Great Food Without Fuss
Simple Recipes From The Best Cooks
Autorzy
- Frances Monson McCullough
- Barbara Witt
- Marcia Adams
- Jean Anderson
- James Beard
- Paul Bertolli
- J. M. Heston
- Anna Maria Cornetto
- Jennifer Brennan
- Giuliano Bugialli
- Hugh Carpenter
- Teti Sandison
- Julia Child
- Craig Claiborne
- Marion Cunningham
- Elizabeth David
- Amy Ferguson Hackworth
- Mary Frances Kennedy Fisher
- Camille Glenn
- Bert Greene
- Ken Haedrich
- Ken Hom
- Barbara Kafka
- Diana Kennedy
- Irene Kuo
- Edna Lewis
- Abby Mandel
- Marilyn M. Moore
- Bill Neal
- Patrick O'Connell
- Fred Plotkin
- Michael J. Roberts
- Irma Rombauer
- Julie Sahni
- Lindsey Shere
- Nina Simonds
- Martha Rose Shulman
- Miriam Ungerer
- Maggie Waldron
- Roger Vergé
- James Villas
- Paula Wolfert
- Diane Rossen Worthington
- Patricia Wells
- Jasper White
- Susan Feniger
- Mary Sue Milliken
- Carol Field
- Margaret Fox
- Joyce Goldstein
- Dorie Greenspan
- Marcella Hazan
- Madhur Jaffrey
- Madeleine Kamman
- Maggie Blyth Klein
- Viana La Place
- Evan Kleiman
- Deborah Madison
- Carlo Middione
- Marian Morash
- Leslie Newman
- Beatrice A. Ojakangas
- Wolfgang Puck
- Anne Rosenzweig
- Elizabeth Schneider
- Sally Stone
- Martin Stone
- Michèle Urvater
- David Liederman
- Alice Waters
- Eve Touchton
Więcej o książce
Two seasoned food professionals—a cookbook editor and a caterer—tackle the challenge of serving imaginative, flavorful dishes without extensive fuss. Their approach is to draw inspiration from renowned cooks like Julia Child and James Beard, uncovering simple yet delicious recipes hidden in complex cookbooks. They present a diverse collection of recipes that balance flavors, featuring American classics such as spoon bread and oven-fried chicken, alongside exotic dishes like Moghul Lamb and Bangkok Chicken. Each recipe includes tips, variations, and practical advice on using new ingredients, complemented by their own tried-and-true favorites. The compilation boasts 119 master recipes, 81 variations, and 34 Editors' Kitchen recipes, creating a culinary treasure trove. McCullough and Witt offer fresh perspectives on traditional cooking methods, such as roasting chicken at high temperatures and innovative pasta preparation. The book also provides essential information on entertaining, crafting salads, and quick breads, along with microwave tips. With a warm and encouraging tone, the authors inspire cooks to experiment and develop their own recipes, making this user-friendly guide suitable for both beginners and experienced cooks alike. It promises to be a go-to source for distinctive culinary creations.
Zakup książki
Great Food Without Fuss, Frances Monson McCullough, Barbara Witt, Marcia Adams, Jean Anderson, James Beard, Paul Bertolli, J. M. Heston, Anna Maria Cornetto, Jennifer Brennan, Giuliano Bugialli, Hugh Carpenter, Teti Sandison, Julia Child, Craig Claiborne, Marion Cunningham, Elizabeth David, Amy Ferguson Hackworth, Mary Frances Kennedy Fisher, Camille Glenn, Bert Greene, Ken Haedrich, Ken Hom, Barbara Kafka, Diana Kennedy, Irene Kuo, Edna Lewis, Abby Mandel, Marilyn M. Moore, Bill Neal, Patrick O'Connell, Fred Plotkin, Michael J. Roberts, Irma Rombauer, Julie Sahni, Lindsey Shere, Nina Simonds, Martha Rose Shulman, Miriam Ungerer, Maggie Waldron, Roger Vergé, James Villas, Paula Wolfert, Diane Rossen Worthington, Patricia Wells, Jasper White, Susan Feniger, Mary Sue Milliken, Carol Field, Margaret Fox, Joyce Goldstein, Dorie Greenspan, Marcella Hazan, Madhur Jaffrey, Madeleine Kamman, Maggie Blyth Klein, Viana La Place, Evan Kleiman, Deborah Madison, Carlo Middione, Marian Morash, Leslie Newman, Beatrice A. Ojakangas, Wolfgang Puck, Anne Rosenzweig, Elizabeth Schneider, Sally Stone, Martin Stone, Michèle Urvater, David Liederman, Alice Waters, Eve Touchton
- Język
- Rok wydania
- 1992,
- Stan książki
- Uszkodzony
- Cena
- 34,23 zł
Metody płatności
Nikt jeszcze nie ocenił.
