Art Of French Cooking

McCarty, Michael / Kolpas, Norman: Michael's Cookbook, New York/London Macmillan Publishing/Collier MacMillan Publishers 1989
ISBN: 0025831119 Fine Food Photography By Richard Clark/Art Photography By William Nettles

Hard cover with deep green leather-like boards and spine, gold printing on spine, is in FINE condition. Inscribed and signed by Michael McCarty on half-title page. Brodart-wrapped DJ, NOT price-clipped, is FINE. A Cordon Blue-trained chef and one of the pioneers of California cuisine, Michael McCarty is the creator of Michael's in Santa Monica, which, since its opening more than a decade ago, has combined French technique with the bounty of fresh American ingredients to create dishes unsurpassed in their imagination and taste. "Michael's Cookbook" captures the essence of the dining experience at Michael's and translates it into quick, accessible recipes that are tailored for spectacular small or large dinner-party entertaining. It contains more than 200 recipes, organized by course, that exemplify the philosophy and techniques of Michael's style of cooking -- quick cooking to enhance taste and texture; use of the best and freshest herbs, vegetables, fish, and meats; and, most important, the simple partnerings of dishes with sauces and wines for elegant and unforgettable meals. "Michael's Cookbook" includes recipes for almost every type of entertaining, from great grilled dishes like Grilled Chicken with Tarragon Butter, Grilled Swordfish with Pommery Mustard Cream Sauce, and Grilled Tenderloin of Pork with Cognac and Green Peppercorn Sauce, to lighter offerings such as Wild Mushroom Salad with Pancetta, or Pasta with Shrimp, Vegetables, and Olive Oil, or a festive brunch with Paper-Thin Blueberry Pancakes and Brioche French Toast. And when you're cooking to impress, or just want to pamper yourself, the dessert chapter provides ample opportunity to satisfy your every culinary whim, from Michael's famous Heath Bar Cake, to his Raspberry Lemon Torte, to his Creme Brulee Tart, not to mention his numerous and tempting gratin, souffle, cookie, truffle, ice cream, and sorbet recipes. Each recipe includes clear, step-by-step instructions, along with wine suggestions from Michael's sommelier, Philip Reich. There are also special sections on buying ingredients, wine selection (written by Philip Reich), and party planning. Additionally, the recipes are accompanied by more than 125 full-color photographs of the finished dishes and a selection of the contemporary art from Michael's private collection that is displayed on the walls of his restaurant. A book that has been ten years in the making, "Michael's Cookbook" will redefine at-home entertaining by its ease of use and its commitment to extraordinary taste. Inscribed and Signed By Author First Edition/First Printing Stated Fine Hard Cover 8-3/4" Wide x 11-1/4" Tall Green Leather-like Boards

[SW: NONFICTION COOKERYCOOKBOOKS ART RELATED]

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Collins, Val: Microwave Cookery Cordon Bleu Style, London David & Charles 1986
ISBN: 0 7153 8781 2 Fine

120pp inc index and profusion of colour illustrations. 1st Ed. This volume brings the art of Cordon Bleu cookery brought up to date. "Louis XV of France was a great gourmet and his reign saw many developments in the culinary art. The very term "cordon bleu" was strictly applied to women cooks only and originated from an enthusiastic recognition of female merit by the king himself... Let your microwave cooker help you to produce the tried and tested recipes I have prepared for you here and created exciting meals to please the most discerning of cooks and fit to set before a king." Small chip on Spine in back at hinge, otherwise immaculate. First Edition No Jacket Laminated

[SW: COOKERY, Cooking, Cookbook, Cook Book, Recipe, Food, Microwave, French Cuisine, French Cooking, France, Cordon Bleu Cordon Bleu French cuisine Microwave Food and Drink]

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Pellaprat, Henri-Paul: Modern French Culinary Art, Cleveland, OH & New York The World Publishing Company 1966
VG/VG-

Translated and adapted for the American kitchen by Avanelle Day and David White. Light grey cloth, black & gilt titles & decorations, xvii, 1174 pp including 72 ff color & 29 ff b & w photo plates, glossary, index. Small spots (spatters) on top & bottom edges, rear hinge reglued. DJ rubbed, few tears to 4 cm, tail of spine creased & somewhat tattered; protected from further damage by Brodart archival cover. From the DJ: "A true encyclopedia of the table, Modern French Culinary Art is a magnificent volume. Americans will find a complete education in the four basic subdivisions of French cooking. There is, first, la Haute Cuisine, the truly sophisticated and elaborate cooking appropriate only to the most special occasions. There is also la Cuisine Bourgeoise, the special culmination of centuries of fine cooking by the typical French housewife. The there is la Cuisine Regionale, that diverse and rich mixture of local dishes from all sections of France. And, finally, there is la Cuisine Impromptu, the improvised, pick-up cooking that manages to do the very best with whatever is available." Shipping weight 6 lbs. 1st US Edition 26½ X 18½ cm

[SW: Cooking French]

Details

Collins, Val: Microwave Cookery Cordon Bleu Style, London David & Charles 1986
ISBN: 0 7153 8781 2 Fine

120pp inc index and profusion of colour illustrations. 1st Ed. This volume brings the art of Cordon Bleu cookery brought up to date. "Louis XV of France was a great gourmet and his reign saw many developments in the culinary art. The very term "cordon bleu" was strictly applied to women cooks only and originated from an enthusiastic recognition of female merit by the king himself... Let your microwave cooker help you to produce the tried and tested recipes I have prepared for you here and created exciting meals to please the most discerning of cooks and fit to set before a king." This book is immaculate. First Edition No Jacket Laminated 7.5 x 11"

[SW: Microwave, Cordon Bleu, French, France, COOKERY, Cooking, Cookbook, Cook Book, Recipe, Food, Collectible, Collectable, , French Cuisine, French Cooking, France, Cordon Bleu Cordon Bleu French cuisine Microwave Food and Drink]

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