28,89 €
Poulets & Légumes
Poulets & Légumes
  • Išparduota
Poulets & Légumes
Poulets & Légumes
El. knyga:
28,89 €
From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in…

Poulets & Légumes (el. knyga) (skaityta knyga) | Jacques Pepin | knygos.lt

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From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes
The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalizing every cook's repertoire.
28,89 €
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From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes
The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalizing every cook's repertoire.

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