par
Mayle, Peter.
Numéro de rayon préféré
ARC 394.120944 MAY
Date de publication
2001
Format :
Livres
Pertinence:
1.1838
par
This, Hervé.
Numéro de rayon préféré
641.5 THI
Date de publication
2009
Format :
Livres
Pertinence:
0.9559
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par
This, Hervé
Numéro de rayon préféré
641.5 THI
Date de publication
2009
Résumé
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled eg
Format :
Ressources électroniques
Pertinence:
0.9108
par
Buckley, Susan Washburn.
Numéro de rayon préféré
641.013
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.0884
par
Wilkinson, Clifton, editor.
Numéro de rayon préféré
647.954 GOU
Date de publication
2023
Résumé
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.
Format :
Livres
Pertinence:
0.0772
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
7.
par
Case, Frances.
Numéro de rayon préféré
641.013 ONE
Date de publication
2008
Format :
Livres
Pertinence:
0.0667
par
Brillat-Savarin, 1755-1826.
Numéro de rayon préféré
ARC 641.013 BRI
Date de publication
1978 1925
Format :
Livres
Pertinence:
0.0628
par
Fisher, M. F. K. (Mary Frances Kennedy), 1908-, author.
Numéro de rayon préféré
641.5092 FIS
Date de publication
2017 1943
Résumé
A classic of gastronomic writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.
Format :
Livres
Pertinence:
0.0614
par
Jacobs, Marc, 1963 July 15-
Numéro de rayon préféré
394.1094 21
Date de publication
2003
Résumé
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Format :
Ressources électroniques
Pertinence:
0.0539
par
David, Elizabeth.
Numéro de rayon préféré
641.013 DAV
Date de publication
2009
Résumé
An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.
Format :
Ressources électroniques
Pertinence:
0.0516
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