500 recettes de poissons, crustacés et fruits de mer de A à Z PDF Download
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Author: Emilie Bertrand
Publisher:
ISBN: 9782263031045
Category : Cooking (Fish)
Languages : fr
Pages : 517
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Book Description
500 recettes de poissons en un seul volume incluant des plats classiques, exotiques, rapides, originaux, pour tous les jours, mai aussi pour les grandes occasions. Les techniques de base pour préparer poissons, fruits de mer et crustacés, les sauces pour accompagner tous vos mets. Des tours de main, des astuces et des conseils avisés pour réussir plats à coup sûr. Un index pour trouver facilement votre recette préférée ou découvrir toutes les manières d'accommoder le poisson que vous désirez déguster.
Author: Emilie Bertrand
Publisher:
ISBN: 9782263031045
Category : Cooking (Fish)
Languages : fr
Pages : 517
Get Book Here
Book Description
500 recettes de poissons en un seul volume incluant des plats classiques, exotiques, rapides, originaux, pour tous les jours, mai aussi pour les grandes occasions. Les techniques de base pour préparer poissons, fruits de mer et crustacés, les sauces pour accompagner tous vos mets. Des tours de main, des astuces et des conseils avisés pour réussir plats à coup sûr. Un index pour trouver facilement votre recette préférée ou découvrir toutes les manières d'accommoder le poisson que vous désirez déguster.
Author: Émilie Bertrand
Publisher:
ISBN: 9782263046490
Category :
Languages : fr
Pages : 517
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Book Description
Brochettes de fruits de mer, noix de Saint Jacques flambées, raviolis au saumon, moules marinière, tarama... Découvrez et appréciez le poisson sous toutes ses formes au travers de 500 recettes simples et délicieuses. Des recettes faciles pour déguster les produits de la mer à chaque saison et au gré de vos envies. Tous les conseils, astuces et techniques, illustrés en pas à pas, pour préparer poissons, crustacés et fruits de mer, ainsi que les sauces qui les accompagnent. Un index par type de poisson pour trouver votre recette préférée ou découvrir toutes les manières d'accommoder le poisson que vous désirez déguster.
Author: Laura Zavan
Publisher: Allen & Unwin
ISBN: 174343880X
Category : Cooking
Languages : en
Pages : 343
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Book Description
Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from. Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams-here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. So if you're lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine first- hand.
Author: Laura Zavan
Publisher:
ISBN: 9781741964356
Category : Cooking, Italian
Languages : en
Pages : 359
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Book Description
In 'Little Italy', Italian food writer Laura Zavan uncovers the fascinating culinary history of her beloved homeland. From antipasti to pizza, pasta, gnocchi, risotto and sweets, Little Italy combines your favourite Italian dishes with an introduction to choosing the right condiments for your meal, step-by-step instructions on how to make your own pasta or pesto, and tips for shortcuts or variations to the recipes. Lavishly illustrated with photographs of preparation and finished dishes and interspersed with images capturing the Italian lifestyle, this book invites foodies and armchair travellers to sit back and enjoy the Italian 'dolce vita'.
Author: Claudine Pepin
Publisher:
ISBN: 159253953X
Category : Cooking
Languages : en
Pages : 99
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Book Description
Thirty simple, classic French recipes to cook and eat as a family. Recipes and tips are presented in English and French.
Author: Paul Janssens
Publisher: ASP / VUBPRESS / UPA
ISBN: 9054874694
Category : Belgium
Languages : en
Pages : 269
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Book Description
Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection--presented in both English and French--creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.
Author: Charmaine Solomon
Publisher: Hardie Grant Books
ISBN: 1743581688
Category : Cooking
Languages : en
Pages : 210
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Book Description
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
Author: Adolphe Meyer
Publisher:
ISBN:
Category : Cooking (Eggs)
Languages : en
Pages : 140
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Book Description
Author: Heather Miller Coyle
Publisher: CRC Press
ISBN: 0203484592
Category : Law
Languages : en
Pages : 346
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Book Description
Increasingly, forensic scientists use plant evidence to reconstruct crimes. The forensic aspects of this subject require an understanding of what is necessary for botanical evidence to be accepted in our judicial system. Bringing together the latest information into a single resource, Forensic Botany: Principles and Applications to Criminal
Author: Savino Di Lernia
Publisher: All’Insegna del Giglio
ISBN: 8878141666
Category : Social Science
Languages : en
Pages : 297
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Book Description
Sommario Foreword, Mario Liverani Commentary, Andrew B. Smith A preface by the Editor Savino di Lernia Acknowledgements, Savino di Lernia Why Uan Afuda? The ‘pre-pastoral’ archaeology of the Acacus and surroundings, Savino di Lernia The 1993 and 1994 excavations. Geomorphology, stratigraphic context and dates, Mauro Cremaschi and Savino di Lernia A micromorphological approach to the site formation processes, Mauro Cremaschi and Luca Trombino Rock art paintings of the ‘Round Heads’ phase, Savino di Lernia A particular form of human activity: rock markings, cupules and kettles, Savino di Lernia The cultural sequence, Savino di Lernia Archaeobotanical analysis of charcoal, wood and seeds, Lanfredo Castelletti, Elisabetta Castiglioni, Michela Cottini and Mauro Rottoli Palynological analysis of the Early Holocene sequence, Anna Maria Mercuri Preliminary study of plant impressions in pottery, Anwar A. Magid Spinning and plaiting, Alfio Maspero Human remains – deciduous and permanent teeth, Giorgio Manzi and Pietro Passarello Delayed use of resources: significance of Early Holocene Barbary sheep dung, Savino di Lernia Assembling the evidence: cultural trajectories at Uan Afuda Cave, Savino di Lernia Bibliography Colour plates Arabic Summary, Ebrahim Saleh Azzebi
