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Toronto : Harper Collins, 2008
Toronto [etc.! : Bantan books, 1970
Abstract: The only book that tells everthing there is to know about the all-time international favorite food, pasta. Over 50 recipes -from simply-made and little-known dishes with every kind of vegetable, meat and poultry, to complicated italian specialities that would challenge an expert.
Canada : Librairie Larousse, c.1974
Abstract: Maurice Edmond Sailland, dit Curnonsky, élu " prince des gastronomes " en 1927, a mis son talent et son expérience d'homme de lettres au service de la gastronomie. Il entreprend, en 1921, un tour de France de la bonne chère et publie la France gastronomique. En 1947, il fonde la revue Cuisine et Vins de France. Inépuisable source de découvertes gourmandes, cet ouvrage présente plus de 1200 recettes recueillies par Curnonsky, qui allient aux grands classiques les spécialités régionales, ...; [Read more...]
Toronto : McGraw-Hill , 1981
Abstract: With the convection oven now appearing in a growing number of households, more and more people are discovering what professional bakers and chefs have known for years. Now Madame Benoit has written a book especially for the convection oven.
Toronto : University of Toronto Press, 2008
Berkeley : Ten Speed Press, 2008