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	French rule in Algeria - Wikipedia, the free encyclopedia
		A distinction soon developed between the grands colons (great colonists) at one end of the scale, often self-made men who had accumulated large estates or built successful businesses, and the petits blancs (little whites), smallholders and workers at the other end, whose lot was often not much better than that of their Muslim counterparts.
		In the "mixed" communes, where Muslims were a large majority, government was in the hands of appointed and some elected officials, including representatives of the grands chefs (great chieftains) and a French administrator.
		He instituted the so-called politics of the grands chefs to deal with the Muslims directly through their traditional leaders.
	en.wikipedia.org /wiki/French_rule_in_Algeria (4262 words)

	www.buchgourmet.com - The cookbook specialist : Boulud, Daniel [ Daniel Boulud ] - Cooking with Daniel Boulud. ISBN ...
		M 494 x: - Great French Chefs and Their Recipes.Dinner with a top French chef is an impossible offer to refuse; the chance to follow one into his kitchen and to run away with his recipes is a food-lover's dream.
		Having worked as a chef in the United States for two decades, he is also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master of translating his native Spanish cooking for this country's kitchens.
		The work is superbly accompanied by portraits of their respective chefs and by a selection of the recipes that have contributed to the fame of these icons of Paris.
	www.buchgourmet.com /english/prod_details.asp?productid=204&subcat=2 (13199 words)

	Salon Wanderlust \| Michelin madness
		Apologists for the (formerly) self-assured chef are already weeping into their hundred-dollar plates of braised bone marrow with caviar.
		Now Laguiole has a three-star chef to boast about, too, and you can bet this long-awaited Michelin promotion will sharpen the town's knives, boost foodie tourism and cause a glut of travel and food articles to be written about the undiscovered, untrammeled and, until now, under-reported Aveyron.
		But there is no question that Michelin remains the arbiter of la grande cuisine served at les grandes tables run by les grands chefs.
	www.salon.com /wlust/pm/1999/03/11post2.html (1548 words)

	The Cookbook Store: Chefs from North America
		is a book for chefs who wonder what their colleagues in other parts of the country are up to.
		Burke is chef and co-owner of davidburke and donatella in New York city.
		Organized by wine and season, this book from the executive chef of Hillebrand Estates Winery celebrates the food and wine of the Niagara Peninsula in such recipes as roasted duck breast with quinoa and cherry merlot reduction and ice wine crème brulee tart.
	www.cook-book.com /chefs/index.html (3173 words)

	Prestige des Grands Chefs • Secrets of Good French Cooking (Site not responding. Last check: 2007-10-25)
		The grand tradition of good French cooking is alive and well thanks to the dedicated chefs in every city, small and large, throughout the regions of France, who come to their stoves each day to interprete the classic recipes with imagination and energy.
		The cuisine of France evolves with each generation as the chefs of today pass on their knowledge and secrets to the young men and women who will inherit this tradition.
		No matter what their ratings in the guides might be, all these cooks are the «Grands Chefs» of France.
	www.chipsbooks.com /secretfr.htm (267 words)

	eG Forums -> The Sad State of Cookbooks from France (Site not responding. Last check: 2007-10-25)
		The popularity of these "star chefs" is well out of proportion to their skill levels, and certainly to their contribution to society as a whole, or any segment thereof.
		The three star chefs are personalities in France just as great ball players are in the US, but my impression is that fewer Frenchmen eat in their restaurants than the number of Americans who go to a professional football game in the US.
		they are, on the other hand, tremendously proud of their grands chefs, they like to discuss their merits, often pretending to know more than they probably do, and of course this is why those chefs keep appearing in the media.
	forums.egullet.org /index.php?showtopic=3417 (3960 words)

	Cookbooks of French Cuisine: Le Cordon Bleu Complete Cooking Techniques, Best of France : A Cookbook, Bistro Cooking, ... (Site not responding. Last check: 2007-10-25)
		Chefs Rick Tramonto and Gale Gand bring eager eaters nationwide the robust food and vibrant atmosphere of their acclaimed Chicago restaurant, Brasserie T.
		As could be expected from first-class chefs, many of the dishes involve complicated processes (the red mullet with potato scales was written for an advanced course at Le Cordon Bleu, and garnishes and sauces play an important role throughout the book), but careful division of steps makes it all manageable, if still a bit intimidating.
		Few chefs write this well about the daily meditation of cooking, the inspirations, the happy accidents and the patiently learned techniques.
	www.planet-pets.com /bookcookfrnch.htm (3420 words)

