Resimleriyle Adim Adim dizisindeki kitaplar, hem kolay anlasilir, hem de kapsamli olacak sekilde özenle hazirlandi. Bu kitaplarda verilen cok sayida fotografin da yardimiyla yemeklerin hazirlik ve pisirme asamalarini adim adim kolayca izleyebileceksiniz.
RESIMLERIYLE ADIM ADIM dizisindeki kitaplar, hem kolay anlasilir, hem de kapsamli olacak sekilde özenle hazirlandi. Bu kitaplarda verilen cok sayida fotografin da yardimiyla yemeklerin hazirlik ve pisirme asamalarini adim adim kolayca izleyebileceksiniz.
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve influential women-from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters-whose recipes and ideas changed the way we eat.
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers, highlighting their key historical contributions and most representative recipes.
Demystifies classic French culinary technique for regular people who love food. In this book, the author tells her story and that of the food-world greats - including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney - who changed how the world eats and who made cooking fun.
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
