Numéro de rayon préféré
PER 641.05 GOO
Date de publication
2024 2023 2022 2021 2020
Format :
Autre
Pertinence:
0.1786
par
Batali, Mario.
Numéro de rayon préféré
641.5945
Date de publication
2010
Résumé
Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali's famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali-a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano-has been named by Fortune magazine as one of the "100 most recognized personalities in the U.S." With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey-from antipasti to gelati-with nearly 100 scrumptious recipes for "Easy Italian Cooking" and gorgeous full-color photographs.
Format :
Ressources électroniques
Pertinence:
0.1622
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par
Carpenter, Maile.
Numéro de rayon préféré
XX(309398.1)
Date de publication
2020
Format :
Ressources électroniques
Pertinence:
0.1523
par
Linquist, Scott.
Numéro de rayon préféré
641.5972
Date de publication
2007
Résumé
Scott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.
Format :
Ressources électroniques
Pertinence:
0.1270
par
National Geographic Maps (Firm)
Numéro de rayon préféré
MAP 916 AFR
Date de publication
2001
Format :
Cartes
Pertinence:
0.1169
par
National Geographic Society (U.S.). National Geographic Maps.
Numéro de rayon préféré
MAP 917 AME
Date de publication
2000
Format :
Cartes
Pertinence:
0.1169
par
National Geographic Society (U.S.). National Geographic Maps.
Numéro de rayon préféré
MAP 919.4 AUS
Date de publication
2000
Format :
Cartes
Pertinence:
0.1130
par
National Geographic Society (U.S.). National Geographic Maps.
Numéro de rayon préféré
MAP 915.81 AFG
Date de publication
2001
Format :
Cartes
Pertinence:
0.1094
par
Steiman, Adina.
Numéro de rayon préféré
641.563
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.1068
par
National Geographic Society (U.S.). National Geographic Maps.
Numéro de rayon préféré
MAP 912 VOI
Date de publication
1999
Format :
Cartes
Pertinence:
0.1061
par
Culinary Institute of America.
Numéro de rayon préféré
641.57 PRO
Date de publication
2011
Résumé
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Pertinence:
0.1031
par
National Geographic Society (U.S.). National Geographic Maps.
Numéro de rayon préféré
MAP 919.89 ANT
Date de publication
2002
Format :
Cartes
Pertinence:
0.1004
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