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Excel French Cooking
- Narrated by: Excel Cooking
- Length: 1 hr and 6 mins
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Excel French Cooking
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Publisher's summary
Learn the culinary art of French cooking.
Bonjour!
Imagine being able to cook a delicious French meal for your family and friends. Imagine being able to slice and dice like a pro, and have beautiful knife cuts that would make you the next Food Network star.
French cooking is one of the most delectable cooking around. Some of the most expensive restaurants in the world provide the most exquisite French dishes, and people go there just to taste the very best delicious delicacies of what French chefs have to offer.
But no one simply decides that they want to have French for the night, then be able to cook it. There are many things that you have to know in order to properly cook French cuisine.
The secret's out. You can actually learn to start cooking up your own French recipes at home. That is what Excel French Cooking is all about.
Here's a sample taste of what you'll get:
- The different terms that are used in French cooking, such as Mother Sauce and Bouquet Garni
- The different knife skills and types of cuts used by French chefs, from the brunoise to the mirepoix
- Breakfasts. You'll hear the truth about French breakfasts and the history as creator of its most famous item
- Lunches. Learn how to make French pop salads, bouillabaisse, and the well-known and irresistible soufflés and crepes
- Dinners. This discusses formal affairs and has recipes for things such as butternut squash soup, paysanne soup, and green veggie au gratin
- And that's just for starters.
Unlike other French cookbooks, you don't only get the recipes to make the French food that you love. You learn about the skills that French chefs have, the history of the different types of food, and much more!
With easy-to-follow steps and a glossary of terms that you can easily understand, Excel French Cooking is the audiobook that you want, if you are interested in trying French cooking, and you want to impress your guests at your next dinner party.
Bon appétit!
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Overall4.5 out of 5 stars 26
-
Performance4.5 out of 5 stars 26
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Story4.5 out of 5 stars 26
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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5 out of 5 stars
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Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall4.5 out of 5 stars 59
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Performance4 out of 5 stars 50
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Story4.5 out of 5 stars 50
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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4 out of 5 stars
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 1,383
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Performance4.5 out of 5 stars 1,206
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Story4.5 out of 5 stars 1,201
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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5 out of 5 stars
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson