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FINE DINING AT HOME BY CHEF BERNARD
This recipe book was put together by Bernard A. Mayer as a suggestion for anyone who likes cooking and preparing nice dinners for their family and friends when they get together on special holidays and events which occur in many people’s lives, etc.
Cooking with Bernard
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The Perfectionist
A riveting behind-the-scenes look at the mysterious world of three-star French haute cuisine is revealed through the biography of one of France's most celebrated chefs--Bernard Loiseau, who ended his own life on February 24, 2003, after one of his restaurant's ratings took a disappointing drop.
A Marvellous Party
'There once was a King called Bernard. While he was not a very bad king, he was also not the most pious of kings. Until it came to entertaining and pleasing people. Then, and only then, did he reign supreme as producer, actor, TV and radio star, commander of culinary arts, darling of the social set, landscape gardener, and Dutch Uncle to every wayward lush in town . . .' Australia's first true celebrity chef and infamous talent-quest judge, Bernard King, led an extraordinary life. Along with his goldmine of gastronomic knowledge he had lashings of entertaining experience as everything from fashion-parade compere to drag-show producer. From his early years on a Queensland dairy farm to a long...
Bernard Meyer's East Coast Cuisine
Combining French heritage with fresh regional produce, Bernard Meyer creates a new, exciting style of cooking: classic French cuisine adapted to highlight the wonderful array of Atlantic Canadian ingredients. In this book he presents more than 100 recipes with clear and easy-to-follow instructions. Among his specialities are fresh seafood--Grapefruit Salmon, Mussels with Cream Sauce and a Scallop Terrine with Saffron and Spinach. There are award-winning recipes including Pancakes with Chocolate and Nut Stuffing, Grenadins of Lamb Stamped with Marrow and Red Pepper Bisque, and Pear Frangipane. Meyer stresses freshness and creativity in the kitchen. His recipes are new and imaginative, and at the same time simple and pleasing to prepare and serve. Bernard Meyer's East Coast Cuisine offers a uniquely delicious, uniquely Maritime interpretation of classic French cookery.
Flying Pans
Presents a collection of recipes the authors discovered during their trips throughout the world.
A Taste of Murder: Featuring Chef Bernard Neville
The aging, internationally renowned chef, Bernard Neville visits White Steeples, a quiet country village in 1938 England. Instead of enjoying a peaceful vacation, Chef Neville finds himself entangled in the murder investigation of an unidentified tourist, found dead in the once prominent hotel, Twin Gardens. With the assistance of his beautiful niece, Bernard investigates the secrets of the guests staying at the crumbling Twin Gardens, including a British Countess and her daughter, a sinister American, the mysterious Mr. Mochi and the hotel owner, George Orson. Along with his affinity for French food, good wine, and chess games, Bernard discovers that he has a new passion-solving murders. Written in the style of Agatha Christie, the surprising plot twists and intriguing characters of A Taste of Murder will leave its readers hungry for more.
Two Chefs, One Catch
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
Instructions to the Cook
Zen is not just about what we do in the meditation hall, but what we do in the home, the workplace, and the community. That's the premise of this book: how to cook what Zen Buddhists call "the supreme meal"—life. It has to be nourishing, and it has to be shared. And we can use only the ingredients at hand. Inspired by the thirteenth-century manual of the same name by Dogen, the founder of the Japanese Soto Zen tradition, this book teaches us how we can "enlarge the family we're feeding" if we just use some imagination. Bernie Glassman founded Greyston Bakery in Yonkers, New York, in 1982 to employ those whom other companies deem unemployable—the homeless, ex-cons, recovering addicts, low...
