Author: Publisher: Odile Jacob
ISBN: 2738172792
Category :
Languages : en
Pages : 262
Book Description
Author: Publisher: Odile Jacob
ISBN: 2738172792
Category :
Languages : en
Pages : 262
Book Description
Sessional Papers
Author: Canada. ParliamentPublisher:
ISBN:
Category : Canada
Languages : en
Pages : 1352
Book Description
"Report of the Dominion fishery commission on the fisheries of the province of Ontario, 1893", issued as vol. 26, no. 7, supplement.
The Constance Spry Cookery Book
Author: Constance SpryPublisher: Grub Street Publishers
ISBN: 1909166103
Category : Cooking
Languages : en
Pages : 1127
Book Description
One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
The Larder Chef
Author: M J LetoPublisher: Routledge
ISBN: 0750668997
Category : Business & Economics
Languages : en
Pages : 370
Book Description
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
The Larder Chef
Author: W K H BodePublisher: Routledge
ISBN: 1136357122
Category : Business & Economics
Languages : en
Pages : 370
Book Description
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.
Algeria
Author: Publisher:
ISBN:
Category : Algeria
Languages : en
Pages : 496
Book Description
Compendium of Environmental Laws of African Countries
Author: United Nations Environment Programme StaffPublisher: UNEP/Earthprint
ISBN: 9280717588
Category :
Languages : en
Pages : 434
Book Description
A French-English Grammar
Author: Morris SalkoffPublisher: John Benjamins Publishing
ISBN: 9789027231321
Category : Language Arts & Disciplines
Languages : en
Pages : 364
Book Description
In this contrastive grammar the comparisons between French and English structures are formulated as rules which associate a French schema with its translation into an equivalent English one. In doing so, the text presents the general principles needed to build a new translation procedure.
Let's Eat France!
Author: François-Régis GaudryPublisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433
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.
Le Jacquard
Author: Publisher:
ISBN:
Category : Wool
Languages : en
Pages : 1328
Book Description
