Paris Kitchen – French Cooking for beginners: French Cuisine Made Simple

Paris Kitchen - French Cooking for beginners: French Cuisine Made Simple

The French cuisine is a world famous cuisine. This cuisine is so popular because it is consisted of amazing dishes, both sweet and savory. In this Paris cookbook we bring you not French recipes, but real authentic French food.

Although you may think that French cuisine is complicated we assure you it is not the case with recipes presented in this Paris cookbook. We will present it as simple as French Cooking for Beginners

Thanks to our French Recipes you will be able to cook like a pro and treat yourself, family and friends with outstanding French dishes.

The recipes in this book are suitable for everyone and everyone can prepare them. We can name this book as a French Cooking for Beginners because all the recipes are simple to follow and prepare even for most absolute beginners.

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CorningWare 1094026 French 14-Piece Bakeware Set, White

CorningWare 1094026 French 14-Piece Bakeware Set, White

  • Set Includes: 2.5-qt. Round Dish with Cover, 1.5-qt. Round Dish with Cover, 24-oz. Round Dish with Cover, 16-oz. Round Dish with Cover, and 4 7-oz. Dishes with Covers.
  • Features: BPA-free; Baking Dish Material: Ceramic; Pan-Sheet Material: Ceramic; Lid Material: Glass, Plastic
  • Dimensions: 17.5 ” H x 7.5 ” W x 11.25 ” D; Weight: 12.27 Lb.
  • Protective Qualities: Chip Resistant, Heat Resistant; Care and Cleaning: Oven-safe, Dishwasher-safe, Microwave Safe
  • Bake ~ Microwave ~ Serve ~ Store!

The 14-pc. bake set by Corningware is the perfect gift for a bride. The white ceramic dishes are resistant to heat and chipping and they make beautiful serving dishes. Glass covers are included for oven use and the plastic covers are useful for refrigerator storage.

Number of Pieces: 14
Set Includes: 2.5-qt. Round Dish with Cover, 1.5-qt. Round Dish with Cover, 24-oz. Round Dish with Cover, 16-oz. Round Dish with Cover, and 4 7-oz. Dishes with Covers.
Features: BPA-free
Baking Dish Material: Ceramic
Pan-Sheet Material: Ceramic
Lid Material: Glass, Plastic
Handle Material: Ceramic
Protective Qualities: Chip Resistant, Heat Resistant
Care and Cleaning: Oven-safe, Dishwasher-safe, Microwave Safe
Dimensions: 17.5 ” H x 7.5 ” W x 11.25 ” D
Weight: 12.27 Lb.

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Price: $ 68.99

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Classic Masterpieces Made Easy for Acoustic Guitar

Classic Masterpieces Made Easy for Acoustic Guitar

“During the course of my teaching piano and guitar, I have not come across another book that took these classic masterpieces and arranged them for the beginner guitar student. There is an amazing amount of literature like this for the piano, but not for the guitar. My goal with this book is to fill this void in the guitar literature. I chose compositions that the young guitar student would most likely have heard before and thus used familiar melodies. I then made easy arrangements of them, mostly using the top four strings, simple chords and fingerings. The right hand fingering is not indicated, because I used the general rule of thumb: a = 1st string, m = 2nd string, i = 3rd string, p = 4th, 5th and 6th strings.” All 12 solos are scored in notation and tablature.

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The Complete Book of Crochet Stitch Designs: 500 Classic & Original Patterns

The Complete Book of Crochet Stitch Designs: 500 Classic & Original Patterns

  • Dimensions: 10 in. H x 8 in. W x .9 in. D
  • Weight: 2.64 ounces
  • Made in China

This stitchwork classic features 500 designs ranging from traditional patterns to original motifs–crocheters of every level will find essential information and inspiration on every page. Each design features a close-up color photograph, a diagram showing each stitch and its placement, and easy to follow instructions. A pictorial index displays a thumbnail view of every design for easy selection and navigation. No wonder The Complete Book of Crochet Stitch Designs is considered a must-have reference for crocheters!

