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Verlag: BBC Books, 2007
ISBN 10: 0563522852ISBN 13: 9780563522850
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Verlag: BBC Books, 2007
ISBN 10: 0563522852ISBN 13: 9780563522850
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Buch
Zustand: Good. Most items will be dispatched the same or the next working day.
Verlag: Ebury Publishing, United Kingdom, London, 2005
ISBN 10: 0563522852ISBN 13: 9780563522850
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be! 'Fabulous' -- ***** Reader review 'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review 'Best cookery book I own' -- ***** Reader review 'Very delicious and so very easy to follow - perfect' -- ***** Reader review 'A masterpiece' -- ***** Reader review **************************************************************************** In Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions, specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients. You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassee. Why not choose: Moules mariniere Poached asparagus with mustard Pan-fried fillet of sea bream with ratatouille and tomato coulis Coq au vin Provencal rack of lamb with crushed peas Pot-au-feu with braised pork belly Gratin dauphinois Stuffed tomatoes Creme caramel Tarte Tatin. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.