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Vins & Cuisine

Vins & Cuisine


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About the Book

L'homme depuis toujours à oeuvrer pour améliorer l'art de la table pour la satisfaction, plaisir et la santé des Hommes. En associant le sucré ou le saléLes livres de cuisine sont devenus la mémoire de toutes les époques, dés le 11e millénaire avant notre ère, en Mésopotamie aujourd'hui Irak, on mentionne des écrits sur les tablettes en caractères cunéiformes mentionnaient des recettes, En Grèce vers 330 avant notre ère. Des poèmes d'Archéstrate (le premier gastronome à étudier les aliments) évoquaient l'art de bien manger dans le '' symposium''.Dans la Roma du 1er siècle Apicius inventait de recettes parfois extravagantes, écrites dans l'ouvrage De re COQUINARIA ouvrage du IVe siècle. Aujourd'hui quelques recettes sont prises par certains cuisiniers rechercheurs du savoir-faire ancestrales.Chaque époque a contribué par le progrès de la gastronomie, les grands Chefs cherchent toujours des enseignements des époques passées.Le savoir faire des nôtres ancêtres sont bien présents dans la cuisine moderne.Ce livre est la continuité d'une philosophie du partage dans lequel l'auteur mélange les connaissances d'une mondialisation chaque fois plus présente dans l'art de la table. L'auteur vous fait voyager dans la découverte de l'art de la table à travers des autres cultures en faisant de son expérience, moments de réflexion sur les diverses formes d'accueil et service actuel. En laissant le lecteur livre de ses pensées et créativités, le partage de connaissances reste pour l'auteur une règle d'or à advenir pour toutes les personnes que souhaitent pratiquer la perfection.L'altruisme est une aptitude de grande démarcheCitation de José Duarte
About the Author: José Duarte A une large expérience comme `` Enseignant professionnel``, cuisinier, maître d'hôtel diplômé, brevet fédéral de formateur, spécialiste dans L'ART DE LA TABLE NOUVELLE TENDANCE. Sa vocation pour la cuisine, service et l'accueil, le motive à partager ses connaissances avec ceux qui sont prêts à donner de son mieux au service des autres. La carrière de José Duarte commence au début des années soixante au Portugal, son pays d'origine. Il fait ses débuts dans l'hôtellerie et la restauration, un peu par hasard. Il commence donc à travailler dans plusieurs établissements (restaurants et hôtels), dans son village natal, puis à Porto. Ses patrons et clients sont content de son travail, ce qui le conforte dans son choix; il entreprend alors des études et obtient un diplôme de cuisine puis de service et entre à l'école hôtelière de Porto. Le devoir pour la mère patrie l'appelle: il part effectuer son service militaire en Afrique, où il se formera pendant trois ans dans le domaine de l'intendance. À son retour au pays, il entreprend une nouvelle formation dans l'hôtellerie et l'administration et perfectionne les langues étrangères. Il quitte le Portugal et vient s'installer en suisse où il refait ses diplômes de nouveau


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Product Details
  • ISBN-13: 9781533287595
  • Publisher: Createspace Independent Publishing Platform
  • Publisher Imprint: Createspace Independent Publishing Platform
  • Height: 280 mm
  • No of Pages: 462
  • Series Title: French
  • Sub Title: L'art de la table moderne
  • Width: 216 mm
  • ISBN-10: 1533287597
  • Publisher Date: 15 May 2016
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 24 mm
  • Weight: 1110 gr


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