wonderful French recipes
wonderful French recipes
Wall Art Decoration Vinyl Mural Decal Sticker Install Area : The decals can be applied on all smooth surfaces, such as Walls, Doors, Windows, Closets, Plastic, Metal, Tiles, Your car! and etc. – Without much effort and cost you can decorate and style your home or your auto – applying decals on a bumpy surface will be a bit more difficult. – The colors could be slightly different depending on your monitor setting. – PLEASE write us a message about YOUR COLOR CHOICE (you can find available colors as the second picture of the item), otherwise the color shown in the listing will be shipped. EACH ITEM IS UNIQUE. IT MADE TO ORDER AND CAN’T BE FOUND IN THE STORES. IT’S ONLY ONE SOLID COLOR, SECOND COLOR INSIDE IS THE COLOR OF YOUR WALL. IT LOOKS WAY MORE COOLER ALIVE!!! Please keep in mind that size showing on the picture is little bit bigger for showing purpose !!! Sizes are usually from 22″X 22″ to 22″X 35″ depending on the design layout.
List Price: $ 29.99
Price: $ 29.99
Showcase your admiration for your favorite city with the My Place Michigan Appetizer Plates. Crafted from porcelain, these lovely appetizers plates are ideal for serving appetizers and other snacks for friends and family.
List Price: $ 13.59
Price: $ 13.59
Package Include: 1 x FRY HOLDER
List Price: $ 24.99
Price: $ 17.99
The easiest way to roll out thin crusts for pies and tarts. The tapered design from the middle to both ends increases control for rolling out perfect circles. The classic handle-free design and tapering means the pin can be pivoted to create a perfect round of pastry. Made from beech wood. Made in China.
List Price: $ 12.50
Price: $ 9.99
Juvale’s 6-Piece Silicone Kitchen Utensils Set includes essential kitchen tools to start off your culinary adventures right! What you add to your cooking arsenal: 1x Small Spatula, 1x Large Spatula, 1x Spoon-shaped Spatula, 1x Egg Whisk, 1x Large Basting Brush, 1x Small Basting Brush. All cooking tools are made of eco-friendly beechwood handles and FDA approved, food-grade silicone heads that are capable of withstanding high temperatures and hold their shape well over time. Sturdy yet flexible, they are suitable for use with all cookware including delicate nonstick-coated surfaces while handling your food with finesse. The beechwood handles are ergonomically designed with silicone grips for a comfortable grasp which prevents slippage even while wet. Silicone heads are heat resistant and can withstand temperatures from -40 to 410 Fahrenheit. Featuring neutral tone colors and sleek designs, this set of tools will complement all kitchen decors. Wash by hand and avoid the use of abrasive cleaners. Enhance your cooking experience with Juvale’s silicone kitchen utensils set!
List Price: $ 19.99
Price: $ 15.99
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread– it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake.
Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.
Alexandra’s Kitchen, Finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
List Price: $ 30.00
Price: $ 15.59
Dans cet ouvrage, Melle Pigut, cheffe végane et créatrice de La Parenthèse Végétale vous offre une sélection d’excellentes recettes créées pour ses cours de cuisine.
A menu – végane et sans gluten :
Petit déjeuner :
La meilleure pâte à tartiner choco-noisette
Incroyable caviar végétal
Irrésistibles frites de polenta au four
Étonnant tempeh à l’indonésienne
Galettes végé express
Délicieux nougats chinois
Raw Carrot Cake
Cocktail aphrodisiaque à tomber amoureux
Rendez-vous à La Parenthèse Végétale pour apprendre des astuces, techniques et recettes : https://laparenthesevegetale.fr
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle.
Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen.
Praise for Eric Ripert’s 32 Yolks
“Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune
“With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him.”—The Wall Street Journal
“Eric Ripert makes magic with 32 Yolks.”—Vanity Fair
“32 Yolks may not be what you’d expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert’s story is, for the most part, one of profound loss.”—Los Angeles Times
“This book demonstrates just how amazing Eric’s life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man.”—David Chang
List Price: $ 28.00
Price: $ 9.49
The #1 New York Times bestselling author of French Women Don’t Get Fat offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight.
With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy—mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction.
Organized around Mireille’s three favorite pastimes—breakfast, lunch, and dinner—these recipes emphasize pure flavors, balanced ingredients, and easy cooking methods. Eating pleasurably is just as important as eating healthfully, and Mireille does not neglect dessert and chocolate (essential components of any French woman’s diet) and incorporates advice on entertaining, menu planning, and wine selection. And once again, Mireille offers tips and tricks to reduce one’s waistline (including a secret family recipe from Mireille’s beloved Tante Berthe for a delicious breakfast that melts away pounds effortlessly).
Filled with stories from Mireille’s childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don’t Get Fat Cookbook is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress.
List Price: $ 18.00
Price: $ 6.49