Paramètres
- 192pages
- 7 heures de lecture
En savoir plus sur le livre
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.
Achat du livre
Leith's contemporary cooking, Prue Leith, Alison Cavaliero, Caroline Yates
- Langue
- Année de publication
- 1994
- Reliure
- (rigide)
Modes de paiement
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- Titre
- Leith's contemporary cooking
- Sous-titre
- more than 200 meatless recipes
- Langue
- Anglais
- Auteurs
- Prue Leith, Alison Cavaliero, Caroline Yates
- Éditeur
- Bloomsbury Publishing
- Publié
- 1994
- Format
- rigide
- Pages
- 192
- ISBN10
- 0747518017
- ISBN13
- 9780747518013
- Séries
- Mots clés
- Description
- 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.