193 Résultats
Classification:
livres
livres
Titre:
Plenty more
Plenty more
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Prix:
$39.95
(disponible sur commande)
Résumé:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious(...)
$39.95
(disponible sur commande)
Résumé:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious(...)
Titre:
Plenty more
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Prix:
$39.95
(disponible sur commande)
Résumé:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually gorgeous collection will change the way you cook and eat vegetables.
Plenty more
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Prix:
$39.95
(disponible sur commande)
Résumé:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually gorgeous collection will change the way you cook and eat vegetables.
Classification:
livres
livres
Publication:
novembre 2014
novembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The Mile End cookbook
The Mile End cookbook
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$32.00
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Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
Titre:
The Mile End cookbook
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$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
The Mile End cookbook
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$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
Classification:
livres
livres
Publication:
septembre 2012
septembre 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$45.00
(disponible sur commande)
Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
$45.00
(disponible sur commande)
Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
Titre:
The kinfolk table: recipes for small gathering
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$45.00
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Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
The kinfolk table: recipes for small gathering
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Prix:
$45.00
(disponible sur commande)
Résumé:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
Classification:
livres
livres
Publication:
novembre 2013
novembre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$34.95
(disponible sur commande)
Résumé:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles,(...)
$34.95
(disponible sur commande)
Résumé:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles,(...)
Titre:
Ivan Ramen: love, obsession, and recipes from Tokyo's most unlikely noodle joint
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$34.95
(disponible sur commande)
Résumé:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
Ivan Ramen: love, obsession, and recipes from Tokyo's most unlikely noodle joint
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Prix:
$34.95
(disponible sur commande)
Résumé:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
Titre:
NOMA : time and place in nordic cuisine
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$59.95
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Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
NOMA : time and place in nordic cuisine
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$59.95
(disponible sur commande)
Résumé:
An insight into the food philosophy and creativity of Noma restaurant.
Classification:
livres
livres
Publication:
octobre 2010
octobre 2010
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Where chefs eat
Where chefs eat
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$26.95
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Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Titre:
Where chefs eat
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Prix:
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Where chefs eat
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Prix:
$26.95
(disponible sur commande)
Résumé:
Where Chefs Eat reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots. This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries.
Classification:
livres
livres
Publication:
décembre 2014
décembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Titre:
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
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Prix:
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
Actions:
Prix:
$35.00
(disponible sur commande)
Résumé:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Classification:
livres
livres
Publication:
décembre 2014
décembre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Titre:
A kitchen in France: a year of cooking in my farmhouse
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Prix:
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
A kitchen in France: a year of cooking in my farmhouse
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Prix:
$46.00
(disponible sur commande)
Résumé:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Classification:
livres
livres
Publication:
octobre 2014
octobre 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
Titre:
Food and the city: histories of culture and cultivation
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Prix:
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Food and the city: histories of culture and cultivation
Actions:
Prix:
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The futurist cookbook
The futurist cookbook
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Prix:
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
Titre:
The futurist cookbook
Actions:
Prix:
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
The futurist cookbook
Actions:
Prix:
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
Classification:
livres
livres
Publication:
mars 2015
mars 2015
