French Cooking: Classic Recipes and Techniques - Comparez toutes les offres
Meilleur prix: € 23,58 (à partir de 10-11-2015)1
French Cookingsearch
FR NWISBN: 9782080301468search ou 2080301462, en français, Nouveau.
€ 52,75 (Fr. 56,90)¹ thumbs_up_down + Expédition à la France: € 13,91 (Fr. 15,00)¹ = € 66,66 (Fr. 71,90)¹
sans obligation
sans obligation
plus l'expédition, Versandfertig innert 3 - 5 Werktagen.
Du vendeur/antiquaire.
Classic Recipes and Techniques, Classic Recipes and Techniques. Over 200 culinary techniques are demystified in this fully illustrated and comprehensive guide to French gastronomy. The book offers the step-by-step kitchen techniques that are the secret to success. It opens with a guide to the fundamentals of cooking: knife techniques, cooking methods, sauces and stuffings, eggs, and dough. Each method is explained in text and photographs; 24 are further clarified on the 90-minute DVD that accompanies the book.
Du vendeur/antiquaire.
Classic Recipes and Techniques, Classic Recipes and Techniques. Over 200 culinary techniques are demystified in this fully illustrated and comprehensive guide to French gastronomy. The book offers the step-by-step kitchen techniques that are the secret to success. It opens with a guide to the fundamentals of cooking: knife techniques, cooking methods, sauces and stuffings, eggs, and dough. Each method is explained in text and photographs; 24 are further clarified on the 90-minute DVD that accompanies the book.
Numéro de commande vendeur: 21532484
Numéro de commande de plate-forme Buch.ch: 1c4360f82a386a019da02a72a297ba 10
Catégorie: Bücher / Fremdsprachige Bücher / Englische Bücher / Ratgeber & Freizeit / Kochen & Genießen
Mots-clés: Bücher
Données de 10-11-2015 23:38h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
Numéro de commande de plate-forme Buch.ch: 1c4360f82a386a019da02a72a297ba 10
Catégorie: Bücher / Fremdsprachige Bücher / Englische Bücher / Ratgeber & Freizeit / Kochen & Genießen
Mots-clés: Bücher
Données de 10-11-2015 23:38h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
2
Hubert Delorme Vincent Boue Préface Paul Bocuse Photographies Clay McLachlansearch
French Cooking Classic Recipes and Techniques (2010)search
EN NWISBN: 9782080301468search ou 2080301462, en anglais, 512 pages, Flammarion, Nouveau.
Neu ab: EUR 23,58 (5 Angebote)
Gebraucht ab: EUR 64,07 (4 Angebote)
Zu den weiteren 9 Angeboten bei Amazon.fr (Int.)
Habituellement expédié sous 24 h.
Du vendeur/antiquaire, Amazon.fr.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 55026.
Du vendeur/antiquaire, Amazon.fr.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 55026.
Numéro de commande de plate-forme Amazon.fr (Int.): 4x4G5L47DLiyI1zpJQkZlP%2Bn6OlK ssw8Vy%2Fdg46V28wHu4Bs7odPFr%2 BxVRCLIezAro1unLtwyFAq8D5f0Rh8 o3vbH76M01962dn4merSqjk%3D
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 10-11-2015 23:37h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 10-11-2015 23:37h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
3
Hubert Delorme Vincent Boue Préface Paul Bocuse Photographies Clay McLachlansearch
French Cooking Classic Recipes and Techniques (2010)search
EN NWISBN: 9782080301468search ou 2080301462, en anglais, 512 pages, Flammarion, Nouveau.
Habituellement expédié sous 24 h.
Du vendeur/antiquaire, Amazon.fr.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 47550.
Du vendeur/antiquaire, Amazon.fr.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 47550.
Numéro de commande de plate-forme Amazon.fr: ULdUFJ6dGTQSVxRv5FCEH%2Fgitc8I JPiB4gLOvLTm66nm7iDezZ6JctnlU% 2Bp1M%2Fo51HdS%2B3fKm04TK8%2F2 R8uBCSbHdl03NONThlR%2B1TPE0uo% 3D
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 08-12-2015 14:35h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 08-12-2015 14:35h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
4
Hubert Delorme Vincent Boue Préface Paul Bocuse Photographies Clay McLachlansearch
French Cooking Classic Recipes and Techniques (2010)search
EN USISBN: 9782080301468search ou 2080301462, en anglais, 512 pages, Flammarion, Utilisé.
Expédition sous 1 à 2 jours ouvrés.
Du vendeur/antiquaire, Deal FR.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 47550.
Du vendeur/antiquaire, Deal FR.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Relié, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 47550.
Numéro de commande de plate-forme Amazon.fr: ULdUFJ6dGTQSVxRv5FCEH%2Fgitc8I JPiBJ13di%2BVFJBBwHbEFWZrAikVV FFOUs2I9%2BdtmK7kOuTKHNVtK7WL1 J8%2BTik36c7yRh4VZuByFYvcFZV1l omMNzXPkierPQKssLQ2nNNKMCYub1I nK8ZuKBA%3D%3D
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 08-12-2015 14:35h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
Mots-clés: Afrique et Proche-Orient, Amérique du Nord, Amérique latine, Asie, Cuisine des îles, Europe, Ouvrages généraux, Livres, Cuisine et Vins, Cuisines du monde, Cuisine alsacienne, Cuisine basque, Cuisine bourguignonne, Cuisine bretonne, Cuisine corse, Cuisine du Sud-Ouest, Cuisine du terroir, Cuisine lyonnaise, Cuisine niçoise, Cuisine provençale, Cuisine savoyarde, Cuisines régionales, Livres anglais et étrangers, Cooking, Food & Wine, Regional & International, European, French
Données de 08-12-2015 14:35h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
5
Hubert Delorme Vincent Boue Vorwort Paul Bocuse Fotograf Clay McLachlansearch
French Cooking Classic Recipes and Techniques (2010)search
EN HC NWISBN: 9782080301468search ou 2080301462, en anglais, 512 pages, Flammarion, couverture rigide, Nouveau.
Neu ab: EUR 23,91 (5 Angebote)
Gebraucht ab: EUR 30,39 (2 Angebote)
Zu den weiteren 7 Angeboten bei Amazon.de (Int.)
Gewöhnlich versandfertig in 24 Stunden.
Du vendeur/antiquaire, Amazon.de.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Gebundene Ausgabe, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 97722.
Du vendeur/antiquaire, Amazon.de.
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it's one of life's greatest pleasures. "French Cooking" offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France's leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike. Gebundene Ausgabe, Ausgabe: Har/DVD, Label: Flammarion, Flammarion, Produktgruppe: Book, Publiziert: 2010-10-26, Freigegeben: 2010-10-26, Studio: Flammarion, Verkaufsrang: 97722.
Numéro de commande de plate-forme Amazon.de (Int.): UysvLSG7h9inzPwQQXpjFHTzRgl3Sf wcKKLs%2Fylk49P91MDh88lEQCY1Mh bd3g%2Bz%2FEaHlyazFv%2BXv5OKWy rL%2BHhtl6l6hraIiwi3iXvnY%2FQ% 3D
Mots-clés: Fremdsprachige Bücher, Kochen & Genießen, Regional & International, Europäisch, Französisch
Données de 10-11-2015 23:37h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
Mots-clés: Fremdsprachige Bücher, Kochen & Genießen, Regional & International, Europäisch, Französisch
Données de 10-11-2015 23:37h
ISBN (notations alternatives): 2-08-030146-2, 978-2-08-030146-8
autorenew