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Author: Caty Baerubae
Publisher:
ISBN: 9782896588039
Category : Low-calorie diet
Languages : fr
Pages : 306
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Book Description
Author: Caty Baerubae
Publisher:
ISBN: 9782896588039
Category : Low-calorie diet
Languages : fr
Pages : 306
Get Book Here
Book Description
Author: Pratico Édition Pratico Édition
Publisher: Pratico Edition
ISBN: 2898561053
Category : Cooking
Languages : fr
Pages : 567
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Book Description
Nombreuses sont les familles québécoises qui désirent reprendre leur santé en main. Cependant, les objectifs et les résolutions qui entraînent des changements dans nos habitudes de vie sont faciles à prendre, mais plus difficiles à suivre. Que vous souhaitiez atteindre ou maintenir un poids santé, ou simplement adopter une meilleure alimentation au quotidien, ce livre de la collection 5 ingrédients, 15 minutes vous propose 125 recettes conçues dans une optique minceur, toutes réalisables en 15 minutes ou moins et ne nécessitant que 5 ingrédients de base. Et comme nous sommes fidèles à nos habitudes, aucun compromis n’a été fait sur les saveurs : chaque repas est aussi délicieux que nutritif et plaira à coup sûr aux petits comme aux grands. En plus de présenter une variété de plats exquis allant de la volaille aux fruits de mer, en passant par les salades-repas, les mijotés et la cuisine végé, tous magnifiquement illustrés et accompagnés de leur tableau de valeur nutritive, ce guide vous fournira de précieux conseils et des astuces pratiques pour vous aider à faire des choix sains au quotidien. Vous verrez que bien manger et maintenir un poids santé, c’est vraiment pas si compliqué ! Bon appétit !
Author: Benoît Boudreau
Publisher:
ISBN: 9782896588183
Category : Low-calorie diet
Languages : fr
Pages : 0
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Book Description
"Livre de recettes ayant pour sujet des repas minceur en 5 ingrédients 15 minutes."--
Author: Michel Guerard
Publisher: Frances Lincoln
ISBN: 9780711235366
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Michel Gu?rard is a legend of French cookery. A driving force behind Nouvelle Cuisine, he has sold more than a million copies of his diet and gourmet cuisine recipe book Cuisine Minceur. His resort at Eug?nie-les-Bains in south-west France is top of the list for the world's most discerning spa-goers. This new book distills forty years of expertise into one extraordinary toolkit for eating well and staying slim. Over 140 exquisite recipes fuse traditional flavours with the global influences that are redefining French cuisine, all with astonishingly low calorie counts. Blends of vegetable and fruit pur?es produce sauces of ethereal lightness. Flavours are intense, nutritional values high. All recipes bear the gastronomic hallmarks of a three-Michelin-starred creator-chef, yet main course dishes carry a calorie count of 240 calories or less. Michel Gu?rard has revolutionized healthy gourmet eating once again. For a new generation of figure-conscious lovers of fine food, Eat Well and Stay Slim: The Essential Cuisine Minceur will become a book to live by.
Author: Weight Watchers International
Publisher:
ISBN: 9780848734497
Category : Quick and easy cooking
Languages : en
Pages : 192
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Book Description
Over 200 recipes for entrees, side dishes, snacks, and desserts, along with tips and shortcuts for cooking technique, as well as guidance on nutritional intake.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520956702
Category : Cooking
Languages : en
Pages : 361
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Book Description
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Author: Christi Silbaugh
Publisher: Front Table Books
ISBN: 9781462114405
Category : Cooking
Languages : en
Pages : 0
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Book Description
Making gourmet meals for two is the perfect way to grow closer to your sweetheart, whether you are a new couple, empty nesters, or somewhere in between. With romantic tips to help you spice up your love life, and over 100 delicious, high quality recipes such as Brazilian Red Snapper and Tuscan Potato Soup, you'Äôll never want to go out to dinner again.
Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433
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Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author:
Publisher:
ISBN:
Category : Architecture, Domestic
Languages : en
Pages : 988
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Book Description
Author:
Publisher:
ISBN:
Category : Architecture, Domestic
Languages : en
Pages : 1242
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Book Description
