River Cafe Green
Par : , ,Formats :
Actuellement indisponible
Cet article est actuellement indisponible, il ne peut pas être commandé sur notre site pour le moment. Nous vous invitons à vous inscrire à l'alerte disponibilité, vous recevrez un e-mail dès que cet ouvrage sera à nouveau disponible.
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub protégé est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
- Non compatible avec un achat hors France métropolitaine
, qui est-ce ?Notre partenaire de plateforme de lecture numérique où vous retrouverez l'ensemble de vos ebooks gratuitement
Pour en savoir plus sur nos ebooks, consultez notre aide en ligne ici
C'est si simple ! Lisez votre ebook avec l'app Vivlio sur votre tablette, mobile ou ordinateur :
- Nombre de pages320
- FormatePub
- ISBN978-1-5299-6363-2
- EAN9781529963632
- Date de parution06/05/2027
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurEbury Digital
Résumé
'A good restaurant lives and grows and so do its recipes' Ruth Rogers At London's River Cafe, you can tell the seasons by the range of vegetables atop the restaurant bar: bushels of artichokes, bunches of puntarelle, crowns of romanesco and so much more. It is these ingredients that are at the heart of this new book; an ambitious, comprehensive celebration of fruits and vegetables from the Italian table that is destined to be an instant classic.
Stunning, still-life photographs by Matthew Donaldson elevate the finest produce to works of art. Each ingredient receives its own peak-season portrait, followed by 1-2 iconic recipes that capture the ingredient at its finest. Vegetable-centric dishes bring the produce to splendour with perfect flavour pairings, which capture the essence of Italian cooking - where you walk into a restaurant in Rome in the spring, and see a table with sautéed peas, spinach, and artichokes.
It says, this is our season and this is our world. This ground-breaking work redefines what a cookbook can be by combining bold visuals with eminently cookable recipes.
Stunning, still-life photographs by Matthew Donaldson elevate the finest produce to works of art. Each ingredient receives its own peak-season portrait, followed by 1-2 iconic recipes that capture the ingredient at its finest. Vegetable-centric dishes bring the produce to splendour with perfect flavour pairings, which capture the essence of Italian cooking - where you walk into a restaurant in Rome in the spring, and see a table with sautéed peas, spinach, and artichokes.
It says, this is our season and this is our world. This ground-breaking work redefines what a cookbook can be by combining bold visuals with eminently cookable recipes.
'A good restaurant lives and grows and so do its recipes' Ruth Rogers At London's River Cafe, you can tell the seasons by the range of vegetables atop the restaurant bar: bushels of artichokes, bunches of puntarelle, crowns of romanesco and so much more. It is these ingredients that are at the heart of this new book; an ambitious, comprehensive celebration of fruits and vegetables from the Italian table that is destined to be an instant classic.
Stunning, still-life photographs by Matthew Donaldson elevate the finest produce to works of art. Each ingredient receives its own peak-season portrait, followed by 1-2 iconic recipes that capture the ingredient at its finest. Vegetable-centric dishes bring the produce to splendour with perfect flavour pairings, which capture the essence of Italian cooking - where you walk into a restaurant in Rome in the spring, and see a table with sautéed peas, spinach, and artichokes.
It says, this is our season and this is our world. This ground-breaking work redefines what a cookbook can be by combining bold visuals with eminently cookable recipes.
Stunning, still-life photographs by Matthew Donaldson elevate the finest produce to works of art. Each ingredient receives its own peak-season portrait, followed by 1-2 iconic recipes that capture the ingredient at its finest. Vegetable-centric dishes bring the produce to splendour with perfect flavour pairings, which capture the essence of Italian cooking - where you walk into a restaurant in Rome in the spring, and see a table with sautéed peas, spinach, and artichokes.
It says, this is our season and this is our world. This ground-breaking work redefines what a cookbook can be by combining bold visuals with eminently cookable recipes.