Numéro de rayon préféré
641.5973 TOO
Date de publication
2024 2023 2022 2021 2020
Format :
Caractères normaux
Pertinence:
169941.7500
Numéro de rayon préféré
641.013 HOL
Date de publication
1960
Format :
Livres
Pertinence:
126667.2344
Voir d’autres résultats de recherche
par
Little, Valli.
Numéro de rayon préféré
641.5 LIT
Date de publication
2006
Format :
Livres
Pertinence:
89652.3047
Numéro de rayon préféré
647.9764 ULT
Date de publication
2008
Format :
Livres
Pertinence:
82923.2969
Numéro de rayon préféré
641.5 ART
Date de publication
1995
Format :
Livres
Pertinence:
0.2339
Numéro de rayon préféré
641.86 SO
Date de publication
2013
Format :
Autre
Pertinence:
0.1957
7.
Numéro de rayon préféré
641.86 SO
Date de publication
2013
Format :
Livres
Pertinence:
0.1909
8.
Numéro de rayon préféré
641.86 SO
Date de publication
2013
Format :
Livres
Pertinence:
0.1909
par
Reichl, Ruth, author.
Numéro de rayon préféré
641.564 REI
Date de publication
2016
Résumé
'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters. My kitchen year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - reprsesents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My kitchen year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.
Format :
Livres
Pertinence:
0.1543
par
Davis, Hillary, 1952-, author.
Numéro de rayon préféré
641.860944 DAV
Date de publication
2016
Résumé
"They're all sweet, they're all delectable, and they're all homemade." Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crepe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for "New Hampshire Magazine, " and her work has been featured in many national and international magazine and website articles.
Format :
Livres
Pertinence:
0.1474
par
Bartlett, Michael.
Numéro de rayon préféré
647.95068 WIN
Date de publication
1994
Résumé
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format :
Livres
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
Pertinence:
0.1414
par
Muhlke, Christine, author.
Numéro de rayon préféré
641.59 MUH
Date de publication
2019
Résumé
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format :
Livres
Pertinence:
0.1361
Limiter les résultats de recherche
Affiner par :