par
Jeanroy, Amelia.
Numéro de rayon préféré
641.42
Date de publication
2021
Format :
Ressources électroniques
Pertinence:
0.0277
par
Perry, Neil.
Numéro de rayon préféré
641.5
Date de publication
2021
Résumé
An entirely new-look Neil Perry that surpasses anything previously published and is everything you need to know to cook like Neil at home.
Format :
Ressources électroniques
Pertinence:
0.0277
par
Media, Adams.
Numéro de rayon préféré
641.5636
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
0.0277
2764.
par
Ray, Rachael.
Numéro de rayon préféré
641.552
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.0277
2765.
par
Porter, Mrs. M.E.
Numéro de rayon préféré
641.59749999999997
Date de publication
2012
Format :
Ressources électroniques
Pertinence:
0.0277
par
Perry, Charles.
Numéro de rayon préféré
641.595691
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
0.0264
par
Atwood, Lisa.
Numéro de rayon préféré
641.76
Date de publication
2016
Résumé
While there are loads of grilling books on the market, this is the one that's pooled all the knowledge you could ever need into one book. This a-z, all-inclusive guide to grilling has everything for the first time grilling and the seasoned veteran alike. Find top tips, tricks to get the most out of your grill, and delicious recipes that everyone will love in the Total Grilling Manual. With high-quality design and intricate detail-this manual is the perfect gift!.
Format :
Ressources électroniques
Pertinence:
0.0264
par
G., Ole.
Numéro de rayon préféré
641.5
Date de publication
2014
Résumé
In the West, we have identified only four basic tastessour, sweet, salty, and bitterthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Format :
Ressources électroniques
Pertinence:
0.0264
par
Wright, Clifford A.
Numéro de rayon préféré
XX(309283.1)
Date de publication
2012
Résumé
300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet.
Format :
Ressources électroniques
Pertinence:
0.0264
par
Pinnock, Dale.
Numéro de rayon préféré
641.563
Date de publication
2013
Résumé
With 80 simple, tasty recipes, Dale shows how easy it can be to use food to benefit your health and complement conventional treatment.
Format :
Ressources électroniques
Pertinence:
0.0253
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