Parametry
- 192 stránek
- 7 hodin čtení
Více o knize
Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.
Nákup knihy
Leith's contemporary cooking, Prue Leith, Alison Cavaliero, Caroline Yates
- Jazyk
- Rok vydání
- 1994
- Vazba
- (pevná),
- Stav knihy
- Dobrá
- Cena
- 169 Kč
Doručení
Platební metody
Nikdo zatím neohodnotil.
- Titul
- Leith's contemporary cooking
- Podtitul
- more than 200 meatless recipes
- Jazyk
- anglicky
- Autoři
- Prue Leith, Alison Cavaliero, Caroline Yates
- Vydavatel
- Bloomsbury Publishing
- Rok vydání
- 1994
- Vazba
- pevná
- Počet stran
- 192
- ISBN10
- 0747518017
- ISBN13
- 9780747518013
- Série
- Štítky
- Anotace
- Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.