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The first cookbook from a rising young French chef who has won over the hearts (and stomachs) of celebrities the world over. In Jean Imbert's first cookbook--featuring accolades from his friend Jamie Oliver and mentor Thomas Keller--the French chef shares his favorite recipes to prepare for his family, friends, and the world's most famous celebrities. The dynamic, young Imbert--France's Top Chef winner in 2012--shares his culinary repertoire, which repeatedly draws stars like Robert De Niro, Pharrell, Justin Timberlake, Jay Z and Beyoncé, Kristen Stewart, and Usain Bolt into his kitchen. Chef Imbert's very personal cooking style is always respectful of seasonal ingredients; here he shares fifty of his simply stellar recipes with a signature twist: slow-cooked blanquette with roasted carrots, chestnut-stuffed poulard, rigatoni with chanterelle mushrooms and apricots, grilled sea bass, and his iconic tarte tatin. Despite being a public figure and TV celebrity himself, Imbert maintains a humble, intimate connection with cooking, and his recipes are innovative yet simple to recreate at home. This selection of recipes traces his passion that began at an early age; they evoke his memories of cooking with his parents and grandparents, and guide us through his culinary journey leading up to the opening of Encore, his restaurant in New York's Meatpacking District, in 2018.
Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained. American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink—most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted "ice" cordials, 19th- and 21st-century cinnamon whiskeys, homemade creme de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.
Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. "Summer Cooking, " first published in 1955, contains, in David's words, "dishes which bring some savour of the garden, the fields, the sea, into the kitchen and the dining room."
The DK Eyewitness Travel Guide: London is your indispensable guide to this beautiful part of the world. This fully updated guide will lead you straight to the best attractions London has to offer, whether you are looking for the "real" London Bridge, planning to ride the London Eye, or want to take in the best theater performances. This guide includes unique cutaways, floor plans, and reconstructions of the must-see sites, plus street-by-street maps of all the fascinating cities and towns. This new-look guide is also packed with photographs and illustrations that lead you straight to the best attractions. This uniquely visual DK Eyewitness Travel Guide will help you discover everything region-by-region, from local festivals and markets to day trips around the countryside. Detailed listings will guide you to the best hotels, restaurants, bars, and shops for all budgets, while detailed practical information will help you to get around, whether by train, bus, or car. Plus, DK's excellent insider tips and essential local information will help you explore every corner of London effortlessly.
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry--from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

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