9781330194591 - meats, poultry and game, how to buy, cook and carve (classic reprint): with a potpourri of recipes par m. edouard panchard (3 résultats)
- Couverture souple
Vendeur : PBShop.store US, Wood Dale, IL, Etats-UnisPBShop.store US
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 26,68
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 15 disponible(s)
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
- Couverture souple
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-UniPBShop.store UK
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 26,01
EUR 4,84 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 15 disponible(s)
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
Autres images- Couverture souple
- impression à la demande
Vendeur : Forgotten Books, London, Royaume-UniForgotten Books
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 17,02
Frais de port gratuitsExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Paperback. Etat : New. Print on Demand. This book is the definitive guide to roasting and broiling meats, poultry, and game, written by the renowned master chef Edouard Panchard. A boon for any home cook, this book provides detailed instructions for selecting, preparing, and cooking succulent meats, from the perfect roast to the… most flavorful broiled steak. It also offers a potpourri of choice recipes and garnishing ideas. The author begins by discussing the paramount importance of selecting quality ingredients for the best results. He then guides the reader through the meticulous process of preparing meats for cooking, including larding and trussing techniques. Panchard emphasizes the significance of proper cooking times and shares his expertise on achieving the ideal roasting temperature for different cuts of meat. This book is an invaluable resource for anyone seeking to master the art of roasting and broiling meats, offering a wealth of practical knowledge and culinary insights that will elevate their cooking skills and impress their guests. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
