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![Quantum Leap Fast Food My Way - Jacques Pepin [UK Import]](http://images.pangora.com/testberichte/images/offers/DE/710/000/205/345/D_000205345363_DE_710.jpg)
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Ausgabedatum: 2007-02-19, Bewertung: Unbekannt
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Literatur - Die aktuelle Auflage des Bandes Einführung in das deutsche Recht in englischer Sprache ist ideal auch für das Erlernen der englischen Fachterminologie. - Deutsches Recht in englischer Sprache,FachterminologieAn
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Introduction to German Law - 9783832920517
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2 Tage
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42,- €*
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Seiten: 64, Taschenbuch, Workman Pr
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Ausgabedatum: 2002-05-02, Audio CD, Z.O.O. (NRW)
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&bull, Verzinnt &bull, Fassungsvermögen 350 g
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ca. 3-4 Tage
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MASTERING THE ART OF FRENCH COOKING, VOLUME I
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The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain.
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Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism? If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. --Robin Davidson
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Seiten: 216, Ausgabe: illustrated edition, Taschenbuch, BBC Books
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Bouchon, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants--there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great
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looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature. They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating. The dishes cover a wide range of courses, and include the traditional--poule au pot, veal roast, pommes frites, and so on--and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable--and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat. --Arthur Boehm
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Seiten: 696, Gebundene Ausgabe, Workman Publishing
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