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Manga cookbook, Manga University Culinary Institute

Автор: Manga University Culinary Institute
Название:  Manga cookbook   (Манга (кулинарная книга))
Издательство: Japanime Co.
Классификация:
Комиксы и искусство мультипликации
Комиксы

ISBN: 4921205078
ISBN-13(EAN): 9784921205072
ISBN: 4-921205-07-8
ISBN-13(EAN): 978-4-921205-07-2
Обложка/Формат: Paperback
Страницы: 144
Вес: 0.272 кг.
Дата издания: 15.08.2007
Язык: ENG
Иллюстрации: Illustrations
Размер: 20.62 x 15.42 x 1.09 cm
Читательская аудитория: General (us: trade)
Рейтинг:
Поставляется из: США
Описание: An illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen. It includes sections on how to assemble bento boxed lunches and properly use chopsticks.

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При оформлении заказа до: 7 июн 2018
Ориентировочная дата поставки: Середина Июля
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Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes

Автор: Scappin Gianni, The Culinary Institute of America
Название: Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
ISBN: 0470587792 ISBN-13(EAN): 9780470587799
Издательство: Wiley
Цена: 2019 р.
Наличие на складе: Поставка под заказ.

Описание: The ultimate resource for pasta lovers

In this irresistible collection of reliable recipes, you'll find a huge variety of pasta dishes from real born-and-bred Italian chefs. "Pasta" covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of store-bought fresh and dried pastas. Throughout the book, stunning full-color photography offers both inspiration and visual guidance.

The recipes include innovative pasta dishes for every season and occasion, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. But there's more than just pasta here. The book also includes recipes for crespelle (Italian crepes), risotto, gnocchi, and polenta dishes, offering a wide range of both traditional and contemporary Italian dishes.

  • Features 146 expertly-tested recipes for pasta dishes, from timeless classics to new and modern favorites
  • Illustrated with 100 mouthwatering full-color photographs by acclaimed photographer and food stylist Francesco Tonelli
  • Organized by season, the book includes recipes perfect for any time of year, from fresh Garganelli with Leeks and Morels to celebrate the spring, to rich, hearty winter dishes like Sausage-Filled Ravioli with Brown Butter and Pancetta

Jam-packed with inventive, foolproof recipes that celebrate the seasons with authentic Italian flavor, "Pasta" is a must for home cooks who just can't get enough of this timeless and traditional food.

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Guide to fish and seafood identification, fabrication and utilization

Автор: Ainsworth, Mark The Culinary Institute Of America
Название: Guide to fish and seafood identification, fabrication and utilization
ISBN: 1435400364 ISBN-13(EAN): 9781435400368
Издательство: Неизвестно
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Цена: 7633 р.
Наличие на складе: Поставка под заказ.

Описание: Part of the CIA`s new Kitchen Pro Series focusing on kitchen preparation skills, this book features helpful storage information, basic preparation methods, and recipes that can allow professional and home chefs to fabricate well-prepared fish and seafood.

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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Автор: Dixon Jonathan
Название: Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
ISBN: 030758903X ISBN-13(EAN): 9780307589033
Издательство: Random House (USA)
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Цена: 1460 р.
Наличие на складе: Поставка под заказ.

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The Making of a Chef: Mastering Heat at the Culinary Institute of America

Автор: Ruhlman Michael
Название: The Making of a Chef: Mastering Heat at the Culinary Institute of America
ISBN: 080508939X ISBN-13(EAN): 9780805089394
Издательство: Holtzbrink(MPS)/MPS
Цена: 1315 р.
Наличие на складе: Поставка под заказ.

Описание:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—"The New York Times Book Review"

Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But "The Making of a Chef" is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider’s passion and attention to detail, "The Making of a Chef" remains the most vivid and compelling memoir of a professional culinary education on record.

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