Jacques P Pin Poulets And L Gumes

A collection of chicken and vegetable recipes from the world-renowned chef Jacques Pépin

This 1999 reference grammar, written for advanced students of French, their teachers, and others who want a better understanding of the French language, combines the best of modern and traditional approaches. Its objective is not only practical mastery of the language, but familiarity with its structure. Taking into account modern linguistic research, Advanced French Grammar approaches the French language primarily through the study of syntactic structures, but without excessive emphasis on formalism. It provides a generous number of examples, based on the author's own experience of teaching French to English-speakers, to help the student to understand the different meanings of apparently similar syntactic alternatives. The norms of 'correct expression' are given together with current usage and deviations, and appendixes provide information on the 1990 spelling reforms and on numbers. A substantial index of French and English words and of topics provides easy access to the text itself.

A guide to making the most economical visit to Europe outlines itineraries and recommends the best values in places to see and do, accomodations, and restaurants from the British Isles to Turkey.

"VeggieTales digital pop-up book"--Cover.

A collection of two hundred simple, low-fat recipes includes such dishes as Light Double-Fluff Omelets, Blackened Swordfish, Stuffed Red Peppers, and Raspberry Souffles

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Martha Stewart perfects the art of cakes with 125 recipes for all occasions, featuring exciting flavors, must-try designs, and dependable techniques. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Martha Stewart’s authoritative baking guide presents a beautiful collection of tiers and tortes, batters and buttercreams, and sheet cakes and chiffons to tackle every cake creation. Teaching and inspiring like only she can, Martha Stewart demystifies even the most extraordinary creations with her guidance and tricks for delicious cake perfection. From everyday favorites to stunning showstoppers, Martha creates bold, modern flavors and striking decorations perfect for birthdays, celebrations, and big bakes for a crowd. Think comforting classics like Snickerdoodle Crumb Cake and Apricot Cheesecake and treats that take it up a notch like Strawberry Ombré Cake and Coconut Chiffon Cake, plus a whole chapter on cupcakes alone. With Martha's expert tips, even the most impressive, towering cakes will be in your reach.

America's premier French chefs share the secret to the easy, fun, and healthy side of French cooking.