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How to Boil an Egg; Poach one, Scramble one, Fry one, Bake one, Steam one...

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en Limba Engleză Hardback – 15 Feb 2013
. A collection of simple and nutritious ways to cook and eat eggs from the ever popular Rose Bakery. Includes all the basic ways of cooking eggs such as boiled, poached, scrambled and fried eggs, as well as recipes for Rose Bakery's best-loved dishes, from pancakes and muffins to soups, salads and puddings. A follow up to Breakfast, Lunch, Tea, published by Phaidon in 2006, it will appeal to anyone who shares Rose's fresh and natural approach to food. Specially commissioned, original paintings by award-winning botanical artist Fiona Strickland accompany the recipes. This elegant book is the perfect addition to every kitchen
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Specificații

ISBN-13: 9780714862415
ISBN-10: 071486241X
Pagini: 136
Ilustrații: 30 Illustrations
Dimensiuni: 213 x 283 x 20 mm
Greutate: 0.89 kg
Editura: Phaidon

Notă biografică

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.

Recenzii

'a treasury of scrambled, fried, baked, poached and more.' Country & Town House 'The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies' The Stylist 'this is the kind of thing I would love to have for breakfast every day' Oscar de la Renta, fashion designer, The New York Times Style Magazine 'heralding a new era of egg loving ... an egg odyssey ... beautiful' Metro "Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg Phaidon), a stylish new cookbook boasting 84 ways to transform the breakfast favorite." ELLE "From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg -- organic, bien sur -- as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris...Make a tart yourself, and see." Vogue

"Few things are as uniquely gratifying as knowing how to cook an egg -- an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious." - "Alice Waters, chef and owner of Chez Panisse""This book is not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris." - "Clotilde Dusoulier, creater of Chocolate and Zucchini.com""The Book We're Super Eggs-cited to Cook From" - "Bon Appetit""Just the sort of cookbook that would make a lovely dinner party host gift. . ." - "LA Weekly"

"mouthwatering illustrations ... one of the hippest cookbooks on the market." - The Herald "a treasury of scrambled, fried, baked, poached and more." - Country & Town House "The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies" - Samantha Powers, The Stylist "homage to the egg, the most humble and the most glorious ingredient there is." - Clotilde Dusoulier, creater of Chocolate and Zucchini.com