#brinyIdeas are always good ones in my book! The happiest, most colorful, most compulsively readable French food bible is coming to the US! Tuesday Oct.16 - from 6 to 9pm swing by a BOOK SIGNING & RECEPTION at Frenchie and to welcome the author & #1 French food critic @frgaudry with @eric.attache.pr évidemment! 🍷📚🇫🇷💥
Sea Bass with Mashed Avocado & Provençal Pesto, Byron Potato, Parmesan Tuile, and very delicious Red Wine sauce. This was from the Private Class at my place. We started from filleting the fish! จากคลาสสอนทำอาหารเมื่อเร็วๆนี้ สอนทำอาหารฝรั่งเศสง่ายๆ แบบที่เอากลับไปทำที่บ้านได้ค่ะ
All about last night's date night @marcheeugene! My boyfriend and I always love asking the server for recommendations, and that's exactly what we did for our entire experience at Marché. I was reluctant at first, because I am quite partial oysters from the San Francisco bay, but these were incredible. And the Brut (basically champagne not from Champagne) was the perfect complement. My tip to you: always take risks and always take recommendations! 🥂🍽️
【In praise of the gems】Hair crab and tartar of eggplant,arranged as bilayer by mousse of tomato and espuma of [email protected] L'allium(Shirokanedai)
This is structured by some elements such as acid taste from tomato,bitter taste from roquette,tartar texture of eggplants and flavor of shiso flowers which are arranged in exquisite balance by chef Shindou,wrapping hair crab over softly,therefore they flow the taste of hair crab up more tasteful.Additionally,each element has the same tone strength,so I can feel it not heavy but even smooth.
This dish is exactly a gem of mid～last summer season in Japan.
Introducing Le Jardin d'été || reminiscent of the flavours and perfumes of a provincial French garden. The strawberries, basil & Japanese Sudachi make a perfect combo for Spring 🌸☘ #laurentbakery#25years
Photo credit: @monika_in_oz
This behemoth comes in at 1171 pages, that's about 2 cents per page for the most comprehensive and authoritative guide to French cooking from one of that countries finest chefs.
MODERN FRENCH CULINARY ART, WITH 2030 RECIPES FROM THE CO-FOUNDER OF LE CORDON BLEU SCHOOL, PARIS
The New Pellaprat Modern French Culinary Art was First published in France in 1935 as "L"Art culinaire moderne" and first translated into the English language in 1950. It is one of the most comprehensive books on French cuisine ever published and contains an impressive 2030 recipes and 422 photographs across 1171 pages. Aspiring cooks and professional chefs alike can find much value in this practical guide to the techniques of French cooking. Henri-Paul Pellaprat was a talented French Chef and co-founder of Le Cordon Bleu School in Paris with joulnalist Marthe Distel. Pellaprat authored many French culinaly texts and taught at Le Cordon Bleu for over 32 years, educating the likes of Raymond Oliver and Curnonsky. This 1966 First World Printing contains recipes adapted for the American Kitchen by Avanelle Day (the spice cookbook) and introduction by Michael Field. The authoritative guide to modern French
The New Pellaprat Modern French Culinary Art, by Henri Paul Pellaprat. First World Printing, 1966. World Publishing Company, Cleveland and New York. Octavo, complete with illustrated dust jacket with light scuffing to edges. Clean gray cloth boards with gilt title on black label spine. Green endpapers and 1171 clean pages. A near fine book with attractive dust jacket. $25
Free shipping in the USA. PayPal or Venmo make it easy and secure.
Come out and enjoy the sounds, smells and tastes of the City of Lights! We will be learning French cooking techniques, enjoying French cocktails and of course live entertainment.Cost is $90 per person plus HST. Be sure to get your tickets early! #sweetisa#paris#frenchcuisine#cookingclass
Oignon Sun Tarte. Southern France cuisine. Very versatile.
An "Oh, my gosh!" moment with friends, but kids love it too.
A tasty side for a beer 🍻 but also for a glass of wine🍷. With a (green) salad🥦🍅, it can make a dinner for four...
🌟Reserve now for NOV. 2-3🌟 #thesechefsweknow have a fantastic menu in the works, expected to post later this week!
📸 Pistachio Crusted Salmon, Citrus Ponzu, Blue Pea Flower Rice, Sugar Snap Peas
2 436 hours ago
Here is a highlight reel from our media dinner last week with @bmrsfoodjobs. We had a fantastic time with all our special guests and we’re happy about all the positive feedback we received from our experience. •
Our supper club in Los Angeles debuts this Saturday and we are all sold out for that evening but we still have limited seats for November 9, 17, and 24! 😉
MAIS UM SORTEIO PARA VOCÊS! Em parceria com o @lentrecotedeparishigienopolis, vamos sortear um jantar super especial PARA 2 PESSOAS em que você vai aproveitar um menu completo de: 1 Brie Gratin + 2 Saladas + 2 Entrecôte + 1 Sobremesa 🔝❤
Para participar do sorteio é muito fácil:
• Curtir esta foto e seguir o perfil no Instagram: @lentrecotedeparishigienopolis
• Seguir o perfil no Instagram: @restorando_bra
• Marcar três pessoas nos comentários deste Post
Cada participante poderá comentar quantas vezes quiser, desde que as pessoas marcadas sejam diferentes. Não serão válidas marcações de celebridades, perfil de blogs ou perfil falso. A promoção é válida somente na unidade Higienópolis e ocorre a partir de hoje dia 15/10. O SORTEIO acontece no dia 22/10! A divulgação do ganhador será feita no nosso Stories! BOA SORTE! 🙋♀️🙋♂️
📍 Rua Rua Pará, 210 - Consolação • Reserve sua mesa no App Restorando 📲