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indigoBooksFood and Drink

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Viandes

by Jean-François Mallet|

October 16, 2013

Kobo Edition (eBook) | French

$57.99

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Avec ce premier tome, Viandes, c’est l’univers de la boucherie, ses traditions mais aussi sa modernité, que Jean-François Mallet, auteur et photographe, dévoile à travers des interviews des bouchers d’aujourd’hui, du savoir encyclopédique (les races de viandes, etc.) du savoir-faire (les…read more

Kobo Edition (eBook) | German

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Dies ist ein sehr persönliches Kochbuch mit Rezepten aus allen Bereichen der Küche. Man findet darin Gerichte, wie Weißwurstpralinen, Lachs-Panna Cotta, Katalanische Fischsuppe, ein Risotto vom schwarzen Venere Reis, ein Roastbeef mit Macadamia-Kräuterkruste, Wildlachsfilets in einer Soße mit…read more

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This extraordinary book contains in one unique volume, the most wide-ranging history of apples ever written and a detailed survey of over 2,000 of the world's apple varieties. Beautifully illustrated with 32 exquisite colour paintings, the last edition of this book received many accolades and was…read more

Wine Grapes

by Jancis Robinson|

September 24, 2013

Kobo Edition (eBook)

$59.99

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An indispensable book for every wine lover, from some of the world's leading wine experts. Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make? Using cutting-edge DNA…read more

Jérusalem

by Yotam Ottolenghi|

October 16, 2013

Kobo Edition (eBook) | French

$57.99

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Les saveurs et les senteurs de Jérusalem sont notre langue maternelle. Les herbes sauvages ramassées lors de voyages scolaires, les jours de marché, les odeurs du sol sec un jour d'été, les chèvres et les moutons errants dans les collines, les pitas fraîches, le persil coupé, les figues noires,…read more

Indochine

by Luke Nguyen|

October 10, 2012

Kobo Edition (eBook) | French

$57.99

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Plus de 100 recettes témoins des liens étroits qui se sont établis entre deux gastronomies riches et variées : la vietnamienne et la française. L'ouvrage restitue l'atmosphère du Vietnam d'hier et d'aujourd'hui, et donne la parole à ceux qui font la cuisine du Vietnam. Il livre ainsi les saveurs…read more

Institut Paul Bocuse Gastronomique

by Institut Paul Bocuse|

This title releases October 6, 2016

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$59.99

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive,…read more

Kobo Edition (eBook) | German

$57.99

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Von mild bis wild: Der „Atlas der erlesenen Chilis und Paprika" erzählt von der faszinierenden Vielfalt dieser Pflanzenfamilie. Informativ und unterhaltsam werden von A-Z Anleitungen zu Anbau, Pflege und erfolgreicher Ernte, Kurioses und Wissenswertes aus der Geschichte, die besten Sorten für…read more

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In the second sentence of Don Quixote , Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original…read more