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Free eBook Cooking from Above - Classics download

by Keda Black,Fred Lucano

Free eBook Cooking from Above - Classics download ISBN: 060061963X
Author: Keda Black,Fred Lucano
Publisher: Hamlyn; 1st edition (April 15, 2009)
Language: English
Pages: 224
Category: Cooking, Food and Drinks
Subcategory: Cooking Methods
Size MP3: 1830 mb
Size FLAC: 1922 mb
Rating: 4.7
Format: doc lrf lrf txt


Cooking from Above - Classics book. Keda Black, Fred Lucano

Cooking from Above - Classics book. Keda Black, Fred Lucano. Embark on this cooking course and learn to master 60 classic recipes, which are accompanied by an aerial-shot photo for every step. The book takes you through all the essential cooking techniques. Start by learning how to make a béchamel sauce and then progress to making gratins, lasagnas or a soufflé. It will show you how to roast a meat, prepare vegetables for a rat.

Cooking from Above - Classics book. I'm reading and cooking en Francais! The books I have by Keda Black are Les Basiques du Boulanger, Les Basiques, Les Basigues Sauces.

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish. These books are extremely clear in presentation, right down to photos of egg yolks (with every other ingredient) so you don't accidentally reach for, say, Palmolive dishwashing soup when you should be making Bearnaise sauce.

Cooking from Above - Classics, Lucano, Fred,Black, Keda, Good Book. Cooking from above - Classics by Black, Keda -ExLibrary. Free US Delivery ISBN: 060061963X. Cheescake - Keda Black - Livre - 212905 - 2244207. Student Cookbook: An Illustrated Guide for Everyday Essentials By Keda Black.

Cooking from Above - Classics. Added by CvP. Create date Feb 17, 2010.

Enter the Cooking from Above series, a French import brought to the US by the British Hamlyn imprint. It's not perfect - it's really only a first step, and has the slightly sketchy air of inessentiality of a bargain table cookbook - but it's a great step in the right direction. The first thing to note about these books, before getting into the meat of them, is that they're absolutely beautiful - it's clear that these books were intended as an artistic tour de force by chefs and food stylists. Walmart 9780600619635. It will show you how to roast a meat, prepare vegetables for a ratatouille, make your own stuffing, sauces for steaks, in short a complete course for all that is useful to know for everyday cooking.

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The My Cooking Class series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full colour so it's as true to life as possible - just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated.

  Embark on this cooking course and learn to master  60 classic recipes, which are accompanied by an aerial-shot photo for every step.The book takes you through all the essential cooking techniques.  Start by learning how to make a béchamel sauce and then progress to making gratins, lasagnas or a soufflé.  It will show you how to roast a meat, prepare vegetables for a ratatouille, make your own stuffing, sauces for steaks, in short a complete course for all that is useful to know for everyday cooking.  
User reviews
Zehaffy
Beautiful pictures. Classic French dishes. Excellent buy. I own it and now have purchased it as a gift for a friend.
RuTGamer
Great recipes and pictures. I LOVE this series of cook books and want to own them all! I have 5 so far!
Kulalbine
Nice cook book, doesnt give you precise instructions but its a good book to have on your coffee table so people can stare at something
Stan
There's a curious thing when it comes to picture cookbooks -- it seems like the vast majority of them use the pictures as little more than window dressing. There are a few that do it right -- Jacques Pepin's Complete Techniques is meticulous about it -- but for the most part, heavily photographed cookbooks underuse their full potential, which is quite the shame, as such books would be excellent for the very young, the dyslexic, and people who simply find large amounts of text daunting. Enter the Cooking from Above series, a French import brought to the US by the British Hamlyn imprint. It's not perfect -- it's really only a first step, and has the slightly sketchy air of inessentiality of a bargain table cookbook -- but it's a great step in the right direction.

The first thing to note about these books, before getting into the meat of them, is that they're absolutely beautiful -- it's clear that these books were intended as an artistic tour de force by chefs and food stylists. The mise en place of each recipe is spotless and artfully organized in a manner remniscent of a Japanese kaiseki spread, and everything down to the cookware and even the hotplates used is picked for appearance as much as function. (It's almost surprising that a second-stringer like Hamlyn/Octopus would be publishing this -- the work is stunning enough to be a Phaidon book.) And the spreads are as clear as they are composed -- each ingredient is shown in an unpackaged state, with the captions at the bottom of the page clarifying when necessary.

A lot of people lose sight of the value of art and design as a communication mechanism. I can't speak for others who might read or review this book or the others in the series, but as a long-time Mac user, good design of a visual interface is critically important. I wonder if the writers of this series entirely realize what they have on their hands -- they come ever so close to creating the platonic ideal of a fully visual cookbook, but don't quite seem to realize what they've stumbled upon. Buy this book for the art loving foodie or the reading-impaired cook in your family; hopefully this series won't be the last of its kind, but for its few flaws it's still pretty awesome. (And if you can't wait for the English editions, the series is called "Mon Cours de Cuisine" in French; so far there seems to be six to eight volumes, at an approximate price of US$50 each figuring exchange rate and shipping.)
Nalaylewe
I bought this book for a friend, who is an "advanced beginnger" in cooking. At first glance I loved the step-by-step photos; it's really a great idea for someone who isn't sure what exactly dishes are meant to look like. The photography and layout is beautiful and easy to read.

HOWEVER (and this is a big however), after I bought the book and was looking through it, I noticed that there were ingredients in the photographs that were not listed in the text. Perhaps not a problem for a dash of salt & pepper, but there were huge cuts of meat that I couldn't identify, and other herbs/spices that were tricky to name by sight. And it wasn't just a fluke in one or two of the recipes - after seeing this in 5 of the recipes I turned right around and returned it!

Maybe this would serve well as a lovely art coffee table book, but as a recipe cookbook it's pretty bad!