- Tytuł
- Great Food Without Fuss
- Podtytuł
- Simple Recipes From The Best Cooks
- Język
- angielski
- Autorzy
- Frances Monson McCullough, Barbara Witt, Marcia Adams, Jean Anderson, James Beard, Paul Bertolli, J. M. Heston, Anna Maria Cornetto, Jennifer Brennan, Giuliano Bugialli, Hugh Carpenter, Teti Sandison, Julia Child, Craig Claiborne, Marion Cunningham, Elizabeth David, Amy Ferguson Hackworth, Mary Frances Kennedy Fisher, Camille Glenn, Bert Greene, Ken Haedrich, Ken Hom, Barbara Kafka, Diana Kennedy, Irene Kuo, Edna Lewis, Abby Mandel, Marilyn M. Moore, Bill Neal, Patrick O'Connell, Fred Plotkin, Michael J. Roberts, Irma Rombauer, Julie Sahni, Lindsey Shere, Nina Simonds, Martha Rose Shulman, Miriam Ungerer, Maggie Waldron, Roger Vergé, James Villas, Paula Wolfert, Diane Rossen Worthington, Patricia Wells, Jasper White, Susan Feniger, Mary Sue Milliken, Carol Field, Margaret Fox, Joyce Goldstein, Dorie Greenspan, Marcella Hazan, Madhur Jaffrey, Madeleine Kamman, Maggie Blyth Klein, Viana La Place, Evan Kleiman, Deborah Madison, Carlo Middione, Marian Morash, Leslie Newman, Beatrice A. Ojakangas, Wolfgang Puck, Anne Rosenzweig, Elizabeth Schneider, Sally Stone, Martin Stone, Michèle Urvater, David Liederman, Alice Waters, Eve Touchton
- Wydawca
- Henry Holt & Co
- Rok wydania
- 1992
- Liczba stron
- 274
- ISBN10
- 0805022309
- ISBN13
- 9780805022308
- Seria
- Opis
- Two seasoned food professionals—a cookbook editor and a caterer—tackle the challenge of serving imaginative, flavorful dishes without extensive fuss. Their approach is to draw inspiration from renowned cooks like Julia Child and James Beard, uncovering simple yet delicious recipes hidden in complex cookbooks. They present a diverse collection of recipes that balance flavors, featuring American classics such as spoon bread and oven-fried chicken, alongside exotic dishes like Moghul Lamb and Bangkok Chicken. Each recipe includes tips, variations, and practical advice on using new ingredients, complemented by their own tried-and-true favorites. The compilation boasts 119 master recipes, 81 variations, and 34 Editors' Kitchen recipes, creating a culinary treasure trove. McCullough and Witt offer fresh perspectives on traditional cooking methods, such as roasting chicken at high temperatures and innovative pasta preparation. The book also provides essential information on entertaining, crafting salads, and quick breads, along with microwave tips. With a warm and encouraging tone, the authors inspire cooks to experiment and develop their own recipes, making this user-friendly guide suitable for both beginners and experienced cooks alike. It promises to be a go-to source for distinctive culinary creations.