Author: Truffaut (Brétigny sur Orge)
Publisher: Bordas Editions
ISBN: 9782047600276
Category :
Languages : fr
Pages : 512
Book Description
Pour ceux qui rêvent d'un beau jardin potager ou fruitier - quel que soit l'espace dont ils disposent - cette bible du " jardin qui se mange " réunit en un volume tout ce qu'il faut savoir aujourd'hui pour cultiver avec succès ses légumes et fruits et déguster des produits frais et naturels. Un dictionnaire de plus de 1500 légumes et fruits, présentés sous forme de fiches de culture très détaillées indiquant pour chaque plante : origine, feuilles, floraison, exposition, sol, fertilisation, entretien, taille, multiplication, récolte et conservation, maladies, comportement en pot, espèces et variétés, parties utilisables, valeur nutritive, utilisation. Des tableaux comparatifs pour choisir les meilleures variétés. Toutes les variétés de légumes et de fruits classiques mais aussi des plantes exotiques que l'on consomme aujourd'hui couramment : ananas, citron vert, litchi, nashi, pé-tsaï (chou de Chine), sassafras... Les techniques essentielles à maîtriser : les méthodes de culture en pleine terre ou en pot, la plantation, les semis, la multiplication, la taille, l'arrosage, la fertilisation, la lutte contre les maladies et les parasites. 200 modèles commentés et illustrés qui donnent des idées pour concevoir son potager et son verger. La récolte, la conservation et les vertus diététiques. Les conseils de professionnels confirmés et des centaines d'astuces Truffaut. En plus : les idées gourmandes de Vincent Ferniot sur l'art de déguster les fruits et les légumes.
Le jardin utile & gourmand
Le jardin utile & gourmand
Author: Patrick Mioulane
Publisher:
ISBN: 9782702844465
Category :
Languages : fr
Pages : 512
Book Description
Publisher:
ISBN: 9782702844465
Category :
Languages : fr
Pages : 512
Book Description
Français Interactif
Author: Karen Kelton
Publisher:
ISBN: 9781937963200
Category :
Languages : en
Pages :
Book Description
This textbook includes all 13 chapters of Français interactif. It accompanies www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex's French Grammar (2000) www.laits.utexas.edu/tex/ Français interactif is an open acess site, a free and open multimedia resources, which requires neither password nor fees. Français interactif has been funded and created by Liberal Arts Instructional Technology Services at the University of Texas, and is currently supported by COERLL, the Center for Open Educational Resources and Language Learning UT-Austin, and the U.S. Department of Education Fund for the Improvement of Post-Secondary Education (FIPSE Grant P116B070251) as an example of the open access initiative.
Publisher:
ISBN: 9781937963200
Category :
Languages : en
Pages :
Book Description
This textbook includes all 13 chapters of Français interactif. It accompanies www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex's French Grammar (2000) www.laits.utexas.edu/tex/ Français interactif is an open acess site, a free and open multimedia resources, which requires neither password nor fees. Français interactif has been funded and created by Liberal Arts Instructional Technology Services at the University of Texas, and is currently supported by COERLL, the Center for Open Educational Resources and Language Learning UT-Austin, and the U.S. Department of Education Fund for the Improvement of Post-Secondary Education (FIPSE Grant P116B070251) as an example of the open access initiative.
The Paris Cookbook
Author: Patricia Wells
Publisher: Harper Collins
ISBN: 0060184698
Category : Cooking
Languages : en
Pages : 346
Book Description
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.
Publisher: Harper Collins
ISBN: 0060184698
Category : Cooking
Languages : en
Pages : 346
Book Description
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.
Voltaire's Candide
Author: William F. Bottiglia
Publisher:
ISBN:
Category :
Languages : en
Pages : 346
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 346
Book Description
Studies on Voltaire and the Eighteenth Century
Author: Theodore Besterman
Publisher:
ISBN:
Category : Eighteenth century
Languages : en
Pages : 338
Book Description
Publisher:
ISBN:
Category : Eighteenth century
Languages : en
Pages : 338
Book Description
The London Magazine
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 670
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 670
Book Description
French Book-plates
Author: Walter Hamilton
Publisher:
ISBN:
Category : Bookplates
Languages : en
Pages : 218
Book Description
Publisher:
ISBN:
Category : Bookplates
Languages : en
Pages : 218
Book Description
Journal Des Instituteurs Et Des Institutrices
Author:
Publisher:
ISBN:
Category : Education, Elementary
Languages : en
Pages : 1828
Book Description
Publisher:
ISBN:
Category : Education, Elementary
Languages : en
Pages : 1828
Book Description
Occasional Publication
Author: University of Ibadan. Institute of Education
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 788
Book Description
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 788
Book Description