Discover information, advice, and prices for Trademark Fine Art Mojito Mix sold for 99.62 $ , available in the Art & Posters category; this product is sold by Homedepot.com and made by Trademark Fine Art.
This ready to hang lightbox art piece features a mixed drink illustrated over a pink background The Backlit LED Lightbox by Trademark Fine Art is a great new way to illuminate your favorite artwork day or night The sturdy metal snap frame construction makes this lightbox durable yet lightweight while the bright cool LED back lights your artwork for vibrant color display The antiglare acrylic cover helps to keep the art visible in almost any lighting With the hanging hardware conveniently included you can easily hang this welllit frame Also included is the 78 in detachable power cord featuring an inline power switch close to the frame for easy access Its an excellent way to show off this work of art in your home or office Color Multiple Colors
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Discover information, advice, and prices for Sous Vide Cuisine sold for 236.35 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
Sous vide as a CULINARY TECHNIQUE and not merely a conservation procedure This is the first premise of this work There still seems to be a certain reticence that associates the sous vide process with industrial practices and aims that are exclusively based on profit productivity and preservation of a product for as long as possible But beyond these practical advantages the sous vide process responds to objectives that are much more closely aligned with the culinary arts such as the quest for maximum quality Joan Roca and Salvador Brugues main interest in the application of sous vide has always been in the improvement of the cooking process with the goal of minimizing the aggressive effects that traditional systems produce Uniting the fundamentals of conservation and sous vide preparation Joan and Salvador establish a new culinary technique that although requiring rigorous training to master once understood permits the obtainment of great results both in regard to quality
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Discover information, advice, and prices for BRENTWOOD Stainless Steel Electric Salt, priced at 24.26 $ : it belongs to the Kitchen Tools & Accessories category; this product is sold by Homedepot.com and made by Brentwood.
Use the Brentwood Electric Blue LED Salt and Pepper Adjustable Ceramic Grinders to season your favorite cuisines Finetune the seasonings textures with fully adjustable precision ceramic milling Youll appreciate their exquisite form and function thanks to stainless steel housings and beautiful display windows 1hand operation and sleek blue LED illumination ensures you spice precisely from start to finish It uses 4 AA batteries sold separately Color Silver
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Explore tips, opinions, and features on LE LUMINAIRE et les moyens sold at 183.17 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
Paris 2003 1 Volume1 Neuf Reliure éditeur cartonnée pleine toile sous jaquette illustrée Format in4 33 x 25 cm 3180 gr 486 pages avec 463 planches NB Ce livre retrace un chapitre important de lhistoire du design en reconstituant lévolution du luminaire dans les années 30 On y retrouvera reproduits en facsimilés quatre portfolios publiés à loccasion des Expositions internationales de Paris de 1925 à 1937 144 artistes et ateliers notammnt français et allemands y sont présentés avec 500 luminaires Lintroduction de Raymond GUIDOT souligne limportance de douze ans de design dont on mesure aujourdhui encore linfluence réf 172bs
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Find tips, reviews, and features on ZWILLING Enfinigy 10 Qt White sold for 169.99 $ , available in the Electric & Electronics Components category; this product belongs to Zwilling and is sold by Homedepot.com.
The sleek sous vide stick brings restaurantlevel temperature control to home cooking The elegantly designed compact sous vide stick offers an LEDtouch display a stainlesssteel heating cover with a minimum and maximum water level sensor built in plus a handy timer function Precise temperature control ensures food is cooked to the exact doneness you choose Equipped with an integrated clamp the sous vide stick can be used with any pot in the kitchen no special equipment is needed And the stick can be used in conjunction with ZWILLING Fresh Save vacuum seal reusable bags Sous vide is a cooking technique that uses gentle water bath cooking under vacuum seal to achieve precise temperatures in your finished product Cook a steak sous vide to the exact temperature you prefer then finish it off by searing in a pan just before serving Sous vide cooking is ideal for prepping meals in advance giving you ultimate control in the kitchen ZWILLING Enfinigy is the revolutionary electrics line that mixes German engineering and innovation with a fresh sleek design This gorgeous line combines modern aesthetics with highperformance features and the longest warranties in the industry Accessories can be added to many of the products for even more robust functionality Color White
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Explore tips, opinions, and features on ZWILLING Enfinigy 10 Qt Black sold at 169.99 $ ; this product is listed in the Electric & Electronics Components category, produced by Zwilling, and sold by Homedepot.com.
