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Make delicious ice cream, sorbet, gelato, frozen yogurt, and more in under 30 minutes with the Ice cream Maker by Classic Cuisine. This electric ice cream maker is easy to use - simply place the inner ice cream bowls in the freezer, prepare the ingredients/mix and allow to cool in the fridge, turn the machine on, pour the ingredients into the bowls with the paddles running, and enjoy tasty frozen desserts. The mini ice cream maker is only 11.5 in. long for a compact size that fits perfectly on any countertop and stores easily in any cupboard when not in use. Color: Pink.

Make delicious ice cream, sorbet, gelato, frozen yogurt, and more in under 30 minutes with the Ice cream Maker by Classic Cuisine. This electric ice cream maker is easy to use - simply place the inner ice cream bowls in the freezer, prepare the ingredients/mix and allow to cool in the fridge, turn the machine on, pour the ingredients into the bowls with the paddles running, and enjoy tasty frozen desserts. The mini ice cream maker is only 11.5 in. long for a compact size that fits perfectly on any countertop and stores easily in any cupboard when not in use. Color: Blue.

Make delicious ice cream, sorbet, gelato, frozen yogurt, and more in under 30 minutes with the Ice cream Maker by Classic Cuisine. This electric ice cream maker is easy to use - simply place the inner ice cream bowl in the freezer, prepare the ingredients/mix and allow to cool in the fridge, turn the machine on, pour the ingredients into the bowl with the paddle running, and enjoy tasty frozen desserts. The mini ice cream maker is only 8 in.-long for a compact size that fits perfectly on any countertop and stores easily in any cupboard when not in use. Color: Blue.

Make delicious ice cream, sorbet, gelato, frozen yogurt, and more in under 30 minutes with the Ice cream Maker by Classic Cuisine. This electric ice cream maker is easy to use - simply place the inner ice cream bowl in the freezer, prepare the ingredients/mix and allow to cool in the fridge, turn the machine on, pour the ingredients into the bowl with the paddle running, and enjoy tasty frozen desserts. The mini ice cream maker is only 8 in.-long for a compact size that fits perfectly on any countertop and stores easily in any cupboard when not in use. Color: Pink.

More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

Unread book in perfect condition.

FOTILE offers a professional Culinary grade 30" gas 5 burner cooktop with a unique center mounted Tri-Ring burner capable of 22,000BTUs. Use the included Wok attachment on the tri-ring burner for additional cuisines. The two left burners control your optional griddle further enhancing your culinary options. A dedicated Simmer burner allows accurate consistent heat for delicate sauces. FOTILE Tri-Ring Cooktops - We are professional grade for your kitchen!. Color: Stainless Steel.

First Edition, First Printing. Published by Anna Maria Volpi, 2003. Quarto. Hardcover. Signed and inscribed on title page. Book is like new. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.

,en tres bon etat,malgre quelques traces sur couverture,tracking with signature,delai entre 14 et 30 jours,/// PLEASE READ CAREFULLY DUE TO NEW CUSTOMS CONDITIONS PLEASE allow between 14 and 30 days for france and UE and 20 to 50 DAYS for WORLDWIDE,specifically USA, for delivery,no shipping to po box or similar,EXTRA pour expedition internationale a cout reel ,EXTRA COST at real cost for internationalexemple, for Id.America north and south,asia,Australialess than 2 kilos total shipping cost 50 euros,lees than 5 kilos 75,less than 10 kilos 135 euros ,less than 15 kilos 199 ASK me before for details ASK me for exact shipping cost,heavy book near 10 kilos,no shipping to po box or similar,NO RETURN,sent with tracking and signature,please allow 2/4 weeks for delivery,PREFERABLY PAYPAL OR WIRE for payment Dans cette collection "Les recettes originales de." ont été publiés les livres de tous les grands cuisiniers de notre époque, de Michel Guérard à Alain Senderens et Joël Robuchon (vingt-deux volumes parus). C'est la fierté de l'éditeur de publier aujourd'hui les recettes de Claude Peyrot, celles qu'il propose quotidiennement dans son restaurant de Paris, le Vivarois, également des recettes inspirées de son Ardèche natale, toutes mêlant les produits les plus nobles et les plus courants du marché. Considéré par ses pairs comme un des tout premiers cuisiniers de sa génération, Claude Peyrot met ici (avec la complicité de son second, Jean-Yves Massonet, et de Céline Vence, qui a rédigé les recettes avec la précision et la clarté qu'on retrouve dans chacun de ses livres) son immense talent à la portée de tous, mêlant le rustique et le raffiné, le très simple et le plus élaboré. Pour mon goût, je proclamerais volontiers cuisinier du siècle un mal-aimé qui ne confond point l'esprit de finance et l'esprit de finesse, refuse les cartes truquées et les dés pipés : j'ai nommé Claude Peyrot. Du Vivarois, vous ne l'ignorez pas. LA REYNIERe

CETTE édition entiérement refondue de l'Encyclopédie de la cuisine de Jehane Benoit Vient redonner aux foyers québécois leur bible culinaire. Sous une forme plus attrayante et plus pratique, on y trouve les recettes familiéres et les précieux conseils qui ont fait la renommée de ce livre depuis 30 ans. Cela représente pres de 2000 recettes vérifiées et mises å joun Les mesures métriques sont ajoutées et certaines recettes sont adaptées pour tenir compte de la disponibilité des ingrédientsv Les recettes sont classées de fagon plus pratique, afin de rendre la consultation du livre plus facile. Enfin, plus de 600 photos en couleurs illustrent merveilleusement les bons petits plats qui se cuisinent chez nous depuis des décennies.

