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
Cipullo, Laura.
Numéro de rayon préféré
641.56314
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1474
par
Magazine, The Editors of Whole Living.
Numéro de rayon préféré
641.5636
Date de publication
2011
Format :
Ressources électroniques
Pertinence:
0.1419
par
Patten, Marguerite.
Numéro de rayon préféré
641.5
Date de publication
2011
Résumé
Marguerite Patten is one of Britain's best known and best loved cookery writers. She is the author of over 170 books and numerous newspaper and magazine articles. Her Cookery in Colour was first published in 1960 and with sales of over 2 million copies has broken all records in cookery book publishing. She was awarded an OBE in 1991 for 'services to the art of cookery' and in addition she received Lifetime Achievement Awards in 1995 from the Guild of Food Writers, in 1996 from the Trustees of the André Simon Award, in 1998 from the BBC Good Food Awards and in 2007 Woman of the Year Lifetime Ac
Format :
Ressources électroniques
Pertinence:
0.1414
par
Adria, Ferran.
Numéro de rayon préféré
XX(150666.1)
Date de publication
2009
Résumé
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
Format :
Ressources électroniques
Pertinence:
0.1414
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
par
Granger, Bill, 1969-, author.
Numéro de rayon préféré
641.5994 GRA
Date de publication
2020
Résumé
In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity but the warmth of atmosphere and joy of eating remain the same.
Format :
Caractères normaux
Pertinence:
0.1231
par
James Ahern, Shauna.
Numéro de rayon préféré
641.5632
Date de publication
2008
Résumé
""A delightful memoir of learning to eat superbly while remaining gluten free.""-Newsweek magazine ""Give yourself a treat! Gluten-Free Girl offers delectable tips on dining and living with zest-gluten-free. This is a story for anyone who is interested in changing his or her life from the inside out!""-Alice Bast, executive director National Foundation for Celiac Awareness ""Shauna's food, the ignition of healthy with delicious, explodes with flavor-proof positive that people who choose to eat gluten-free can do it with passion, perfection, and power.""-John La Pu
Format :
Ressources électroniques
Pertinence:
0.1231
par
Newhouse, Alana.
Numéro de rayon préféré
641.5676
Date de publication
2019
Résumé
An intentionally debatable list of the 100 most iconic Jewish foods--from challah to charoset, babka to Bazooka--with essays by prominent food and culture thought leaders and easy, home-cook-friendly recipes in a gifty, timeless package from the founder of Tablet, an influential American-Jewish online magazine. A perfect gift for any Jew.
Format :
Ressources électroniques
Pertinence:
0.1195
par
Frost, James Bernard.
Numéro de rayon préféré
641.302
Date de publication
2010
Résumé
This is the resource book for vegetarian travelers. -- Healing Retreats. ""This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce."" -- Society of American Travel Writers Foundation. ""... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food."" -- Physician's Travel & Meeting Guide. ""... well researched... "" -- ForeWord magazine. ""It's a meaty
Format :
Ressources électroniques
Pertinence:
0.1195
48.
par
Little, Valli.
Numéro de rayon préféré
641.563 LIT
Date de publication
2007
Format :
Livres
Pertinence:
0.1149
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