Classical Cooking Recipes the Modern Way 3e, Pauli
Автор: Potter Jeff Название: Cooking for Geeks: Real Science, Great Cooks, and Good Food ISBN: 1491928050 ISBN-13(EAN): 9781491928059 Издательство: Wiley Рейтинг: Цена: 5701.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. It`s an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don`t consider yourself a geek.
Автор: Lopez-Alt J. Kenji, Laipez-Alt J. Kenhi, Laopez-Al Название: The Food Lab: Better Home Cooking Through Science ISBN: 0393081087 ISBN-13(EAN): 9780393081084 Издательство: Wiley Рейтинг: Цена: 6334.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A grand tour of the science of cooking explored through popular dishes.
Автор: Pauli, Eugen Название: Classical cooking the modern way ISBN: 0471291870 ISBN-13(EAN): 9780471291879 Издательство: Wiley Рейтинг: Цена: 9821.00 р. Наличие на складе: Поставка под заказ.
Описание: Europe`s most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools.
Authoritative reference for European cooking techniques
Classical Cooking the Modern Way is the definitive reference for generations of chefs trained in the European cooking system. This two-volume set includes Recipes and Methods and Techniques to help you master the essential skills of grilling, broiling, braising, saut?ing, and more. More than just a cookbook, this set includes guidance for working in commercial kitchens, including advice on nutrition theory, menu planning, product appraisal, food accounting, and other important skills.
Описание: When we couldn`t get foods such as sour cream, English muffins, spaghetti sauce or yogurt, we adapted recipes to make our own. This book recipes made from readily-obtainable ingredients with hand utensils, including numerous choices to suit every taste: not just one cake but 20, 16 ways to prepare fish, 10 regional barbeque sauces, and so on.
Описание: "An indispensable cookbook." - Jeffrey Steingarten, Vogue When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it. Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped. You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations. Other recipes include such gems as Chestnut and Cepe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batt Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream. Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text. Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.
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