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The Art Of French Pastry

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The Art of French Pastry

Telecharger pdf The Art of French Pastry

Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? ...

  • L'auteur : ,
  • Editeur: Knopf
  • ISBN: 0307959368
  • Genre: Cooking
  • Nombre de pages: 432
  • Langue: French/English
  • Vues: 1473
  • Telecharger: 1473
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Détails: Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.


Patisserie

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Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of ...

  • L'auteur : Mélanie Dupuis,Anne Cazor
  • Editeur: Hardie Grant Publishing
  • ISBN: 1743584083
  • Genre: Baking
  • Nombre de pages: 288
  • Langue: French/English
  • Vues: 1071
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Détails:

Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.


Pâtisserie Gluten Free

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Have you longed for foods from a French pâtisserie but couldn’t find anything gluten-free? Have you looked for French pastry cookbooks and are unsatisfi ...

  • L'auteur : Patricia Austin
  • Editeur: Simon and Schuster
  • ISBN: 1510712968
  • Genre: Cooking
  • Nombre de pages: 344
  • Langue: French/English
  • Vues: 1649
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Détails: Have you longed for foods from a French pâtisserie but couldn’t find anything gluten-free? Have you looked for French pastry cookbooks and are unsatisfied with the gluten-free selections? If so, this is the book for you! Pâ​tisserie Gluten Free has instructions on the art of French pastry so you can have your own pâtisserie at home. This cookbook makes French gluten-free delightful pastries possible. The beautiful photographs help bakers as they work through the recipes. Pâtisserie Gluten Free presents some of the most difficult treats to make without gluten: classic French pastries. The Table of Contents includes: PREFACE: A Baker’s Craft INTRODUCTION: French Pastries Made Gluten-Free Chapter One: Ingredients, Equipment, Sources Chapter Two: French Pastry Basic Recipes Chapter Three: Cookies Chapter Four: Tarts Chapter Five: Cakes Chapter Six: Meringues Chapter Seven: Cream Puff Pastries Chapter Eight: Brioche Chapter Nine: Flaky Pastries Written with careful detail and a warm and welcoming manner, Patricia Austin shares her wisdom on French baking in this wonderful cookbook that will pleasantly surprise the fiercest gluten-free skeptics.


Mastering the Art of French Cooking, Volume 1

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For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor ...

  • L'auteur : Julia Child,Louisette Bertholle,Simone Beck
  • Editeur: Knopf
  • ISBN: 0307958175
  • Genre: Cooking
  • Nombre de pages: 684
  • Langue: French/English
  • Vues: 1439
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Détails: For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. 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


Opera Patisserie

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The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastr ...

  • L'auteur : Cedric Grolet
  • Editeur: Abrams
  • ISBN: 1647002419
  • Genre: Cooking
  • Nombre de pages: 284
  • Langue: French/English
  • Vues: 431
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Détails: The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!


Japanese Patisserie

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Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who ...

  • L'auteur : James Campbell
  • Editeur: Ryland Peters & Small
  • ISBN: 1788790065
  • Genre: Cooking
  • Nombre de pages: 176
  • Langue: French/English
  • Vues: 1626
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Détails: Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.


The Very Best of Recipes for Health

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From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals ev ...

  • L'auteur : Martha Rose Shulman
  • Editeur: Rodale Books
  • ISBN: 1605291110
  • Genre: Cooking
  • Nombre de pages: 368
  • Langue: French/English
  • Vues: 1375
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Détails: From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week From its inception, "Recipes for Health" has been one of the New York Times's most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume. Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun. Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.


Pâtisserie at Home: Step-by-step recipes to help you master the art of French pastry

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Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent. ...

  • L'auteur : Will Torrent
  • Editeur: Ryland Peters & Small
  • ISBN: 1788793250
  • Genre: Cooking
  • Nombre de pages: 176
  • Langue: French/English
  • Vues: 1338
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Détails: Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.


Paris Pastry Club

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In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes – a combination of family classics as well as her own creations ...

