From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step? from basic techniques to Michelin-level desserts. Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates. Ferrandi, an internationally-renowned professional culinary school, offers an intensive course in the art of French pastry-making. Written by the school's experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy- to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this pâtisserie bible provides everything you need to master French pastry-making
This illustrated wine travel guide to the Grands Crus Classés of Médoc and Sauternes takes you into the heart of the renowned Bordeaux winegrowing region. Discover the world's finest wines and their heritage from an original perspective:behold the fanciful architecture of magnificent châteaux while strolling through estates steeped in history, explore legendary wine cellars and traditional chartreuses, experience instructive tastings and workshops, indulge in regional cuisine, and visit educational museums. Including historical background on both the region and the famous 1855 Classification, as well as useful information for fine wine aficionados, this guide reveals the many splendors of Bordeaux's vineyards and provides everything the traveler needs to (re)discover the birthplace of wine.
Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world.
This new edition of the now cult cookbook- first published in English in 1977 as Lenôtre's Desserts and Pastries-has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder's children. The chefs at Lenôtre Paris-who run a worldclass cooking school-have adapted the two hundred essential recipes for amateur bakers and experienced professionals alike.
Discover Wild & the Moon and their philosophy : "good for you, good for the planet, and delicious ! " #eatwise From creamy konjac noodles to rawliflower salad, and from matcha nice cream to chocolate truffles, these 126 wild recipes are 100% plant-based, vegan, gluten-free, prepared with organic and seasonal ingredients, and bursting with flavor. Also featured : a guide to 18 superfoods ; basic recipes including nondairy mylks, sauces, and cream cheese ; and the author's favorite addresses forveggie-friendly food, shopping, and activities in New York, Paris, and Dubai.
Prince Louis François de Bourbon-Conti - cousin of King Louis XV of France - was a patron of contemporary intellectuals such as Diderot, Beaumarchais, and Rousseau, and well-known as an avid art collector. His stroke of genius was the purchase of the Romanée vineyard, which later became known as the Romanée-Conti. This volume reveals the secrets of the legendary wine, which has earned a cult following of connoisseurs around the world.
Following a biography of the Prince of Conti, detailed notes from recent wine tastings allow readers to identify the characteristics of this unique wine, which must be considered within the context of the Climats of Burgundy-the terroirs where the Burgundian grape varieties grow in optimal conditions. These fabled terroirs have benefited from a unique, centuries-long continuity and they were inscribed on the UNESCO World Heritage List in 2015.
To understand Burgundy, readers must be familiar with its Climats, but also conscious of the climate-the meteorological conditions in which each vintage is created-because the production of fine wines, and especially of those made from grape varieties at the very height of maturity, resembles at times an obstacle course created by nature to play tricks on the winegrower. Laurens Delpech-through lengthy excerpts from harvest reports published since 1996 by Aubert de Villaine, co-director of the Domaine de la Romanée-Conti-recounts the saga of successive vintages, which illuminates the difficulty of the vigneron's profession.
This original, complete, and engaging volume brings to the forefront the duality of the Climats and climate that give rise to the finest wines in Burgundy. An excellent overview of the Romanée-Conti, it is also essential reading for those who wish to sharpen their knowledge and appreciation of Burgundian wines.
Throughout her long life of gathering friends and family together around the table, Perla Servan-Schreiber has perfected the art of joyful entertaining. Drawing from her Mediterranean roots, her adopted homes in Paris and Provence, and her travels in Asia, she shares more than ninety flexitarian recipes, including Smoky Eggplant Caviar, Soy-Sautéed Shiitakes, a traditional Vietamese Pho, Chestnut Velouté with Porcini, Monkfish Carina, Braised Chicken with Saffron and Fennel, her family's Shakshuka, Raspberry Clafoutis, and Chocolate Truffle Cake. Completed with her essential kitchen tips and extensive indexes including vegetarian options and gluten-free substitutions to accommodate up to twelve guests, Enjoy is your recipe for creating unforgettable memories.
With an introduction to the history of French bread and guidelines to help the home baker select the right ingredients, this book details the step-by-step techniques and fundamentals of bread making: feeding the starter, kneading and preparing the dough, and baking, with more than 100 recipes-from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame or matcha tea-rolled bread. A chapter on traditional breads from all around the world, such as pita, focaccia, and bagels are reinterpreted in the French style.
