Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics BLOOMSBURY
Fish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, an
There is more than a slight malaise in the air these days about French food and cooking. In France the years of worship at the temple of the great god Michelin seem to have blinded them to change and evolution. Why is this? What is it about the French that causes them to be so blinkered about their food? PLATS DU JOUR is an attempt to answer that question, as William Black explores the highways and byways of French cooking. His dedication to the culinary cause knows few bounds.
Der Rote Michelin-Führer ( Hotels u. Restaurants ) 1990. Deutschland.
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