|
|
|
$34.95
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guid... » Read more...
STOREY PUBLISHING
|
September 2017
Upon order :
2 to 4 weeks
|
|
|
|
|
$46.95
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guid... » Read more...
STOREY PUBLISHING
|
September 2017
Upon order :
2 to 4 weeks
|
|
|
|
|
$11.95
50 recettes très fraîches salées et sucrées : carpaccio de tomates et granité de basilic, tartare de cabillaud à l'huile vanillée, carpaccio de poires sorbet cannelle, etc.
FIRST
|
June 2010
Out of stock :
Unavailable
|
|
|
|
|
$13.95
Cinquante recettes de fêtes inratables, à base de foie gras.
FIRST
|
November 2014
Out of stock :
Unavailable
|
|
|
|
|
$29.95
LAROUSSE
|
January 2008
Out of stock :
Unavailable
|
|
|
|
|
$34.95
Plus de 60 recettes de rôti classées par type de viande, avec conseils et astuces de bouchers : les grands classiques (boeuf wellington, épaule d'agneau à la boulangère, etc.), des classiques revis... » Read more...
LAROUSSE
|
November 2013
Out of stock :
Unavailable
|
|
|
|
|
$19.95
LAQUET ED DU
|
October 2003
Out of stock :
Unavailable
|
|
|
|
|
$69.95
GLENAT
|
October 1997
Out of stock :
Unavailable
|
|
|
|
|
$39.95
Stéphane Reynaud est...
Petit-fils de boucher. A 37 ans, il est propriétaire -avec Nicoco- et chef du restaurant Villa 9 Trois à Montreuil. On n'y mange pas que du cochon.
MARABOUT
|
November 2005
Out of stock :
Unavailable
|
|
|
|
|
$49.95
Pork and Sons is the quintessential pork cookbook. There are 150 simple yet wonderfully original recipes presented by a three-generation-old family of pig butchers and farmers in rural France. Inte... » Read more...
PHAIDON
|
May 2007
Upon order :
2 to 4 weeks
|
|
|
|
|
$29.95
Traditional, rustic recipes, easy to make ! .
PHAIDON
|
February 2008
Upon order :
2 to 4 weeks
|
|
|
|
|
$34.95
Le porc est la viande la plus consommée en France. Sont proposées ici quelque 150 recettes faciles et originales : du boudin au pot-au-feu de cochon aux légumes en passant par les rillettes.
MARABOUT
|
October 2009
Out of stock :
Unavailable
|
|
|
|
|
$47.95
Le porc est la viande la plus consommée en France. Sont proposées ici quelque 150 recettes faciles et originales : du boudin au pot-au-feu de cochon aux légumes en passant par les rillettes.
MARABOUT
|
November 2011
Out of stock :
Unavailable
|
|
|
|
|
$49.95
On va rogner les bêtes jusqu'à laisser une carcasse bien nette, le museau grassouillet d'un tel festin. La chasse et ses repas font partie de notre patrimoine, il faut veiller à les entretenir... » Read more...
MARABOUT
|
November 2015
Out of stock :
Unavailable
|
|
|
|
|
$29.95
Coeur, Gésier, Rognons, Tripe, Cervelle, Queue... . Ces morceaux qu'on ne cuisinerait pas forcément, soit par manque de connaissance culinaire, soit par peur, constituent la grande famil... » Read more...
MARABOUT
|
October 2012
|
|
$75.95
Documentaire sur la viande bovine à travers douze pays pour découvrir leurs terroirs, leurs races bovines, leurs bouchers, leurs restaurateurs, leurs recettes, etc.
MARTINIERE ED DE LA
|
October 2014
Out of stock :
Unavailable
|
|
|
|
|
$19.95
40 recettes de brochettes à réaliser et à présenter avec les accessoires contenus dans le coffret.
HACHETTE PRATIQUE
|
November 2009
Out of stock :
Unavailable
|
|
|
|
|
$24.00
When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier's 1903 milestone Le Guide Culinaire, he's inspired to assemble an unusual feast: a forty-five-course ... » Read more...
RANDOM HOUSE
|
September 2015
Upon order :
2 to 4 weeks
|
|
|
|
|
$18.95
Mal considéré de son vivant, le cochon se transforme après sa mort en porc et devient aussitôt apprécié par les plus fins gourmets. A côté de sa viande populaire qui régale tous les milieux, le jam... » Read more...
ROUERGUE ED DU
|
January 2004
Out of stock :
Unavailable
|
|
|
|
|
$9.95
J.-P. GISSEROT
|
April 2003
Upon order :
Usually ships in 4 to 10 days.
|
|
|
|
|
$12.95
LE LIVRE DE POCHE
|
February 2015
Out of stock :
Unavailable
|
|
|
|
|
$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
|
November 2011
Upon order :
2 to 4 weeks
|
|
|
|
|
$22.95
PRIMA PUBL.
|
January 1996
|
|
$66.95
Une plongée dans l'univers de René Besson, alias Bobosse, charcutier de renom de la région lyonnaise. Amo de grands chefs, tels Paul Bocuse et Georges Blanc, il a su faire connaître ses produits et... » Read more...
