Glorious French Food : A Fresh Approach to the Classics - neues Buch
ISBN: 9780471434238
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis award-winning books have won the praise of The New York Times and Gourmet magazine… Mehr…
hive.co.uk No. 9780471434238 Versandkosten:Instock, Despatched same working day before 3pm, zzgl. Versandkosten Details... |
Glorious French Food : A Fresh Approach to the Classics - neues Buch
ISBN: 9780471434238
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis award-winning books have won the praise of The New York Times and Gourmet magazine… Mehr…
hive.co.uk No. 9780471434238. Versandkosten:Instock, Despatched same working day before 3pm, zzgl. Versandkosten. Details... |
Glorious French Food: A Fresh Approach to the Classics - neues Buch
2002, ISBN: 9780471434238
John Wiley & Sons, Digital Download, 768 Seiten, Publiziert: 2002-11-01T00:00:01Z, Produktgruppe: Digital Book Service, French, National & International Cookery, Food & Drink, Subjects, B… Mehr…
amazon.co.uk |
Glorious French Food - Erstausgabe
2002, ISBN: 9780471434238
A Fresh Approach to the Classics, eBooks, eBook Download (PDF), Auflage, [PU: Wiley], Seiten: 768, [ED: 1], Wiley, 2002
lehmanns.de Versandkosten:Download sofort lieferbar. (EUR 0.00) Details... |
Glorious French Food - Erstausgabe
2002, ISBN: 9780471434238
A Fresh Approach to the Classics, eBooks, eBook Download (PDF), Auflage, [PU: Wiley], [ED: 1], Wiley, 2002
lehmanns.de Versandkosten:Download sofort lieferbar. (EUR 0.00) Details... |
Glorious French Food : A Fresh Approach to the Classics - neues Buch
ISBN: 9780471434238
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis award-winning books have won the praise of The New York Times and Gourmet magazine… Mehr…
Tirthankar Roy:
Glorious French Food : A Fresh Approach to the Classics - neues BuchISBN: 9780471434238
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis award-winning books have won the praise of The New York Times and Gourmet magazine… Mehr…
Glorious French Food: A Fresh Approach to the Classics - neues Buch
2002
ISBN: 9780471434238
John Wiley & Sons, Digital Download, 768 Seiten, Publiziert: 2002-11-01T00:00:01Z, Produktgruppe: Digital Book Service, French, National & International Cookery, Food & Drink, Subjects, B… Mehr…
Glorious French Food - Erstausgabe
2002, ISBN: 9780471434238
A Fresh Approach to the Classics, eBooks, eBook Download (PDF), Auflage, [PU: Wiley], Seiten: 768, [ED: 1], Wiley, 2002
Glorious French Food - Erstausgabe
2002, ISBN: 9780471434238
A Fresh Approach to the Classics, eBooks, eBook Download (PDF), Auflage, [PU: Wiley], [ED: 1], Wiley, 2002
Bibliographische Daten des bestpassenden Buches
Autor: | |
Titel: | |
ISBN-Nummer: |
Detailangaben zum Buch - Glorious French Food: A Fresh Approach to the Classics
EAN (ISBN-13): 9780471434238
Erscheinungsjahr: 2002
Herausgeber: John Wiley & Sons
Buch in der Datenbank seit 2014-01-25T22:02:38+01:00 (Berlin)
Detailseite zuletzt geändert am 2024-04-15T20:08:44+02:00 (Berlin)
ISBN/EAN: 9780471434238
ISBN - alternative Schreibweisen:
978-0-471-43423-8
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: james peterson, peter james
Titel des Buches: fresh
Daten vom Verlag:
Autor/in: James Peterson
Titel: Glorious French Food - A Fresh Approach to the Classics
Verlag: John Wiley & Sons
Erscheinungsjahr: 2002-11-01
Sprache: Englisch
25,99 € (DE)
Not available (reason unspecified)
EA; E107; Nonbooks, PBS / Ratgeber/Essen, Trinken; Kochen, Essen und Trinken, Schreiben über Lebensmittel; BB
Preface. Acknowledgments. Read This First. Assorted Vegetable Salads / Crudités. Green Salads / Slades Vertes. Composed Salads / Salade Composeés. Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli. Country-Style Pork Pâté / Terrine de Campagne. Ham and Parsley Terrine / Jambon Persillé. Poached Eggs with Red Wine Sauce / Oeufs en Meurette. Omelets / Omelettes. Cheese Soufflé / Soufflé au Fromage. Cheese Fondue / Fondue de Fromage. Traditional Bacon and Cheese Quiche / Quiche Lorraine. Niçoise Onion, Olive, and Anchovy Tart / Pissaladière. Cold Leek and Potato Soup / Vichyssoise. French Onion Soup / Soupe à l'Oignon. Oxtail Soup / Potage de Queue de Boeuf. Chicken Consommé with Shredded Crèpes / Consommé Célestine. French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou. Mediterranean Fish Soup / Bouillabaisse. Oysters / Huîtres. Steamed Mussels with White Wine, Shallots, and Parsley / Moules à la Marinière. Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques à la Nage. Sole with Hot Butter and Lemon / Sole Meunière. Sole Braied with Shallots and White Wine / Sole Bercy. Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grillé au Fenouil. Lobster with Tomato and Cognac Sauce / Homard à l'Américaine. Roast Chicken / Poulet Rôti. Rooster in Red Wine Sauce / Coq au Vin Duck Á L'Orange / Caneton à l'Orange. Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte. Veal Stew with Cream and Mushrooms / Blanquette de Veau. French-Style Pot Roast / Boeuf à la Mode. Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf à la Bourguignonne. Farmhouse-style Poached Beef with Vegetables / Pot-au-feu. Baked Bean and Duck Casserole / Cassoulet. Steak with Red Wine Sauce / Entrecôte à la Bordelaise. Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux. Roast Rack of Lamb with Parsley and Garlic Crust / Carré d'Agneau Persillé). Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie à l'Alsacienne. Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, à la Moutarde et au Porto. Glazed Sliced Carrots / Carottes à la Vichy. Baked Creamed Potato Gratin / Gratin Dauphinois. Provençal Vegetable Stew / Ratatouille. Baked Whole Truffles / Les Truffes sous la Cendre. Apple Tart / Tarte aux Pommes. Chocolate Mousse / Mousse au Chocolat. Caramel-Glazed Cream Custard / Crème Brûlée). Hot Crêpes with Orange Butter Sauce / Crêpes Suzette. Floating Islands / Iles Flottantes. Strawberry Preserves / Confiture de Fraises. Cookies and Candies / Petits-Fours Secs. Sources. Index.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Neuestes ähnliches Buch:
9780471442769 Glorious French Food: A Fresh Approach to the Classics (Lifestyles General) (Peterson, James)
< zum Archiv...