por
Heavens, Sally
Signatura topográfica preferida
641.59561 TUR
Fecha de publicación
2006
Formato:
Libros
Relevancia:
71876.8594
por
Stafford, Sandra
Signatura topográfica preferida
ARC 641.5946 SPA
Fecha de publicación
2006
Formato:
Libros
Relevancia:
71876.8438
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Signatura topográfica preferida
641.5946 BES
Fecha de publicación
2001
Formato:
Libros
Relevancia:
71813.5703
por
Campbell-Todd, Deborah.
Signatura topográfica preferida
641.59611 TUN
Fecha de publicación
2006
Formato:
Libros
Relevancia:
67232.6797
Signatura topográfica preferida
641.5944 FRA
Fecha de publicación
2006
Formato:
Libros
Relevancia:
67175.4531
por
Ronnen, Tal.
Signatura topográfica preferida
641.5636
Fecha de publicación
2015
Formato:
Recursos electrónicos
Relevancia:
52745.7617
por
Lalurie-Rogers, Louise
Signatura topográfica preferida
641.591822 ISL
Fecha de publicación
2006
Formato:
Libros
Relevancia:
47543.8047
por
Colagreco, Mauro, author.
Signatura topográfica preferida
641.591822 COL
Fecha de publicación
2017
Resumen
Mirazur is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A 'frontier cuisine', where the focus is centred on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.
Formato:
Libros
Relevancia:
0.0737
por
Psilakis, Michael
Signatura topográfica preferida
641.591822 PSI
Fecha de publicación
2009
Resumen
Filled with heartfelt stories from his childhood and of his growth as a chef, How to Roast a Lamb is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.
Formato:
Letra normal
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2008054932-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Relevancia:
0.0598
por
Clark, Jacqueline.
Signatura topográfica preferida
641.591822 CLA
Fecha de publicación
2008
Formato:
Libros
Relevancia:
0.0536
por
Maurice, Greg de St, editor.
Signatura topográfica preferida
641.591822 23
Fecha de publicación
2021
Resumen
"How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar."--
Formato:
Recursos electrónicos
Relevancia:
0.0388
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