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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
  1. $18.19 Sale Hardcover add to wish list

    Juliet's Nurse

    Lois Leveen 9781476757445

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1 Home & Garden Cooking and Food- French

This title in other editions

Simply French

by

Simply French Cover

 

Synopses & Reviews

Publisher Comments:

How can a good cook become a great cook? It's all in the details
Becoming a Good Cook Means Learning Principles that Will Last
You a Lifetime in the Kitchen; With Simply French,
You Will Never Cook The Same Way Again.
  • Knowing when to season and how
  • Appreciating the simple process of reducing a sauce
  • Allowing meats and poultry to rest so they release maximum flavor
  • The simple art of straining a sauce for a refined condensed flavor
  • Knowing why dried herbs are no substitute for fresh
  • In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

    Synopsis:

    <center> <p> How can a good cook become a great cook? It's all in the details. </p> <p> Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with <i>Simply French</i>, you will never cook the same way again. </p> </center> <ul> <li>Knowing when to season and how </li> <li>Appreciating the simple process of reducing a sauce</li> <li>Allowing meats and poultry to rest so they release maximum flavor</li> <li>The simple art of straining a sauce for a refined condensed flavor</li> <li>Knowing why dried herbs are no substitute for fresh</li> </ul> <p>In <i>Simply French</i> acclaimed food critic and best-selling author of <i>Trattoria </i>Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in <i>Simply French</i> are Potatoes Chanteduc, a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.</p>

    Synopsis:

    Offering inspiration for even the most timid cook, this perfect distillation of the French table also works for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos.

    About the Author

    Patricia Wells is the food critic for the International Herald Tribune and the author of ten books, including The Provence Cookbook, Bistro Cooking, Patricia Wells at Home in Provence, and the Food Lover's Guide to Paris, now in its fourth edition. She is a frequent guest on national television shows. She has lived in France for more than twenty-five years.

    Product Details

    ISBN:
    9780688143565
    With:
    Robuchon, Joel
    Author:
    Robuchon, Joel
    Author:
    Wells, Patricia
    Author:
    by Patricia Wells
    Publisher:
    William Morrow Cookbooks
    Location:
    New York :
    Subject:
    French
    Subject:
    Cookery, french
    Subject:
    Home economics
    Subject:
    Regional & Ethnic - French
    Subject:
    Robuchon, Jo'el
    Subject:
    Cooking and Food-French
    Copyright:
    Edition Description:
    Trade PB
    Series Volume:
    12206
    Publication Date:
    19951025
    Binding:
    Paperback
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Yes
    Pages:
    368
    Dimensions:
    9.89x7.90x.78 in. 2.42 lbs.

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    Related Subjects

    Cooking and Food » Regional and Ethnic » French

    Simply French Used Trade Paper
    0 stars - 0 reviews
    $8.50 In Stock
    Product details 368 pages Morrow Cookbooks - English 9780688143565 Reviews:
    "Synopsis" by , <center> <p> How can a good cook become a great cook? It's all in the details. </p> <p> Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with <i>Simply French</i>, you will never cook the same way again. </p> </center> <ul> <li>Knowing when to season and how </li> <li>Appreciating the simple process of reducing a sauce</li> <li>Allowing meats and poultry to rest so they release maximum flavor</li> <li>The simple art of straining a sauce for a refined condensed flavor</li> <li>Knowing why dried herbs are no substitute for fresh</li> </ul> <p>In <i>Simply French</i> acclaimed food critic and best-selling author of <i>Trattoria </i>Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in <i>Simply French</i> are Potatoes Chanteduc, a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.</p>
    "Synopsis" by , Offering inspiration for even the most timid cook, this perfect distillation of the French table also works for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos.
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