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Williams-Sonoma Mastering:  Beef & Veal: Made Easy With Step-by-step Photographs - Denis Kelly
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Denis Kelly:

Williams-Sonoma Mastering: Beef & Veal: Made Easy With Step-by-step Photographs - neues Buch

ISBN: 9780743267359

ID: 978074326735

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials. In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease. Denis Kelly, Books, Food and Drink, Williams-Sonoma Mastering: Beef & Veal: Made Easy With Step-by-step Photographs Books>Food and Drink, Free Press

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Mastering Beef & Veal - Kelly, Denis / Williams, Chuck / Thomas, Mark
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Kelly, Denis / Williams, Chuck / Thomas, Mark:

Mastering Beef & Veal - gebrauchtes Buch

ISBN: 9780743267359

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Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma "Mastering Beef & Veal" is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your "mise en place" to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials. In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, "Mastering Beef & Veal" will teach you all you need to know to prepare any beef or veal recipe with ease. Mastering Beef & Veal Kelly, Denis / Williams, Chuck / Thomas, Mark, Free Press

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Beef  &  Veal  (Williams-Sonoma Mastering) - Denis Kelly
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Denis Kelly:
Beef & Veal (Williams-Sonoma Mastering) - gebrauchtes Buch

ISBN: 0743267354

ID: 4398006

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will he cooking,cooking by ingredient,culinary arts and techniques,meat poultry and seafood,meats,holiday cooking Culinary Arts & Techniques, Free Press

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WILLIAM-SONOMA MASTERING BEEF & VEAL* Mit Abbildungen. Beautifully prepared beef - elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast - can be the showpiece of any meal. The idea of making such well-known dishes in - 39330 Kelly, Dennis Essen Internationale Küche
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39330 Kelly, Dennis Essen Internationale Küche:
WILLIAM-SONOMA MASTERING BEEF & VEAL* Mit Abbildungen. Beautifully prepared beef - elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast - can be the showpiece of any meal. The idea of making such well-known dishes in - gebunden oder broschiert

2005, ISBN: 9780743267359

[PU: Free Press 2005], 143 Seiten, mit Abbildungen 4 HARDCOVER mit Schutzumschlag **SEHR GUTER ZUSTAND!**, [SC: 14.00], gebraucht sehr gut, gewerbliches Angebot, [GW: 1050g]

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WILLIAM-SONOMA MASTERING BEEF & VEAL* Mit Abbildungen. Beautifully prepared beef - elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast - can be the showpiece of any meal. The idea of making such well-known dishes in - 39330 Kelly, Dennis Essen Internationale Küche
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
39330 Kelly, Dennis Essen Internationale Küche:
WILLIAM-SONOMA MASTERING BEEF & VEAL* Mit Abbildungen. Beautifully prepared beef - elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast - can be the showpiece of any meal. The idea of making such well-known dishes in - gebunden oder broschiert

2005, ISBN: 9780743267359

[PU: Free Press 2005], 143 Seiten, mit Abbildungen 4 HARDCOVER mit Schutzumschlag **SEHR GUTER ZUSTAND!**, [SC: 5.90], gebraucht sehr gut, gewerbliches Angebot, [GW: 1050g]

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Mastering Beef & Veal
Autor:

Kelly, Denis

Titel:

Mastering Beef & Veal

ISBN-Nummer:

9780743267359

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.Williams-Sonoma "Mastering Beef & Veal" is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your "mise en place" to expertly carving a bone-in roast.Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you arean aspiring novice or an experienced home cook, "Mastering Beef & Veal" will teach you all you need to know to prepare any beef or veal recipe with ease.

Detailangaben zum Buch - Mastering Beef & Veal


EAN (ISBN-13): 9780743267359
ISBN (ISBN-10): 0743267354
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2005
Herausgeber: FREE PR
143 Seiten
Gewicht: 0,943 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 19.12.2007 12:31:43
Buch zuletzt gefunden am 24.10.2016 12:10:56
ISBN/EAN: 9780743267359

ISBN - alternative Schreibweisen:
0-7432-6735-4, 978-0-7432-6735-9

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