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Julia Child  - The Way to Cook (DVD, 2009, 2-disc Set w Booklet) NEW SEALED
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Julia Child - The Way to Cook (DVD, 2009, 2-disc Set w Booklet) NEW SEALED
US $19,00US $19,00
So, 09. Nov, 20:46So, 09. Nov, 20:46

Julia Child - The Way to Cook (DVD, 2009, 2-disc Set w Booklet) NEW SEALED

TheGarageVault
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US $19,00
Ca.CHF 15,36
Artikelzustand:
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    Versand:
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    Standort: Allen, Texas, USA
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    Lieferung zwischen Sa, 29. Nov und Mi, 3. Dez nach 94104 bei heutigem Zahlungseingang
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    eBay-Artikelnr.:365961125499

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    Artikelzustand
    Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
    Book Series
    Julia
    ISBN
    9780307593900
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Knopf Doubleday Publishing Group
    ISBN-10
    0307593908
    ISBN-13
    9780307593900
    eBay Product ID (ePID)
    20069191829

    Product Key Features

    Book Title
    Way to Cook Dvd
    Number of Pages
    96 Pages
    Language
    English
    Publication Year
    2009
    Topic
    Individual Chefs & Restaurants, Regional & Ethnic / French, Reference
    Genre
    Cooking
    Author
    Julia Child
    Format
    Dvd

    Dimensions

    Item Height
    0.9 in
    Item Weight
    7.4 Oz
    Item Length
    7.5 in
    Item Width
    5.3 in

    Additional Product Features

    Intended Audience
    Trade
    TitleLeading
    The
    Synopsis
    At last on DVD--Julia's invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet), originally produced in 1985, in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken saut with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck. MEAT: Quick and easy saut ed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts. VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto. SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread. FISH AND EGGS: Selecting fish and shellfish; broiling, saut ing, and oven-poaching fish; plus the miraculous egg--alone or in omelettes, custards, quiche, sauces, and a spectacular souffl . FIRST COURSES AND DESSERTS: Pat s and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle. From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you'll be empowered. Bon app tit, At last on DVD--Julia's invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet), originally produced in 1985, in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck. MEAT: Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts. VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto. SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread. FISH AND EGGS: Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg--alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé. FIRST COURSES AND DESSERTS: Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle. From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you'll be empowered. Bon appétit!

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    TheGarageVault

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