Recipes from the woods - Libros de cocina - Recetarios y productos - Carne - Caza
Gastos
 | English | Español
 
Síguenos en:    
Libros de gastronomíaProductos de alimentaciónHerramientasMenaje de cocina Blog
Área de cliente
Compras
   
Ayuda  |   Contactar  |    
  Inicio » Libros de cocina » Recetarios y productos » Carne » Caza » Recipes from the woods
Libros de cocina    Grandes chefs    Recetarios y productos      General      Primeros platos      Vegetales      Carne        Pollo       Aves en general       Vacuno       Cordero       Cerdo y charcutería       Caza       Caracoles e insectos       En general     Pescado y marisco      Postres y dulces      Tapas, canapés     Cocina cotidiana      Ocasiones especiales      Lo más exquisito      Pan y pizza      Salsas y aceites      Conservas      Lácteos    Cocina de España    Cocinas del mundo    Cultura alimentaria    Obras de referencia    Dietética y nutrición    Niños y cocina    Técnicas culinarias    Una mesa bien puesta    Tabaco, cigarros    Vinos    Bebidas    Guías    Revistas    Otros 
Todos nuestros productos
Información
Política de privacidad
Ayuda
Aviso legal
Contactar

Recipes from the woods

The book of game and forage
Recipes from the woods
Recipes from the woodsRecipes from the woodsRecipes from the woods
Click para ampliar

45,00 €  42,75 €
Precio Q!!

Autor: Jean-François Mallet
Disponibilidad: 5 días
Idioma: Inglés
Formato: Tapa dura, 320 pp, 18x27 cm
Editor: Phaidon, 2016, 9780714872223
Otras características : Fotografías a color
Novedad

Publisher review:
Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type – furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries – the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From Sautéed venison with port and chestnuts to Stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.

Index:
- Foreword.
- Introduction.
- Furred game.
- Feathered game.
- Mushrooms, herbs and snails.
- Nuts and berries.
- Glossary.

About the author:
Jean-François Mallet has taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with such chefs as Joël Robuchon and Gaston Lenôtre. Today he is a food writer and photographer and contributes to French magazines, such as SaveurElle à Table, and Etoile.

Book reviews:
“Game is natural. Nature hurls it at you, one delicious creature after another”. Fergus HendersonTelegraph.
“‘Home cooks are buying rabbit, venison, and partridge in unprecedented quantities”. The Times.
“Whether you’re a hunter or simply a fan of its rich, sweetly gamy flavor, there are few things better than cooking and serving venison”. Saveur.
“In many states, pheasant season falls on or around Thanksgiving, so if you’re a hunter (or have a neighbor who is), roasting these delectable birds for the holiday is a no-brainer”. Bon Appétit.
“The deer’s free-foraging, far-ranging, truly wild lifestyle makes it uniquely delicious and healthy – the leanest meat there is, in fact”. Hugh Fearnley-Whittingstall.

Volver  
Novedades más

Food and beer
Food and beer
39,95 €  37,95 €
Precio Q!!


Ofertas más

Cocktail cuisine (English)
Cocktail cuisine (English)
65,00 €
46,55 €

Visita nuestra tienda
Localización, horario, eventos

Notificaciones más
NotificacionesNotifíqueme cambios de Recipes from the woods

Copyright © 2017 de re Coquinaria
Registro de dominios guidom  | Diseño web IniZiativas.net  |  Marketing
Quiénes somos  |  Ayuda |  Aviso legal |  Privacidad  |   Contactar |  Mapa web