalders
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Restaurant critic and art dealer Mike Aalders allows us to taste the "flavour of what life can be like on the other, rather sunnier, side of the channel".
With beautiful illustrations by Nick Wadley, this book lets the reader savour every morsel and down every drop of Aalders´ glass-swirling odyssey and gastronomic peregrination through the towns and villages of Provence. In the words of fellow Francophile Peter Mayle: "The stamina of Mike Aalders at the table is legendary, and in between courses he has written a most engaging and informative book. Read it, laugh and eat." |
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First English Language Edition
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British Publisher :
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Kenneth Mason Publications Ltd
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Published :
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2007
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Number of Pages :
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192
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ISBN :
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978-0-85937-406-4
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