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David Burke's New American Classics - David Burke, Judith Choate
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David Burke, Judith Choate:

David Burke's New American Classics - nouveau livre

ISBN: 9780375412318

ID: 9780375412318

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner-117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)-a fabulous cookbook. Books, Cooking & Cookbooks~~Regional & Ethnic~~American~~General, David-Burkes-New-American-Classics~~David-Burke, 486424, David Burke's New American Classics, David Burke, Judith Choate, 037541231X, Knopf Doubleday Publishing Group, , , , , Knopf Doubleday Publishing Group

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David Burke's New American Classics - David Burke, Judith Choate
Livre non disponible
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David Burke, Judith Choate:

David Burke's New American Classics - nouveau livre

ISBN: 9780375412318

ID: 978037541231

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook. David Burke, Judith Choate, Books, Food and Drink, International, David Burke's New American Classics Books>Food and Drink>International, Knopf Doubleday Publishing Group

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David Burke's New American Classics - Burke, David / Choate, Judith
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Burke, David / Choate, Judith:
David Burke's New American Classics - livre d'occasion

ISBN: 9780375412318

ID: 1111149

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Souffles, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner--117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod ; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)--a fabulous cookbook. David Burke's New American Classics Burke, David / Choate, Judith, Alfred A. Knopf

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David Burke's New American Classics - David Burke; Judith Choate
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David Burke; Judith Choate:
David Burke's New American Classics - livre d'occasion

ISBN: 037541231X

ID: 4298757

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Saut?ed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Souffl?s, changed on the next day into Coconut Cheesecake Beign cooking,regional and international,u.s. regional,holiday cooking Holiday Cooking, Knopf

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David Burke's New American Classics - Burke, David; Choate, Judith
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Burke, David; Choate, Judith:
David Burke's New American Classics - edition reliée, livre de poche

ISBN: 9780375412318

ID: 657911809

Knopf. Hardcover. 037541231X Ex-library book with usual markings. Meets or exceeds the good condition guidelines. Nice copy. Five star seller - Ships Quickly - Buy with confidence! . Good., Knopf

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Détails sur le livre
David Burke's New American Classics
Auteur:

Burke, David; Choate, Judith

Titre:

David Burke's New American Classics

ISBN:

9780375412318

From one of America's most innovative and accomplished chefs comes a hugely original cookbook for everyday meals and entertaining, with 117 delectable recipes. Illustrations. full-color photos.

Informations détaillées sur le livre - David Burke's New American Classics


EAN (ISBN-13): 9780375412318
ISBN (ISBN-10): 037541231X
Version reliée
Date de parution: 2006
Editeur: ALFRED A KNOPF
300 Pages
Poids: 0,821 kg
Langue: eng/Englisch

Livre dans la base de données depuis 03.07.2008 06:31:44
Livre trouvé récemment le 23.12.2016 23:18:36
ISBN/EAN: 9780375412318

ISBN - Autres types d'écriture:
0-375-41231-X, 978-0-375-41231-8

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