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Bezig met laden... Mastering the Art of French Cooking, Volume Two (1970)door Julia Child, Simone Beck (Auteur)
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. What is there to say? This is perhaps one of the most iconic cookbooks of all time. ( ) Great follow up and compaion to volume 1. This volume is important for me becuase it has the chapters on baking bread as well as more advanced recipes on topics covered in volume one. The edition I have also has an index that covers both volumes one and two so you can look things up from both volumes in one place. This is the follow on book to the successful first volume. The chapter on proper french breads is particularly useful. Overall this volume covers Soups, Baking, Meats, Chickens, Charcuterie, Vegetables, and Desserts. If you have not tried Tian de Courgetttes au Riz (page 371), please do so the next time your garden gives you an abundance of zucchini. geen besprekingen | voeg een bespreking toe
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This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceLC-classificatieWaarderingGemiddelde:
Penguin AustraliaEen editie van dit boek werd gepubliceerd door Penguin Australia. |