Name: The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing (en Inglés)
Price: 75.50 PEN
Availability: InStock
Author: Jamee Ruth
ISBN: 9780811842365

portada The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing (en Inglés)

The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing (en Inglés)

Formato

Libro Físico

Editorial

Chronicle Books

Autor

Jamee Ruth

Año

2005

Idioma

Inglés

N° páginas

144

Encuadernación

Tapa Blanda

ISBN13

9780811842365

The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing (en Inglés)

Jamee Ruth (Autor) · Chronicle Books · Tapa Blanda

Libro UsadoBuen Estado Importado

Envío: 11 a 15 días háb.

S/ 75,50

Costos de importación incluídos en el precio ✅

Libro Usado(Buen Estado)

Última Unidad

S/ 75,50

Llega entre el 30 Jul y el 07 Ago a CERCADO DE LIMA, Lima. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing (en Inglés)"

Jame Ruth knows her pots and pans. And in this user-friendly cookbook full of useful information and delicious recipes, she demystifies the various shapes, sizes, materials, and uses for stovetop cookware. Perfect for newlyweds, high school and college grads, and for anyone who took shop class instead of home ec, The Cookware Cookbook gives all the tips, techniques, and recipes needed to get cooking with that new sauce pan or skillet. Descriptions include uses for typical add-on pans like a fish poacher or a pasta pentola, plus 60 recipes specifically developed to teach readers the most efficientand excitingways to use the wide variety of pots and pans available to today's home cooks. Whether flipping flapjacks on a cast-iron griddle or slow-cooking a succulent leg of lamb in a braising pan, preparing meals is easy when armed with the right pan for the right job.