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| Der Titel des Buches | Where Chefs Eat: A Guide to Chefs' Favorite Restaurants, Third Edition |
| Veröffentlichungsdatum | |
| Sprache | Deutsch |
| ISBN-10 | 1218525487-TGV |
| Digital ISBN | 239-7310050856-NGY |
| Schöpfer | Josephine Klostermann |
| Übersetzer | Udonna Faakhir |
| Seitenzahl | 662 Pages |
| Editor | Magnus Hoenigberg |
| Dokumententyp | EPub PDF AMZ HWP WRD |
| Dateigröße | 3.87 MB |
| Dateinamen | Where Chefs Eat: A Guide to Chefs' Favorite Restaurants, Third Edition.pdf |
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Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and ...
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Southern-Style Black-Eyed Peas: “One of my favorite things around this time of year is black-eyed peas,” Lewis says. “To make from dry beans takes some planning because you have to soak the beans overnight, then go through the cooking process, which can take hours. I like to use canned black-eyed peas, but to make them my own, I will sweat down my favorite andouille sausage, caramelize ...
It's equally great for families of picky eaters and smaller households that don't want to eat the same thing four days in a row. courtesy of Ten Speed Press 18 of 45
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