por
Mayle, Peter.
Signatura topográfica preferida
ARC 394.120944 MAY
Fecha de publicación
2001
Formato:
Libros
Relevancia:
190155.7031
Signatura topográfica preferida
ARC MENU RED 64
Fecha de publicación
1989 1988 1987 1986 1985
Formato:
Libros
Relevancia:
190000.6719
Ver otros resultados de búsqueda
Signatura topográfica preferida
ELECTRONIC RESOURCE
Fecha de publicación
2024 2023 2022 2021 2020
Formato:
Recursos electrónicos
Relevancia:
190000.4688
Signatura topográfica preferida
ARC MENU GREEN 114
Formato:
Libros
Relevancia:
134351.0000
por
Fairchild, Barbara.
Signatura topográfica preferida
641.86
Fecha de publicación
2010
Resumen
For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource. "This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson "At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos. It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table "Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table.
Formato:
Recursos electrónicos
Relevancia:
114679.9766
por
Reece, Eileen.
Signatura topográfica preferida
ARC 641.5944 REE
Fecha de publicación
1974
Formato:
Libros
Relevancia:
109798.6328
por
Briga, Benny.
Signatura topográfica preferida
641.26
Fecha de publicación
2021
Resumen
Gazoz, heralded by Bon Appétit as one of the next big drink trends, is now available as a cookbook..
Formato:
Recursos electrónicos
Relevancia:
0.2182
por
Yooralla Society of Victoria
Signatura topográfica preferida
ARC COM 641.599451 BON
Fecha de publicación
1989 1988 1987 1986 1985
Formato:
Libros
Relevancia:
0.1724
por
Massy-Beresford, Helen.
Signatura topográfica preferida
647.9544361
Fecha de publicación
2019
Formato:
Recursos electrónicos
Relevancia:
0.1622
por
Kramer, Allyson.
Signatura topográfica preferida
641.5636
Fecha de publicación
2013
Resumen
Great Gluten-Free Vegan Eats From Around the World is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions.
Formato:
Recursos electrónicos
Relevancia:
0.1622
por
Wilkinson, Clifton, editor.
Signatura topográfica preferida
647.954 GOU
Fecha de publicación
2023
Resumen
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Formato:
Libros
Relevancia:
0.1543
por
Muhlke, Christine, author.
Signatura topográfica preferida
641.59 MUH
Fecha de publicación
2019
Resumen
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Formato:
Libros
Relevancia:
0.1361
Limitar resultados de búsqueda