Signatura topográfica preferida
PER 641.05 GOO
Fecha de publicación
2024 2023 2022 2021 2020
Formato:
Otros
Relevancia:
0.1786
por
Batali, Mario.
Signatura topográfica preferida
641.5945
Fecha de publicación
2010
Resumen
Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali's famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali-a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano-has been named by Fortune magazine as one of the "100 most recognized personalities in the U.S." With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey-from antipasti to gelati-with nearly 100 scrumptious recipes for "Easy Italian Cooking" and gorgeous full-color photographs.
Formato:
Recursos electrónicos
Relevancia:
0.1622
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por
Carpenter, Maile.
Signatura topográfica preferida
XX(309398.1)
Fecha de publicación
2020
Formato:
Recursos electrónicos
Relevancia:
0.1523
por
Linquist, Scott.
Signatura topográfica preferida
641.5972
Fecha de publicación
2007
Resumen
Scott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.
Formato:
Recursos electrónicos
Relevancia:
0.1270
por
National Geographic Maps (Firm)
Signatura topográfica preferida
MAP 916 AFR
Fecha de publicación
2001
Formato:
Mapas
Relevancia:
0.1169
por
National Geographic Society (U.S.). National Geographic Maps.
Signatura topográfica preferida
MAP 917 AME
Fecha de publicación
2000
Formato:
Mapas
Relevancia:
0.1169
por
National Geographic Society (U.S.). National Geographic Maps.
Signatura topográfica preferida
MAP 919.4 AUS
Fecha de publicación
2000
Formato:
Mapas
Relevancia:
0.1130
por
National Geographic Society (U.S.). National Geographic Maps.
Signatura topográfica preferida
MAP 915.81 AFG
Fecha de publicación
2001
Formato:
Mapas
Relevancia:
0.1094
por
Steiman, Adina.
Signatura topográfica preferida
641.563
Fecha de publicación
2013
Formato:
Recursos electrónicos
Relevancia:
0.1068
por
National Geographic Society (U.S.). National Geographic Maps.
Signatura topográfica preferida
MAP 912 VOI
Fecha de publicación
1999
Formato:
Mapas
Relevancia:
0.1061
por
Culinary Institute of America.
Signatura topográfica preferida
641.57 PRO
Fecha de publicación
2011
Resumen
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Formato:
Libros
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Relevancia:
0.1031
por
National Geographic Society (U.S.). National Geographic Maps.
Signatura topográfica preferida
MAP 919.89 ANT
Fecha de publicación
2002
Formato:
Mapas
Relevancia:
0.1004
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