Larousse on Cooking
Seiten
2012
John Wiley & Sons Inc (Verlag)
978-1-118-34996-0 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-34996-0 (ISBN)
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A guide to French-inspired cooking from the author's kitchens. It includes instructions, step-by-step photos, and tips on basic techniques and a range of recipes, from easy weeknight meals to upscale, traditional French classics. It also features 300 recipes for something from appetizers and simple weeknight dinners to ideas for entertaining.
This is a gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens. The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. It features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining. It serves as an ideal companion for "Larousse: On Pastry", also published by Wiley. It includes 500 full-color photographs of finished dishes, ingredients, and techniques. A must-have addition to any cook's library, "Larousse: On Cooking" makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.
This is a gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens. The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. It features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining. It serves as an ideal companion for "Larousse: On Pastry", also published by Wiley. It includes 500 full-color photographs of finished dishes, ingredients, and techniques. A must-have addition to any cook's library, "Larousse: On Cooking" makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.
| Zusatzinfo | ill |
|---|---|
| Sprache | englisch |
| Maße | 206 x 244 mm |
| Gewicht | 2195 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-118-34996-2 / 1118349962 |
| ISBN-13 | 978-1-118-34996-0 / 9781118349960 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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