Parametri
- 128pagine
- 5 ore di lettura
Maggiori informazioni sul libro
From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.
Acquisto del libro
Poulets & Légumes, Jacques Pepin
- Lingua
- Pubblicato
- 2018
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- Poulets & Légumes
- Sottotitolo
- My Favorite Chicken & Vegetable Recipes
- Lingua
- Inglese
- Autori
- Jacques Pepin
- Editore
- Harvest
- Pubblicato
- 2018
- Formato
- Copertina rigida
- Pagine
- 128
- ISBN10
- 0544920937
- ISBN13
- 9780544920934
- Serie
- Tag
- Saggistica, Auto-aiuto, Medicina, Libri di cucina, Arti culinarie & Gastronomia, Manuali e guide, Salute, Francia, Stile di vita sano, Letteratura Americana, Cibo, Panificazione, Cibo e bevande, Televisione, Veganismo, Vegetarianismo, Verdura, Avvincente, Nutrizione Sana
- Valutazione
- 4,35 su 5
- Descrizione
- From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.