Inhaltsangaben
Kurzbeschreibungen
Zusammenfassungen
Kurzbeschreibungen
Zusammenfassungen
Buch, Hörbücher:
Französische Küche
Seite 4
Achtung! Teenie betritt Küche! Das große Kochbuch für Teenager: Koch dich durch das Jahr mit einfachen Rezepten für jedes Wochenende und meistere die Küche!Autor: Anna Fröhlich
Taschenbuch, 07.09.2023
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Tartes & TartelettesAutor: Aurélie Bastian
Gebundene Ausgabe, 25.01.2023
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The Art of Lamination II: Mastering the Art and Craft of Laminated PastryAutor: Jimmy Griffin
Taschenbuch, 20.04.2023
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Emily in Paris: Das offizielle Kochbuch zur Netflix SerieAutor: Kim Laidlaw
Gebundene Ausgabe, 03.12.2022
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Adipositas-OP Kochbuch: Über 150 Einfache, Leckere & Nährstoffreiche Rezepte bei Magen-Bypass, Schlauchmagen und Omega-Loop-Bypass. Inkl. Ernährungsplan und RatgeberteilAutor: Sienna Brewer
Taschenbuch, 30.01.2023
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Flavors from the French MediterraneanGérald PassedatGebundene Ausgabe |
One More Croissant for the RoadFelicity CloakeGebundene Ausgabe |
Quiches - Neue Rezepte aus FrankreichMarion FlipoGebundene Ausgabe |
Rick Stein's Secret FranceRick SteinGebundene Ausgabe |
Die französische LandhauskücheLaura WashburnGebundene Ausgabe |
Pierre Hermé's Macarons: The Ultimate Recipes from the Master PatissierPierre HermeGebundene AusgabeIncluding more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé? s masterful inventions. His entirely original and inspired flavor combinations? such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus? make it clear why Hermé? s macarons are famous the world over. The genius pâtissier? s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book. |
Le Creuset One-pot Cuisine: Classic Recipes for Casseroles, Tagines & Simple One-pot DishesLe CreusetGebundene Ausgabe |
Anne Willan: From My Chateau KitchenAnne WillanGebundene Ausgabe< I> From My Château Kitchen revolves around three subjects: the author's life in the 17th-century Burgundian château she and her husband own; the work of the farmers, vintners, restaurateurs, and others who live in the area and define its spirit; and Burgundian food, the glorious regional plats that represent a time-honored yet ever-evolving cuisine. Anne Willan, founder and president of La Varenne cooking school (now headquartered at the château), skillfully weaves these strands into a romantic but down-to-earth memoir. With more than 300 color photos and 160 adroitly selected recipes, the book offers both armchair excitement and practical kitchen direction. Those drawn to French regional cooking and the life that anchors it will embrace the book. In chapters such as " The Adventure Begins, " " On Burgundian Tables, " and " The Wider Scene, " Willan comes, sees, and is conquered-repeatedly. Best of all are her shrewdly drawn human portraits. We meet, among others, the château gardener who picks vegetables only at maximum size, a blacksmith who guards his homemade ratafia in a cathedral cellar, and a father-son pair who operate a traveling cider press. Willan's recipes-all meticulously written-accompany the discussions. Traditional Beef Bourguignon (a definitive formula), Warm Wild Mushroom Mousse, Madame Milbert's Rabbit Terrine, and Apple Gâteau Le Fey are just some of the dishes that illustrate a time, place, or person. Closing with a chapter that presents the château wedding of Willan's daughter (and includes the wedding cake recipe), the book comes full circle; it returns readers to a beginning and reminds them that food, which is the life of the Burgundian land, is without break, beginning or end. < I>-Arthur Boehm |
One Knife, One Pot, One Dish: Simple French CookingStéphane ReynaudGebundene Ausgabe |
New Larousse GastronomiqueHamlynGebundene AusgabeLarousse Gastronomique is the world's classic culinary reference book, with over 35, 000 copies sold in the U K alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. |
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