Parametry
- 192 strony
- 7 godzin czytania
Więcej o książce
Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.
Zakup książki
Leith's contemporary cooking, Prue Leith, Alison Cavaliero, Caroline Yates
- Język
- Rok wydania
- 1994
- Oprawa
- (twarda),
- Stan książki
- Dobry
- Cena
- 30,39 zł
Metody płatności
Nikt jeszcze nie ocenił.
- Tytuł
- Leith's contemporary cooking
- Podtytuł
- more than 200 meatless recipes
- Język
- angielski
- Autorzy
- Prue Leith, Alison Cavaliero, Caroline Yates
- Wydawca
- Bloomsbury Publishing
- Rok wydania
- 1994
- Oprawa
- twarda
- Liczba stron
- 192
- ISBN10
- 0747518017
- ISBN13
- 9780747518013
- Seria
- Tagi
- Opis
- Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.