	[No title]
		Dans de multiples cas le \ldblquote \~chef\~ \rdblquote g\u232\'8fre le service ou les dossiers comme ses propres affaires\~et regarde par exemple les d\u233\'8epenses du service comme son argent personnel.
		Grande difficult\u233\'8e pour un manager de proximit\u233\'8e d\rquote exprimer ses difficult\u233\'8es de peur de faire preuve de faiblesse.
		Beaucoup de chefs d\rquote entreprise ont tendance \u224\'88 croire que pr\u233\'8esenter au salari\u233\'8e une situation id \u233\'8ealis\u233\'8ee, le rassurera.
	www.cnam.fr /lipsor/dso/articles/fiche/mthevenetpetitschefs.rtf (6271 words)

	Designer Desserts - PowerBookSearch!
		Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order.
		From master pastry chef, Philippe Durand, here are recipes for 70 devilishly delectable plated desserts and dozens of magnificent ideas for decorating with fruits, chocolate, cooked sugar, sauces, glazes, cookies and pastries.
		Philippe Durand Chef Philippe Durand, born into a family of pastry chefs, began his career at a very young age and went on to complete his apprenticeship and on the job training.
	www.powerbooksearch.com /booksearch0471160644.html (757 words)

	Chapeau Canada les grands chefs (Site not responding. Last check: 2007-10-25)
		This 448-page hardcover table-top culinary book has in-depth profiles of 26 of Canada's elite chefs as well as an exclusive inside view of their cuisine.
		More than 200 recipes, carefully chosen by the chefs, are presented with beautiful photography.
		Bilingual (French and English) from cover to cover, this book is the first to spotlight elite Canadian cuisine in the culinary world.
	www.chapeauleschefs.com /index.html (103 words)

	World On A Plate: July 2005 (Site not responding. Last check: 2007-10-25)
		In the early days of the race a pastry chef along the route was looking to increase his sales during this time put his mind to reinventing his eclairs.
		After all it was here that the three-Michelin starred chef Pierre Gagnaire went bankrupt due to "questionable financial advice, a multimillion-franc debt incurred to upgrade and expand his modest St-Etienne restaurant into a showplace worthy of three stars (it already had two, awarded in 1986).
		Chef and restaurateur Carole Peck and her French-born husband Bernard Jarrier open their home with their Culinary Provence tour.
	www.worldonaplate.org /world_on_a_plate/2005/07 (9064 words)

	[No title]
		Diouck, chef de Bok\u233\'8e, au contraire a approuv\u233\'8e tout ce que tu dis, et il m\rquote aidera de tout son pouvoir\~; il est tr\u232\'8fs influent dans son parti qui est aussi fort, s\rquote il n\rquote est pas plus fort que celui de Douka.
		CARIMOU avait su acqu\u233\'8erir une grande influence sur la population, par la fermet \u233\'8e de son caract\u232\'8fre.
		Une grande assembl\u233\'8ee eut lieu le 14 Janvier.
	repos-fs.matrix.msu.edu /warc/a0/a1/warc-a0a1u8-a.rtf (15143 words)

	www.buchgourmet.com - der Kochbuch Spezialist : - The Master Chefs and Beer / Les Grands Chefs et la Bière. ISBN ...
		From national dishes such as adobo, lechon and sinigang, to the fiery foods of the Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of tantalizing textures, flavors and colors.
		B 0725 x: Amendola, Joseph / Rees, Nicole - Baker's Manual.In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic "formulas," or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).
		I 1639 x: Armstrong, Julian - A Taste of Quebec.Take a culinary voyage through the diverse regions of "la belle province" - from the habitant-influenced dishes of the Saguenay to the gastronomic hotspots in the Laurentians to the hearty cooking of the lumber camps of the Mauricie.
	www.buchgourmet.com /prod_details.asp?productid=9433&subcat=546 (13820 words)

	Central African Republic traditional polities (Site not responding. Last check: 2007-10-25)
		The Banda in the central part of the CAR generally had no grands chefs and have been called "anarchistic" because of their various subgroupings and divisions.
		The Mandjia and Baya in the west and the riverine peoples along the Oubangui and Mbomou in the south had no grands chefs either.
		They had leaders of different kinds, however, for the settlement of disputes or to lead men in battle against an enemy, or as heads of kinship groupings.
	rulers.org /centtrad.html (321 words)

