Chef Pierre Roundbottom

This edition is first in the Chef Pierre Roundbottom's Character Trait Series. The stories within gently unfold how the fruit of the Spirit (Galatians 5:22-25) can be applied in a child's everyday lif

This edition is first in the Chef Pierre Roundbottom's Character Trait Series. The stories within gently unfold how the fruit of the Spirit (Galatians 5:22-25) can be applied in a child's everyday lif

Since 1998, Pierre Herme has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Patisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Herme offers a new story of gourmet patisserie created with vegetal products. What Pierre Herme loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons... Pierre Herme's work has made him a leading figure of French gast

A new book by acclaimed French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouillère--awarded two Michelin stars--in northern FranceWelcome to La Grenouill.re, the acclaimed r

Renowned French pastry chef Pierre Herme displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nic

Since 2003, Alexandre Gauthier has been the chef at La Grenouillère, a 16th-century farmhouse by the river Canche in La Madelaine-sous-Montreuil in northern France. There, he creates a highly personal

Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy t

這是一則幽默又帶點寓意的動物故事。農場即將舉行選舉，新任領袖人選有豬先生皮耶、小母雞珍妮，以及鼠兄弟們——大家都想贏。這時，一位新候選人出現了：帥氣、有禮又愛開玩笑的狼帕斯卡。牠實在太受歡迎，大家都喊著「投票給狼！」然而，外表親切的候選人，真的值得信任嗎？這是一則機智又諷刺的小寓言，讓孩子從中思考判斷與群眾心理。À la ferme, les animaux vont bientôt choisir leur nouveau chef. Pierre Cochon, Jeanne Poulette et les frères Souris aimeraient être élus, évidemment. Mais cette année, voilà Pascal Leloup, un candidat que personne ne connaît : il est beau, il est sympa, il fait de très bonnes blagues... tout le monde veut voter pour Leloup ! votez le loup ! Pour les petits et pour les grands, une fable qui ne manque pas de mordant.

What makes good food taste good? A team of tastes and flavors of course!Fun illustrations and quirky characters bring the kitchen to life. Join Pierre Lamielle on a kitchen adventure as he introduces

Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef Marco Pierre White serves up a range of delicious recipes in this mouthwatering collectio

“There hasn’t been a food memoir this deliciously wicked since Anthony Bourdain’s Kitchen Confidential.”—Portland OregonianThe Devil in the Kitchen is legendary chef Mar

Pierre's recipes are studies in ethnology as much as they serve as the essentials of French cuisine. Terence Scully (French emeritus, Wilfrid Laurier U.) provides a new English translation of this sev

'If you have ever wanted to get into making pasta this book is for you. I love it.' Brigitte Hafner, Tedesca Osteria 'A must own for any pasta aficionado you know.' Melissa Leong, writer, television host 'Tipo 00 is one of my favourite places in the world.' Marco Pierre White Greek chef Andreas Papadakis opened his tiny, cultish Melbourne pasta bar because he couldn't find what he wanted: an exceptional bowl of pasta made with the very best ingredients and served all day. He was obviously on to something because word spread fast and soon pasta people from near and far were joining the queue.A decade on, Andreas has documented more than 80 recipes that embody the best of Tipo 00 and the ethos that drives it, and demonstrate why a booking remains a coveted thing. All the favourites are here, from asparagus ravioli with parmesan cream to cocoa paccheri with pine mushrooms and pine nuts to gnocchi with duck and porcini ragu, to the famously delicious tipomisu dessert and a fast version of

