The Japanese Kitchen: A Cook's Guide to Japanese Ingredients
Japanese cooking in intrinsically linked to the country's history, tradition and philosophy - from how food is prepared and cooked to how it is served and received. Dishes are selected to suit the season and the occasion, and the ingredients are prepared to best highlight their natural flavors and textures. This book explores...
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CUISINE NICOISE: Recipes from a Mediterranean Kitchen
Nice has been part of France only since 1860 - so it is not surprising that its cuisine has no particular affinity with the traditions of the French cuisine. The Nicois cook believes in simplicity, not disguise, eschews rich sauces, nourishes a penchant for fish, fruit and vegetables and appreciates the importance of careful, subtle seasoning. The author, and mayor of Nice, offers...
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Desserts (French Kitchen)
Part of a series which deals with the domestic culinary tradition of provincial France, this book concentrates on desserts. It explores the French tradition of home-made desserts and cheeses, and is a celebration of tarts, gateaux and ice creams....
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Feast of Flavours from the French Kitchen
In Feast of Flavours from the French Kitchen, author-chef Elsa Van der Nest generously shares her expert knowledge with readers. Her informed instructions and tips are a great boost of confidence to any cook, whether new or seasoned. From well-loved Chicken Live Pate and Rack of Lamb Provencal to Chocolate...
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Mastering Simplicity: A Life in the Kitchen
A captivating portrait of the life and cooking of Lespinasse's Christian Delouvrier, the four-star chef who has defined French cuisine for the American dining public Celebrity chefs continue to fascinate growing numbers of increasingly sophisticated foodlovers. Now, Mastering Simplicity puts the spotlight on Christian Delouvrier, one of today's brightest and most distinguished culinary stars,...
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