por
Boyd, Annie.
Signatura topográfica preferida
641.5
Fecha de publicación
2020
Resumen
The five Iowa farm-raised women of The Gingham Apron use beautiful stories, photographs, and recipes to inspire readers to gather around the table with those in their lives to show the love of Christ, relish moments together, strengthen families, and grow relationships.
Formato:
Recursos electrónicos
Relevancia:
0.0616
por
Sercarz, Lior Lev.
Signatura topográfica preferida
641.6383
Fecha de publicación
2019
Formato:
Recursos electrónicos
Relevancia:
0.0625
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por
Kelty, Catrine.
Signatura topográfica preferida
641.5
Fecha de publicación
2018
Resumen
For cooks who learn by seeing, a revolutionary cookbook with more than 500 step-by-step photos and 100 incredibly tasty recipes.
Formato:
Recursos electrónicos
Relevancia:
0.0587
por
Levine, Alice.
Signatura topográfica preferida
641.5
Fecha de publicación
2018
Resumen
If you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours.
Formato:
Recursos electrónicos
Relevancia:
0.0608
por
Saxelby, Catherine.
Signatura topográfica preferida
613.2
Fecha de publicación
2018
Formato:
Recursos electrónicos
Relevancia:
0.0634
por
Nosrat, Samin, author.
Signatura topográfica preferida
641.5 NOS
Fecha de publicación
2017
Resumen
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Formato:
Libros
Relevancia:
0.0530
por
Magnier-Moreno, Marianne, author.
Signatura topográfica preferida
641.5 MAG
Fecha de publicación
2015
Resumen
The Ultimate Cook's Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook's Manual includes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils.
Formato:
Libros
Relevancia:
0.0383
por
Richardson, Jo, author
Signatura topográfica preferida
641.5 RIC
Fecha de publicación
2013
Resumen
Are you always trying to make a cake, pudding or roast chicken and finding that it keeps turning out the same - dull and average! It's time for the Kitchen Therapist to turn your everyday cooking into gorgeous looking dishes that taste as good as they look! A lot of simple recipes are ruined when the food is left for too long in the oven, not enough liquid is used in the sauce or the frying pan just has to much oil in it. This book is an easy to read instruction manual about the common mistakes that family and every day cooks make when they are preparing standard recipes. Over 75 recipes are included, which include the recipe on how to make the dish, and a picture of the perfect sample. Each recipe also includes a picture of how the recipe can go wrong, and points about what the common mistakes are.
Formato:
Libros
Relevancia:
0.0782
por
Erlich, Rita, author.
Signatura topográfica preferida
647.959451 ERL
Fecha de publicación
2012
Resumen
Acclaimed food writer Rita Erlich charts Melbourne's burgeoning restaurant scene during the 1980s through her fascinating collection of menus and recipes. With compelling essays spanning the decade, readers are afforded a behind-the-scenes look at some of the industry's triumphs and failures, and movers and shakers. Erlich's witty writing and expert knowledge of the restaurant scene brings the essays to life from a look at the hugely successful and prolific restaurateur Richard Frank, who founded the Restaurant and Catering Association, to a detailed account of long-running restaurant Rogalskys and the chefs and sommeliers that passed through its doors. With chapters devoted to Stephanie's (Stephanie Alexander's restaurant), Florentino (now Grossi Florentino) and Two Faces owner Hermann Schneider, this gourmet tome harks back to the city's golden era of cooking and early culinary innovation. It also includes chapters on Gowings, Onions, Clichy, Jacques Reymond, Fleurie and The Latin, as well as an interview with ex-Flower Drum owner Gilbert Lau that examines the history of Chinese restaurants in Melbourne.
Formato:
Letra normal
Relevancia:
0.0657
por
Saxelby, Catherine.
Signatura topográfica preferida
613.2 SAX
Fecha de publicación
2012
Resumen
Despite the huge gains in nutritional knowledge, healthy eating has not become easier. In our time poor society, fewer people regularly cook and eat at home, and many rely on take-away and fast foods.
Formato:
Libros
Relevancia:
0.0653
por
Simmons, Bob.
Signatura topográfica preferida
641.812
Fecha de publicación
2012
Resumen
What's not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it's also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night. The recipes in this book offer a range of fondue fare-from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.
Formato:
Recursos electrónicos
Relevancia:
0.0685
12.
por
Hann, Callum.
Signatura topográfica preferida
641.5
Fecha de publicación
2012
Resumen
A terrific introduction to cooking, complete with how to set up a basic kitchen and lots of great hints and tips for the new cook.
Formato:
Recursos electrónicos
Relevancia:
0.0432
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