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Cuisine Economique - SIGNED

Pepin, Jacques

17 valutazioni da GoodReads
ISBN 10: 0688111459 / ISBN 13: 9780688111458
Editore: William Morrow and Company, NY, 1992
Usato Condizione: Fine Hardcover
Da Echo of the Past (Mansfield, MA, U.S.A.)

Libreria AbeBooks dal 9 agosto 2000

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clean tight copy (appears unread), hint of shelfwear, price intact on flap of dj, in protective mylar cover, 260 pp w/index of recipes, "Recipes That Turn Penny-pinching into a Delicious Experience" World famous chef shows how to create inexpensive meals worthy of your most demanding guests. Showcases more than 120 elegant and easy-to-prepare seasonal recipes. Signed by Pepin on first free endpaper "Best Cooking! Jacques Pepin". PLEASE check ordering information for details concerning heavyweight volumes as extra postage is required. AL002. Codice inventario libreria 001796

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Dati bibliografici

Titolo: Cuisine Economique - SIGNED

Casa editrice: William Morrow and Company, NY

Data di pubblicazione: 1992

Legatura: Hardcover

Condizione libro:Fine

Condizione sovraccoperta: Near Fine (slight wear)

autografato: Signed by Author

Edizione: First Edition. First Printing

Descrizione articolo

Riassunto:

Designed to assist the frugal gourmet in capitalizing on seasonal cooking, a collection of 170 recipes arranged in menus covers lamb, cold soups, pasta dishes, stews, desserts, and much more. 50,000 first printing. Tour.

From Publishers Weekly:

This timely collection of recipes and menus by columnist and TV teacher Pepin ( Today's Gourmet ) is devoted to the art of producing "good, well-cooked food with speed, organization, cleanliness and economy." The author is a consummate instructor, never assuming readers are practiced cooks yet never patronizing them, either. The book is valuable as much for its footnotes as for its foods. The reader learns time- and money-saving techniques: how to double the yield of costly asparagus and how to cook beans without soaking, as well as how to make the fresh breadcrumbs often called for in contemporary recipes but not always included in the recipe section. Recipes here are grouped by season--foods in season being most economical--and many reflect Pepin's provincial French roots. Some of the more unusual include fromage fort, made with leftover bits of cheese, and grand aioli, a flan of green herbs, and a black-eyed pea and kale ragout. While this is not a low-calorie book, Pepin recommends canola oil wherever possible and uses fruit as a base for most desserts.
Copyright 1992 Reed Business Information, Inc.

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