Gourmet Bistros and Restaurants of Paris
Author: Pierre Rival
Paris claims to have invented the restaurant with the opening of Beauvilliers in 1784, and here are over 100 dining places that keep the city at the crossroads of culinary tradition and innovation. Rival indulges the reader with a discerning selection of splendid historic restaurants, notorious brasseries, down-to-earth bistros, and contemporary hot spots. Each is described in delectable detail. From the glittering decadence of Michelin 3-star chef Guy Martin's Le Grand Véfour, to Jacques Garcia's trendy Hôtel Costes, and from Philippe Starck's Bacarrat wonderland to the student haven at Polidor, the restaurants presented here are tried and true; they define the delights of dining à la française.An indispensable black book provides the reader with contact information for the featured restaurants as well as other exceptional eateries in the food capital of the world. Rival covers all the notable addresses in a volume that serves as both a practical reference as well as an exquisite visual feast for the armchair traveler.
Publishers Weekly
Despite an introduction touting Parisian gastronomy and its two defining styles (cuisine savante and cuisine bourgeoise), there's little evidence of such fare in these pages. Rather, the authors of this illustrated volume dote on decor, which is, admittedly, magnificent in most cases. Examples of art nouveau and art deco mingle with illustrations of contemporary design and a "post-historic" style that mixes old and new, as Rival and Sarramon, who coauthored the more scintillating Gourmet Shops of Paris, showcase more than 100 dining establishments in the City of Lights. The scenes are no doubt beautiful: a glimmering chandelier with several hundred glass drops illuminates a room at the restaurant at the Plaza Athenee; the quintessentially French bistro L'Ami Louis looks like a set straight out of Gigi; art deco fabulousness infuses La Coupole, with the work of Fernand Leger and others decorating the pillars in the dining room. Yet for all the photographs' attractiveness, they feel oddly hollow: patrons are scant, bustling waiters nonexistent. Ample text accompanies the images, giving a crash course in Parisian history seen through its restaurants. Design aficionados will eat this up; foodies, meanwhile, will require more sustenance. 180 color photos. (May) Copyright 2006 Reed Business Information.
Interesting book: The Europeans or Strategic Security Management
International Cuisine
Author: The International Culinary Schools SM at The Art Institutes
The Best Tool for Learning About the Diversity of Cuisine from Around the World
Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors——whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.
With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.
International Cuisine features:
- A total of 415 authentic recipes, representing all countries and regions discussed
- Recipes formulated for current practices and available ingredients, including
- step-by-step instructions
- Beautiful color photographs illustrating finished dishes
- An emphasis on sustainability and how locally grown foods enhance cuisines
- Coverage of history, geography, and people alongside recipes and cooking techniques
- Detailed ingredients lists and culinary glossaries for each country or region discussed
Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.
The Art Institutes (artinstitutes.edu), with more than fortyeducational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.
Since 1991, The International Culinary SchoolsSM at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.
No comments:
Post a Comment