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Descrizione libro Hardcover. Condizione: new. New. Fast Shipping and good customer service. Codice articolo Holz_New_0375404317
Descrizione libro Hardcover. Condizione: new. Buy for Great customer experience. Codice articolo GoldenDragon0375404317
Descrizione libro Hardcover. Condizione: new. Brand New Copy. Codice articolo BBB_new0375404317
Descrizione libro Hardcover. Condizione: New. First Edition. Two legendary cooks invite us into their kitchen and show us the basics of good home cooking.Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they dont always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julias and Jacquess comments-the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.So sharpen your knives and join in the fun as you learn to make: Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pté Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi Eggs: omelets and tortillas; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés Salads and Sandwiches: basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunire and the essentials of lobster cookery Poultry: the perfect roast chicken (Julias way and Jacquess way); holiday turkey, Julias deconstructed and Jacquess galantine; their two novel approaches to duck Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb Desserts: crme caramel, profiteroles, chocolate roulade, free-form apple tart-as you make them youll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings And much, much more . . .Throughout this richly illustrated book youll see Julias and Jacquess hands at work, and youll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. Codice articolo DADAX0375404317
Descrizione libro Hardcover. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo think0375404317
Descrizione libro Condizione: new. Codice articolo FrontCover0375404317
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780375404313
Descrizione libro Condizione: New. Codice articolo 468502-n
Descrizione libro Hardcover. Condizione: new. Hardcover. The companion volume to the public television series "Julia and Jacques Cooking at Home" Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments—the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . . —Appetizers—from traditional and instant grav-lax to your own sausage in brioche and a country pate—Soups—from New England chicken chowder and onion soup gratinee to Mediterranean seafood stew and that creamy essence of mussels, billi-bi—Eggs—omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffles—Salads and Sandwiches—basic green and near-Nicoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat—Potatoes—baked, mashed, hash-browned, scalloped, souffled, and French-fried—Vegetables—the favorites from artichokes to tomatoes, blanched, steamed, sauteed, braised, glazed, and gratineed—Fish—familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuniere and the essentials of lobster cookery—Poultry—the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck—Meat—the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb—Desserts—creme caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostingsAnd much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments—the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780375404313
Descrizione libro Hardcover. Condizione: new. New. Codice articolo Wizard0375404317