Savoring meat & poultry : Best recipes from the award-winning International cookbooks / General editor Chuck Williams, authors: Georgeanne Brennan and others.
Series Williams-SonomaDetalles de publicación: California : Oxmoor House, 2006.Descripción: 231 pages : color illustrations ; 28 cmTipo de contenido:- text
- unmediated
- volumen
- 0848731247
- TX725 .A1 .B746 2006
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Colección General mb | TX725 .A1 B746 2006 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003271219 |
Descripciones mejoradas de Syndetics:
The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 globe-spanning recipes and striking photography, Savoring Meat and Poultry reveals the very best of meat and poultry cooking. You'll discover a bounty of delectable dishes, from American barbecue to classic French charcuterie, from spicy Malaysian curries and rich Mexican moles to garlic-laced Spanish stews and succulent Tuscan roasts.
Includes index and glossary.
North America -- Asia -- France -- Mediterranean -- Glossary -- Index -- Acknowledgement.
A collection of more than 125 globe-spanning recipes and striking photography, this new addition to the highly acclaimed Williams-Sonoma Savoring series reveals the best of meat and poultry cooking with dishes ranging from American barbecue and French charcuterie to spicy Malaysian curries and rich Mexican moles.
Notas de autor provistas por Syndetics
Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego.After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.
(Bowker Author Biography)