Kirjojen hintavertailu. Mukana 11 244 527 kirjaa ja 12 kauppaa.
Kirja.info

Kirjahaku

Etsi kirjoja tekijän nimen, kirjan nimen tai ISBN:n perusteella.

1000 tulosta hakusanalla J -P -R Cuisin

J'Aime La Cuisine Méditerranéenne 2022

J'Aime La Cuisine Méditerranéenne 2022

Olivia Dalbert

Sarah Milic
2022
pokkari
tes-vous impatient de conna tre de nombreuses d licieuses recettes m diterran ennes?Si oui, continuez lire...Le r gime m diterran en regorge de vari t s infinies d'aliments sains, frais et d licieux. Bien que l'accent soit davantage mis sur certains types d'ingr dients, aucun n'est exclu. Les personnes qui suivent un r gime m diterran en peuvent savourer les plats qu'elles aiment, tout en apprenant appr cier quel point les aliments les plus frais et les plus sains peuvent tre bons.Il n'y a pas de suppl ments ou d'aliments sp cifiquement emball s acheter, il y a plusieurs ingr dients essentiels que vous devrez stocker, et vous voudrez galement d couvrir des endroits o vous pouvez trouver des sources pour les l gumes, les fruits de mer et les fruits les plus sains et les plus frais.La transition vers le r gime m diterran en consiste principalement vous pr parer une nouvelle fa on de manger, adapter votre attitude envers la nourriture une attente joyeuse et l'appr ciation de bons repas et d'une bonne compagnie. C'est comme un tat d'esprit comme toute autre chose, vous voudrez donc que votre environnement s'unisse afin que vous puissiez facilement adapter le mode de vie la m diterran enne.S'engager dans le mode de vie du r gime m diterran en peut tre aussi simple que de sortir des repas de qualit afin que vous puissiez savourer pleinement vos repas ou de visiter quelques march s locaux pour v rifier la fra cheur et les prix de leurs offres.Prenez votre copie maintenant
Vertaile hintoja
Hungarian Cuisine: Hungarian Cookbooks in English for Beginners

Hungarian Cuisine: Hungarian Cookbooks in English for Beginners

J. S. Jozef

Createspace Independent Publishing Platform
2018
nidottu
======================================================= Learn How to cook 39 Delicious Hungarian Style of Food ======================================================= From beef stew to plum dumpling, explore the distinctive cuisine of Hungary, with over 30 classic recipes presented in an fascinating little gift book. Includes beautiful photographs of practical steps and final dishes, so even if you are a beginner or an expert cook, you will not be disapointed. Here is a Preview of the Recipes You Will Learn: Lentils salad with gamey meat Aspic chicken stew Crab salad a la Zala Potato ganca Shepherd meat Cholent with smoked pork loin With kidney marrow Pike with beans Serbian carp Sz kely catfish ragout Shepherd boy's roast, and much more... Pick up this cookbook today and get ready to make the best Hungarian Dishes
Vertaile hintoja
Modern Japanese Cuisine: Food, Power and National Identity

Modern Japanese Cuisine: Food, Power and National Identity

Katarzyna J. Cwiertka

REAKTION BOOKS
2015
nidottu
Over the past two decades, the popularity of Japanese food in the West has increased immeasurably--a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has changed significantly since pre-modern times, and the food we eat at trendy Japanese restaurants, from tempura to sashimi, is vastly different from earlier Japanese fare. Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll. Katarzyna J. Cwiertka demonstrates that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy, Cwiertka shows how Japan's numerous regional cuisines were eventually replaced by a set of foods and practices with which the majority of Japanese today ardently identify. The result of over a decade of research, Modern Japanese Cuisine is a fascinating look at the historical roots of some of the world's best cooking and will provide appetizing reading for scholars of Japanese culture and foodies alike.
Vertaile hintoja
Modern Japanese Cuisine

Modern Japanese Cuisine

Katarzyna J. Cwiertka

Reaktion Books
2006
sidottu
Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.
Vertaile hintoja
Around the Table with the Catholic Foodie: Middle Eastern Cuisine

