par
Heavens, Sally
Numéro de rayon préféré
641.59561 TUR
Date de publication
2006
Format :
Livres
Pertinence:
71876.8594
par
Stafford, Sandra
Numéro de rayon préféré
ARC 641.5946 SPA
Date de publication
2006
Format :
Livres
Pertinence:
71876.8438
Voir d’autres résultats de recherche
Numéro de rayon préféré
641.5946 BES
Date de publication
2001
Format :
Livres
Pertinence:
71813.5703
par
Campbell-Todd, Deborah.
Numéro de rayon préféré
641.59611 TUN
Date de publication
2006
Format :
Livres
Pertinence:
67232.6797
Numéro de rayon préféré
641.5944 FRA
Date de publication
2006
Format :
Livres
Pertinence:
67175.4531
par
Ronnen, Tal.
Numéro de rayon préféré
641.5636
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
52745.7617
par
Lalurie-Rogers, Louise
Numéro de rayon préféré
641.591822 ISL
Date de publication
2006
Format :
Livres
Pertinence:
47543.8047
par
Colagreco, Mauro, author.
Numéro de rayon préféré
641.591822 COL
Date de publication
2017
Résumé
Mirazur is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A 'frontier cuisine', where the focus is centred on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.
Format :
Livres
Pertinence:
0.0737
par
Psilakis, Michael
Numéro de rayon préféré
641.591822 PSI
Date de publication
2009
Résumé
Filled with heartfelt stories from his childhood and of his growth as a chef, How to Roast a Lamb is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.
Format :
Caractères normaux
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2008054932-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Pertinence:
0.0598
par
Clark, Jacqueline.
Numéro de rayon préféré
641.591822 CLA
Date de publication
2008
Format :
Livres
Pertinence:
0.0536
par
Maurice, Greg de St, editor.
Numéro de rayon préféré
641.591822 23
Date de publication
2021
Résumé
"How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar."--
Format :
Ressources électroniques
Pertinence:
0.0388
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