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Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication | 
 agrandir | Auteurs: Jean-georges Vongerichten, Mark Bittman
Créateurs: Jean-georges Vongerichten, Mark Bittman
Éditeur: Broadway Books
Prix de liste: EUR 32,16
Acheter Neuf: EUR 24,12
Vous épargnez: EUR 8,04 (25%)
Neuf (10) D'occasion (2) de EUR 24,12
Classement parmi les ventes: 85547
Média: Relie
Édition: 1
Pages: 432
Poids (kg): 3.6
Dimension (cm): 10.1 x 8.1 x 1.3
ISBN: 0767903609
Code Décimal Dewey: 641.5
EAN: 9780767903608
ASIN: 0767903609
Date de publication: Octobre 2000
Disponibilité: Expedition sous 1 a 2 jours ouvres
Condition: Neuf - En parfait etat. S'il vous plait, patientez 4-14 jours ouvres pour la livraison - Remboursement garantie - Plus d'un million de clients servis et satisfaits - Assistance a la clientele en Francais.
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Amazon.com
What happens when a world-class chef--Jean Georges Vongerichten, to be exact--writes a cookbook with a culinary minimalist, the New York Times food columnist Mark Bittman? The answer is Simple to Spectacular, a book that presents more than 250 recipes in a unique way. Here's the drill: a few-ingredient "core" recipe is offered, followed by formulas for four increasingly sophisticated (though not necessarily more taxing) variations. Chicken Breasts in Foil with Rosemary and Olive Oil, for example, yields to recipes for the breasts with tomatoes, olives, and Parmesan; with mushrooms, shallots, and sherry; Thai style; and, finally, with foie gras and porcini mushroom. In hands other than the authors', the dishes could be banal or overwrought. Vongerichten and Bittman triumph, however, presenting richly imagined yet straightforward fare whose preparation almost all cooks can manage. Dish categories range from soups, salads, and entrees to seasonings, sauces, and desserts. In a number of cases, a particular ingredient, such as pasta, or a technique, such as vegetable roasting, is explored (the authors offer recipes for making plain pasta flavored with curry, for example). The sauce section is particularly useful and provides interesting theme-and-variation recipes for vinaigrettes and mayonnaises. Desserts, including Roasted Almond Ice Cream, Butter-Poached Pears with Praline, and Chocolate Tart in a Chocolate Crust, should please all sweet lovers. With 80 color photos, useful tips, and notes on food and equipment, Simple to Spectacular offers an original premise that will stimulate thought as well as great cooking. --Arthur Boehm
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Merlin's Cave | |
