Bücher	Elektronik, Foto
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Inhaltsangaben
Kurzbeschreibungen
Zusammenfassungen

Buch, Hörbücher:

Französische Küche

Seite 10

Die Kunst der Patisserie - Perfekt backen - Schritt für Schritt

Autoren: Mélanie Dupuis, Anne Cazor

Gebundene Ausgabe, 15.09.2015

Ladurée Macarons: The Recipes

Autor: Vincent Lemains
Fotograf: Antonin Bonnet

Gebundene Ausgabe, 27.09.2023

Laduree: The Savory Recipes

Autor: Michel Lerouet
Fotograf: Sophie Tramier

Gebundene Ausgabe, 16.08.2011

The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art, Including Table and Wine Service ... and a Selection of I

Autor: Charles Ranhofer

Gebundene Ausgabe, 01.06.1971

Basque Country: A Culinary Journey Through a Food Lover's Paradise

Autor: Marti Buckley

Gebundene Ausgabe, 11.09.2018

The Country Cooking of France

Autor: Anne Willan
Fotograf: France Ruffenach

Gebundene Ausgabe, 06.09.2007

Laduree Tea Time: The Art of Taking Tea

Autor: Marie Simon
Illustrator: Helene Le Duff
Fotograf: Marie-Pierre Morel

Gebundene Ausgabe, 13.02.2018

French Basics: Alles, was man braucht, um sich wie Gott in Frankreich zu fühlen...

Sebastian Dickhaut, Cornelia Schinharl

B, Broschiert

Vive la France! Das Kochbuch

Stéphane Reynaud

Gebundene Ausgabe

Eleven Madison Park: The Next Chapter (Signed Limited Edition): Stories & Watercolors, Recipes & Photographs

Daniel Humm, Will Guidara

Gebundene Ausgabe

My Paris Kitchen: Recipes and Stories [A Cookbook]

David Lebovitz

Gebundene Ausgabe

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. It's been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks-most notably in Paris-incorporates ingredients and techniques from around the world into traditional French dishes. In" My Paris Kitchen, " David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe a l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake. . . and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

The Square: Savoury

Philip Howard

Gebundene Ausgabe

There are some books we publish which, from the outset, you know are going to be special. This was true of the first book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, The Square: The Cookbook Volume 1: Savoury, followed by The Square: The Cookbook Volume 2: Sweet (due in June 2013). We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures, which bring this colossal first volume of Philip Howard's recipes in at 528 pages, are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. The Square: The Cookbook Volume 1: Savoury is a landmark publication and a must-have book for every chef and for every serious foodie without question. Yet it will not also fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It will be recognised as nothing less than an incredible achievement and a book of truly