Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook
The sauté station is the place all aspiring restaurant chefs want to be: the hot seat where the action happens. The same is true at home, where a good sauté is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more. Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.
CHF 26.90
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V106:
Fremdlagertitel. Lieferzeit unbestimmt
Produktdetails
- ISBN: 978-0-316-25415-1
- EAN: 9780316254151
- Produktnummer: 19514323
- Verlag: Little Brown & Co
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 192 S.
- Masse: H25.1 cm x B19.3 cm x D1.8 cm 771 g
- Reihenbandnummer: 3
- Gewicht: 771
Über den Autor
Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.
45 weitere Werke von Michael Ruhlman:
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Ebook (EPUB Format)
CHF 42.55
Bewertungen
Anmelden