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Consultar disponibiltat de l'exemplar a la biblioteca: http://sinera.diba.cat/record=b1437227~S10*cat

Consultar disponibiltat de l'exemplar a la biblioteca: http://sinera.diba.cat/record=b1437227~S10*cat

Alain Chapel, another contemporary of Fernand Point who carried on his legacy of simple dishes and pure tastes as a leader of Nouvelle Cuisine.

Alain Chapel, another contemporary of Fernand Point who carried on his legacy of simple dishes and pure tastes as a leader of Nouvelle Cuisine.

Is Paul Bocuse The New Auguste Escoffier?  You can't be the new Escoffier, yo can be better or different, but never a the new.

Is Paul Bocuse The New Auguste Escoffier?

Is Paul Bocuse The New Auguste Escoffier? You can't be the new Escoffier, yo can be better or different, but never a the new.

Fernand Point, by J. Aldeguer

Fernand Point, by J. Aldeguer

This is one of my favourite go to books when I'm making food for events

This is one of my favourite go to books when I'm making food for events

http://www.bonanza.com/booths/dlrs86

http://www.bonanza.com/booths/dlrs86

A Raspberry and Lychee Affair. The #French word #éclair means in a flash of lightening perhaps it describes the notion of how quickly one can consume an éclair. This très traditional pastry was introduced at the beginning of 19th century by Chef Marie-Antoine Carême a man who was pioneer of grande cuisine or hautecuisine.

A Raspberry and Lychee Affair. The #French word #éclair means in a flash of lightening perhaps it describes the notion of how quickly one can consume an éclair. This très traditional pastry was introduced at the beginning of 19th century by Chef Marie-Antoine Carême a man who was pioneer of grande cuisine or hautecuisine.

« La cuisine n’est pas une histoire de talent : c’est du travail, du feeling, le produit, c’est mettre les gens en avant et respecter nos cuisiniers, nos producteurs » Pascal Brabot, chef de l'Astrance à Paris ©Pluris

« La cuisine n’est pas une histoire de talent : c’est du travail, du feeling, le produit, c’est mettre les gens en avant et respecter nos cuisiniers, nos producteurs » Pascal Brabot, chef de l'Astrance à Paris ©Pluris

Yoshihiro Narisawa

Yoshihiro Narisawa

Vincent Gadan creating

Q & A with pastry chef Vincent Gadan

Vincent Gadan creating

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