大葉大學圖書館 |

登入

回首頁 到查詢結果 [ subject:"Cooking" ]

Flavors from the French Mediterranean /

Passedat, Gérald.

Flavors from the French Mediterranean /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.5944
書名/作者:	Flavors from the French Mediterranean // Gérald Passedat ; photography by Richard Haughton ; [translated from the French by Julia Chalkley].
作者:	Passedat, Gérald.
出版者:	Paris : : Flammarion,, c2016.
面頁冊數:	175 p. : : col. ill. ;; 25 cm.
附註:	Includes indexes.
標題:	Cooking, French.
標題:	Cooking, Mediterranean.
標題:	Cooking - France
標題:	Cooking - France
ISBN:	9782080202512 (hbk.) :
摘要、提要註:	The Mediterranean diet is renowned for being healthy, and its delicious cuisine, bursting with color and flavor, is acclaimed around the globe. Born in Marseilles, overlooking the sparkling Mediterranean Sea, three-star Michelin chef Gerald Passedat has always been influenced by the landscape and produce of his region, and he draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. In this volume, the renowned chef presents eighty generous and easy-to-prepare recipes that celebrate fresh ingredients from the south of France. Appetizers include artichokes en barigoule, eggplant with goat cheese, or stuffed shellfish. For the main course, choose from red onion pissaladiere, Camargue black rice paella, or bouilleabaisse. Desserts range from roasted figs or poached apricots to Menton lemon tart or licorice souffle. The recipes are accompanied by photographs of Passedat's beautifully prepared recipes and are complemented by the picturesque land - and seascapes of the Mediterranean - shady terraces, winding coastlines, and charming alleyways-as well as images of fresh produce and the chef at work in the kitchen.

Flavors from the French Mediterranean /
Passedat, Gérald.

Flavors from the French Mediterranean /Gérald Passedat ; photography by Richard Haughton ; [translated from the French by Julia Chalkley]. - English-language ed. - Paris :Flammarion,c2016. - 175 p. :col. ill. ;25 cm.

Includes indexes.

The Mediterranean diet is renowned for being healthy, and its delicious cuisine, bursting with color and flavor, is acclaimed around the globe. Born in Marseilles, overlooking the sparkling Mediterranean Sea, three-star Michelin chef Gerald Passedat has always been influenced by the landscape and produce of his region, and he draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. In this volume, the renowned chef presents eighty generous and easy-to-prepare recipes that celebrate fresh ingredients from the south of France. Appetizers include artichokes en barigoule, eggplant with goat cheese, or stuffed shellfish. For the main course, choose from red onion pissaladiere, Camargue black rice paella, or bouilleabaisse. Desserts range from roasted figs or poached apricots to Menton lemon tart or licorice souffle. The recipes are accompanied by photographs of Passedat's beautifully prepared recipes and are complemented by the picturesque land - and seascapes of the Mediterranean - shady terraces, winding coastlines, and charming alleyways-as well as images of fresh produce and the chef at work in the kitchen.

ISBN: 9782080202512 (hbk.) :NTD 798

LCCN: 2016439643Subjects--Topical Terms:

499213
Cooking, French.

LC Class. No.: TX719 / .P355613 2016

Dewey Class. No.: 641.5944

Flavors from the French Mediterranean /
LDR:01952nam a2200217 a 4500 001 468999
005 20170106111937.0
008 170612s2016 fr a 001 0 eng d
010 $a 2016439643
020 $a 9782080202512 (hbk.) : $c NTD 798
040 $a AU@ $b eng $c AU@ $d OCLCO $d CLE $d OQX $d OCLCF $d OCLCQ $d OCLCO $d SINLB $d NZGPL $d DLC $d DYU
041 1 $a eng $h fre
043 $a e-fr---
050 0 0 $a TX719 $b .P355613 2016
082 0 4 $a 641.5944 $2 23
100 1 $a Passedat, Gérald. $3 674827
240 1 0 $a Ma Méditerranée # cuisine. $l English
245 1 0 $a Flavors from the French Mediterranean / $c Gérald Passedat ; photography by Richard Haughton ; [translated from the French by Julia Chalkley].
250 $a English-language ed.
260 $a Paris : $b Flammarion, $c c2016.
300 $a 175 p. : $b col. ill. ; $c 25 cm.
500 $a Includes indexes.
520 $a The Mediterranean diet is renowned for being healthy, and its delicious cuisine, bursting with color and flavor, is acclaimed around the globe. Born in Marseilles, overlooking the sparkling Mediterranean Sea, three-star Michelin chef Gerald Passedat has always been influenced by the landscape and produce of his region, and he draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. In this volume, the renowned chef presents eighty generous and easy-to-prepare recipes that celebrate fresh ingredients from the south of France. Appetizers include artichokes en barigoule, eggplant with goat cheese, or stuffed shellfish. For the main course, choose from red onion pissaladiere, Camargue black rice paella, or bouilleabaisse. Desserts range from roasted figs or poached apricots to Menton lemon tart or licorice souffle. The recipes are accompanied by photographs of Passedat's beautifully prepared recipes and are complemented by the picturesque land - and seascapes of the Mediterranean - shady terraces, winding coastlines, and charming alleyways-as well as images of fresh produce and the chef at work in the kitchen.
650 0 $a Cooking, French. $3 499213
650 0 $a Cooking, Mediterranean. $3 674828
650 0 $a Cooking $z France $z Provence. $3 674829
650 0 $a Cooking $z France $z Marseille. $3 674830