ABD-2024-2025

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Browsing ABD-2024-2025 by Subject "cooking techniques"
  • Item
    Le Cordon Bleu: Todas as Técnicas Culinárias
    (Editora Marco Zero, 1996) Jeni Wright ; Eric Treuille
    This book is the "bible" of the most prestigious culinary school in the world. With more than 800 preparation secrets and cooking techniques, illustrated step by step, it also includes tips, suggestions and recipes from the school's top chefs. - A complete and illustrated guide to ingredients and techniques, from the simplest to the most advanced. - Teaches tips, suggestions, tricks and tricks from experts to always achieve the best results. - With more than 2000 photographs and special illustrations. - With recipes ranging from classic French and Italian cuisine to culinary traditions of the East. - Guarantees the success of all recipes, from the simplest to the most complex and sophisticated. - A classic of the kitchen of all eras.
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    Mastering the Art of French Cooking
    (Alfred A. Knopp, Inc., 1961-10) Julia Child ; Louisette Bertholle ; Simone Beck
    This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat. Written for those who love to cook, the recipes are as detailed as we have felt they should be so the reader will know exactly what is involved and how to go about it. This makes them a bit longer than usual, and some of the recipes are quite long indeed. No out-of-the-ordinary ingredients are called for. In fact the book could well be tided "French Cooking from the American Supermarket," for the excellence of French cooking, and of good cooking in general, is due more to cooking techniques than to anything else. And these techniques can be applied wherever good basic materials are available. We have purposely omitted cobwebbed bottles, the patron in his white cap bustling among his sauces, anecdotes about charming little restaurants with gleaming napery, and so forth. Such romantic interludes, it seems to us, put French cooking into a never-never land instead of the Here, where happily it is available to everybody. Anyone can cook in the French manner anywhere, with the right instruction. Our hope is that this book will be helpful in giving that instruction.