The Cook's Atelier

Author: Marjorie Taylor,Kendall Smith Franchini

Publisher: Abrams

ISBN: 1683352238

Category: Cooking

Page: 527

View: 3913


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).

The Cook's Atelier

Author: Marjorie Taylor,Kendall Smith Franchini

Publisher: Abrams

ISBN: 9781419728952

Category: Cooking

Page: 400

View: 8828


The debut cookbook from The Cook's Atelier--the international culinary destination and cooking school in Burgundy--is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village. 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 Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region's best small farmers and artisanal producers and experience how Marjorie and Kendall's family works together to create this special place. 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 an inspirational primer on adopting elements of the French lifestyle, no matter where you live.

BEST OF BURGUNDY 2016/2017 Petit Futé

Author: Dominique Auzias,Jean-Paul Labourdette

Publisher: Le Petit Futé

ISBN: N.A

Category: Travel

Page: 336

View: 5802


Edition for English-speaking people looking for the best addresses and good deals. An essential guidebook to find an accommodation, a restaurant, to organize your visits, outings and shopping. A selection of addresses gathering the must-sees as the hidden treasures for a successful stay. Welcome to Burgundy.

Burgundy

Author: Marion Demossier

Publisher: Berghahn Books

ISBN: 1785338528

Category: Social Science

Page: 280

View: 4401


Drawing on more than twenty years of fieldwork, this book explores the professional, social, and cultural world of Burgundy wines, the role of terroir, and its transnational deployment in China, Japan, South Korea, and New Zealand. It demystifies the terroir ideology by providing a unique long-term ethnographic analysis of what lies behind the concept. While the Burgundian model of terroir has gone global by acquiring UNESCO world heritage status, its very legitimacy is now being challenged amongst the vineyards where it first took root.

Ultimate Food Journeys

Author: DK Publishing

Publisher: Dorling Kindersley Ltd

ISBN: 1409387356

Category: Travel

Page: 336

View: 8247


Ultimate Food Journeys is the essential 'what to eat where' guide for foodies who love to travel and for travellers who love to eat. DK's ultimate gastronomic tour of the globe reveals the origins of the world's most famous dishes and the best places to eat them. From Boeuf Bourgignon in France to Tapas in Spain and soul food in Louisiana to tacos in Mexico, this beautifully illustrated book is arranged continent by continent with clear maps and mouth-watering photography. Expert authors introduce destinations and select the best or most interesting things to eat, uncovering the origins of the dish and exploring the ingredients. They recommend the best places to eat the area's speciality, chosen for the quality of the cooking, as well as the experience of dining there. Ultimate Food Journeys makes finding the ideal foodie getaway easier than ever. Search by time of year, type of vacation, type of food or simply flick through the pages and be inspired. Take a taste-bud led tour of the world with Ultimate Food Journeys.

Lonely Planet France

Author: Lonely Planet

Publisher: Lonely Planet

ISBN: 1788685288

Category: Travel

Page: N.A

View: 514


Lonely Planet’s France is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Grab a café crème at a Parisian sidewalk cafe, take in glacial panoramas above Chamonix and explore the Champagne-soaked city of Reims – all with your trusted travel companion.

Atelier Crenn

Author: Dominique Crenn

Publisher: HMH

ISBN: 054444468X

Category: Cooking

Page: 376

View: 3091


The debut cookbook from the first female American chef to earn two Michelin stars. Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature, with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud

The Children's Music Studio

Author: Wendell Hanna

Publisher: Oxford University Press

ISBN: 0199384797

Category: Education, Elementary

Page: 176

View: 7103


The Children's Music Studio provides music teachers, parents and early childhood educators a wealth of materials and a clear roadmap for applying Reggio Emilia principles and practices to preschool and early childhood music education. Drawing on Professor Hanna's extensive experience researching and teaching in Reggio-inspired music classrooms, this pioneering book provides a comprehensive and in-depth manual for designing music ateliers-hands-on studios that capture the imagination and creativity of children. Informed by the cutting edge research on music learning, this practical guide includes detailed studio plans, examples of Reggio-inspired music studio explorations and documentation of children's work in music studios. In this book you will: - Discover how children can naturally learn music through the studio approach - See detailed examples and documentation of project-based studio learning - Understand how music learning increases overall artistic and academic literacy across the curriculum - Learn how to develop customized projects for your classroom that will teach children to think and communicate fluently through music and sound Early childhood and elementary music teachers will find this book especially useful as it provides innovative ideas for Reggio-inspired music teaching and learning techniques that can be integrated into the existing curriculum.

Nostalgic Cooks

Author: N.A

Publisher: BRILL

ISBN: 9047417526

Category: Social Science

Page: N.A

View: 8868


Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.