Meilleures ventes > > Cooking, Food and Wine
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Meilleures ventes > > Cooking, Food and Wine
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Authentic Mexican: Regional Cooking from the Heart of Mexico»rank: 11738par: Rick Bayless
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Gourmet Slow Cooker»rank: 2390par: Lynn Alley
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Kitchen Confidential: Adventures in the Culinary Underbelly»rank: 2334par: Anthony Bourdain
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
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1001 Wines You Must Taste Before You Die»rank: 844par: Universe
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
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Jacques Pepin's Complete Techniques: Featuring More Than 1,000 Cooking Methods and Recipes, in Thousands of Step-by-Step Photographs»rank: 12304par: Jacques Pepin
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
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Baked: New Frontiers in Baking»rank: 13187par: Matt Lewis, Renato Poliafito
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
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Breaking the Vicious Cycle: Intestinal Health Through Diet»rank: 12661par: Elaine Gloria Gottschall
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
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Culinary Artistry»rank: 1376par: 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 make use ... |
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Yum-o! The Family Cookbook»rank: 7280par: Rachael Ray
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 make use ... |
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How to Become Naturally Thin by Eating More»rank: 45330par: Jean Antonello
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 make use ... |