Name: Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited (en Inglés)
SKU: 54427993
Price: 364.99 MXN
Availability: InStock
Author: Adler, Tamar ; Dubin, Mindy
ISBN: 9781982113995

portada Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited (en Inglés)

Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited (en Inglés)

Formato

Libro Físico

Autor

Tamar Adler

Ilustrado por

Mindy Dubin

Editorial

Scribner

Idioma

Inglés

N° páginas

288

Encuadernación

Tapa Blanda

Dimensiones

21.6x13.7x1.8 cm

Peso

0.32 kg.

ISBN13

9781982113995

Categorías

Estados unidos de américa
Cocina general y recetas
Cocinas nacional y regional
Cocina para fiestas y ocasiones especiales
Fiestas, etiqueta y entretenimiento

Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited (en Inglés)

Tamar Adler (Autor) · Mindy Dubin (Ilustrado por) · Scribner · Tapa Blanda

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Reseña del libro "Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited (en Inglés)"

The award-winning, bestselling author of An Everlasting Meal "revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease" (Bon Appetit) in this "lovely and literary" (Vogue.com) cookbook. Many dishes that once excited our palates--like oysters Rockefeller, steak Diane, cheese and walnut soufflés--have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them. Adler's approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this "personal, nostalgic journey...as much about the writing as it is about the cooking" (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.