1990, ISBN: 0882897721

Pasta dura

[EAN: 9780882897721], [SC: 32.91], [PU: Gretna LA. 1990. Pelican Publishing Co.], Cooking|Reference, Cooking|Regional & Ethnic |American|Southern States, Jacket, blue hardbound 8vo. ~ 8º … Más…

[EAN: 9780882897721], [SC: 32.91], [PU: Gretna LA. 1990. Pelican Publishing Co.], Cooking|Reference, Cooking|Regional & Ethnic |American|Southern States, Jacket, blue hardbound 8vo. ~ 8º (octavo). dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ first edition . first printing ( same date on title & copyright pg~no additional printings indicated). 271p. glossary. index. b&w illustrations throughout. cookbooks. gastronomy. cucina. cocina. culina. international cuisine. ethnic cuisine. american southern cuisine. creole cuisine. cajun cuisine. caribbean cuisine. french cuisine. african cuisine. Ethnic diversity is the roux that gives New Orleans cooking its world~renowned appeal. In his unique, freewheeling style, New Orleans chef Frank Davis blends his love and fascination for the city and its cuisine with his extensive cooking experience. A melting pot of south Louisiana's tastiest dishes, Frank Davis Cooks Naturally N'Awlins is a comprehensive volume addressing the "how to's" as well as the "how not to's" of New Orleans cooking. Presented in the colorful, chatty Frank Davis style that has attracted television and radio audiences for over fifteen years, his new work includes a multitude of ways to prepare some 160 homecooked dishes. Whether grilling, broiling, oven~baking, pan frying, smoking, or microwaving, this all~encompassing work offers a wealth of information to expert and novice alike. In the introduction, the reader is asked to take a cooking vow: never cook with water when stock can be used instead, use fresh ingredients whenever possible, and never again be afraid to try new combinations. From then on the recipes come alive on each page. It is as if Frank is in the kitchen with the reader, directing the preparation of each dish, step by step. The author shares with readers a host of secrets to great New Orleans cooking, including time~tested techniques that he promises will make cooking easier and dishes tastier. This cook's treasure trove is sprinkled with salt substitution suggestions, instructions for making sweetened condensed milk, helpful hints for making homemade bread, and "everything you want to know about onions. " Resident chef and outdoors director for WWL~TV in New Orleans (CBS), Davis hosts an award~winning two~hour cooking show each week, as well as daily programs on the outdoors, fishing, and other recreation attractions of the Crescent City.<

1990, ISBN: 0882897721

Pasta dura

[EAN: 9780882897721], [PU: Gretna LA. 1990. Pelican Publishing Co.], Jacket, blue hardbound 8vo. ~ 8º (octavo). dustwrapper in protective plastic book jacket cover. fine cond. binding squ… Más…

[EAN: 9780882897721], [PU: Gretna LA. 1990. Pelican Publishing Co.], Jacket, blue hardbound 8vo. ~ 8º (octavo). dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ first edition . first printing ( same date on title & copyright pg~no additional printings indicated). 271p. glossary. index. b&w illustrations throughout. cookbooks. gastronomy. cucina. cocina. culina. international cuisine. ethnic cuisine. american southern cuisine. creole cuisine. cajun cuisine. caribbean cuisine. french cuisine. african cuisine. Ethnic diversity is the roux that gives New Orleans cooking its world~renowned appeal. In his unique, freewheeling style, New Orleans chef Frank Davis blends his love and fascination for the city and its cuisine with his extensive cooking experience. A melting pot of south Louisiana's tastiest dishes, Frank Davis Cooks Naturally N'Awlins is a comprehensive volume addressing the "how to's" as well as the "how not to's" of New Orleans cooking. Presented in the colorful, chatty Frank Davis style that has attracted television and radio audiences for over fifteen years, his new work includes a multitude of ways to prepare some 160 homecooked dishes. Whether grilling, broiling, oven~baking, pan frying, smoking, or microwaving, this all~encompassing work offers a wealth of information to expert and novice alike. In the introduction, the reader is asked to take a cooking vow: never cook with water when stock can be used instead, use fresh ingredients whenever possible, and never again be afraid to try new combinations. From then on the recipes come alive on each page. It is as if Frank is in the kitchen with the reader, directing the preparation of each dish, step by step. The author shares with readers a host of secrets to great New Orleans cooking, including time~tested techniques that he promises will make cooking easier and dishes tastier. This cook's treasure trove is sprinkled with salt substitution suggestions, instructions for making sweetened condensed milk, helpful hints for making homemade bread, and "everything you want to know about onions. " Resident chef and outdoors director for WWL~TV in New Orleans (CBS), Davis hosts an award~winning two~hour cooking show each week, as well as daily programs on the outdoors, fishing, and other recreation attractions of the Crescent City., Books<