Cuisine Rapide (Illustrated). Cet article n’est pas disponible.
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Langue : anglais
Edité par Times Books, 1989
- Livre relié
- Occasion
Vendeur : Greenworld Books, arlington, TX, Etats-UnisGreenworld Books
Vendeur avec une évaluation de 5 étoiles
Vendeur AbeBooks depuis 20 juin 2025
Indisponible
Livre relié
Etat: Occasion - Satisfaisant
EUR 5,22
A propos de cet article
Fast Free Shipping – Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
N° de réf. du vendeur GWV.0812917464.G
- Titre
- Cuisine Rapide (Illustrated)
- Auteur
- Pierre Franey; Bryan Miller
- Éditeur
- Times Books
- Année de publication
- 1989
- État de l'article
- good
- Reliure
- Couverture rigide
- Langue
- anglais
- ISBN à 10 chiffres
- 0812917464
- ISBN à 13 chiffres
- 9780812917468
- Illustrateur
- Lauren Jarrett
Book by Pierre Franey Bryan Miller
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
Présentation de l'éditeur
Now available in paperback for the first time, Cuisine Rapide is the respected "60-Minute Gourmet" columnist's breakthrough volume on making good food fast. Working with Bryan Miller, Pierre Franey devised more than 250 brilliant recipes combining the best of French country cooking with contemporary flavors and favorite American ingredients for marvelous meals that are easy to prepare, elegant, and healthful. All of the dishes in this superb cookbook -- from hot appetizers to cold soufflés -- can be made in less than an hour. Provençal Seafood Stew, Peppered Salmon with Onion Compote, Duck Braised in Red Wine and Thyme, Pork Chops Basque Style, Corn and Pepper Fritters, Ziti with Prosciutto and Tomato Sauce, and Bittersweet Chocolate and Cherry Soufflé are just a few examples of Franey's stylish and flavorful fare.
With clear instructions, helpful sidebars, and sixty-five line drawings illustrating special cooking techniques such as boning a leg of lamb and trimming an artichoke, this groundbreaking book continues to set the standard for fast and delicious cooking.
From the Trade Paperback edition.
With clear instructions, helpful sidebars, and sixty-five line drawings illustrating special cooking techniques such as boning a leg of lamb and trimming an artichoke, this groundbreaking book continues to set the standard for fast and delicious cooking.
From the Trade Paperback edition.
« A propos de ce titre » peut appartenir à une autre édition de cet ouvrage.
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