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Ouvrages de la bibliothèque en indexation 641.013 (80)
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Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ing[...]texte imprimé
Avec le concours du Comité gastronomique présidé par Joël Robuchon. Comment utiliser le yuzu japonais ? Quel rôle joue le siphon dans la préparation d'une écume ? Quelle est la vraie recette de la salade niçoise ou du lièvre à la royale ? De que[...]texte imprimé
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ing[...]texte imprimé
A timeless collection of more than 500 quintessential desserts, bisquits, cakes, and pasteries together withe 60 recepies for sauces, custards, icings, preserves and creams, and more.texte imprimé
Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book. Generations of serious cooks have turned to it for guidance that encompa[...]texte imprimé
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ing[...]texte imprimé
An indispensable resource of more than 600 classic vegetable and salad preparations, along with recipes for basics such as sauces, dressings, pastries, butters, stocks, and more. Landmark vegetable and salad recipes, such as Asparagus Mousse, Gr[...]texte imprimé
an indipensable recipes of more than 600 classic vegetable and salade prepartions along with preparations of basics such as sauces, dressings, pasteries, butters, stocks and more.texte imprimé
Manger est un plaisir, la table est un art.... Voici un petit livre totalement sybarite dédié au bonheur de la chair et de la gourmandise. Anecdotes amusantes et instructives, citations littéraires ou philosophiques sont au menu. A déguster parc[...]texte imprimé
En France, la gastronomie est incontournable.Mais ce qui se cache sous les couvercles des marmites n'est guère appétissant et tue à petit feu la cuisine française.texte imprimé
He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. [...]texte imprimé
This book offers an insight into the life of Roald Dahl. It is a mixture of written anecdotes covering Roald Dahl's upbringing, his youth and early days in Africa and his later life at home with his wife Liccy and their numerous children, grandc[...]texte imprimé
Pierre Herme, Auteur ; Dorie Greenspan, Auteur ; Jean-Louis Bloch-Lainé, Photographe | Paris : Noesis | Art de vivre | 2002Regroupé en sept thèmes, Pierre Hermé, célèbre pâtissier parisien, propose 100 recettes de desserts au chocolat : cakes, cookies, croquants et tartes, puddings, mousses, crèmes, truffes et friandises, desserts glacés, ainsi que des boissons chau[...]texte imprimé
Dictionnaire de termes techniques culinaires, d'expressions et de termes régionaux dans le domaine de la cuisine et des traditions alimentaires, et de mots du quotidien pour parler des plaisirs de la table et de la gourmandise.texte imprimé