	Tophotels.com \| Lifestyle Exclusive \| French Touch à Tokyo
		Les grands chefs hexagonaux ne se privent pas de surfer sur la vague...
		Si on ne compte plus les grandes boutiques de mode dans les rues de Tokyo, depuis quelques années, ce sont les restaurants de grandes toques françaises qui s'y multiplient comme des petits pains.
		Ancien chef du plus prestigieux hôtel de Tokyo, l'Impérial, il fut, dans les années 40, l'un des premiers Japonais às'acclimater à la cuisine française et à lancer la mode, malgré une conception très classique faite de plats riches, en sauces...
	www.tophotels.com /lifestyle.php?id=1714 (1168 words)

	Dessert Cookbook Titles; Perfect Chocolate Desserts, Cocolat : Extraordinary Chocolate Desserts, Passover Desserts, ... (Site not responding. Last check: 2007-10-25)
		Author Marcel Desaulniers is the prize-winning executive chef of the Trellis Restaurant and creator of the best-selling Death by Chocolate and The Burger Meisters, both of which won the coveted James Beard Award.
		Marcel Desaulniers is as masterly a teacher as he is a chef.
		There are any number of different kinds of cookbooks: recipe and menu collections, regional recipe compendiums, chef's memoirs, and the innumerable technical treatises on all the culinary arts.
	www.planet-pets.com /bookcookdsrt.htm (4550 words)

	Wiley::Designer Desserts
		Prestige des Grands Chefs Dessert is the grand finale of a great meal.
		He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate.
		The basic recipes and techniques for making the desserts in the main section are given at the end.
	www.wiley.com /WileyCDA/WileyTitle/productCd-0471160644,descCd-description.html?print=true (267 words)

	Amazon.com: Charcuterie Specialties (Prestige Des Grands Chefs): Books: Jean-Claude Frentz,Michel Poulain,Anne Sterling (Site not responding. Last check: 2007-10-25)
		Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France.
		Restaurant chefs will be inspired to include these delicious and often economical specialties on their menus and caterers, purveyors of gourmet food and talented home cooks will find new and exciting items to add to their repertoire.
		Well illustrated with color photographs, this book is a joy to look at as well as a useful tool for the chef.
	www.amazon.com /exec/obidos/tg/detail/-/0471160636?v=glance (608 words)

	Arlequin - Page 4 - ChefTalk Cooking Forums
		Yes, scientificly food starts to break down...but your taste buds and mine can't tell, so until you can or the baked good changes texture you hold it and serve it as long as it's presentable.
		I could write volumes on this topic but it would just bore you...I've had other "pastry chefs" shocked to know I bake in volume and freeze almost 1/2 (at times).
		I said no, I'm the baker, so we got to talking and she waved her arm expansively across the room, where the tables all sat with my mornings work in the bread baskets, and she said she couldn't eat any more of this junk.
	www.cheftalk.com /forums/showthread.php?p=103106 (829 words)

	The Wine and Dine Experience Air France presented by National Bank
		The Alsace region of France and Vancouver were the guests of honor at this seventh edition of the Festival.
		Invited chefs will be waiting for you with their hosts, the 50 chefs of Montreal's Finest Tables.
		This year, 46 chefs, wine-producers and assorted connoisseurs have been coming to town to meet up with their local counterparts for a party like no other.
	www.montrealenlumiere.com /english/table/index.php (207 words)

	Welcome to the Official Site of Relais Gourmands - meet Gary Danko, San Francisco who combines classical training with ...
		Danko is dedicated to using seasonal, locally grown and raised foods.
		He forged close relationships with artisan cheese, meat, and produce suppliers long before other chefs discovered the virtues of this approach.
		He has recently acquired property in the Napa Valley that will be developed as a small farm to grow produce and herbs for the restaurant.
	www.theworldwidegourmet.com /relais/amer-nord/usa/danko.htm (352 words)

	Hail to the chefs (Site not responding. Last check: 2007-10-25)
		I could hardly lift the thing, it was that heavy, and certainly Ann seemed to have struggled getting it to me from the receptionist at security.
		Weighing in at 91/2 pounds (that's 4.4 kilos -- the equivalent of almost two sacks of sugar) at a price of $199, and certainly more unwieldy than most kitchen cutting boards, Chapeau Canada: Les Grands Chefs is a 488-page bilingual blockbuster featuring more than 200 recipes from 26 star chefs from Halifax to Vancouver.
		Montreal is represented by chefs Racha Bassouol of Anise, Eric Gonzales of Cube, Ian Perreault of Area and Marino Tavares of Cafe Ferreira.
	www.canada.com /cityguides/story.html?id=f578e447-3635-40fb-9905-3dcf9c9c9a29 (655 words)

