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$19.95
Ce livre peut sembler à première vue assez semblable à bien d’autres livres de recettes qui présentent diverses manière d’apprêter la viande. Il est toutefois différent et sa différence réside dans... » Read more...
COMMUNIPLEX MARKETING
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November 2015
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Out of stock :
Unavailable
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$39.95
Un coffret pour réaliser un foie gras maison, avec des préparations variées : carpaccio, hamburgers de foie gras, tartare de boeuf façon Rossini, foie gras en papillotes, etc.
MANGO
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October 2013
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Out of stock :
Unavailable
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$58.00
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock... » Read more...
CHRONICLE BOOKS
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November 2011
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Upon order :
2 to 4 weeks
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$22.99
With over 50 recipes ranging from comfortingly traditional to cutting-edge modern, Rick Rodgers expands the role of the beloved meatball inside I Love Meatballs! Dishes inspired by a variety of eth... » Read more...
ANDREWS MCMEEL PUBLISHING
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November 2011
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Upon order :
2 to 4 weeks
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$30.00
There’s a whole world of pork to love, as demonstrated in this cookbook devoted to every cut of the hog. Plump sausages sputtering on the grill, thick bacon sizzling in a pan, a juicy pork chop fro... » Read more...
RIZZOLI USA
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November 2011
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Upon order :
2 to 4 weeks
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$39.50
Poulet is more than just a cookbook dedicated to chicken: it is an ode to this worldwide favorite. More than 150 thoughtful recipes cover the globe to breathe new life into the well-loved chicken s... » Read more...
CHRONICLE BOOKS
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November 2011
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Upon order :
2 to 4 weeks
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$39.99
Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, ... » Read more...
HARPER COLLINS
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October 2011
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Upon order :
2 to 4 weeks
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$16.95
Plus de 50 recettes classiques ou originales pour redécouvrir le poulet : la salade César, le poulet à l'estragon, le poulet basquaise ou le potimarron farci au poulet et le beignet de poulet, etc.
FIRST
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October 2011
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Out of stock :
Unavailable
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$29.95
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! For the first ti... » Read more...
WHITECAP
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May 2012
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Upon order :
2 to 4 weeks
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$13.95
Rouler en boule un petit tas d'ingrédients moelleux, puis paner et cuire le tout...
pour un concentré de goût à avaler en une ou deux bouchées ! L'idée parfaite
pour utiliser des restes puisqu... » Read more...
MARABOUT
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June 2011
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Out of stock :
Unavailable
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