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Het beste uit de Zee - Deel 3

Culinaire verfijning met Hotelschool Spermalie


  • Stichting Kunstboek
  • by Walter Lanckmans, Bart Van Leuven (Photogr.)
Vis, schaal- en schelpdieren is het eerste deel uit de reeks 'Culinaire Verfijning'. Het is een vervolg op de reeks 'Eenvoudige gastronomie' waarin Basistechnieken en Koude Kunstjes verschenen en legt de culinaire lat alweer een trapje hoger. Opnieuw worden 24 technieken haarfijn uit de doeken gedaan en in evenveel heerlijke gerechten gegoten. Het reinigen en fileren van verschillende soorten vis, openen van oesters, garen in papillot, bereiden in zeekorst.

ISBN 9789058562746 | NL | HB
€9,95
available
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More Information
Publisher Stichting Kunstboek
ISBN 9789058562746
Author(s) Walter Lanckmans, Bart Van Leuven (Photogr.)
Publication date November 2008
Edition Hardback
Dimensions 230 x 230 mm
Illustrations 250 col.ill.
Pages 120
Rights not NL/ not US/ not UK
Language(s) Dutch (NL) ed.
extra information Deel 1: Basistechnieken (9789058562319), Deel 2: Koude Kunstjes (9789058562494)
Description

Simple gastronomy. This expert series makes high level cooking accessible to everyone. Every volume in this series hands out a wealth of knowledge on one specific theme. Step by step they lay the foundations for a well-grounded kitchen. This first part deals with the basic cooking techniques. From the perfect cutting of vegetables to the most complex preparations of potatoes, rice and pasta, covered in delicious, matching sauces: everything is extensively explained through text and images.
24 dishes clearly illustrate the different techniques, while the necessary kitchen appliances are illustrated and explained in the introduction. As added bonus the reader will find a list with specialist terms at the back of the book, which will make the rich kitchen jargon more easily to digest. A complete gastronomic package of brilliant basics for every day, thoroughly explained by the experienced team at Hotelschool Spermalie. A timeless standard work.


Simple gastronomy. This expert series makes high level cooking accessible to everyone. Every volume in this series hands out a wealth of knowledge on one specific theme. Step by step they lay the foundations for a well-grounded kitchen. This first part deals with the basic cooking techniques. From the perfect cutting of vegetables to the most complex preparations of potatoes, rice and pasta, covered in delicious, matching sauces: everything is extensively explained through text and images.
24 dishes clearly illustrate the different techniques, while the necessary kitchen appliances are illustrated and explained in the introduction. As added bonus the reader will find a list with specialist terms at the back of the book, which will make the rich kitchen jargon more easily to digest. A complete gastronomic package of brilliant basics for every day, thoroughly explained by the experienced team at Hotelschool Spermalie. A timeless standard work.

Het beste uit de Zee - Deel 3

Het beste uit de Zee - Deel 3

€9.95