	Personal Chefs - Big City Chefs Personal Chef Services.
		Whether you are looking to enjoy nightly meals, dinner parties, special events, or even cooking classes, our personal chefs are committed to making it unforgettable.
		All of our personal chef services are specifically tailored to your unique dietary needs and preferences.
		We personally select and work with only the highest caliber personal chefs based on rigorous standards of quality, professionalism, and culinary expertise to ensure an unparalleled personal chef experience that combines exceptional quality and value.
	www.bigcitychefs.com (147 words)

	Amazon.com: Secrets of Good French Cooking (Prestige Des Grands Chefs): Books: Pierre Paillon (Site not responding. Last check: 2007-10-25)
		A Master Chef reveals the mysteries of preparing authentic French cuisine as he explores 150 recipes for first courses, fish, meat and poultry, and fabulously rich desserts.
		Master chef Paillon offers new ideas and techniques for the development of fine culinary expertise.
		He shows how to combine personal talent and inventiveness with the French method of preparation and cooking to create a meal worthy of a five-star Parisian restaurant.
	www.amazon.com /exec/obidos/tg/detail/-/0471160628?v=glance (562 words)

	TorontoSun.com - Lifestyle - They can dish it out
		Recipes in all books are sampled by the judges, and by sampling, I mean the judges actually cook through the recipes to determine that they work and taste good.
		On Saturday at 2 p.m., the action sees Toronto chefs from the north and south of the city going rasp to skillet, followed by chefs from the east and west region of the city chopping and seasoning to make the finals on Sunday.
		All three days, there are cooking demonstrations by local chefs and vendors from the Market.
	torontosun.com /Lifestyle/2006/08/09/1725920-sun.html (889 words)

	Alliance Française Lyon
		Our courses are tailor made for culinary enthusiasts who are invited to master the skills and techniques utilised in Haute Cuisine in «Le Château du Vivier», a breathtaking 19th château, in the very heart of the city of French Gastronomy.
		To end the course softly, Alliance Française de Lyon and Institut Paul Bocuse are inviting you for a Gastronomic dinner prepared by the Chefs of the Institut with commented courses and wines.
		The Sofitel, the Grand Hôtel des Beaux Arts, and the Citadines Résidence are located in the heart of Lyon, 25 minutes away from Institut Paul Bocuse by public transportation, and 300 m from Lyon Central Stations (Perrache and Part-Dieu).
	www.alliancefrancaiselyon.com /actualites/eng_bocuse.php (746 words)

	Seriously Fine Food Company
		Since mid 1998 Paul and Cheryll have run a successful wholesale catering company, supplying chefs, including several who are Michelin rated with fine foods for their menus.
		It is widely used by chefs and comes in easy to use buttons, or pistoles as they are more commonly called.
		The chocolate comes once again from single estates and are of 100% origin, all come in handy 1 kg boxes and offer both consistency and a truly exciting range of flavours.
	www.geocities.com /drummondco/sffc.htm (4297 words)

	cd Baroque - réf: K617092-2 Théodore Gouvy Pollet Françoise K617092/2 - T. Gouvy / Electre Opus 85
		Après sa musique de chambre et ses grandes oeuvres religieuses, voici que l´on découvre Théodore Gouvy, musicien d´opéra dont ´Electre´, cantate dramatique, est incontestablement l´un des chefs-d´oeuvre.
		K617071/4 - Mozart / Les plus grands che...
		K617081 - F. Chapelet / Grand orgue Dom...
	www.cd-baroque.com /francais/K617092-2.asp (285 words)

	tgtgNewsletter, 3nd qtr '05
		Yet we never expected the gastronomic heights attained at pricey Jade restaurant in Singapore’s ritzy Fullerton Hotel, where we feasted on king prawns infused with ginseng in wolf berry sauce; chicken with cordyceps (mummified caterpillar); and gelatinous bird’s nest with poached pear.
		Its principal chef is Sam Leong, who we met recently at My Humble House – a top restaurant that is anything but “modest.” We also note that Sam is the youngest chef profiled in the French book Grands Chefs Haute Cuisine.
		The school knives have dramatically improved since our last course years ago, and Dekura is such a perfectionist he won’t hold Sunday courses because the fish is less fresh on the fishermen’s day off.
	www.globetrottinggourmet.com /newsletter/05july.htm (1073 words)

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