 

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Le Cordon Bleu at Home

Le Cordon Bleu at Home

  • Used Book in Good Condition

Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school’s nine-month “Classic Cycle” course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Learning to cook means mastering the fundamentals. In “Part One: Getting Started,” you’ll learn how to roast, poach, fry, saute, braise, and stew. You’ll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes — from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.

“Part Two: Perfecting Skills” takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you’ll find such glorious dishes as Daube d’Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school’s most famous instructors.

Ultimately, no one truly “finishes” learning — the best chefs endlessly hone their skills. For advanced cooks, “Part Three: Finishing Touches” emphasizes the creative aspect of cooking.

Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

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Price: $ 13.81

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The Martha Stewart Holiday Collection – Martha’s Classic Thanksgiving

The Martha Stewart Holiday Collection - Martha's Classic Thanksgiving

  • Making your first Thank Product Name: required-attribute (Max. 250 characters) Example: Olympus Camedia C-50 Digital Camera Key Product Features: required-attribute (Max. 100 characters per line. Use these to highlight some of the product’s most important qualities. Each line will be displayed as a separate bullet point above the product description.) Thanksgiving dinnero
  • Perfect gift for the new bride- CD showing all Martha’s techniques
  • wishing well present
  • craft lovers-Decorations-Tips for cooking your first Thanksgiving Meal
  • Turkey 101-Stuffing-Vegetables-Deserts-Kids’ Thanksgiving

Let Martha Stewart make your Thanksgiving the most special one yet. This DVD covers the traditional Thanksgiving basics plus offers more ideas for those interested in trying something new. Includes turkey, stuffing, side dish and dessert recipes, centerpiece, table setting and decorating ideas and Thanksgiving crafts for kids.

DVD Features:
DVD ROM Features:Printable recipes and how-to instructions Raffia Cornucopia Thanksgiving Planner 6 Gravy Tips Turkey Trivia Place Card Thanksgiving Clip-Art Place Cards
Other:Bonus video: How to Carve a Turkey Classic Turkey Platter Presentation Cranberry Bog Field Trip 10 Helpful How-To Demonstrations

The Martha Stewart Holiday Collection: Martha’s Classic Thanksgiving is a most pleasant and entertaining way to find inspiration for a Thanksgiving less ordinary. Taken from past episodes of Stewart’s television programs, Classic Thanksgiving presents five ways to cook a turkey, beginning with “Turkey 101,” in which Martha prepares a fairly traditional meal while revealing the story of her Thanksgiving from Hell. (Her soon-to-be-ex-husband set the oven on broil and inserted the soon-to-be-unrecognizable bird.) Other shows focus on a rotisserie-baked turkey, a deep-fried turkey (with Creole spices), a boned, broiled, and rolled turkey (very nifty), and most provocative of all, a “black-lacquered” turkey, in which one of Stewart’s bankers–who knows exactly two dinner recipes and is so naive in the kitchen she calls a grater a “scraping thing”—demonstrates how a turkey browns beautifully beneath a paste of yummy ingredients that blacken in the heat.

Also on the disc are guides for making several fantastic stuffing dishes, the most dazzling of all a pumpkin challah bread stuffing and a fruit-and-nut stuffing recipe that begins with the soaking of apricots and prunes in bourbon–and just gets better from there. Side dishes include a mouth-watering garlic-horseradish mashed potato dish, and the fascinating “Native American Succotash,” a brilliantly colored dish that requires little but veggies themselves. As for desserts: the rustic apple tarts are spectacular and look easy to make in Stewart’s kitchen, but the cranberry-pistachio biscotti could be enough to make a grown man weep. There are sections, too, on settings and centerpieces (the gourd candle holders sound silly but look great) as well as kids’ crafts. Fun to watch, learn from, or just dream by, The Martha Stewart Holiday Collection: Martha’s Classic Thanksgiving is a good thing. –Tom Keogh

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Chocolate & Zucchini : Le Livre: Plus de 75 recettes pour cuisiner sain, raffiné et gourmand (French Edition)

