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Ballymaloe Cookery Course: Revised Edition (English Edition) Format Kindle
'Our first lady of food.' The Irish Independent
'It's time to clear the kitchen shelves of all those glossy cookbooks you never open and make way for the Ballymaloe Cookery Course - it's the only one you'll need from now on.' The English Home
Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.
Description du produit
Biographie de l'auteur
Revue de presse
It's a modern day Mrs Beeton (Independent on Sunday) --Ce texte fait référence à l'édition hardcover.
Détails sur le produit
- ASIN : B07HM9855G
- Éditeur : Kyle Books; Rev Ed édition (5 novembre 2018)
- Langue : Anglais
- Taille du fichier : 126481 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Non activée
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 2659 pages
- Classement des meilleures ventes d'Amazon : 106,581 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
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As for the content, it’s difficult to know what to enthuse about most. I’ve a huge collection of cookery books, amassed over some 50 years. I’m no expert, but I do enjoy home cooking and I love finding inspiration and ideas about new things to do with food. The Ballymaloe book is a true encyclopaedia. In addition to basics about food sources, shopping, ingredients, equipment etc, it’s a book which will truly appeal to not only the novice but also experienced cook. I make basic sauces, roux, bechamel, bordelaise etc, but reading the how to here had given me insight into how my methods have differed/adapted over the years. Not necessarily a bad thing, but it’s proved interesting to go back to basics.
I like the way the book is set out, with detail about every recipe and tips. Plus sections on meat, eggs, cheese, desserts...it’s truly inspired and I’m enjoying browsing and rethinking. With over 1000 recipes, this book is incredible value and it’s on my wish list for a hard copy. A volume to treasure.