Cantitate/Preț
Produs

Raw Food French Style

De (autor)
Notă GoodReads:
en Limba Engleză Carte Hardback – May 2014
Here are 115 recipes for the curious omnivore, from a new generation of French chefs. This stylish and accessible take on the next big trend in food includes soups, salads, juices, seafood, raw and seared meat, and deserts. 'Raw Talent' features throughout this book focus on some of the most exciting raw food chefs and restaurants in Paris. The benefits of eating less processed food are constantly increasing in recognition, and raw food diet books have a dedicated following. "Raw Food French Style" has a non-fanatical approach, with the emphasis on flavour. Recipes include: Raw Beetroot, Nut and Grapefruit salad; Passionfruit and Coconut Tuna fillet; Veal Tartar tartare with Oysters and Seaweed; Sesame and Clementine sauce; Pineapple, Sage and Ginger sorbet.
Citește tot Restrânge

Preț: 19517 lei

Puncte Express: 293

Preț estimativ în valută:
3904 4367$ 3444£

Carte disponibilă

Livrare economică 08-22 iunie
Livrare express 07-15 iunie pentru 2551 lei

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780711235427
ISBN-10: 0711235422
Pagini: 256
Ilustrații: 140 colour photographs
Dimensiuni: 201 x 249 x 30 mm
Greutate: 1.16 kg
Editura: FRANCES LINCOLN LTD
Locul publicării: London, United Kingdom

Notă biografică

Delphine de Montalier is an author and culinary stylist. She contributes regularly to Glamour and Saveurs. The author of several cookery titles in French including Fish & Fish, Les petits legumes and Tarte maison, this is her first book to be translated into EnglishDelphine de Montalier is an author and culinary stylist. She contributes regularly to Glamour and Saveurs. The author of several cookery titles in French including Fish & Fish, Les petits legumes and Tarte maison, this is her first book to be translated into English

Recenzii

"French author de Montalier coaxes readers toward a more nutritious diet in this English translation of Cru: 115 Recettes Vivants. Acknowledging that costly blenders and uncommon ingredients won't appeal to all, the author offers a balance of minimally processed recipes for strict, relaxed, and nonraw foodists. Many soups, salads, smoothies, tartares, and desserts are 100 percent raw, but some are "barely cooked" or enriched with nonraw ingredients. The author's elegant dishes look restaurant worthy, and fittingly, she includes some contributions from Paris chefs. VERDICT Few raw food cookbooks are more coffee-table deserving. This is a great choice for gourmets in search of a less zealous perspective." a Library Journal"