7 375 résultats
295 pages including index. "Written to bring sparkle and zest into your life to teach you to cook in a nutritionally elegant manner. These recipes will make delicious, easty-to-prepare specialties everyone will love. They are simple, festive and fun." - from Foreward. Free of salt, sugar, honey, additives and preservatives. Average wear. Solid copy. Book
Sper. Non daté. In-4 Carré. Broché. Etat d'usage. Couv. légèrement passée. Dos abîmé. Intérieur acceptable. 47 pages. Illustré de nombreuses photos en couleur. COuverture détachée. 90 recettes.
Hardcover. A hint of wear along jacket's upper edge. Interior is clean and sound; a very good copy. TS Used
4to., First Edition, with 16 coloured plates; cloth, backstrip lettered in silver, yellow endpapers, a near fine copy in dustwrapper. Marguerite Patten has always been passionate about the classic cooking of the British Isles; here she collects over 500 thoroughly British recipes which she describes with her usual aplomb.
200 pages. Index. Bibliography. Three hundred recipes. "Attractive, easy-to-read, well-indexed recipes and extremely clear cooking directions." - from back cover. Somewhat above-average wear. Unmarked. Some age-yellowing to pages. A sound working copy of this vintage Canadian cookbook. Book
200 pages. Bibliography. Index. "Baird spent three years exploring the heritage of Canadian cooking, delving into old cookbooks and collecting recipes treasured and handed down by families of fine cooks. The results should surprise and delight people who think that Canadian cooking means nothing more than roast beef and overcooked vegetables." - dust jacket. Small hand-written date atop front free endpaper, otherwise clean and unmarked with moderate wear. Dust jacket now preserved in glossy new archival-grade Brodart. A quality copy. Book
64 pages including index. Illustrated with wonderful colour photography. Over 40 irresistable recipes for all occasions - with every dish photographed in colour. Includes all the classic French favourites - Onion Soup, Fish Stew, Coq au Vin, Tart Tatin, Chocolate Profiteroles and much more. Step-by-step techniques for both beginner and experienced cook. Unmarked. Traces of edge wear to dust jacket. Book flawless. Book
"There is a wide selection of famous recipes to choose from. Tasty soups include Avgolemono Soup, made with egg and lemon. There are many meze (starters) such as Vegetable Fritters with Tzatziki and Spanakopities (cheese pies). Popular dips include Hummus and Taramasalata. Fresh seaford is enjoyed everywhere in Greece and recipes such as Deep Fried Whitebait and Stuffed Calamari are favourites. Chicken Kebabs or Lamb Filo Pie are particularly delicious meat dishes, as are the famous baked, Pastitsio and Moussaka. For vegetable dishes, try a Greek Salad, Halloumi and Grape Salad or Tomatoes and Peppers. There is also a selection of breads, such as Greek Easter Bread, and cake recipes that include Honey and Lemon Cake. Finish your meal with pastries and desserts, such as Baklave and Fruit with Yogurt and Honey.64p illus. index [OnlY one copy of this edition found in Worldcat] Book
Delicious Greek recipes, with delightful illustrations of Greece past and present.184p. illus Book
252p., illus. Hardcover Very good condition good
8vo, 24cm. .Pp. 128, 124 colour photos, index. Orig. laminated pictorial boards. New unused copy, fine. - Contains 123 recipes, each with a half-page colour photo.
8vo larget 306 pgs;Fine Condition 1st Edition Stated ISBN 0-06-016317 cucina turca
ill., br. In questo libro Donna Hay si diverte a rivisitare i classici del passato, trasformandoli in piatti moderni, e a scegliere quel che c'è di meglio nel panorama della cucina contemporanea restituendolo in ricette destinate a diventare classici. Ricette organizzate per portata con le indicazioni tecniche per realizzare i grandi classici (brodo di pollo, bouilabaisse, maionese, pollo arrosto, soufflé), spunti e idee per rivisitazioni in chiave moderna e le preparazioni di base e di contorno (pasta sfoglia, condimenti, salse e marinate). Il tutto illustrato dagli scatti di Con Poulos, collaboratore di Donna Hay che da anni immortala le ricette della food stylist australiana.
ill., br. In "ClaSSici moderni" Donna Hay, food writer, rivisita i piatti del passato che più amiamo rinnovandoli in modo irresistibile. Poi sceglie il meglio delle ultime novità e le trasforma in classici gastronomici. In "Classici moderni" volume 2 Donna rispolvera con un tOCCO moderno ricette come la crostata al limone e il tiramisù e svela i segreti di muffins, pudding e clafoutis, i dolci di domani. "Classici moderni" 1 e 2 sono scritti per diventare i manuali di cucina di riferimento della prossima generazione e una guida per chi ama cucinare, a ogni età e a qualunque livello di esperienza.
ill., ril. Il volume presenta l'arte dello chef Enrico Bartolini attraverso la chiave di lettura che emerge dalla sua stessa cucina: "classicità contemporanea". Nei suoi piatti, infatti, la tradizione si fonde con l'innovazione, la creatività, la curiosità insaziabile, e con un'incessante sperimentazione, dando vita a sapori nuovi e al tempo stesso carichi di ricordi, dal forte impatto emozionale. Ventiquattro ricette avvicinano il grande pubblico all'arte culinaria di Bartolini, coinvolgendolo all'interno di un'esperienza gastronomica unica e completa - dal filetto di manzo arrosto ai ravioli di ricotta e spinaci, fino al budino all'uovo e caramello. Raccontato in prima persona dallo chef, il ricettario si completa con una guida alla scelta delle materie prime e con suggestioni estetiche per la decorazione dei piatti e la mise en place.
Book is in excellent condition, the text paper is age-toned, very slight wear to covers. Binding is solid and square, covers have sharp corners, exterior shows no blemishes, text/interior is clean and free of marking of any kind. 88 pages with b&w & color photos.
UNA GUIA PARA EL PLACER DE COMER Y AMAR.