Chocolate & Zucchini : Le Livre: Plus de 75 recettes pour cuisiner sain, raffiné et gourmand (French Edition)

Par l’auteur du célèbre blog Chocolate & Zucchini { http://cnz.to }

Dans Chocolate & Zucchini : Le Livre, Clotilde livre 75 recettes colorées, gourmandes et inédites. Elle les met en scène en dévoilant avec un enthousiasme communicatif leur origine, les circonstances de leur élaboration et de leur dégustation, autour de trois thèmes :

– Simplicité ou la cuisine de tous les jours, avec des salades, sandwiches, tartes salées, soupes et oeufs,

– Invitation pour les petites et grandes occasions, entre apéros, repas impromptus, dîners chics et buffets de fête,

– Gourmandise et une collection de gâteaux, tartes, desserts et mignardises qui raviront les amateurs de douceurs.

Clotilde Dusoulier est la créatrice du blog à succès Chocolate & Zucchini, le tout premier blog culinaire écrit par une française, qu’elle anime avec talent depuis 2003. Passionnée par tout ce qui se mange et les histoires qui se cachent derrière, elle se consacre aujourd’hui à la cuisine et à l’écriture en tant qu’auteur et journaliste.

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Twenty-four Little French Dinners and How to Cook and Serve Them : Original Recipes since 1919 with linked TOC (Illustrated)

Twenty-four Little French Dinners and How to Cook and Serve Them : Original Recipes since 1919 with linked TOC (Illustrated)

The Little Dinners of Paris are world-famous. No one can have sojourned in the fascinating capital in its normal days without having come under their spell. To Parisien and visitor alike they are accounted among the uniquely characteristic features of the city’s routine life.

Much of the interest that attaches to them is, of course, due to local atmosphere, to the associations that surround the quaint restaurants, half hidden in unexpected nooks and by-ways, to the fact that old Jacques “waits” in his shirtsleeves or that Grosse Marie serves you with a smile as expansive as her own proportions, or that it is Justin or François or “Old Monsoor,” with his eternal grouch, who glides about the zinc counter.

But there is also magic in the arrangement of the menus, in the combinations viof food, in the very names of the confections and in the little Gallic touches that, simple though they are, transform commonplace dishes into gastronomic delights.

There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’œuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.

The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, vii–viiieven extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating an avocation know that it is not necessary to dine expensively in order to dine well.

C. M.

New York, May, 1919.

CONTENTS

Preface v
The Bugbear of American Cookery—Monotony 1
Flavor—Handmaid of Variety 9
True Trails toward Economy 15
The Appeal to the Eye 21
Sauces, Simple and Otherwise 25
Twenty-four Little French Dinners
(With Directions for Preparing) 33
Let Us Eat Fish! 109
The Little Dinners of Paris are world-famous. No one can have sojourned in the fascinating capital in its normal days without having come under their spell. To Parisien and visitor alike they are accounted among the uniquely characteristic features of the city’s routine life.

Much of the interest that attaches to them is, of course, due to local atmosphere, to the associations that surround the quaint restaurants, half hidden in unexpected nooks and by-ways, to the fact that old Jacques “waits” in his shirtsleeves or that Grosse Marie serves you with a smile as expansive as her own proportions, or that it is Justin or François or “Old Monsoor,” with his eternal grouch, who glides about the zinc counter.

But there is also magic in the arrangement of the menus, in the combinations viof food, in the very names of the confections and in the little Gallic touches that, simple though they are, transform commonplace dishes into gastronomic delights.

There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’œuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.

The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, vii–viiieven extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating an avocation know that it is not necessary to dine expensively in order to dine well.

C. M.

New York, May, 1919.

CONTENTS

Preface v
The Bugbear of American Cookery—Monotony 1
Flavor—Handmaid of Variety 9
True Trails toward Economy 15
The Appeal to the Eye 21
Sauces, Simple and Otherwise 25
Twenty-four Little French Dinners
(With Directions for Preparing) 33
Let Us Eat Fish! 109

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