Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes f

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N.º de artículo de eBay:365034944463
Última actualización el 31 oct 2024 05:54:43 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
ISBN
9781681884271

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Product Identifiers

Publisher
Weldon Owen, Incorporated
ISBN-10
1681884275
ISBN-13
9781681884271
eBay Product ID (ePID)
13038620325

Product Key Features

Book Title
Saveur: the New Classics Cookbook : more than 1000 of the World's Best Recipes for Today's Kitchen
Number of Pages
624 Pages
Language
English
Topic
Methods / Gourmet, General, Methods / General, Courses & Dishes / General
Publication Year
2018
Genre
Cooking
Author
The Editors the Editors of Saveur Magazine
Format
Trade Paperback

Dimensions

Item Height
1.4 in
Item Weight
49.1 Oz
Item Length
10 in
Item Width
7.2 in

Additional Product Features

Intended Audience
Trade
Synopsis
From the editors of the award-winning culinary magazine, Saveur: The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand's authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR's standard of excellence. Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide--and daily inspiration--from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook's notes, imparting helpful tips (wear gloves when working with hot chiles, using young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion. Table of Contents APPETIZERS SALADS SOUPS AND STEWS SANDWICHES, PIZZAS, AND SAVORY PIES PASTA, NOODLES, AND DUMPLINGS EGGS CHICKEN, DUCK, AND OTHER FOWL BEEF, LAMB, GOAT PORK SEAFOOD VEGETABLES BEANS, GRAINS, RICE, AND POTATOES BREADS AND ROLLS DESSERTS DRINKS PANTRY

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