GLENAT
|
February 2024
In stock :
Usually ships in 48 hours.
|
|
|
|
|
$29.50
SCRIBNER
|
October 2000
Upon order :
2 to 4 weeks
|
|
|
|
|
$24.99
MCCLELLAND & STEWART
|
April 2000
Upon order :
2 to 4 weeks
|
|
|
|
|
$19.95
Who doesn't love roast chicken? And the best part is that it's so easy to make. 150 Things to Make with Roast Chicken takes a good thing and makes it even better. Instead of one, roast two chickens... » Read more...
TAUNTON PRESS
|
March 2007
Upon order :
2 to 4 weeks
|
|
|
|
|
$4.95
DE VECCHI
|
February 2003
Out of stock :
Unavailable
|
|
|
|
|
$5.00
70 recettes traditionnelles pour cuisiner l'agneau, au gré des cuissons et des assaisonnements.
ENCRE D'ORIENT
|
December 2011
In stock :
Usually ships in 4 to 10 days
|
|
|
|
|
$53.95
W.W.NORTON & COMPANY
|
May 2019
Upon order :
2 to 4 weeks
|
|
|
|
|
$43.50
The only book for home cooks offering a complete introduction to the craft.
Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, a... » Read more...
W. W. NORTON & COMPANY
|
June 2009
Out of stock :
Unavailable
|
|
|
|
|
$42.00
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Sa... » Read more...
NE PAS UTILISER
|
September 2012
|
|
$54.00
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a b... » Read more...
W. W. NORTON & COMPANY
|
September 2013
Upon order :
2 to 4 weeks
|
|
|
|
|
$25.50
Create wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.
Whether you prefer your eggs fried or scrambled, boiled or poached... » Read more...
ADVENTURE PUBLICATIONS
|
October 2022
Upon order :
2 to 4 weeks
|
|
|
|
|
$18.99
Grilling fans will snap up this latest title in the full-color Recipe of the Week series
Published just in time for the kick-off of the grilling season, this irresistible little cookbook deliver... » Read more...
JOHN WILEY & SONS
|
April 2008
Upon order :
2 to 4 weeks
|
|
|
|
|
$40.00
A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan.
COOKING MEAT is a meat-lover's guide to ev... » Read more...
APPETITE
|
October 2020
Upon order :
2 to 4 weeks
|
|
|
|
|
$70.95
Cet ouvrage comprend plus de 1.000 recettes, anecdotes et informations diverses, recueillies par la journaliste culinaire dans plus de 200 pays, pour tout savoir sur le poulet et les préparations c... » Read more...
BPI
|
October 2019
Out of stock :
Unavailable
|
|
|
|
|
$75.00
Named “Best Cookbook of the Year” at the 24th Annual Gourmand Awards, this is the only collection of chicken recipes any home cook will ever need.
Celebrating chicken’s central place in the wor... » Read more...
RIZZOLI USA
|
September 2021
Upon order :
2 to 4 weeks
|
|
|
|
|
$26.98
Named “Best Cookbook of the Year” at the 24th Annual Gourmand Awards, this is the only collection of chicken recipes any home cook will ever need.
Celebrating chicken’s central place in the worl... » Read more...
RIZZOLI USA
|
March 2023
Upon order :
2 to 4 weeks
|
|
|
|
|
$2.95
EDDL
Upon order :
Usually ships in 4 to 10 days.
|
|
|
|
|
$22.95
MINERVA
|
November 1998
Out of stock :
Unavailable
|
|
|
|
|
$37.95
MORROW WILLIAM
|
October 2002
Upon order :
2 to 4 weeks
|
|
|
|
|
$52.95
MORROW WILLIAM
|
October 2000
Upon order :
2 to 4 weeks
|
|
|
|
|
$14.95
35 recettes pour accommoder le poulet.
MANGO
|
April 2010
Out of stock :
Unavailable
|
|
|
|
|
$14.95
35 recettes classiques et originales pour découvrir ou redécouvrir les saveurs du porc..
MANGO
|
October 2010
Out of stock :
Unavailable
|
|
|
|
|
$37.95
65 recettes qui mettent à l'honneur des récoltes du jardin, des cueillettes saisonnières ou des produits locaux. Des pas à pas permettent au lecteur de réaliser une terrine de campagne, mitonner de... » Read more...
ULMER
|
February 2015
Out of stock :
Unavailable
|
|
|
|
|
$34.95
Cinquante recettes à base de gibier, de la tourte de caille aux fruits secs à la terrine de lièvre aux girolles en passant par les rillettes de chevreuil au porto.
EDITIONS DU GERFAUT
|
November 2018
Out of stock :
Unavailable
|
|
|
|
|
$36.95
Cinquante recettes à base de gibier, de la tourte de caille aux fruits secs à la terrine de lièvre aux girolles, en passant par les rillettes de chevreuil au porto.
EDITIONS DU GERFAUT
|
October 2020
In stock :
Usually ships in 4 to 10 days
|
|
|
|
|
$69.95
Produit authentique du terroir en même temps que luxe gastronomique, le foie gras est un des mets les plus raffinés que le génie de l'homme ait créé. Voici le livre de ses terroirs, de ses origines... » Read more...
FLAMMARION
|
December 2005
Out of stock :
Unavailable
|
|
|
|
|
$34.99
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
Duck is having a re... » Read more...
TEN SPEED PRESS
|
November 2013
Upon order :
2 to 4 weeks
|
|
|
|
|
|
1408 item(s) in your cart.
Renaud-Bray will pay the shipping costs *
|