par
Lawson, Jane, 1968-
Numéro de rayon préféré
641.594 LAW
Date de publication
2010 2009
Format :
Livres
Pertinence:
4.0355
par
Luard, Elisabeth.
Numéro de rayon préféré
641.594 LUA
Date de publication
2009
Format :
Livres
Pertinence:
3.6716
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par
Spitz, Bob.
Numéro de rayon préféré
641.013 SPI
Date de publication
2008
Résumé
In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format :
Livres
Pertinence:
2.3851
par
Leader, Daniel.
Numéro de rayon préféré
641.815 LEA
Date de publication
2007
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102247.html
Pertinence:
0.3402
par
Krondl, Michael.
Numéro de rayon préféré
641.3383094 KRO
Date de publication
2007
Format :
Livres
Pertinence:
0.4870
par
NRS International
Numéro de rayon préféré
DVD 641.594972 CRO
Date de publication
2006
Résumé
Explores Croatian cooking techniques and foods. Demonstrates the preparation of a variety of Croatian dishes.
Format :
Autre
Pertinence:
0.3402
par
Biró, Marcel.
Numéro de rayon préféré
641.594 BIR
Date de publication
2005
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html
Pertinence:
2.1213
par
Adamson, Melitta Weiss.
Numéro de rayon préféré
641.300940 ADA
Date de publication
2004
Résumé
"New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative."--BOOK JACKET.
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/ecip0419/2004014054.html
Pertinence:
0.8347
par
Spry, Constance, 1886-1960.
Numéro de rayon préféré
641.5 SPR
Date de publication
2004 1956
Format :
Livres
Pertinence:
3.0000
par
Rebora, Giovanni.
Numéro de rayon préféré
641.30094 REB
Date de publication
2001
Résumé
"Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/fy032/2001032450.html
Pertinence:
2.0158
11.
par
Gillespie, Cailein.
Numéro de rayon préféré
641.013094 GIL
Date de publication
2001
Format :
Livres
Pertinence:
3.5355
Numéro de rayon préféré
DVD 641.59436 AUS
Date de publication
1998
Résumé
"Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format :
Autre
Pertinence:
0.5202
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