Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.
Pris: kr 229.00 fra Norli
| Butikk | Pris | |
|---|---|---|
| kr 229.00 | Besøk butikk |
The companion to "Vegetable Book", this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the "why'' as well...
kr 249.00
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''A reference bible...inspirational in the way that it opens up new possibilities for vegetables'' - Daily Mail Jane Grigson''s definitive guide to the selection, preparation and cooking of vegetables - from the common potato...
kr 199.00
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In Foolproof French Cookery, and its paperback edition, Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be.
kr 299.00
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