Pierre Franey Cooks with His Friends

Pierre Franey Cooks with His Friends
Author: Pierre Franey
Publisher: Artisan Books
Total Pages: 230
Release: 1997-01-01
Genre: Cooking
ISBN: 9781885183606

Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese

Mastering the Art of French Cooking, Volume 1

Mastering the Art of French Cooking, Volume 1
Author: Julia Child
Publisher: Knopf
Total Pages: 857
Release: 2011-10-05
Genre: Cooking
ISBN: 0307958175

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

A Chef's Tale

A Chef's Tale
Author: Pierre Franey
Publisher: U of Nebraska Press
Total Pages: 0
Release: 2010-12-01
Genre: Biography & Autobiography
ISBN: 0803234694

Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.

The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Total Pages: 1234
Release: 2011-09-13
Genre: Cooking
ISBN: 0470421355

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

The Apprentice

The Apprentice
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
Total Pages: 358
Release: 2004
Genre: Biography & Autobiography
ISBN: 9780618444113

With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.

Writer's Guide to Book Editors, Publishers and Literary Agents, 1999-2000

Writer's Guide to Book Editors, Publishers and Literary Agents, 1999-2000
Author: Jeff Herman
Publisher: Prima Lifestyles
Total Pages: 986
Release: 1998-07-08
Genre: Biography & Autobiography
ISBN: 9780761513537

Over the years, "Writer's Guide to Book Editors, Publishers, and Literary Agents has helped thousands of writers just like you get their books published. With the best and most up-to-date listings of key book publishing insiders, "Writer's Guide gets you past the reject piles and into the hands of the right people. Nowhere else will you find the detail, the insight, the depth. Nowhere else will you find the solid inside information. "Writer's Guide is your key to book publishing success. It gets you inside. It gets you noticed. Your talent will do the rest. "Beats the pants off "Writer's Market." --Michael Werner, coauthor of "Databases for Businesses and "Using Lotus 1-2-3 "This guide started my book publishing career." --Marcos McPeek Villatoro, author of "A Fire in the Earth, They Say That I Am Two, and "Walking to La Milpa "The finest lead source that I've ever seen. A must buy for every writer, published or not!" --Derek Savage, author of "The Second Coming and "The Dancer "Invaluable information, from query letter to book proposal. This book has made my dreams come true." --Eileen Oster, author of "The Healing Mind "This book got my foot in the door." --Wynn Goldsmith, writer "A masterpiece. I have never found so much practical information in this type of book before." --Walter Lambert, author of "Healing the Trauma of Divorce "As a writer and literary agent, this book has been invaluable." --Mary N. Oluonye, O-Squared Literary Agency "Jeff Herman has crammed a generous helping of information and advice into this invaluable book." --Paul Nathan, "Publishers Weekly ""Writer's Guide haseclipsed both "Literary Market Place and "Writer's Market as a source of projects for our agency. At least a third of our sales last year came as a result of this book." --Michael Snell, Michael Snell Literary Agency About the Author /Jeff Herman is founder of The Jeff Herman Literary Agency, one of New York's leading agencies for writers. He has sold hundreds of titles and represents dozens of top authors.

Ideas in Food

Ideas in Food
Author: Aki Kamozawa
Publisher: Clarkson Potter
Total Pages: 322
Release: 2010-12-28
Genre: Cooking
ISBN: 030771974X

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Writer's Guide to Book Editors, Publishers, and Literary Agents, 2003-2004

Writer's Guide to Book Editors, Publishers, and Literary Agents, 2003-2004
Author: Jeff Herman
Publisher: Prima Lifestyles
Total Pages: 920
Release: 2002
Genre: Authorship
ISBN: 9780761537359

The Key to Unlocking Your Writing Success This ultimate writer's reference connects you to who's who in the publishing industry. Inside, you'll find the names, addresses, phone numbers, and e-mail and Web addresses for hundreds of top editors and agents, plus essays from industry insiders who reveal the secrets to big-time success. With the most up-to-date information on an industry that's constantly changing, this new edition offers everything you need to get past the slush piles and into the hands of the real players in the publishing field, including how to write attention-grabbing book proposals and thrive off rejection. Now, you hold the keys to getting published.