  • L'auteur : Fanny Zanotti
  • Editeur: Hardie Grant Books
  • ISBN: 1743581998
  • Genre: Cooking
  • Nombre de pages: 160
  • Langue: French/English
  • Vues: 350
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Détails: In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes – a combination of family classics as well as her own creations, perfected in between blogging and working as a successful pastry chef. Indulge in Fanny’s wonderful food memories from her childhood in France by recreating her grandma’s Spicy almond nougatine, her mama’s melt-in-the-mouth Orange & yoghurt cakes, and Friday-night Crêpes straight from her papa’s crêperie. Fanny’s own recipes feature a range of sweets, like the Earl Grey tea weekend loaf – essential for rainy Saturdays, to a comforting One-bowl tiramisu, and the Almost-instant chocolate fondant cake, ready in a flash. For more extravagant celebrations there’s an impressive Pistachio and cherry cake, a decadent Salted caramel & milk chocolate an pâtissier, and a delightfully pink and fruity Peach Melba Charlotte. Throughout the book, Fanny o ers cheat’s tips on how to make the perfect sugar syrup, prove dough, use a piping bag, whisk egg whites like a pro and more. Whimsical and charming, with beautiful photography throughout, Paris Pastry Club will give you the con dence to release your inner pastry chef, and is a must for anyone who loves to bake.


BakeWise

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For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her ye ...

  • L'auteur : Shirley O. Corriher
  • Editeur: Simon and Schuster
  • ISBN: 1416560831
  • Genre: Cooking
  • Nombre de pages: 544
  • Langue: French/English
  • Vues: 523
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Détails: For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.


A Good Bake

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From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savor ...

  • L'auteur : Melissa Weller,Carolynn Carreno
  • Editeur: Knopf
  • ISBN: 152473344X
  • Genre: Cooking
  • Nombre de pages: 496
  • Langue: French/English
  • Vues: 1387
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Détails: From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.


The Pastry Chef's Apprentice

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For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop ...

  • L'auteur : Mitch Stamm
  • Editeur: Quarry Books
  • ISBN: 1610580273
  • Genre: Cooking
  • Nombre de pages: 176
  • Langue: French/English
  • Vues: 1932
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Détails: For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant


I Love Macarons

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Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with tea or wrapped up in ribbon to give as a ...

  • L'auteur : Hisako Ogita
  • Editeur: Chronicle Books
  • ISBN: 1452123802
  • Genre: Cooking
  • Nombre de pages: 80
  • Langue: French/English
  • Vues: 1597
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Détails: Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers—until now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.


Downtown Italian

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Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the m ...

  • L'auteur : Joe Campanale,Gabriel Thompson,Katherine Thompson
  • Editeur: Andrews McMeel Publishing
  • ISBN: 1449461212
  • Genre: Cooking
  • Nombre de pages: 240
  • Langue: French/English
  • Vues: 1140
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Détails: Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale. Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist---in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.


The Cook's Atelier

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The renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France ...

  • L'auteur : Marjorie Taylor,Kendall Smith Franchini
  • Editeur: Abrams
  • ISBN: 1683352238
  • Genre: Cooking
  • Nombre de pages: 527
  • Langue: French/English
  • Vues: 556
  • Telecharger: 556
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Détails: The renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France” (Fathom). IACP Cookbook Award for Food Photography & Styling IACP Cookbook Award for Design Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking. Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as: Green Garlic Soufflé Watermelon and Vineyard Peach Salad Little Croques Madames Sole Meunière with Beurre Blanc and Parsleyed Potatoes Seared Duck Breast with Celery Root Puree and Chanterelles Madeleines Plum Tarte Tatin Almond-Cherry Galette More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and “is likely to have readers fantasizing about their own escapes to France” (Publishers Weekly, starred review).


Everyday Aesthetics

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Katya Mandoki advances in this book the thesis that it is not only possible but crucial to open up the field of aesthetics (traditionally confined to the s ...