bon etat,malgre quelques traces sur couverture,tracking with signature,delai entre 14 et 30 jours,/// PLEASE READ CAREFULLY DUE TO NEW CUSTOMS CONDITIONS PLEASE allow between 14 and 30 days for france and UE and 20 to 50 DAYS for WORLDWIDE,specifically USA, for delivery,no shipping to po box or similar,EXTRA pour expedition internationale a cout reel ,EXTRA COST at real cost for internationalexemple, for Id.America north and south,asia,Australialess than 2 kilos total shipping cost 50 euros,lees than 5 kilos 75,less than 10 kilos 135 euros ,less than 15 kilos 199 ASK me before for details Une lecture qui rassasie. Seul un véritable chef pouvait ainsi transmettre l'ambiance frénétique d'une arrière-cuisine." The Times "C'est en France que j'ai mangé ma première huître. Un événement. J'avoue en garder un souvenir aussi intense, et peut-être même plus précieux, que celui du jour où j'ai perdu ma virginité." Dans cette autobiographie culinaire hors du commun, Anthony Bourdain, chef cuisinier de la fameuse brasserie new-yorkaise Les Halles, dévoile bien des secrets d'arrière-cuisine. Ne commandez jamais de poisson au restaurant un lundi. Ne mangez des moules que si vous connaissez personnellement le chef. Évitez à tout prix le hachis Parmentier et le chili con carne du jour. Passionné par son métier, il parle avec ferveur mais sans complaisance de la cuisine. Humour bien pimenté, anecdotes aux petits oignons: Bourdain prend plaisir à semer le trouble. Cuisiniers psychotiques, plongeurs alcooliques et chefs obsédés de chair fraîche: les coulisses de ce monde si masculin laissent bouche bée et gorge sèche.

Véritable artiste des fourneaux, Pierre Gagnaire met sa gastronomie à la portée de tous, en adaptant ses meilleures recettes pour le grand public, et cela de l'entrée au dessert. Le livre se compose de 30 menus, soit 90 recettes, et se découpe en 5 saisons ; pour Pierre Gagnaire, l'année se divise en 5 périodes et non 4, le début du printemps étant en soi une cinquième saison ! Pour chaque saison, il propose 6 menus respectant la fraîcheur des produits et l'équilibre entre les 3 plats qui les composent. Grâce à son talent de pédagogue, les recettes les plus impressionnantes deviennent faciles à réaliser ! Pot-au-feu de veau à l'anis étoilé, endive entière farcie d'abricots secs et de raisins blonds, terrine de sole aux poireaux, pithivier de viande, uf à la berrichonne, gros gnocchi de pois cassé aux cèpes ... le salé se décline avec maestro mais reste accessible à tous les amateurs, même les moins expérimentés ! Quant aux desserts, des gâteaux du terroir aux sucreries les plus sophistiquées, ils s'échappent de l'imagination de Pierre Gagnaire sous nos yeux pour prendre la forme de recettes que chacun peut concocter. Biscuit roulé à la vanille, jus de fraise émulsionné, salade de fruit au Campari, tuile au citron, gelée de pamplemousse rose... à chaque saison ses fruits de prédilection et ses desserts préférés.

Véritable artiste des fourneaux, Pierre Gagnaire met sa gastronomie à la portée de tous, en adaptant ses meilleures recettes pour le grand public, et cela de l'entrée au dessert. Le livre se compose de 30 menus, soit 90 recettes, et se découpe en 5 saisons ; pour Pierre Gagnaire, l'année se divise en 5 périodes et non 4, le début du printemps étant en soi une cinquième saison ! Pour chaque saison, il propose 6 menus respectant la fraîcheur des produits et l'équilibre entre les 3 plats qui les composent. Grâce à son talent de pédagogue, les recettes les plus impressionnantes deviennent faciles à réaliser ! Pot-au-feu de veau à l'anis étoilé, endive entière farcie d'abricots secs et de raisins blonds, terrine de sole aux poireaux, pithivier de viande, uf à la berrichonne, gros gnocchi de pois cassé aux cèpes ... le salé se décline avec maestro mais reste accessible à tous les amateurs, même les moins expérimentés ! Quant aux desserts, des gâteaux du terroir aux sucreries les plus sophistiquées, ils s'échappent de l'imagination de Pierre Gagnaire sous nos yeux pour prendre la forme de recettes que chacun peut concocter. Biscuit roulé à la vanille, jus de fraise émulsionné, salade de fruit au Campari, tuile au citron, gelée de pamplemousse rose... à chaque saison ses fruits de prédilection et ses desserts préférés.

THOR Kitchen offers the power and performance of a premium professional appliance at a practical price. The 30 Inch Professional Drop-In Gas Cooktop with Four Burners in Stainless Steel is equipped to handle everything from simple dishes to haute cuisine, and its sleek design will complement any kitchen design. This is the pro-style cooktop that will keep your passion for cooking forever aflame. #cooklikeagod.

The Israel-born, award-winning chef of Zahav, Michael Solomonov, offers up a tour of 70 plus diverse cultures of Israel through food. Over the past 30 years, Israel has gone from having no fine food to a food scene that is world renowned. Solomonov visits the vibrant restaurants of Tel Aviv, must-experience Jerusalem destinations and organic kitchens off the beaten track, sampling from remarkable food traditions as diverse as Moroccan, Persian, Lebanese, French, Italian and Russian.

R320168679: 1988. In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 103 pages - nombreuses photos en couleurs et en noir et blanc dans et hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire

The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer.Reviews of the Previous Edition:"Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly"It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine"The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews

'Beautifully simple recipes from one of Britain's unsung culinary heroes.' (Nigel Slater Observer Food Monthly) 'If you only buy one cookbook this year, it should probably be this one.' (Telegraph Magazine) Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.

The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer.Reviews of the Previous Edition:"Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly"It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine"The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews