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Trellis Kochbuch: Erweiterte Ausgabe von Desaulniers, Marcel
by Desaulniers, Marcel | PB | VeryGood
US $5,11
Ca.CHF 4,08
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Versand:
Kostenlos Economy Shipping.
Standort: Aurora, Illinois, USA
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Lieferung zwischen Mi, 8. Okt und Do, 16. Okt nach 94104 bei heutigem Zahlungseingang
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eBay-Artikelnr.:193381619681
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780671748425
Über dieses Produkt
Product Identifiers
Publisher
Simon & Schuster
ISBN-10
0671748424
ISBN-13
9780671748425
eBay Product ID (ePID)
755704
Product Key Features
Book Title
Trellis Cookbook : Expanded Edition
Number of Pages
400 Pages
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / American / General, General, Regional & Ethnic / American / Southern States
Publication Year
1992
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
24.3 Oz
Item Length
9.2 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
91-037227
Reviews
Mimi Sheraton Time Unlike most recipes from restaurant chefs, these can be managed by mere mortals with only two hands. A treasury of new American fare., Joyce GoldsteinChef/Owner, Square One RestaurantMarcel Desaulniers makes it seem easy because of his clear directions and explanations...he makes us want to cook the food just so we can taste it., Joyce Goldstein Chef/Owner, Square One Restaurant Marcel Desaulniers makes it seem easy because of his clear directions and explanations...he makes us want to cook the food just so we can taste it., Mimi SheratonTimeUnlike most recipes from restaurant chefs, these can be managed by mere mortals with only two hands. A treasury of new American fare., Giuliano Bugialli Marcel's delicious cuisine is beautifully presented....A fine example of creativity built on a solid basis.
Table Of Content
CONTENTS INTRODUCTION I. APPETIZERS II. SOUPS III. SALADS IV. ENTRÉES V. ACCOMPANIMENTS VI. DESSERTS VII. MORE, PLEASE: THE 20 MOST REQUESTED RECIPES VIII. BASICS, TECHNIQUES, EQUIPMENT, AND SOURCES INDEX
Edition Description
Expanded
Synopsis
The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself.With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom P'té, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, makeThe Trellis Cookbookthe culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library., The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself. With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom P t , Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entr es such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales. A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library., The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself. With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom P'té, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales. A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.
LC Classification Number
TX715.D465 1992
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