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.
Nach Strich und Faden§Eine Werkschau zeitgenössischer Modeillustration§Jedes Kleid beginnt mit einer Zeichnung, jedes Shirt mit einer Skizze. Illustrationen sind ein integraler Bestandteil der Mode ni
Whether you''''re looking for a potent pick-me-up, an effective detoxifier, a postworkout boost, a weight-loss aid or an anti-ageing rejuvenator, this book shows you how to make flavour-packed juices and smoothies with health-enhancing properties. Along with the nutrients gleaned from fresh fruit and ...
This stunning, fully photographed cookbook includes over 100 tried-and-tested new recipes from bestselling cook Rachel Allen. After years of cooking for her family, teaching at the world-renowned Ballymaloe Cookery School and listening to the questions of home cooks, Rachel has pulled together an ultimate ...
An exclusive behind-the-scenes look at the stunning estates run by some of Frances most prestigious and long-standing vineyards. Hennessy, Moët & Chando…
More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect
Cena:23.38€ | Autor:Rôzni Autori (editori) | Rok vydania:2014 | Jazyk: V anglickom jazyku | Dostupnosť:na sklade | ISBN:9780718177058 | Vydavateľ:Michael Joseph
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 ...
From the acclaimed team behind Manhattan''s three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine ...
How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini''s critically acclaimed "Breakfast, Lunch, Tea" (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory ...
Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there''''s a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle East''''s ...
America is a melting pot, a fact reflected nowhere better than in kitchen pantries. The American palette is as diverse as the cultures that make it up. So, what does America taste like? The Taste of America is an anthology of edible Americana, the first and only compendium of the best food made in the ...
Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question socia…
A feast for the eyes and the senses, Feast is a must for every kitchen, in the tradition of Nigella''s classic How to Eat. Whether you''re hosting Christmas dinner, planning a wedding or having a children''s party, you''ll find a deliciously simple recipe for any occasion. With warm and witty food writing, ...
With gold edged pages, gold ribbon and gold illustrated cloth slipcase, each signed and numbered special edition is sumptuous and ultra-desirable. Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, ...
From one of France's most celebrated food writers comes this accessible guide to French culinary traditions and classic dishes. For fans of Patricia Well's Food Lover's Guide To Paris .
