Parametri
- 607pagine
- 22 ore di lettura
Maggiori informazioni sul libro
Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume. It includes an outstanding selection of cold and warm appetizers; main dishes prepared with fish and seafood, meat, game, and poultry variations; as well as sophisticated desserts and pastry specialties. These culinary creations drawn from Austria, Italy, Spain, Portugal, Greece, France, the Benelux countries, Switzerland, Great Britain, Scandinavia, and Germany offer something for every taste and any occasion. Detailed instructions and sequential pictures of each step, accompanied by background information about each recipe, its ingredients, and preparation, will soon lead you to become a master chef in your own right.
Acquisto del libro
Europa's chef-kos presenteren voorgerechten, hoofdgerechten, nagerechten, Fabien Bellahsen
- Lingua
- Pubblicato
- 2007
- Rilegatura
- (In brossura)
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- Europa's chef-kos presenteren voorgerechten, hoofdgerechten, nagerechten
- Lingua
- Olandese
- Autori
- Fabien Bellahsen
- Editore
- Ullmann
- Pubblicato
- 2007
- Formato
- In brossura
- Pagine
- 607
- ISBN10
- 3833134879
- ISBN13
- 9783833134876
- Serie
- Descrizione
- Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume. It includes an outstanding selection of cold and warm appetizers; main dishes prepared with fish and seafood, meat, game, and poultry variations; as well as sophisticated desserts and pastry specialties. These culinary creations drawn from Austria, Italy, Spain, Portugal, Greece, France, the Benelux countries, Switzerland, Great Britain, Scandinavia, and Germany offer something for every taste and any occasion. Detailed instructions and sequential pictures of each step, accompanied by background information about each recipe, its ingredients, and preparation, will soon lead you to become a master chef in your own right.