  • L'auteur : Katya Mandoki
  • Editeur: Routledge
  • ISBN: 1317138481
  • Genre: Philosophy
  • Nombre de pages: 344
  • Langue: French/English
  • Vues: 951
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Détails: Katya Mandoki advances in this book the thesis that it is not only possible but crucial to open up the field of aesthetics (traditionally confined to the study of art and beauty) toward the richness and complexity of everyday life. She argues that in every process of communication, whether face to face or through the media, fashion, and political propaganda, there is always an excess beyond the informative and functional value of a message. This excess is the aesthetic. Following Huizinga's view of play as an ingredient of any social environment, Mandoki explores how various cultural practices are in fact forms of playing since, for the author, aesthetics and play are Siamese twins. One of the unique contributions of this book is the elaboration and application of a semiotic model for the simultaneous analysis of social interactions in the four registers, namely visual, auditory, verbal and body language, to detect the aesthetic strategies deployed in specific situations. She argues that since the presentation of the self is targeted towards participants' sensibilities, aesthetics plays a key role in these modes of exchange. Consequently, the author updates important debates in this field to clear the way for a socio-aesthetic inquiry through contexts such as the family, school, medical, artistic or religious traditions from which social identities emerge.


The French Baker

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From a master patissier comes an inspirational—and equally practical and achievable—guide to delicious French-style baking in the home kitchen. The Fre ...

  • L'auteur : Jean Michel Raynaud
  • Editeur: Allen & Unwin
  • ISBN: 1925267083
  • Genre: Cooking
  • Nombre de pages: 272
  • Langue: French/English
  • Vues: 1270
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Détails: From a master patissier comes an inspirational—and equally practical and achievable—guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shots and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.


Romanticism and the City

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Romanticism and the City explores how late eighteenth and early nineteenth century literature conceptualized urban space. Fresh readings of key texts show ...

  • L'auteur : L. Peer
  • Editeur: Springer
  • ISBN: 0230118453
  • Genre: Literary Criticism
  • Nombre de pages: 283
  • Langue: French/English
  • Vues: 1669
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Détails: Romanticism and the City explores how late eighteenth and early nineteenth century literature conceptualized urban space. Fresh readings of key texts show how Romantic concerns with urban life shaped both individual works and broad theoretical issues in European Romanticism at large.


Macarons

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“The macaron bible that we have all waited for . . . filled with imagination, creativity and wonder” by the universally acknowledged king of French pas ...

  • L'auteur : Pierre Hermé
  • Editeur: Casemate Publishers
  • ISBN: 1911621696
  • Genre: Cooking
  • Nombre de pages: 208
  • Langue: French/English
  • Vues: 518
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Détails: “The macaron bible that we have all waited for . . . filled with imagination, creativity and wonder” by the universally acknowledged king of French pastry (Cooking by the Book). With shops in Tokyo, Paris and London, Pierre Herme has taken the world by storm and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of their own. Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Herme’s famous macarons, it would be difficult for any macaron book to surpass this universal bestseller. There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.


Under the Table

Telecharger pdf Under the Table

A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrit ...

  • L'auteur : Katherine Darling
  • Editeur: Simon and Schuster
  • ISBN: 1416566198
  • Genre: Cooking
  • Nombre de pages: 384
  • Langue: French/English
  • Vues: 1880
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Détails: A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes To anyone who has ever dreamed of life in a French kitchen, imagining days filled with puff pastry and sips of vintage wine, Katherine Darling serves up a savory dose of reality in this funny, fascinating, and altogether delightful account of her time spent slaving over a hot stove, wrestling with veal calves, and cleaning fish heads at the French Culinary Institute in downtown New York City. As she goes from clueless amateur to certified chef, Katherine and her quirky fellow students learn the secrets behind the art of French cooking and frequently find themselves the objects of scorn and ridicule as their teachers wage psychological warfare over steaming pots of bisque. The kitchen, they soon discover, is no place for soft-hearted romantics. It's a cutthroat world, and no one ever made a soufflé without breaking a few eggs -- or cracking a few heads together. From the basics to the final exam, Darling reveals everything that goes into the making of a chef. Filled with delicious food lore and trivia, and including dozens of classic and original French recipes, Under the Table takes readers deep into the trenches of one of the world's most prestigious cooking schools -- and shows what really goes on behind the doors of every great restaurant kitchen.