000 | 04813cam a22004574i 4500 | ||
---|---|---|---|
005 | 20221114141653.0 | ||
008 | 010310s2001 enka b 001 0 eng d | ||
010 | _a 2001431447 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a1841881341 | ||
020 | _a9781841881348 | ||
035 | _a(ATU)b10151370 | ||
035 | _a(OCoLC)48871437 | ||
037 |
_a1031190 _bQBI |
||
040 |
_aDLC _beng _erda _cDLC _dUKM _dQBX _dBTCTA _dYDXCP _dIG# _dATU |
||
041 | 0 |
_aeng _hfre |
|
042 | _apcc | ||
043 | _ae-fr--- | ||
050 | 0 | 0 |
_aTX719 _b.R61113 2001 |
082 | 0 | 0 |
_a641.5944 _221 |
100 | 1 |
_aRobuchon, Joël, _d1945-2018 _91170904 |
|
240 | 1 | 0 |
_aDimanches de Joël Robuchon. _lEnglish |
245 | 1 | 0 |
_aLa cuisine de Joël Robuchon / _cwith Nicolas de Rabaudy ; photographs by Hervé Amiard ; styling by Laurence Mouton ; preface by Alain Genestar. |
264 | 1 |
_aLondon : _bCassell, _c2001. |
|
264 | 2 |
_aNew York, NY : _bDistributed in the United States by Sterling Publishing |
|
300 |
_a183 pages : _bcolour illustrations ; _c29 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
500 | _a"A seasonal cookbook"--Cover p. [1]. | ||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_tSpring -- _tAsparagus -- _tAsparagus with Mousseline Sauce -- _tArtichokes -- _tArtichoke Hearts and Chicken Liver Salad -- _tMorels -- _tBraised Morels and Asparagus with Chervil -- _tSpider Crab -- _tAromatic Sea Crab -- _tLamb -- _tRoast Leg of Lamb with Herbs and Salt Crust -- _tVeal -- _tRolled Veal and Kidneys -- _tBroad Beans -- _tBroad Beans and Baby Onions with Smoked Bacon -- _tChanterelles -- _tFricassee of Chanterelles with Wild Asparagus -- _tCarrots -- _tCarrots with Cumin -- _tCherries -- _tCherry Gratin -- _tStrawberries -- _tStrawberry Soup -- _tApricots -- _tApricot Upside-down Tart -- _tVanilla -- _tCaramelized Custard with Brown Sugar -- _tSummer -- _tBread -- _tBread (Leavened) -- _tHaricot Beans -- _tFrench Bean Salad with Cream -- _tMussels -- _tMussels with Chives -- _tLobster -- _tLobster with Sauternes -- _tTuna -- _tTuna Omelette -- _tTomatoes -- _tHot Mussels with Cold Tomatoes -- _tSalt -- _tSea Bream in a Salt Crust -- _tOlive Oil -- _tFillets of Mullet in Olive Oil -- _tAubergines -- _tRatatouille -- _tMelon -- _tMelon Sorbet with Banyuls Sauce -- _tGrapes -- _tGrape Sorbet with Sauce -- _tApples -- _tApple Upside-down Cake -- _tShortcrust Pastry -- _tWild Strawberry Shortcrust Tart -- _tAutumn -- _tTruffles -- _tTruffle and Smoked Bacon Pancakes -- _tOysters -- _tWarm Oysters with Fennel and Curry -- _tScallops -- _tBraised Scallops -- _tHerring -- _tHerring Milt with Verjuice -- _tCeps -- _tCeps Sauteed in Foie Gras of Duck -- _tFoie Gras -- _tWarm Foie Gras with Lentil Cream Sauce -- _tYoung Partridge -- _tSupreme of Young Partridge with Cabbage and Foie Gras -- _tPheasant -- _tPheasant and Foie Gras Pie -- _tHare -- _tSaddle of Hare with Shallots and Mushrooms -- _tPork -- _tHoney-Roasted Pork -- _tWalnuts -- _tChocolate Cake with Fresh Walnuts -- _tPears -- _tCaramelized Pear Cake -- _tChocolate -- _tChocolate Tart -- _tWinter -- _tSoup -- _tCream of Pumpkin Soup -- _tCaviar -- _tSliced Scallops with Caviar -- _tCod -- _tFresh Fried Cod with Cabbage -- _tSalmon -- _tGrilled Salmon with Red Butter Sauce -- _tCapon -- _tStuffing for Truffled Christmas Capon -- _tPot-au-feu -- _tFive Meat Pot-au-Feu -- _tLentils -- _tKnuckle of Pork with Lentils -- _tCabbage -- _tBraised Green Cabbage -- _tPotatoes -- _tHarvesters' Potatoes -- _tTurnips -- _tNew Turnips Steamed in Gravy -- _tChestnuts -- _tChestnut Confit with Small Onions and Walnuts -- _tLemons -- _tLemon Charlotte -- _tFlaky Pastry -- _tKing's Cake with Pineapple. |
520 | _a"From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen."--Publisher description. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aCooking, French _9316066 |
|
700 | 1 |
_aRabaudy, Nicolas de _eauthor. _9273001 |
|
907 |
_a.b10151370 _b11-05-18 _c27-10-15 |
||
942 | _cB | ||
945 |
_a641.5944 ROB _g1 _iA279091B _j0 _lcmain _o- _p$46.22 _q- _r- _s- _t0 _u7 _v0 _w0 _x1 _y.i10383323 _z28-10-15 |
||
998 |
_ab _ac _b11-05-18 _cm _da _feng _genk _h0 |
||
999 |
_c1107961 _d1107961 |