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Buvette: The Pleasure of Good Food

   
지은이 Jody Williams   |   출판사 Grand Central Life & Style  |   발행일 2014년 04월 22일   |   언어 : 영어
 
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판매가 42,000원32,300원 23%
마일리지 1% 420원
발행일 2014-04-22 | 중량: 1.22 kg | 사이즈: 3.2*21.6*26 cm
ISBN 1455525529 | 9781455525522
기타정보 원서 | 304쪽 | $ 30 | Hardcover
예상입고일 7~12일 소요예정 (근무일기준)
배송비 무료배송
    정가, 판매가는 항공 운임료 포함
손님접대
종합지수 8p 8 위
월간지수 100p 1 위
   
도서재고 미국 실시간 현지재고 - Indiana : 0 권, Tennessee : 4 권
주의사항
  • - 현지사정에 의해 지연, 품절 될 수 있습니다.
  • - 해외주문원서는 취소 및 반품이 불가능합니다.(단, 파본이나 오발송은 제외 입니다.)
  • - 수입절차/입고소요기간 자세히
  •  

    The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant.

    BUVETTE: The Pleasure of Good Food

    BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.
     

    There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

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