Warum One Pot? Die meisten Kulturen haben ihre eigene Version des Eintopfgerichtes. Die Italiener rühren ein cremiges Risotto, die Spanier kochen eine duftende Paella und die Franzosen servieren ein……続きを見る
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own Restaurant No6 in Cornwall. Working with quality produce and alongside t……続きを見る
WINNER OF THE BEST MIXED MEDIA BOOK AWARD AT THE CREATIVE BOOK AWARDS 2024
A gorgeous guide to foraging, pressing and using seaweeds for a wealth of home creative projects. Both aspirational and ins……続きを見る
著者：Lars Willum
出版社： Boularderie Island Press
発売日： 2012年07月18日
Sea Food Through My Eyes features fine ingredients from the world-renowned Cape Breton coastal waters. One doesn’t have to live in Cape Breton to enjoy these recipes, as all of the ingredien……続きを見る
'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need ……続きを見る
Sustainable Pacific Northwest-based seaweed harvester Amanda Swinimer describes the ecology, culinary uses, evidence-based health benefits and climate change-resisting potential of seaweed and share……続きを見る
Bring the taste of the Mediterranean to your everyday cooking with more than 90 fresh and flavoursome recipes for all occasions.
Create fantastic Mediterranean dishes with fresh fish, healthy fats, ……続きを見る
For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eye……続きを見る
