Von gekochten, gebratenen und pochierten Eiern bis zum perfekten Omelett, Soufflé oder Baiser: in diesem Buch zeigt Ihnen Michel Roux die ganze faszinierende Welt des beliebten Nahrungsmittels. Ein Standardwerk für alle Kochfans!
Ein verführerischer Duft nach ofenfrischem Gebäck, der die Küche durchzieht – was gibt es Besseres? Dass es zudem auch leicht ist, diese Köstlichkeiten herzustellen, zeigt dieses Buch. In leicht verständlicher Form und in handlichem Format präsentiert Ofenfrisch nicht nur die klassischen Rezepte rund ums Backen, sondern auch moderne Varianten und kreative Spezialitäten. Nach einem umfangreichen Einleitungsteil über die Techniken der Teigverarbeitung widmet sich jedes Kapitel einer Grundteigart und führt zu Beginn dessen Zubereitung Schritt für Schritt ein. Darauf folgen Rezepte, die den jeweiligen Grundteig in allen Variationen verwenden, ob herzhaft oder süß. So entfaltet sich in diesem Werk die ganze Welt des Gebäcks!
Susannah Blake offers a wonderful selection of recipes using the distinctive taste of coffee. This book is dedicated to everyone for whom the splutter of an espresso pot or the gurgle of a percolator is the sound of comfort and joy. In Cakes, Cookies, and Afternoon Treats the temptations range from Coffee and Walnut Macaroons to Creamy Coffee Millefeuille. Indulgent Desserts will inspire anyone who loves a wickedly luxurious pudding. Break through the crisp top of a Coffee Creme Brulee or go for ultimate luxury with Sticky Coffee-Toffee Pudding--this chapter has ideas for every occasion. The fabulous recipes in Ice Creams, Sorbets, and Drinks include the sophisticated Espresso Martini, and Coffee, Chocolate, and Vanilla Bombe. *Delicious easy recipes, guaranteed to provide that special coffee kick. *Mouthwatering photographs by Martin Brigdale accompany every recipe.
Traditional trattoria fare is the essence of Italian food - honest, fresh and satisfying. These authentic recipes have been collected from all over Italy and adapted for the home cook. Includes more than 65 recipes for delicious Italian food.
Honest, fresh, and satisfying food is the essence of French country cooking-it's not expensive or complicated and never goes out of style. Included in this irresistible cookbook by Laura Washburn are classic bistro recipes for Soups, such as Soupe au Pistou and French Onion Soup. Appetizers to try include Goat Cheese Tart and Mackerel Pt. More substantial recipes for Meat dishes are Pork in Cider with Potatoes and Apples; Cassoulet; and Spring Lamb Stew with Vegetables. Simple yet delicious ideas for Poultry and Game include Chicken with Tarragon and Duck Breasts with Peppercorns. Traditional Fish and Seafood dishes include Sole Meunire and Mussels with Fennel, Tomatoes, Garlic, and Saffron. Vegetarian options include Pumpkin and Rice Gratin and Eggplant, Onion, and Tomato Tian. Great Salads and Side Vegetables include Chicory Salad with Roquefort, Celery, and Walnuts; Baby Leeks with Herb Vinaigrette; and Peas, Asparagus, and Baby Lettuce. Finish with Sweet Things-Pear and Almond Tart; Chocolate Cream Pots, or Vanilla Orange Souffl.
From warm mango chicken salad to the simplest coleslaw, this collection of salad recipes makes it deliciously easy to eat the recommended daily dose of vegetables and fruit. Light, substantial, simple and extravagant recipes are all included.
The French have a way with puddings. Just think of all those delicious classics - tarte Tatin, souffle, clafoutis, tarte au cirton. They're favourites, and they're all here in this irresistible book.
Be inspired by more than 80 simple and delicious recipes in The Little Moroccan Cookbook. Each recipe has been selected to reflect the unique characteristics and diverse cooking styles that are the essence of Moroccan cuisine. With details on the Arabic, Persian, Andalusian and Berber influences on Moroccan cooking and special features on subjects such as spices, tea drinking and tajines, The Little Moroccan Cookbook is a travel guide and a cookbook in one.
Classic Dishes From the North-West of Italy
Lombardy, Emilia-Romagna, Piedmont, Linguria and the Aosta Valley are regions renowned for their sublime cuisine. This book opens with an exploration of Italy's north-west before sharing 65 authentic recipes from the regions.
