著者：Nina Caplan
出版社： Little, Brown Book Group
発売日： 2027年04月29日
A book for foodies and Francophiles, FORKS IN THE ROAD takes the reader on a romantic culinary tour of France, using the Michelin Guide as its roadmap. Acting as a cultural history, travel guide and……続きを見る
دہلی سے پیرس تک: ذائقوں کی شاعری، آزادی کی بازگشت
یہ کتاب ایک تہذیبی دعوت ہے ー جہاں دہلی کے دریچوں سے پیرس کے کیفے تک، ذائقے بولتے ہیں، خوشبوئیں سفر کرتی ہیں، اور ہر نوالہ آزادی کی ایک نئی تعبیر سن……続きを見る
Vegan Flavors of the World Volume 1 is a vibrant culinary passport that invites you to explore the flavors, textures, and techniques behind plant-based dishes from across the globe. Crafted by award……続きを見る
From the rustic charm of the countryside to the elegance of Parisian cafés, explore 50 iconic French dishes in this rich and indulgent cookbook.
Most Wanted French Recipes brings the timeless sophis……続きを見る
О ЧЕМ ЭТА КНИГА?
Об удовольствии от еды. О вкусах, воспитанных во время жизни автора во Франции, и об открытости новому гастрономическому опыту, который она обрела с переездом в Лондон. Это книга-на……続きを見る
Embark on an exceptional dining adventure with chef Mina Abdi's Shiraz & Syrah, a delicious convergence of Persian and French cuisines for a unique gastronomic experience. Amidst the vivid memories ……続きを見る
Il cibo occupa un posto importante nell'opera di Colette, nata Gabrielle Sidonie, diventata madame Willy, poi baronessa di Juvenel des Ursins, e infine semplicemente Colette. Gli alimenti, il modo d……続きを見る
Bringing to life another side of St Tropez and the legendary Côte d'Azur, Nina shows us a place where cooking has brought people together for generations and creates recipes inspired by locals, plac……続きを見る
Luxembourg is one of the smallest European countries, smaller than Rhode Island. Luxembourg is probably best known for its financial industry. Its investment fund industry is second only to that in ……続きを見る
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset ……続きを見る
The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuis……続きを見る