本書集結50位法國首席甜點師的專訪與招牌代表作，透過其創作歷程與設計理念，揭示自己如何塑造當代甜點的新視界，進而引導出在創造、情感與分享之間所建立的連結。同時收錄50款法國甜點名店的高人氣暢銷產品，完整公開食譜與製作方法。讓讀者得以透過創作者的視角，剖析每款甜點所蘊含的巧思，以及被賦予在感官之下的細節。․眾星雲集！50位法國當代甜點大師的創作訪談全公開․風靡全球、征服法國甜點界的名店不朽之作華麗鉅獻！․當地人為之瘋狂、赴法旅行最內行的必訪口袋名單，保證流連忘返！․明星主廚語錄、創作歷程、當代甜點趨勢、原創食譜、法式甜點鑑賞，所有隱藏版資訊都在這一本！── 用此生必嚐的法式甜點，開啟人生視野與味蕾的全新體驗 ──法式甜點就像是海明威所說的《流動的饗宴》，總是能誘發感官上的悸動，使人流連忘返於封存在味蕾、那一抹經由風味串起的回憶。然而，成就這些作品並非一蹴可幾，正所謂魔鬼藏在細節裡。本書邀請到50位法國享譽盛名的甜點師齊聚一堂，由美食雜誌《Le Chef》創辦人的女兒海倫．路辛所帶領，展開一場交心式的深度訪談，探索其職涯歷程、靈感來源與實踐過程。每位甜點師透過其招牌代表作的設計理念，闡述個人與甜點別具意義的相遇，進而抽絲剝繭地展現自己如何塑造當代甜點界的新高度，並且帶動世界潮流的發展趨勢。最終藉由情感、分享與創造力所賦予的神聖使命，建立起個人與法式飲食遺產的連結。全書收錄50款甜點近代史上的里程碑創作，包含擬真系列的大理石蛋糕、榛果；匠心獨具的陀飛輪塔、花式布里歐許、巧克力可頌；創意滿點的閃點泡芙、千層派；超越傳統的巴黎布列斯特、巴巴蛋糕；地區性代表巴斯克蛋糕、瑪德蓮蛋糕、奶油餅乾；向大師致敬的秋之葉、總統蛋糕、歌劇院蛋糕；前衛浪漫的覆盆子荔枝玫瑰蛋糕、野草莓塔、翻糖蛋糕、帕芙洛娃等。這些經過時間淬煉的經典食譜，除了展示精練的法式甜點美學，更融合了感官無法參透的創意發想、魔鬼般的細節、歷史文化意涵、個人品牌特色等深層面向。讀者可以透過充滿溫度的訪談，近距離感受到大師們對甜點的熱情，並從中汲取引領當代甜點風潮的精髓。《本書特色》｜50位主廚創作歷程專訪｜50款原創招牌代表作解密｜50種當代甜點界發展趨勢｜50間法國甜點名店鑑賞｜鬼才甜點師Christophe Adam、甜點天才Cédric Grolet、Christophe Felder甜點界的畢卡索Pierre Her

In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the re

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted ‘Best Chef in the World’ by his peers and 2016 sees him mark 50 dazzlingly creative and successful

Celebrating 50 years of Pierre Koffmann's stellar career as a chef, this beautifully photographed book captures the essence of Pierre’s cooking.

From the bestselling author of the new classics Rotis and Pork and Sons, Stephane Reynaud, a delicious overview of pies and tarts from every corner of FranceFrom this much-loved French chef comes a de

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle. French Roots spans 60 years and two contin

A special new edition of the award-winning classic cookbook from three-Michelin starred chef Pierre Koffmann.

Her father’s worst enemy...Top chef Gabriel Delange never forgave his old nemesis Pierre Manon for all the other chef had cost him.One stolen rose...And he most certainly couldn’t stand the sight of h

The latest cookbook from French chef Stephane Reynaud tackles the barbecue and who better to fire up the grill than the man who is an expert on meat and the author of bestsellers Pork & Sons, Ripa

Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005

In this new cookbook, 52 European chefs share 100 favorite recipes, sweet and savory, based on locally sourced ingredients and including vegetarian, vegan, and gluten-free options. Illustrated by Mari

Celebrated French chef Pierre Gagnaire offers 175 classic and yet refined recipes for everyday and special occasions, from lazy brunches to midnight feasts. Revered for pushing the boundaries of taste

米其林三星主廚皮耶．加尼葉（Pierre Gagnaire）專文推薦。 他是小說家、《消逝邊境》以及眾多知名漫畫的腳本作家，然而，他的內心住了一位不屈不撓的大廚。在自由主義與法國新派料理一同勃發的年代，他奮力追求夢想──這是一個有洋蔥的真實故事……。1977年，一道鮭魚排佐酸模醬，讓貝涅．彼特（Benoît Peeters）感受到如同詩人克勞岱（Paul Claudel）在巴黎聖母院得到

【米其林主廚江振誠、法國料理名廚簡天才熱情推薦！】【Amazon讀者五星好評★★★★★】 連續16年摘下米其林3星，法國教父級當代名廚皮耶．加尼葉原創食譜首度在台出版！本書收藏了大師30組套餐及90道私房料理食譜，完美呈現法式廚藝的魅力與精髓，更是將料理的藝術性呈現到極致的經典之作。 「通常，越簡單則越不簡單，Chef Pierre Gagnaire在這本書中所謂的『簡單』概念，仍是奠基於他50年