en
Robert Booth

Who's on the Menu

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Who's on the Menu presents the famous and infamous behind hundreds of dishes. As Laurie Colwin once said: “People who like to cook like to talk about food…without one cook giving another cook a tip or two, human life might have died out a long time ago.” Who's on the Menu presents those pioneers, thanks to whom we have been able to sustain our passion for sustenance. God may claim the ingredients but it was people who first mixed them together!
Este livro está indisponível
169 páginas impressas
Publicação original
2014
Ano da publicação
2014
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Citações

  • Валентина Михееваfez uma citaçãohá 4 anos
    While they are now often served at Mexican-American restaurants, they’re not a typical Mexican dish. They were invented in Mexico but created for an American palate.
  • Валентина Михееваfez uma citaçãohá 4 anos
    Tortilla chips with cheese and jalapeño peppers, named for Ignacio ‘Nacho’ Anaya (c. 1894–1975), the Mexican restaurateur who is credited with their invention.
  • Валентина Михееваfez uma citaçãohá 4 anos
    This momentous event happened in 1950, the year of what has come to be known as ‘The Great Carpaccio Exhibition’. The colour of his raw beef reminded Cipriani of the brilliant reds used by the painter; and so the dish had a name.

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