par
Vongerichten, Jean-Georges, author.
Numéro de rayon préféré
641.5092 VON
Date de publication
2019
Résumé
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format :
Livres
Pertinence:
0.0657
par
King, Michelle T., author.
Numéro de rayon préféré
394.12095 KIN
Date de publication
2019
Format :
Ressources électroniques
Pertinence:
0.0388
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par
Ling, Kong Foong.
Numéro de rayon préféré
641.595
Date de publication
2012
Résumé
Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
Format :
Ressources électroniques
Pertinence:
0.0539
par
Wan, Chef.
Numéro de rayon préféré
641.595
Date de publication
2012
Résumé
Malaysia's most popular food ambassador Chef Wan shares his favourite recipes for more than 180 savoury dishes. Culled from his culinary adventures both at home and abroad over the last thirty years, these exciting recipes include all-time favourites like Tod Mun Pla (Thai Fish Cakes), Wantan Soup with Japanese Bean Curd and Bubur Menado (Menado Vegetable Porridge), and adventurous dishes such as Kalio Udang Tempoyak (Prawn in Preserved Durian Gravy), Umai Ikan (Sarawak Raw Fish Salad), Vietnamese Chicken with Mint and Ohnokaukswe (Burmese Curry Noodles). Packed with personal anecdotes, cookin
Format :
Ressources électroniques
Pertinence:
0.0735
par
Wan, Chef.
Numéro de rayon préféré
641.595
Date de publication
2012
Résumé
Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate.With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.
Format :
Ressources électroniques
Pertinence:
0.0663
par
Hutton, Wendy.
Numéro de rayon préféré
641.595
Date de publication
2012
Résumé
The foods of Bali and Singapore come alive in A Touch of Tropical Spice, your chef-inspired guide to fresh, stylish and modern Asian cooking. Wendy Hutton, longtime author and ambassador of Southeast Asian cuisine developed this compilation cookbook alongside the masterful chefs at the Four Seasons Resort hotels in Singapore and Bali. A Touch of Tropical Spice will bewitch your taste buds with a host of sensational Asian recipes, including: Mango, Fig and Date Cake Masala dosai Balinese sushi Sashimi Salad with Soy Lime Dressing Clams with Red Sauce and Chinese sausage Barbecued Jumbo Shrimp with Chili Dip Black Pepper Beef Coconut and Palm Sugar Ice Cream.
Format :
Ressources électroniques
Pertinence:
0.0707
par
Ezard, Teage.
Numéro de rayon préféré
641.595 EZA
Date de publication
2011
Résumé
Iconic Melbourne restaurant Gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region.
Format :
Livres
Pertinence:
0.1118
par
Olding, Robert.
Numéro de rayon préféré
641.595 NEW
Date de publication
1996
Format :
Livres
Pertinence:
36600.9883
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