2 Recettes Du Monde Inratables Book PDF, EPUB Download & Read Online Free

Publisher: Black Dog & Leventhal
ISBN: 0316317721
Pages: 400
Year: 2016-09-27
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This is really the EASIEST COOKBOOK IN THE WORLD. Every recipe has less than four steps and fewer than six ingredients, illustrated with more than 1,000 user-friendly photographs. No wonder it is an overnight international bestseller! Want a quick answer to "What should I eat?" Simple-with its clean design, large type, straightforward photos, and handy icons-will have you enjoying a meal in minutes. Through combinations of basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-François Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals. His "at-a-glance" approach will change your relationship with your kitchen. You'll find yourself whipping up dishes as varied as Thai-Basil Beef, Saffron Risotto, Mozzarella and Fig Skewers, Salmon and Lentil Salad, Jumbo Shrimp Curry, and Pistachio and Cherry Cookies
Cuisine du monde inratable
Author: Collectif
Publisher: Larousse
ISBN: 203595598X
Pages: 144
Year: 2018-08-22
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Vous voulez voyager sans quitter le confort de votre canapé ? Vous vous demandez comment réveiller vos papilles ? Bref, vous avez envie de découvertes, d’un peu d’originalité et d’exotisme ? C’est en fait très simple, et nous allons vous le prouver ! Pas plus de 6 ingrédients pour limiter les courses Plus de 75 recettes inratables et ultra-rapides à réaliser !
Charlotte Au Chocolat
Author: Charlotte Silver
Publisher: Riverhead Books
ISBN: 1594486506
Pages: 258
Year: 2013-02-05
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Recounts the author's childhood in her mother's Harvard Square restaurant at the side of a rotating cast of eccentric staff members and her indomitable mother, describing how she grew into an understanding of the sacrifices her mother made to keep the family and restaurant afloat.
Author: Jean-François Mallet
Publisher: Hamlyn
ISBN: 0600634221
Pages: 368
Year: 2016-07-14
View: 1300
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Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-François Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.
Recettes inratables Spécial étudiants
Author: Collectif
Publisher: Larousse
ISBN: 2035955882
Pages: 208
Year: 2018-08-22
View: 674
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3, 4 ou 5 ingrédients, quelques minutes de préparation et le tour est joué ! 100 recettes rapides et délicieuses pour se faire à manger sans se ruiner. Pas plus de 6 ingrédients pour limiter les courses. La Bible de l’étudiant pour des repas gourmands, variés et abordables !
The Great Curries of India
Author: Camellia Panjabi
Publisher: Simon and Schuster
ISBN: 0684803836
Pages: 192
Year: 1995
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Fifty authentic, traditional recipes from all the regions of India include Chicken and Cashew Curry from Bombay and Rogan Josh from Kashmir, and come with information on the basics of curry-making. 15,000 first printing.
200 Wok Recipes
Author: Marina Filippelli
Publisher: Hachette UK
ISBN: 0600623092
Pages: 240
Year: 2009-04-06
View: 979
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Hamlyn All Colour 200 Wok Recipes combines 200 classic and contemporary dishes for every occasion. With a range recipes for meat and fish lovers, rice and noodle dishes and vegetarian ideas, the book is ideal for people cooking at all levels and with a variey of tastes. Presented in a handy format with colour photographs and easy-to-follow recipes Hamlyn All Colour 200 Wok Recipes is great value for money.
Tokyo Cult Recipes
Author: Maori Murota
Publisher: HarperCollins
ISBN: 0062446703
Pages: 272
Year: 2016-05-17
View: 1171
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Enjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets. While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime. Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.
Simplissime les Pâtes les plus faciles du monde
Author: Jean-François Mallet
Publisher: Hachette Pratique
ISBN: 201705528X
Pages: 288
Year: 2017-04-05
View: 273
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Jean-François Mallet nous propose dans cet ouvrage quelques 130 recettes de pâtes toujours aussi simplissimes et savoureuses avec le petit détail qui change tout. Des pâtes de toutes les formes (spaghettis, nouilles asiatiques, penne, cannelloni, lasagnes....sans oublier les coquillettes) et sous toutes les formes (en sauce, en gratin, en one-pot, en salade, farcies, en bouillon...). Un ouvrage pour changer des pâtes bolo et des spaghettis carbo...
Author: Yotam Ottolenghi, Sami Tamimi
Publisher: Ten Speed Press
ISBN: 1607744198
Pages: 304
Year: 2013-09-03
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Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. From the Hardcover edition.
Fine Chocolates
Author: Jean-Pierre Wybauw
Publisher: Lannoo Uitgeverij
ISBN: 902095914X
Pages: 228
Year: 2007-02-01
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Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, W
The Coffee Book
Author: Nina Luttinger, Gregory Dicum
Publisher: New Press, The
ISBN: 1595587241
Pages: 232
Year: 2011-05-10
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A freshly updated edition of the best introduction to one of the world’s most popular products, The Coffee Book is jammed full of facts, figures, cartoons, and commentary covering coffee from its first use in Ethiopia in the sixth century to the rise of Starbucks and the emergence of Fair Trade coffee in the twenty-first. The book explores the process of cultivation, harvesting, and roasting from bean to cup; surveys the social history of café society from the first coffeehouses in Constantinople to beatnik havens in Berkeley and Greenwich Village; and tells the dramatic tale of high-stakes international trade and speculation for a product that can make or break entire national economies. It also examines the industry’s major players, revealing how they have systematically reduced the quality of the bean and turned a much-loved product into a commodity and lifestyle accoutrement, ruining the lives of millions of farmers around the world in the process. Finally, The Coffee Book, hailed as a Best Business Book by Library Journal when it was first published, considers the exploitation of labor and damage to the environment that mass cultivation causes, and explores the growing “conscious coffee” market and Fair Trade movement.
A Very Serious Cookbook: Contra Wildair
Author: Jeremiah Stone, Fabián von Hauske, Alison Roman
Publisher: Phaidon Press
ISBN: 071487602X
Pages: 256
Year: 2018-10-22
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The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life. Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
The Book of Desserts
Author: Sally Taylor, Kathryn Hawkins
Publisher: HP Trade
ISBN: 1557884722
Pages: 96
Year: 2005
View: 345
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A thoroughly revised cookbook provides a wide range of recipes for making milk and cream, egg-based, chocolate, and fruit desserts, as well as pastries, cakes, and sauces, accompanied by step-by-step, full-color photographs. Original.
I Know how to Cook
Author: Ginette Mathiot, Andy Sewell
Publisher: Phaidon Press
ISBN: 0714848042
Pages: 975
Year: 2009
View: 156
Read: 192
I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.