par
Sizer, Frances Sienkiewicz
Numéro de rayon préféré
613.2 SIZ
Date de publication
2003
Format :
Livres
Pertinence:
0.0748
par
Lonely Planet Publications (Firm)
Numéro de rayon préféré
641.3009 FOO
Date de publication
2012
Résumé
The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format :
Caractères normaux
Pertinence:
0.0707
Voir d’autres résultats de recherche
par
Rogers, Josephine F. (Josephine Frances)
Numéro de rayon préféré
641.3 ROG
Date de publication
1995
Format :
Livres
Pertinence:
0.0704
par
Sizer, Frances Sienkiewicz.
Numéro de rayon préféré
613.2 SIZ
Date de publication
2011
Format :
Livres
Pertinence:
0.0685
par
Rogers, Josephine F. (Josephine Frances), 1925-1996.
Numéro de rayon préféré
641.3 ROG
Date de publication
2005
Format :
Livres
Pertinence:
0.0667
6.
par
Bissell, Frances.
Numéro de rayon préféré
641.3 BIS
Date de publication
1994
Format :
Livres
Pertinence:
0.0659
par
Steen, James, author.
Numéro de rayon préféré
641.3 STE
Date de publication
2017
Résumé
Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format :
Livres
Pertinence:
0.0598
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