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Author: LUC JACQUE
Publisher: Lulu.com
ISBN: 1105585239
Category : Cooking
Languages : un
Pages : 114
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Book Description
un livre de cuisine qui s'adresse à tous ceux qui souhaitent réaliser de bons petits plats , faciles , rapides , économiques et équilibrés . Réalisé avec de nombreuses photos et une progression de la recette même les débutants pourront très facilement réaliser et reproduire ces recettes de cuisine et faire plaisir à toute la famille et les amis . Ce livre explique comment réaliser les entrées et de belles salades composées . sont auteur , chef de cuisine a réalisé ces recettes en toute simplicité en collaboration avec " MAMY " qui vous dévoile aussi ces astuces et secrets de cuisine . alors pas de doute vous êtes sûr d'y arriver ! Bon appétit
Author: LUC JACQUE
Publisher: Lulu.com
ISBN: 1105585239
Category : Cooking
Languages : un
Pages : 114
Get Book Here
Book Description
un livre de cuisine qui s'adresse à tous ceux qui souhaitent réaliser de bons petits plats , faciles , rapides , économiques et équilibrés . Réalisé avec de nombreuses photos et une progression de la recette même les débutants pourront très facilement réaliser et reproduire ces recettes de cuisine et faire plaisir à toute la famille et les amis . Ce livre explique comment réaliser les entrées et de belles salades composées . sont auteur , chef de cuisine a réalisé ces recettes en toute simplicité en collaboration avec " MAMY " qui vous dévoile aussi ces astuces et secrets de cuisine . alors pas de doute vous êtes sûr d'y arriver ! Bon appétit
Author: Marie-Pierre Moine
Publisher:
ISBN: 9780671896591
Category : Cooking
Languages : en
Pages : 64
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Book Description
Author: Nancy Tuckerman
Publisher: Doubleday
ISBN: 0385413424
Category : Reference
Languages : en
Pages : 797
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Book Description
Advice geared to contemporary living on correct behavior in a wide variety of situations.
Author: Richard Olney
Publisher: ibooks
ISBN: 1883283434
Category : Biography & Autobiography
Languages : en
Pages : 731
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Book Description
•“The best is the best and we must take it on the rare occasions that we find it.” –Jim Harrison, Kermit Lynch Wine Merchant News •“Delicious Reading” -Patrick Kuh, San Francisco Chronicle •“Funny” –Gourmet Magazine •“Awe-Inspiring” -Tara Q. Thomas, Wine & Spirits •“... downright brilliant..” –Mark Bittman, New York Times Book Review •“Mr. Olney’s influence in the culinary profession was profound....” -R.W. Apple Jr., New York Times •“...an unparalleled view of French food and wine.” -William Rice, Chicago Tribune •“Richard Olney, one of the most influential cookbook writers of his generation....” -Russ Parsons, Los Angeles Times •“Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best.” -Times, London •“Richard Olney’s writings may come to share the position bestowed upon A. Escoffier’s 1903 Guide Culinaire as the international authoritative culinary text of the 20th century. A pair well-matched, Escoffier preached “Faites simple” and devoted his career to eradicating the excessive culinary follies invented by his predecessors.” -Nora Carey, Independent, London •“Although he was an American, Richard Olney...was one of the foremost writers on French food and wine.... He was admired and respected by the French gastronomic community....” -Jill Norman, Guardian, Manchester •“He was not as famous as Julia Child...but he was in many ways just as influential...the expatriot theorist who revolutionized the way the best American chefs think about food.” -Donald Kaul, Des Moines Register The book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real–as if you were actually there with Olney: “My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l’Académie, at the corner of rue de l’Université and the rue des Saints-Pères. The plat du jour was ‘gibelotte, pommes mousseline’- rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency–no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were.” This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, the seminal Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu’s Provençal Table, Good Cook’s Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.
Author: Fiona Farrell
Publisher: Auckland University Press
ISBN: 1775581713
Category : Literary Collections
Languages : en
Pages : 189
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Book Description
A mix of poetry and prose, this compilation by New Zealand's Fiona Ferrell is simultaneously a memoir, a meandering travel book, and a poetry collection. Demonstrating how a natural disaster can turn a life upside down in an instant, this book consists of four essays about walking, interrupted by poems about the Christchurch earthquakes and their aftermath. Funny, timely, and deeply personal, it will resonate with a wide range of readers due to its references to France, Dunedin, Christchurch, Robert Louis Stevenson, Katherine Mansfield, and Voltaire.
Author: François de Mélogue
Publisher: Sourcebooks, Inc.
ISBN: 1646115902
Category : Cooking
Languages : en
Pages : 254
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Book Description
From Paris direct to your table—the complete French cookbook for beginners The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries. Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit! This essential French cookbook for beginners includes: Classic flavors—Discover more than 75 recipes you'll love, from Steak Tartare to Tarte Tatin. A taste of Paris—Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light. Essential extras—Beyond French cookbook recipes, you'll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines. Classic Parisian cooking comes home in this French cookbook for beginners.
Author: Lee Jolliffe
Publisher: Channel View Publications
ISBN: 1845411420
Category : Business & Economics
Languages : en
Pages : 246
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Book Description
Aspects of global coffee culture are explored as they relate to the settings where the beverage is produced, prepared and consumed as part of coffee related tourism. Of particular note on the one hand is the potential of such tourism for developing tourism destinations, products and experiences; while on the other hand improving the livelihoods of coffee producers.
Author:
Publisher:
ISBN:
Category : Country life
Languages : en
Pages : 1224
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Book Description
Author: [Anonymus AC02251053]
Publisher: Abitare Segesta
ISBN: 9782880460013
Category : House & Home
Languages : en
Pages : 346
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Book Description
Author: Harold Wallace Ross
Publisher:
ISBN:
Category : Literature
Languages : en
Pages : 1052
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Book Description
