La Varenne Pratique

Part 3, Vegetables, Pasta & Grains

Nonfiction, Food & Drink, Vegetables & Salads
Cover of the book La Varenne Pratique by Anne Willan, Anne Willan, Inc.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Anne Willan ISBN: 9780991134625
Publisher: Anne Willan, Inc. Publication: September 17, 1989
Imprint: Language: English
Author: Anne Willan
ISBN: 9780991134625
Publisher: Anne Willan, Inc.
Publication: September 17, 1989
Imprint:
Language: English
Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example – carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition’s original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 3, Vegetables, Pasta & Grains is a complete primer on Vegetables, Mushrooms, Grains & Legumes and making Pasta. From comprehensive guides to all vegetables, mushrooms and legumes, to how to make your own fresh and stuffed pastas as well as essential techniques on making rice and risotto, it’s all here, including detailed related recipes.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example – carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition’s original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 3, Vegetables, Pasta & Grains is a complete primer on Vegetables, Mushrooms, Grains & Legumes and making Pasta. From comprehensive guides to all vegetables, mushrooms and legumes, to how to make your own fresh and stuffed pastas as well as essential techniques on making rice and risotto, it’s all here, including detailed related recipes.

More books from Vegetables & Salads

Cover of the book Spiralizer Cookbook: Easy, Delicious and Healthy Recipes for Your Spiralizer by Anne Willan
Cover of the book Rohkost by Anne Willan
Cover of the book Unicorn Food by Anne Willan
Cover of the book Pumpkins & Squashes by Anne Willan
Cover of the book Salads To Go by Anne Willan
Cover of the book J'aime et je cuisine la courgette by Anne Willan
Cover of the book Wrap of The Week: 52 Quick and Easy Wraps Recipes for Healthy Weight Loss by Anne Willan
Cover of the book Slow Cooker: 100% GLUTEN-FREE VEGAN!: Irresistibly Good & Super Easy Gluten-Free Vegan Recipes for Slow Cooker by Anne Willan
Cover of the book Easy Tofu Recipes : Simple and Delicious Tofu Recipes by Anne Willan
Cover of the book The Salad Collection by Anne Willan
Cover of the book The Vegan Air Fryer by Anne Willan
Cover of the book Meatless by Anne Willan
Cover of the book The Complete Idiot's Guide Greens Cookbook by Anne Willan
Cover of the book 300 Best-Ever Potato Recipes by Anne Willan
Cover of the book Vegan Recipes by Anne Willan
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy