Wylie Christina; Costa A. (cur.)MareMagnum
7 375 résultats
ill., ril. Se possedete una macchina per il sottovuoto, sicuramente l'avrete utilizzata per cuocere hamburger, bistecche o la carne di maiale. Grazie a questo libro scoprirete che è solo l'inizio. Usate il sottovuoto anche per cuocere perfettamente tanti altri alimenti, come il tonno o il salmone, che potrete cucinare in modo uniforme e con una qualità da ristorante. Cimentatevi in un'infinità di piatti salati e dolci tradizionali, ma anche etnici e ispirati alle cucine di tutto il mondo, e sperimentate le innumerevoli possibilità del sottovuoto.
Hardcover. First edition in unclipped, mylar-protected jacket. Very few insignificant imperfections on jacket; the lightest of foxing on page block. Text and illustrations are clear on clean, sound pages. A very good copy. TS Used
Dominique Halévy éditeur, 1973. In-8 relié toile grège de l'éditeur, premier plat décoré de 319 pages. Bien complet de l'encart dépliant en couleur représentant les costumes des confréries. Très bon état.
BRODARD ET TAUPIN. 1996. In-12 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur acceptable. 173 pages. Nombreuses illustrations et photos en noir et blanc et en couleurs dans le texte et hors texte.
BRODARD ET TAUPIN. 1994. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 173 pages augmentées de nombreuses photos en couleur dans et hors texte .
155 pages with index. With over 240 recipes, provides imaginative culinary ideas for over 35 kinds of fruit, from the common - apples, bananas, peaches, and pears, - to the less familiar - mangoes, papayas, pomegranates, and kumquats. You'll discover fruits don't just have to be for breakfast and dessert anymore. Book
232 pages including index. Over 130 Low-Fat and Fat-Free Recipes for Scrumptious and Simple-to-Make Cakes, Cookies, Brownies, Muffins, Pies, Breads, Plus Many Other Tasty Goodies. Unmarked. Minimal wear. Giftable. Book
ISBN : 2867211476. CREALIVRES. 2003. In-12 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. pages augmentées de nombreuses photos en couleurs dans le texte IDEES RECETTES
Barcelona, Plaza y Janés, 1984. 128 p. 1 h. 4º menor. Cartoné editorial. Muy buen ejemplar.
br. Vi siete mai chiesti che cosa succede ai vostri cibi nel microonde? Perché la carne rossa è rossa (non dipende dal sangue)? Se le pentole a pressione sono veramente a prova di esplosione? Come cavarsela con crostacei e ostriche vive? Perché l'acqua bolle? Leggere questo libro e le ricette che lo accompagnano sarà come mettersi ai fornelli con uno scienziato al vostro fianco, pronto a spiegare divertito tutti i fenomeni chimici e fisici nascosti nei vostri gesti e nei vostri piatti. Einstein probabilmente non ne parlava al suo cuoco, ma se avesse dovuto spiegargli la scienza che sta dietro ai cibi e alla loro preparazione avrebbe fatto così.
320p.including an index, a list of suppliers and sources for ingredients and materials, a bibliography, and an index to recipes by course and country Book
Hardcover in-4° 208 pp, ill. coul., cartonnage illustre. Tres bon etat. [HP-1]
TIME INC. 1970. In-4 Carré. Relié. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 208 pages augmentées de nombreuses photos en couleur dans et hors texte COLLECTIONS TIME-LIFE - LA CUISINE A TRAVERS LE MONDE
ISBN : 3829048009. Könemann. 2000. In-8 Carré. Broché. Très bon état. Couv. fraîche. Dos impeccable. Intérieur frais. 128 pages. Illustré de nombreuses photos en couleur. 100 recettes authentiques.
ISBN : 2743453079. MAXI LIVRES. 2004. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 128 pages augmentées de nombreuses illustrations en couleurs dans et hors texte -
Ex-library copy with the usual stamps and markings. Interior pages clean and unmarked; tight binding. 228 pages.
Choix des textiles , entretien et pliages pour décorer la table de fête . Nombreuses photographies couleurs , de belles tables dressées . Manuel pratique . Cuisine et vins . - 122 p. , 750 gr.
196 pages. Index. Glossary. Author's signature upon title page. Printed on glossy stock. Colour photos in text. "Invites you to explore the many possibilities of game cooking. Included are 128 recipes, many with pictures, for game, sauces, complementary dishes and desserts. From those, ten menus with full colour pages were created for dining entertainment. In addition, the book has helpful basic guidelines, serving suggestions and substitutes. In the ground meat chapter, complete instructions for sausage making can be found, and recipes using leftover meat. Also a butchering section with detailed and picture-illustrated information on meat cutting, preparation and freezing." - from cover. Pages beginning to slightly yellow at edges. Clean and unmarked with light to moderate wear. A quality copy of this excellent reference. Book
8vo, 66 pages, colour illustrations throughout. eng
23x18. 208p. Enc. 1/2 tela cart. sobrecubierta.
Ex-library book with usual stamps, stickers, etc. Binding is solid and text/interior is clean. 236p. 11 chapters with Index and list of colloquial terms. Illustrated with detailed line drawings throughout and with 2 pages of color plates of diseases of meat animals.
In 8° leg. edit. fig. col. pp. 174, ben tenuto
8vo, br. ed. 416pp.The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. 'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' 'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer '[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 'A graceful study' Steven Poole, Guardian
