FERRANDI Paris, the French School of Culinary Arts dubbed the "Harvard of gastronomy" by Le Monde newspaper provides the ultimate reference on preparing and cooking meat.This book offers a complete course in cooking all types of meat: beef, veal, pork, lamb, poultry, and game. From trussing a chicken to tying a pork loin to dressing a rack of lamb, readers will gain all the fundamentals for preparing meat, along with more advanced techniques such as preparing sweetbread or de...
Trace the genesis of Jackson Pollock's work in this intimate portrait of the radical twentieth-century artist from his childhood in the American West through the diverse cultural influences that charted his artistic evolution.Jackson Pollock's "drip technique" paintings are among the most readily recognizable works of modern art, and they launched his career in 1947. Yet less is known of his earlier works, which are seldom presented together as a focus of study in their own r...
This essential reference covers all aspects of the four cheese styles—including 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world. This comprehensive book provides a complete overview of cheese so readers can recognize the properties of each family: their history, ingredients, production and aging processes, seasonality, flavor profiles, and pairing affinities. Expert tips for choosing which cheese to buy, how to serve and...
C'est une sorte de village de pecheurs aux maisons d'un étage, niché au creux d'un bras de mer qui s'enfonce comme une langue, a l'extreme nord de la Norvege. C'est la que tout a commencé: l'accident sur la plateforme pétroliere, de l'autre côté du chenal, la fissure qui menace dangereusement le glacier et ces poissons qu'on a retrouvés morts. Et si tout était lié ? C'est en tant qu'ingénieur géologue que Noah, enfant du pays, va revenir en mission et retrouver Ana, son amour...
