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Experience the essence of French bistro cooking with a focus on simple yet sophisticated flavors from the owner and chef of a renowned New York restaurant. This book embraces the trend of informal dining and effortless entertaining, showcasing how to create polished meals without excessive time or expense. The author blends Italian and French bistro styles, presenting sophisticated taste combinations in approachable ways to craft unforgettable dishes. Enhancing the dining experience, the author offers creative suggestions for table settings, encouraging the use of varied plates and imaginative serving ideas, such as scooping ice cream into tea cups or presenting chocolate mousse in silver tablespoons. Recipes include Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, and Tarte Tatin, among others. Additionally, the book features sections on Aperitifs, Cocktails, Coffees, and Teas, along with 25 sidebars providing practical tips, from building a bar to removing wine stains. With stunning photography and surprisingly simple recipes, this is a go-to resource for cooks seeking to elevate their home dining experience.
Buchkauf
Buvette, Jody-Helena Williams, Mario Batali
- Sprache
- Erscheinungsdatum
- 2014
- Einband
- (Hardcover)
Keiner hat bisher bewertet.
- Titel
- Buvette
- Untertitel
- The Pleasure of Good Food
- Sprache
- Englisch
- Autor*innen
- Jody-Helena Williams, Mario Batali
- Verlag
- Grand Central Publishing
- Erscheinungsdatum
- 2014
- Einband
- Hardcover
- Seitenzahl
- 285
- ISBN10
- 1455525529
- ISBN13
- 9781455525522
- Reihe
- Kategorien
- Schlagwörter
- Kochbücher, Handbücher und Anleitungen, USA, Frankreich, Essen, Feiertage, Europa, Essen und Trinken, Unterhaltsam
- Beschreibung
- Experience the essence of French bistro cooking with a focus on simple yet sophisticated flavors from the owner and chef of a renowned New York restaurant. This book embraces the trend of informal dining and effortless entertaining, showcasing how to create polished meals without excessive time or expense. The author blends Italian and French bistro styles, presenting sophisticated taste combinations in approachable ways to craft unforgettable dishes. Enhancing the dining experience, the author offers creative suggestions for table settings, encouraging the use of varied plates and imaginative serving ideas, such as scooping ice cream into tea cups or presenting chocolate mousse in silver tablespoons. Recipes include Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, and Tarte Tatin, among others. Additionally, the book features sections on Aperitifs, Cocktails, Coffees, and Teas, along with 25 sidebars providing practical tips, from building a bar to removing wine stains. With stunning photography and surprisingly simple recipes, this is a go-to resource for cooks seeking to elevate their home dining experience.