The sleek sous vide stick brings restaurantlevel temperature control to home cooking The elegantly designed compact sous vide stick offers an LEDtouch display a stainlesssteel heating cover with a minimum and maximum water level sensor built in plus a handy timer function Precise temperature control ensures food is cooked to the exact doneness you choose Equipped with an integrated clamp the sous vide stick can be used with any pot in the kitchen no special equipment is needed And the stick can be used in conjunction with ZWILLING Fresh Save vacuum seal reusable bags Sous vide is a cooking technique that uses gentle water bath cooking under vacuum seal to achieve precise temperatures in your finished product Cook a steak sous vide to the exact temperature you prefer then finish it off by searing in a pan just before serving Sous vide cooking is ideal for prepping meals in advance giving you ultimate control in the kitchen ZWILLING Enfinigy is the revolutionary electrics line that mixes German engineering and innovation with a fresh sleek design This gorgeous line combines modern aesthetics with highperformance features and the longest warranties in the industry Accessories can be added to many of the products for even more robust functionality Color Black
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EAN: 0035886546731
Discover information, advice, and prices for La Cuisine arabe, priced at 101.49 $ : it belongs to the Books & Magazines category; this product is sold by Abebooks.com and made by .
Editeur Albin Michel Date de parution 1979 Description In12 184 pages broché un peu passé occasion bon état général Envois quotidiens du mardi au samedi Les commandes sont adressées sous enveloppes bulles Photos supplémentaires de louvrage sur simple demande Réponses aux questions dans les 12h00 Librairie Le PianoLivre Merci Référence catalogue vendeur 6762 Please let us know if you have any questions Thanks
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Find tips, reviews, and features on Grand livre de cuisine d sold for 111.05 $ , available in the Books & Magazines category; this product belongs to and is sold by Abebooks.com.
Rayon Cuisine Editeur Les éditions dAlain Ducasse Date de parution 2002 Description In4 584 pages relié entoilé avec jaquette parfaite occasion très bon état Envois quotidiens du mardi au samedi Les commandes sont adressées sous enveloppes bulles Photos supplémentaires de louvrage sur simple demande Réponses aux questions dans les 12h00 Librairie Le PianoLivre Merci Référence catalogue vendeur 62299
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Discover information, advice, and prices for L Encyclopedie de la Cuisine sold for 77.09 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
CETTE édition entiérement refondue de lEncyclopédie de la cuisine de Jehane Benoit Vient redonner aux foyers québécois leur bible culinaire Sous une forme plus attrayante et plus pratique on y trouve les recettes familiéres et les précieux conseils qui ont fait la renommée de ce livre depuis 30 ans Cela représente pres de 2000 recettes vérifiées et mises å joun Les mesures métriques sont ajoutées et certaines recettes sont adaptées pour tenir compte de la disponibilité des ingrédientsv Les recettes sont classées de fagon plus pratique afin de rendre la consultation du livre plus facile Enfin plus de 600 photos en couleurs illustrent merveilleusement les bons petits plats qui se cuisinent chez nous depuis des décennies
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Discover information, advice, and prices for Accounting for Taste The Triumph, priced at 24.35 $ : it belongs to the Books & Magazines category; this product is sold by Abebooks.com and made by .
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation Accounting for Taste brings these accidents to the surface illuminating the magic of French cuisine and the mystery behind its historical development Priscilla Parkhurst Ferguson explains how the food of France became French cuisineThis momentous culinary journey begins with Ancien Régime cookbooks and ends with twentyfirstcentury cooking programs It takes us from Carême the inventor of modern French cuisine in the early nineteenth century to top chefs today such as Daniel Boulud and Jacques Pépin Not a history of French cuisine Accounting for Taste focuses on the people places and institutions that have made this cuisine what it is today a privileged vehicle for national identity a model of cultural ascendancy and a pivotal site where practice and performance intersect With sources as various as the novels of Balzac and Proust interviews with contemporary chefs such as David Bouley and Charlie Trotter and the film Babettes Feast Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients Whats more well beyond food the intricate connections between cuisine and country between local practice and national identity illuminate the concept of culture itselfTo BrillatSavarins famous dictumAnimals fill themselves people eat intelligent people alone know how to eatPriscilla Ferguson adds and Accounting for Taste shows how the truly intelligent also know why they eat the way they do Parkhurst Ferguson has her nose in the right place and an infectious lust for her subject that makes this trawl through the history and cultural significance of French foodfrom French Revolution to Babettes Feast via Balzacs suppers and Prousts madeleinesa satisfying meal of varied coursesIan Kelly Times UK
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Discover information, advice, and prices for Italian Cuisine A Cultural History sold for 22.95 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
Italy the country with a hundred cities and a thousand bell towers is also the country with a hundred cuisines and a thousand recipes Its great variety of culinary practices reflects a history long dominated by regionalism and political division and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition Nonetheless this magnificent new book demonstrates the development of a distinctive unified culinary tradition throughout the Italian peninsulaAlberto Capatti and Massimo Montanari uncover a network of culinary customs food lore and cooking practices dating back as far as the Middle Ages that are identifiably Italiano Italians used forks 300 years before other Europeans possibly because they were needed to handle pasta which is slippery and dangerously hoto Italians invented the practice of chilling drinks and may have invented ice creamo Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meato Salad was a distinctive aspect of the Italian meal as early as the sixteenth centuryThe authors focus on culinary developments in the late medieval Renaissance and Baroque eras aided by a wealth of cookbooks produced throughout the early modern period They show how Italys culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes Though temporally spatially and socially diverse these cuisines refer to a common experience that can be described as Italian Thematically organized around key issues in culinary history and beautifully illustrated Italian Cuisine is a rich history of the ingredients dishes techniques and social customs behind the Italian food we know and love today
