Maggiori informazioni sul libro
A new multi-course collection of cartoonist Guillaume Long’s famous culinary comic in Le Monde, now equipped with a fresh Foreword by Starry Kitchen and bonus material from the author's archives! If you want to take your culinary skills from cook to master chef, you’ll need to know a few things. Where can you get not just good, but the best wild garlic? What are the tried-and-true utensils every master chef’s kitchen should have? Which recipe should you have in your back pocket for preparing to perfection at a moment’s notice? What are the best wine pairings for your next dinner party? Aspiring chefs who need new tricks in the kitchen: You’re not alone. Guillaume Long has asked and answered all your culinary questions.
Acquisto del libro
To Drink and To Eat: New Edition, Guillaume Long
- Lingua
- Pubblicato
- 2020
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Lingua
- Inglese
- Autori
- Guillaume Long
- Editore
- Oni Press,US
- Pubblicato
- 2020
- Formato
- Copertina rigida
- Pagine
- 144
- ISBN10
- 1620107201
- ISBN13
- 9781620107201
- Tag
- Saggistica, Mappe e viaggi, Viaggi, Libri di cucina, Umorismo, Arti culinarie & Gastronomia, Francia, Cibo, Divertimento, Viaggio, Passione, Estate, Inverno, freddo, Venezia, Fame, Budapest, Trabant
- Valutazione
- 3,35 su 5
- Descrizione
- A new multi-course collection of cartoonist Guillaume Long’s famous culinary comic in Le Monde, now equipped with a fresh Foreword by Starry Kitchen and bonus material from the author's archives! If you want to take your culinary skills from cook to master chef, you’ll need to know a few things. Where can you get not just good, but the best wild garlic? What are the tried-and-true utensils every master chef’s kitchen should have? Which recipe should you have in your back pocket for preparing to perfection at a moment’s notice? What are the best wine pairings for your next dinner party? Aspiring chefs who need new tricks in the kitchen: You’re not alone. Guillaume Long has asked and answered all your culinary questions.