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In the Kitchen with Alain Passard

In the Kitchen with Alain Passard

Author: Christophe Blain
Publisher: Chronicle Books
ISBN: 1452127336
Pages: 96
Year: 2013-05-07
Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L'Arpege, and dedicating himself to serving vegetables from his own organic farms. This irresistible hardcover combines a portrait of an amazing chef, an inside look at his creative process, and a humorous riff on fine dining culture—plus fifteen recipes for the home kitchen—in one haute cuisine comic book for foodies!
In the Kitchen with Alain Passard

In the Kitchen with Alain Passard

Author: Christophe Blain
Publisher: Chronicle Books
ISBN: 1452113467
Pages: 96
Year: 2013-05-07
Presents a graphic account of chef Alain Passard's French kitchen, who shocked the culinary world by removing meat from his acclaimed restaurant's menu, and includes insights into his creative process and recipes adapted for the home kitchen.
The Art of Cooking with Vegetables

The Art of Cooking with Vegetables

Author: Alain Passard, Alex Carlier
Publisher: Frances Lincoln
ISBN: 0711235414
Pages: 104
Year: 2015-03-15
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.
The Speed Abater

The Speed Abater

Author: Christophe Blain
Publisher: NBM
ISBN: 1561633496
Pages: 80
Year: 2003
Follows the adventures of three sailors on an old French battleship as they descend into the depths of the boat to escape seasickness.
La Passion de Dodin-Bouffant

La Passion de Dodin-Bouffant

Author: Burniat
Publisher: Europe Comics
ISBN:
Pages: 128
Year: 2017-09-13T00:00:00+02:00
Dodin-Bouffant is a total food enthusiast. He lives for excellence and spends his time surrounded by a small circle of hand-picked gastronomes. When his beloved cook, Eugénie, dies, it turns Bouffant's world upside down. After a long, hard search he finally finds what he is looking for in Adèle. Not without some complications, Adèle and Dodin-Bouffant form a strong bond and share many a delicious meal. This novel by Marcel Rouff (1887-1936) is a tribute to the famous French gastronome Brillat-Savarin, on whom the character Dodin-Bouffant is loosely based.
Aya of Yop City

Aya of Yop City

Author: Marguerite Abouet, Clément Oubrerie
Publisher: Random House
ISBN: 0224087479
Pages: 106
Year: 2009-01-01
For the residents of Yopougon, everyday life is good. It is the early 1970s, a golden time - work is plentiful, hospitals are clean and well equipped, and school is obligatory. The Ivory Coast is as an island of relative wealth and stability in West Africa. For the teenagers of the town, though, worries are plentiful, and life in Yop City is far from simple. Aya tells the story of its nineteen-year-old heroine, the clear-sighted and bookish Aya, and her carefree and fun-loving friends Adjoua and Bintou. Navigating meddling relatives and neighbours, the girls spend a last summer of their childhood on the sun-warmed streets of Yop City - sneaking out for dancing at open-air bars, strong solibra beer, chicken in peanut sauce and avoiding at all costs the scandal pages of the Calamity Morning.... Aya is a captivating, colourful and hugely entertaining portrayal of an Africa we rarely see, spirited and resilient, and full of the sounds, sights and smells of a prosperous town and its varied inhabitants.
Isaac the Pirate

Isaac the Pirate

Author: Christophe Blain
Publisher: NBM
ISBN: 1561633666
Pages: 96
Year: 2003
Wanting to marry the love of his life, Isaac, a talented but poor artist, signs on for a voyage with a rich Captain to make some quick money, but the voyage turns into a series of adventures when the Captain turns out to be a pirate.
The Third Plate

The Third Plate

Author: Dan Barber
Publisher: Penguin
ISBN: 0143127152
Pages: 496
Year: 2015-04-07
"Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe
Très Green, Très Clean, Très Chic

Très Green, Très Clean, Très Chic

Author: Rebecca Leffler
Publisher: The Experiment
ISBN: 1615192522
Pages: 224
Year: 2015-04-21
Say Bonjour to Green Cuisine—it’s the new French way to be healthy, happy, and stylish, bien sûr! No one does food and lifestyle like the French! That’s why the French approach to clean, green eating adds a dash of flair—or a drizzle of decadence—to even the humblest of fruits, veggies, and legumes. In this cheerful, charming cookbook, Rebecca Leffler shows you how they do it. She introduces her “best friend foods” like sweet potatoes and chia, whirlwinds through an entire rainbow of juices and smoothies, and keeps the focus on fitness, food, and fun in equal measures. Globally inspired, but with lots of French accents, all 150 plant-based recipes are free of gluten, soy, and refined sugar. Rebecca organizes them the natural way: by season. Feed your body what it needs during . . . Spring: Beet Rawvioli with Faux-mage, White Asparagus Velouté, Le “Chic” Cake Summer: Salade Niçoise, Cabinet Curry, “Split”-Second Banana Ice Cream Fall: Sobeautiful Soba Salad, Beauty Bourguignon, Pancrêpes, Apple Tarte Tatin Winter: Totally Wild Stuffed Squash, Amaranth Caviar, Happy Hazelnut Quinoa Bowl. Plus, enjoy Rebecca’s mood-boosting tips year round: natural beauty treatments, illustrated yoga poses, and positive playlists to sing along with as you peel, mince, and stir. Having to choose between pleasure and health is so last season. It’s time to say non to unhealthy foods and oui to color, flavor, variety, and smiles!
Washoku

Washoku

Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Pages: 328
Year: 2012-02-28
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel From the Hardcover edition.
The Complete Robuchon

The Complete Robuchon

Author: Joël Robuchon
Publisher: Knopf
ISBN: 0307267199
Pages: 813
Year: 2008
Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.
My Mommy is in America and She Met Buffalo Bill

My Mommy is in America and She Met Buffalo Bill

Author: Jean Regnaud, Émile Bravo
Publisher: Ponent Mom S L
ISBN: 8496427854
Pages: 118
Year: 2007
Jean, a five-year-old French boy, goes through his first year of school, makes new friends, and tries to discover the secret to his mother's disappearance and why no one will mention it to him.
Bonjour Kale

Bonjour Kale

Author: Kristen Beddard
Publisher: Sourcebooks, Inc.
ISBN: 1492630055
Pages: 352
Year: 2016-05-03
A memoir of love, life, and recipes from the woman who brought kale to the City of Light The story of how one expat woman left her beloved behind when she moved to France-her beloved kale, that is. Unable to find le chou kale anywhere upon moving to the City of Light with her new husband, and despite not really speaking French, Kristen Beddard launched a crusade to single-handedly bring kale to the country of croissants and cheese. Infused with Kristen's recipes and some from French chefs, big and small (including Michelin star chef Alain Passard) Bonjour Kale is a humorous, heartfelt memoir of how Kristen, kale, and France collide.
Isaac the Pirate, Vol 2: The Capital

Isaac the Pirate, Vol 2: The Capital

Author: Christophe Blain, Edward Joe Johnson
Publisher: NBM
ISBN: 1561634182
Pages: 96
Year: 2005-03-01
Wanting to marry the love of his life, Isaac, a talented but poor artist, signs on for a voyage with a rich Captain to make some quick money, but the voyage turns into a series of adventures when the Captain turns out to be a pirate.
Manresa

Manresa

Author: David Kinch, Christine Muhlke
Publisher: Ten Speed Press
ISBN: 1607743981
Pages: 336
Year: 2013-10-22
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.