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Discover information, advice, and prices for Pourquoi les spaghetti bolognese n sold for 20.6 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
Expedition Sous 48 H En Suivi La Poste Emballage Bullepack
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Explore tips, opinions, and features on Pain vin et veneison Un sold at 25.37 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
Editeur Editions de lAurore Date de parution 1977 Description In8 non paginé 250 pages environ 127 recettes broché occasion très bon état Envois quotidiens du mardi au samedi Les commandes sont adressées sous enveloppes bulles Photos supplémentaires de louvrage sur simple demande Réponses aux questions dans les 12h00 Librairie Le PianoLivre Merci Référence catalogue vendeur X3566 Please let us know if you have any questions Thanks
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Explore tips, opinions, and features on Dessert Cuisine sold at 40 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
This is one of the most innovative gastronomy trends a must in the best restaurants Though his young age Oriol Balaguer is considered to be one of the great masters of this new professional style He has led the revolution making the move from shop patisserie to restaurant patisserie as a natural evolution of his frantic professional path The book has beautiful presentation and modern design along with the high quality photographs making it fascinating and will take you into the world of dessert cuisine Oriol Balaguer has extraordinary command of raw materials that allows him to optimize its use and yield He gives a clear presentation of the necessary ingredients describes the preparation methods with precise instructions for techniques used and makes comments and advice to consider for perfect preparation assembly serving and consumption Dessert cuisine is a revolutionary concept whose complexity is displayed through such daring creations as his ìbigarreau cherry soup with cream cheese sorbet and beet tomato ravioli with yogurt sorbet and basil and curry chocolate lollipops This book is the best proof of Chef Oriols boundless genius and indisputable talent
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Find tips, reviews, and features on Italian Cuisine A Cultural History sold for 30.17 $ , available in the Books & Magazines category; this product belongs to and is sold by Abebooks.com.
Italy the country with a hundred cities and a thousand bell towers is also the country with a hundred cuisines and a thousand recipes Its great variety of culinary practices reflects a history long dominated by regionalism and political division and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition Nonetheless this magnificent new book demonstrates the development of a distinctive unified culinary tradition throughout the Italian peninsulaAlberto Capatti and Massimo Montanari uncover a network of culinary customs food lore and cooking practices dating back as far as the Middle Ages that are identifiably Italiano Italians used forks 300 years before other Europeans possibly because they were needed to handle pasta which is slippery and dangerously hoto Italians invented the practice of chilling drinks and may have invented ice creamo Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meato Salad was a distinctive aspect of the Italian meal as early as the sixteenth centuryThe authors focus on culinary developments in the late medieval Renaissance and Baroque eras aided by a wealth of cookbooks produced throughout the early modern period They show how Italys culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes Though temporally spatially and socially diverse these cuisines refer to a common experience that can be described as Italian Thematically organized around key issues in culinary history and beautifully illustrated Italian Cuisine is a rich history of the ingredients dishes techniques and social customs behind the Italian food we know and love today
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Discover information, advice, and prices for Accounting for Taste The Triumph sold for 26.51 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation Accounting for Taste brings these accidents to the surface illuminating the magic of French cuisine and the mystery behind its historical development Priscilla Parkhurst Ferguson explains how the food of France became French cuisine This momentous culinary journey begins with Ancien Régime cookbooks and ends with twentyfirstcentury cooking programs It takes us from Carême the inventor of modern French cuisine in the early nineteenth century to top chefs today such as Daniel Boulud and Jacques Pépin Not a history of French cuisine Accounting for Taste focuses on the people places and institutions that have made this cuisine what it is today a privileged vehicle for national identity a model of cultural ascendancy and a pivotal site where practice and performance intersect With sources as various as the novels of Balzac and Proust interviews with contemporary chefs such as David Bouley and Charlie Trotter and the film Babettes Feast Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients Whats more well beyond food the intricate connections between cuisine and country between local practice and national identity illuminate the concept of culture itself To BrillatSavarins famous dictumAnimals fill themselves people eat intelligent people alone know how to eatPriscilla Ferguson adds and Accounting for Taste shows how the truly intelligent also know why they eat the way they do Parkhurst Ferguson has her nose in the right place and an infectious lust for her subject that makes this trawl through the history and cultural significance of French foodfrom French Revolution to Babettes Feast via Balzacs suppers and Prousts madeleinesa satisfying meal of varied coursesIan Kelly Times UK
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Discover information, advice, and prices for L Encyclopedie de la Cuisine, priced at 251.61 $ : it belongs to the Books & Magazines category; this product is sold by Abebooks.com and made by .
