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Soup: The Ultimate Book of Soups and Stews (Soup Recipes, Comfort Food Cookbook, Homemade Meals, Gifts for Foodies): Ultimate Cookbooks

Autor Derek Bissonnette
en Limba Engleză Hardback – 16 oct 2018
Go way beyond the basics with this gorgeous chef's compendium of delicious, satisfying soups and stews

Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics--and some creative concoctions that will surely become family favorites Soups is a veritable encyclopedia of all things soup and stew, and features easy-to-follow recipes paired with mouth-watering photography, as well as tips and tricks to guide you to remarkable results. Whether you are planning a casual family dinner, or a formal dinner for 20--this cookbook will help elevate your meal from "Ho, hum," to "HEY NOW "

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Specificații

ISBN-13: 9781604338096
ISBN-10: 1604338091
Pagini: 800
Dimensiuni: 192 x 274 x 48 mm
Greutate: 1.86 kg
Editura: Cider Mill Press
Colecția Cider Mill Press
Seria Ultimate Cookbooks

Locul publicării:Nashville, United States

Descriere

Go way beyond the basics with this gorgeous chef's compendium of delicious, satisfying soups and stews

Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics--and some creative concoctions that will surely become family favorites Soups is a veritable encyclopedia of all things soup and stew, and features easy-to-follow recipes paired with mouth-watering photography, as well as tips and tricks to guide you to remarkable results. Whether you are planning a casual family dinner, or a formal dinner for 20--this cookbook will help elevate your meal from "Ho, hum," to "HEY NOW "


Notă biografică

When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.