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A carregar... German Cooking Today (1984)por Dr. Oetker
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. This is the Dutch translation of the 1984 German edition of the Dr. Oetker Schulkochbuch – Das Original. Besides lots of everyday, traditional recipes there are chapters about such basics as food science (how much protein do lentils contain etc), measurements, and baking/cooking terminology. Even the most basic of basics, how to boil an egg, is covered. An essential book for any cuisine, even if some of the recipes are very teutonic in nature and part of the food science has seen some valuable revisions over the decades. ( ) sem críticas | adicionar uma crítica
"German Cooking Today, the recognized standard work that has had a fixed place in many house-holds for generations, is now available in a new English edition after detailed revision. With many descriptive recipe photos, step-by-step photographs and of course the precise, detailed instructions of these recipes, the book is exceptionally clear and user-friendly. In all, this will ensure that even the inexperienced cook will be certain of success in making the dishes. As well as many new recipes that arise from people's ever eating habits, you will of course still find such popular classics as Beef olives, Sauerbraten, and Stuffed peppers in [this book.]"--p. [4] of cover. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.5943Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Germany, Austria, Poland, HungaryClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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