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Professional chef; cookbook author and magazine editor Ada Boni ( née Giaquinto ; 1881–1973) was an Italian chef, magazine editor, food writer and book author. Her most famous book, Il talismano della felicità ( The Talisman of Happiness in English), published in 1928, is considered one of the classic Italian cookbooks [ 1 ] [ 2 ] and is ...
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook.
In 2006, Chef Jean-Pierre released his third cookbook, Cooking 101. [17] This interactive book compiles recipes from some of the popular courses taught at his school, Chef Jean-Pierre's Cooking School. The book won a Platinum Aurora Award for his ability to simplify and elucidate complex culinary concepts for aspiring chefs and home cooks alike.
Gael Greene, reviewing the book for Life, wrote that Volume 2 was "a classic continued," and made the contents of Volume 1 look like "mud-pie stuff," while Raymond Sokolov wrote that "it is without rival, the finest gourmet cookbook for the non-chef in the history of American stomachs."
Julia Carolyn Child (née McWilliams; [2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV.The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernised in the mid-18th century.
Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as The Joy of Cooking , La bonne cuisine de Madame E. Saint-Ange , The Art of Cookery (UK, USA), Il cucchiaio d'argento , and A Gift to Young Housewives have served as references of record for national ...
The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking.
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