René Verdon's French Cooking for the American Table
| Author | : René Verdon |
| Publisher | : |
| Total Pages | : 614 |
| Release | : 1974 |
| Genre | : Cookery, French |
| ISBN | : 9780385087025 |
Rene Verdons French Cooking For The American Table
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The President's Kitchen Cabinet
| Author | : Adrian Miller |
| Publisher | : UNC Press Books |
| Total Pages | : 292 |
| Release | : 2017-02-09 |
| Genre | : Cooking |
| ISBN | : 1469632543 |
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
The French Chef in America
| Author | : Alex Prud'homme |
| Publisher | : Anchor |
| Total Pages | : 335 |
| Release | : 2016-10-04 |
| Genre | : Cooking |
| ISBN | : 0385351763 |
This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon. While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.
Miette
| Author | : Meg Ray |
| Publisher | : Mango Media Inc. |
| Total Pages | : 258 |
| Release | : 2023-04-11 |
| Genre | : Cooking |
| ISBN | : 1642507725 |
Enjoy 100 Mouth-Watering Pastry Recipes from Miette “The photos are so enticing, and the pastries so perfectly made, we almost ate the paper.”—The Oregonian #1 New Release in Chocolate Baking, Brunch & Tea, and Pie Baking Sharing the secrets of creating the perfect pastries, candies, cookies, and chews from the Miette Patisserie, this delicious dessert cookbook combines the rustic charm of homemade sweets with the elegance of French baking. Bring home San Francisco’s favorite French bakery. Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. At Miette, cakes, cookies, and desserts are transformed into creative creations. Its pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. The cutest confectionary cookbook you’ll ever own. Self-taught baker and owner Meg Ray shares baking recipes and secret formulas for favorite Miette treats in this scrumptious sweets cookbook. More than 75 gorgeous color photos capture the enchanting beauty of Miette desserts and shops. The edges on the book block enhance its charming package, adding a sweet touch to every home. Whether professionals or beginners, baking aficionados will delight in these unique bakery recipes. Just like the adorable cakes, cookies, eclairs, and tarts for sale in Miette's, this book is irresistible! Inside, find recipes like: • Strawberry Charlotte • Chocolate Sablés • Lime Meringue Tart • And more! If you’re looking for a French baking gift, a pastry chef cookbook, or a French baking cookbook—like Dessert Person, French Pastry Made Simple, and Tartine—then you’ll love Miette.
American Book Publishing Record
| Author | : |
| Publisher | : R. R. Bowker |
| Total Pages | : 1448 |
| Release | : 1977-03-31 |
| Genre | : Language Arts & Disciplines |
| ISBN | : |
Here's quick access to more than 490,000 titles published from 1970 to 1984 arranged in Dewey sequence with sections for Adult and Juvenile Fiction. Author and Title indexes are included, and a Subject Guide correlates primary subjects with Dewey and LC classification numbers. These cumulative records are available in three separate sets.
In the Kennedy Style
| Author | : Letitia Baldridge |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2010-08 |
| Genre | : |
| ISBN | : 9781897330432 |
Six unforgettable events from John F. Kennedy’s administration are relived in this part history, part entertainment guide. The Kennedys often brought together the brightest in politics, art, literature, and theater, and this rendition depicts those sparkling evenings. From their luncheon with Princess Grace and a candlelit meal at Mount Vernon to an evening with Nobel laureates and a dinner with Andre Malraux, these historical and magical moments are beautifully rendered—with behind-the-scenes recollections, guest lists, rare photographs and memorabilia, and original menus—in this gracious memorial.
The French Chef Cookbook
| Author | : Julia Child |
| Publisher | : Knopf |
| Total Pages | : 497 |
| Release | : 2023-11-21 |
| Genre | : Cooking |
| ISBN | : 0593537475 |
A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.
Frank Stitt's Bottega Favorita
| Author | : Frank Stitt |
| Publisher | : Artisan Books |
| Total Pages | : 296 |
| Release | : 2009-01-01 |
| Genre | : Cooking |
| ISBN | : 9781579653026 |
A companion volume to Frank Stitt's Southern Table introduces the Alabama chef's take on Mediterranean cuisine in a cookbook that presents a variety of Southern-influenced Italian recipes, including Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and Zabaglione Meringue Cake.
The Way We Ate
| Author | : Noah Fecks |
| Publisher | : Simon and Schuster |
| Total Pages | : 368 |
| Release | : 2013-10-29 |
| Genre | : Cooking |
| ISBN | : 1476732728 |
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation's top chefs and food personalities.
White House Chef
| Author | : Walter Scheib |
| Publisher | : John Wiley & Sons |
| Total Pages | : 0 |
| Release | : 2009-03 |
| Genre | : Cooking |
| ISBN | : 9780470344767 |
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