CETTE édition entiérement refondue de lEncyclopédie de la cuisine de Jehane Benoit Vient redonner aux foyers québécois leur bible culinaire Sous une forme plus attrayante et plus pratique on y trouve les recettes familiéres et les précieux conseils qui ont fait la renommée de ce livre depuis 30 ans Cela représente pres de 2000 recettes vérifiées et mises å joun Les mesures métriques sont ajoutées et certaines recettes sont adaptées pour tenir compte de la disponibilité des ingrédientsv Les recettes sont classées de fagon plus pratique afin de rendre la consultation du livre plus facile Enfin plus de 600 photos en couleurs illustrent merveilleusement les bons petits plats qui se cuisinent chez nous depuis des décennies
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Discover information, advice, and prices for Alan Wong s New Wave, priced at 25.7 $ : it belongs to the Books & Magazines category; this product is sold by Abebooks.com and made by .
Now in PaperbackBorn in Japan and raised on Honolulu Alan Wong is one of Hawaiis top chefs and a major influence in creating a unified and distinctive regional cuisine Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home earning him a prestigious James Beard nomination for Best Regional Chef In a unique triumph of EastWest style ALAN WONGS NEW WAVE LUAU showcases Alans signature blend of PacificRim styles His genrebending fare combines Western culinary techniques with the flavors of China Japan Hawaii and beyondwith tantalizing and innovative results With delicacies such as Lobster WonTon Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée ALAN WONGS NEW WAVE LUAU delivers these incredible indulgences to the home cook More than 20000 copies sold in hardcoverReviewsA leading practitioner of Hawaiian regional cooking Wong is renowned for transforming island staples into elaborately presented fareBon AppétitAlan Wong is the master blaster of Hawaiian eats using the basic building blocks of native Hawaiian luau cooking to construct a devastatingly delicious alternative universe of his ownGourmet
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Discover information, advice, and prices for The Pleasures Of Vegetarian Cooking sold for 34.18 $ , available in the Books & Magazines category; this product is sold by Abebooks.com and made by .
In this book Mrs Dalal presents a comprehensive selection of vegetarian recipes from Indian Western and Chinese cuisines Her search for consistency and perfection in the culinary art has led her to formulate recipeswith precise measures and easy to follow methods which yield d results both for the experienced and the novice This is the first book of Tarla Dalal the expert authority on vegetarian cooking who is known and universally admired by the vegetarian community in India and abroad She has used her special aptitude and natural talent for over two decades to continually create innumerable varieties of exciting recipes easy and quick to prepare yet capable of pleasing the most fastidious palates Housewives and hostesses alike for success and satisfaction rely upon her recipes Apart from being a housewife and mother she remains busy with demands for teaching cookery and demonstrations in India and abroad The fact that the book has undergone thirty three reprints
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Find tips, reviews, and features on TasteofControl Format TradePaperback sold for 29.06 $ , available in the Books & Magazines category; this product belongs to and is sold by Abebooks.com.
Filipino cuisine is a delicious fusion of foreign influences adopted and transformed into its own unique flavor But to the Americans who came to colonize the islands in the 1890s it was considered inferior and lacking in nutrition Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home countryTaste of Control tells what happened when American colonizers began to influence what Filipinos ate how they cooked and how they perceived their national cuisine Food historian R Alexander D Orquiza Jr turns to a variety of rare archival sources to track these changing attitudes including the letters written by American soldiers the cosmopolitan menus prepared by Manila restaurants and the textbooks used in local home economics classes He also uncovers pockets of resistance to the colonial project as Filipino cookbooks provided a defense of the nations traditional cuisine and cultureThrough the topic of food Taste of Control explores how despite lasting less than fifty years the American colonial occupation of the Philippines left psychological scars that have not yet completely healed leading many Filipinos to believe that their traditional cooking practices crops and tastes were inferior We are what we eat and this book reveals how food culture served as a battleground over Filipino identity
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