Meilleures ventes > > Cooking, Food and Wine
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Meilleures ventes > > Cooking, Food and Wine
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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule»rank: 904par: Isa Chandra Moskowitz, Terry Hope Romero
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Breaking the Vicious Cycle: Intestinal Health Through Diet»rank: 14035par: Elaine Gloria Gottschall
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Turquoise: A Chef's Travels in Turkey»rank: 14282par: Greg Malouf, Lucy Malouf
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How To Cook Everything: Simple Recipes for Great Food»rank: 4652par: Mark Bittman
Chroniques et points de vue:From :Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ('The Minimalist'), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some. Bittman starts with ... |
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Becoming Vegan: The Complete Guide to Adopting A Healthy Plant-Based Diet»rank: 1521par: Brenda Davis, Vesanto Melina
Chroniques et points de vue:From :Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ('The Minimalist'), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some. Bittman starts with ... |
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution»rank: 2803par: Alice Waters
Chroniques et points de vue:From :Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ('The Minimalist'), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some. Bittman starts with ... |
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day»rank: 2713par: Moosewood Collective
Chroniques et points de vue:From :The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks. |
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Culinary Artistry»rank: 1562par: Andrew Dornenburg, Karen Page
Chroniques et points de vue:From :lf you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. 0ne is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to ... |
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French Food at Home»rank: 1159par: Laura Calder
Chroniques et points de vue:From :You'll be cooking French food in no time thanks to Laura Calder's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. Calder lives in Paris where she works as a correspondent for Vogue Entertaining & Travel, and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: 'lt's a starter when other people are around, but if l'm alone, l ... |
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Wild Fermentation: The Flavor, Nutrition and Craft of Lve-Culture Foods»rank: 3806par: Sandor Ellix Katz
Chroniques et points de vue:From :You'll be cooking French food in no time thanks to Laura Calder's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. Calder lives in Paris where she works as a correspondent for Vogue Entertaining & Travel, and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: 'lt's a starter when other people are around, but if l'm alone, l ... |