A calmer life enriched by its surroundings, with more space at home, a burgeoning garden, and a relaxed ambiance is a seductive combination. But a country house is different from a cozy apartment, just steps from modern conveniences. In their search for a deeper experience, this trio of authors embarked on a long-term project that brought unexpected joy along with the challenges.Life in the countryside takes adjustment and there is much to be learned-from furnishing and organizing your home to getting the most from nature and your garden, and from dressing to suit your new setting to hosting informal soirées where you'll linger over dinner with your guests. This is the art of countryfication. Through portraits of individuals and families, this book provides insight, inspiration, practical advice, and recipes that celebrate country living, all while retaining a Parisian flair.
Join the green revolution !
Bring plants into the home to reconnect with nature-it's the perfect antidote to life's frenetic pace. With stepby-step tips, you'll learn how to choose and care for stylish, low-maintenance houseplants, including ferns, air plants, cacti, and succulents. Then create your own garden of paradise with more than seventy fun and rewarding ideas for nesting at home with greenery. From decorative DIY crafts to natural, homemade cosmetics, and from infusions to essential oils, these simple-to-follow projects will foster a sense of well-being and turn your home into a leafy, relaxing retreat.
- Foolproof growing tips - Terrariums and aquatic plants - Himmeli and macramé planters - Pressed leaves and flowers - Wreathes and decorative touches - Natural, homemade dyes - Embroidery samplers - Essential oils and beauty DIY - Infusions and green recipes
This unique anthology - the only one of its kind - tells the story of more than a hundred years of equestrian sports, focusing on the three official disciplines of dressage, jumping, and eventing. Featuring every major event since 1912, when the sport first appeared in the modern Olympic Games, the book gives a decade-by-decade breakdown of individual and team medal-winners, and reveals fascinating, behind-the-scenes anecdotes that bring these hard-fought contests to life.
Frank and intimate portraits of groundbreaking riders - including Hans Günter Winkler, Joe Fargis, Isabell Werth, Charlotte Dujardin, and Mark Todd - and of the sport's most remarkable horses form a tribute to these sporting legends and evoke their dreams, setbacks, and triumphs. Richly illustrated with more than three hundred photographs and replete with key statistics, this book conveys all the excitement and drama of high-profile international equestrian competitions and is an essential reference for all enthusiasts.
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
James Viaene began his culinary career after the French Liberation, in the midst of a post-war cultural revival of sumptuous dinners, balls, and galas. He started as an apprentice in some of Paris's greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He went on to train under a series of renowned cooks, and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill. Each successive kitchen challenged Viaene to adapt to new, extremely high standards, catering to both experimental and traditional tastes but always displaying a perfect mastery of presentation. Over time, a special relationship blossomed between the chef and each of his employers, built on respect, trust, and the exchange of ideas.
In 1970, Viaene entered the British Ambassador's residence in Paris, a unique locale where the chef plays a central role and a delicious meal could create the perfect atmosphere for successful diplomacy. For over forty years, the historic residence, which had once belonged to Pauline Borghese before being purchased by the Duke of Wellington, provided the perfect setting for serving Viaene's best-loved recipes.
In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and favorite recipes from throughout his reign in the historic kitchen. From the famous Beef Wellington served to Queen Elizabeth II, to "typically English" tea, and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residence's legendary silver service, which remains today one of the treasures of the British Embassy in France.
Le chef des Ambassadeurs, restaurant du Crillon, décline 80 plats en 300 recettes de cuisine familiale ou de prestige : araignée de mer au goût herbacé en chaud-froid, compression de paella, terrine de foie de volaille, burger de thon au poivre, etc...
Pour tout connaître sur les épices : leur histoire, liée à celle des marins, des aventuriers et des colonies, leurs usages, le développement de leur culture, leurs goûts, leurs caractéristiques, comment s'en servir et avec quel type de plat, comment les associer...
Momifié par les Egyptiens, domestiqué par les Romains, le chat est l'un des compagnons de l'homme les plus attractifs. Le premier volume de ce coffret reprend l'histoire de cet animal et traite de sa santé, de son éducation, etc. Le deuxième volume présente une quarantaine de races de chats et certaines de leurs variantes.
Le premier volume retrace l'histoire de la culture des roses de ses origines en Chine aux créations des obtenteurs contemporains, et propose des conseils pratiques pour la culture et l'entretien des rosiers. Le second présente et décrit une sélection de 88 variétés de roses parmi les plus belles du monde. Dans une reliure fermée par un ruban.
Histoire illustrée des orchidées dans un premier volume et présentation des plus belles orchidées du monde avec un complément pratique pour cultiver les différents types d'orchidées.
