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Encyclopedia of Cooking Volume 1, from Alexandra Apricots to Chicken Burgers, by France Loisirs, 222 pages, slightly damaged at the bottom of the spine, 730g, 2nd piece. The way we eat is changing quickly, and nowadays, we spend less and less time preparing and enjoying meals. This evolution of current life, however, does not eliminate the desire to cook healthy, delicious, and varied dishes, for every day or for special occasions. This encyclopedia has been designed to meet these demands. The recipes: this collection offers all sorts of recipes - from very simple to more elaborate ones, traditional recipes and foreign specialties, basic recipes for preparing vegetables or making sauces. The ingredients: in the thematic section at the end of each book, you will discover information and practical advice for choosing and buying fruits and vegetables, cheeses, fish, and poultry. Cooking: at the end of this volume, the different cooking methods and their specificities are explained. The little "extras": tips or tricks on how to serve a dish, preparing a buffet, organizing, and decorating your receptions.
Encyclopedia of Cooking Volume 1, from Alexandra Apricots to Chicken Burgers, by France Loisirs, 222 pages, slightly damaged at the bottom of the spine, 730g, 2nd piece. The way we eat is changing quickly, and nowadays, we spend less and less time preparing and enjoying meals. This evolution of current life, however, does not eliminate the desire to cook healthy, delicious, and varied dishes, for every day or for special occasions. This encyclopedia has been designed to meet these demands. The recipes: this collection offers all sorts of recipes - from very simple to more elaborate ones, traditional recipes and foreign specialties, basic recipes for preparing vegetables or making sauces. The ingredients: in the thematic section at the end of each book, you will discover information and practical advice for choosing and buying fruits and vegetables, cheeses, fish, and poultry. Cooking: at the end of this volume, the different cooking methods and their specificities are explained. The little "extras": tips or tricks on how to serve a dish, preparing a buffet, organizing, and decorating your receptions.
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