Around the Table with the Catholic Foodie: Middle Eastern Cuisine

J. Young

Liguori Publications,U.S.
2014
sidottu
Jeff is a former seminarian, educator and founder of The Catholic Foodie blog and podcast, which has 15,000-plus followers. He was born and raised in Baton Rouge, Louisiana, and now lives in New Orleans. He is a friend of many of the city's famous chefs, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans). He is also a conference speaker and has spoken on "growing faith around the table" and "using social media in the New Evangelization."
Vertaile hintoja
Fresh Cuisine Recipe Book: Sugar/Gluten Free & Vegan Recipes, to Uplift and Enhance Your Lifestyle

Fresh Cuisine Recipe Book: Sugar/Gluten Free & Vegan Recipes, to Uplift and Enhance Your Lifestyle

Amanda J. Sloan

Createspace Independent Publishing Platform
2016
nidottu
This sugar/gluten free and vegan, cookbook has many tasty recipes. These are unique, being sweetened using FRESH FRUIT, (good for the body - when measured proportionately), NUTS and SPICES, only. They are delicious and have good results. A real selection and variety are included, suiting different tastes. Detoxing the body, these recipes are suitable for most diets recommended for good health. The recipes use fresh produce, ensuring the goodness Enjoy using raw and whole foods, which deliver enzymes and nutrients. These are good for the digestive system and liver, using minimal extra virgin olive oil (preferably uncooked) The recipes are healthy, with a balance of ingredients. Nutritional needs are important; here are plenty of recipes using protein foods. This book is great for vegetarians and vegans. Good for any health conscious people, and a healthy pantry
Vertaile hintoja
Le Cuisinier Européen

Le Cuisinier Européen

Breteuil-J

Hachette Livre - BNF
2013
pokkari
Le cuisinier europeen...Date de l'edition originale: Ce livre est la reproduction fidele d'une oeuvre publiee avant 1920 et fait partie d'une collection de livres reimprimes a la demande editee par Hachette Livre, dans le cadre d'un partenariat avec la Bibliotheque nationale de France, offrant l'opportunite d'acceder a des ouvrages anciens et souvent rares issus des fonds patrimoniaux de la BnF.Les oeuvres faisant partie de cette collection ont ete numerisees par la BnF et sont presentes sur Gallica, sa bibliotheque numerique.En entreprenant de redonner vie a ces ouvrages au travers d'une collection de livres reimprimes a la demande, nous leur donnons la possibilite de rencontrer un public elargi et participons a la transmission de connaissances et de savoirs parfois difficilement accessibles.Nous avons cherche a concilier la reproduction fidele d'un livre ancien a partir de sa version numerisee avec le souci d'un confort de lecture optimal. Nous esperons que les ouvrages de cette nouvelle collection vous apporteront entiere satisfaction.Pour plus d'informations, rendez-vous sur www.hachettebnf.frhttp: //gallica.bnf.fr/ark: /12148/bpt6k6314804v
Vertaile hintoja
Cuisine, Colonialism and Cold War

Cuisine, Colonialism and Cold War

Katarzyna J. Cwiertka

Reaktion Books
2012
sidottu
Throughout the twentieth century Korea played a disproportionately significant role in world history in relation to the size of its population and territory. Forced from the margins to the centre of the world economy, the peninsula has suffered colonial submission, occupation and war, and the rupture into two opposed states which continues today. This book traces these developments as they are played out in the everyday details of Korea's national cuisine, which is savoured the world over for its diversity of ingredients and flavours. By considering twentieth-century Korea via its distinctive food culture, Cuisine, Colonialism and Cold War brings us closer to real people and their lives. Katarzyna J. Cwiertka shows that dietary practices widely identified as 'Korean' have often been established or influenced by colonial encounters. She also explains how the military and the Cold War had an impact on dietary change on the peninsula, both north and south of the border. The aspects of Korean cuisine she covers include the manufacture and consumption of rice and soy sauce, the rise of the restaurant, wartime food and famine in the 1990s in North Korea. Cuisine, Colonialism and Cold War will be of interest to anthropologists and food historians as well as to general readers interested in global history and Korean culture and society.
Vertaile hintoja
123...50