Kuchárske knihy sa na súčasnom trhu vyskytujú v obrovskom množstve, no v dávnych dobách to bola skôr cennosť. Kuchárov a kuchárky si kedysi za ich skvelé jedlá cenili až do takej miery, že ich platili zlatom. Varenie bolo totiž v minulosti uznávaným majstrovstvom, s ktorým súviselo aj majstrovstvo zaznamenávať recepty. Stratenú zbierku receptov Márie Terézie, ktorá si ich sama písala a odkladala, v kníhkupectvách určite nenájdete, ale ponúkame vám množstvo ďalších úžasných kuchárok plných tých najchutnejších receptov.
Kniha – autor Zuzana Pospíšilová; Drahomír Trsťan, 88 stran, česky, pevná bez přebalu matná Vaření se podobá kouzlení. Hromádka potravin se za pár chvil promění v báječné jídlo. Nejsou v tom ale žádné tajné čáry máry. Když máte milou a zkušenou babičku, která se vás nebojí pustit do kuchyně, a několik ...
A scintillating saunter through global beer culture that will inform, educate and entertain. It will quench the thirst of beer drinkers whether they be globe-trotting enthusiasts or armchair aficionad
150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world\''s most trusted authority on Italian cuisine. The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this ...
Street food is fresh, cheap, plentiful, varied and available in an increasing number of metropolitan locations. Food that was previously only obtainable from Saharan roadsides can now be found in New York City; Patagonian village foods are picked up in downtown Hong Kong. Millions of people all over ...
This ultimate beer lover''s guide to the world is filled with stunning photography, unique drinking destinations, little-known histories, and insider knowledge from brewers and bar owners around the globe. The most comprehensive beer atlas available, this richly illustrated compendium includes more beers ...
‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant ...
This book isn’t about creating restaurant food. It’s about giving you quality options for the way you and your family live now. Most of the recipes use ingredients you can buy in any high street, and you’ll find accessible, affordable new ideas for all the old favourites: soups, salads, pasta, meat, ...
Druh sortimentu : Kniha, The How Not To Die Cookbook, , Rok vydania : 2018,
Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the succesful Sydney restaurant. Also included is the personal journey of Mark Best from West Australian mining electrician to world class chef. and appro ximately 80 of Marque''''s signature recipes. Most ...
Join the gin craze with this captivating introduction to the world of gin, plus recipes for perfect gin cocktails, brought to you by award-winning bartender and bestselling author Tristan Stephenson. Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal ...
Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home. Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at ...
Tradiční japonské cukroví par excellence. Nechte se unést půvabem japonských koláčků mochi! Mochi – vyrobené z rýžové mouky – nesmí chybět na žádných oslavách příchodu nového roku! Pochutnejte si na lahodném mochi a dalších japonských lahůdkách. Tyto přirozeně bezlepkové sladkosti mají mnoho podob. Po ...
Kniha - autor Julia Child; Simone Becková, 0 strán, česká, masívna s lesklým kabátom Julia Child a Simone Becková prichádzajú s pokračovaním svojho klasického diela, ktoré inšpirovalo celú generáciu Američanov a pomohlo im vytýčiť nové kritériá v oblasti kulinárskeho vkusu a kuchárskeho umenia.
