Cookery Repertory

Author: Louis Saulnier
Publisher: Leon Jaeggi & Sons
ISBN: 9780950187501
Size: 17.13 MB
Format: PDF, Mobi
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If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.

The Escoffier Cook Book

Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Size: 17.41 MB
Format: PDF, Docs
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An American adaptation of a standard guide to the French culinary arts

The Chef S R Pertoire

Author: Gui Alinat
Publisher: Amer Technical Pub
ISBN: 9780826942357
Size: 49.62 MB
Format: PDF, ePub, Mobi
View: 3528
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The Chef's Répertoire is the perfect pocket reference for every foodservice and hospitality professional, food writer/blogger, and culinary enthusiast.

Practical Professional Cookery

Author: Harry Louis Cracknell
Publisher: Cengage Learning EMEA
ISBN: 9781861528735
Size: 72.78 MB
Format: PDF, ePub, Mobi
View: 5093
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Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Cooking For Kings

Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 9780802719324
Size: 38.20 MB
Format: PDF, Kindle
View: 6746
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A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.

Ma Gastronomie

Author: Fernand Point
Publisher: Duckworth Publishing
ISBN: 9780715638361
Size: 28.60 MB
Format: PDF
View: 311
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Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy.

La Bonne Cuisine De Madame E Saint Ange

Author: Mme. E. Saint-Ange
ISBN: 9781580086059
Size: 58.21 MB
Format: PDF, ePub
View: 221
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First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France.


Author: Kenneth James
Publisher: A&C Black
ISBN: 9781852855260
Size: 11.91 MB
Format: PDF, Kindle
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The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

International Cuisine

Author: Jeremy MacVeigh
Publisher: Cengage Learning
ISBN: 1111799709
Size: 59.12 MB
Format: PDF, Kindle
View: 5107
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This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens.