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Delia Smith's Winter Collection

par Delia Smith

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478351,226 (3.49)3
A collection of recipes for wintertime, featuring ingredients from a progression of winter produce from October to April. Both meat and vegetarian dishes are included, and many of them reflect the influence of French, Italian, Spanish and oriental flavours and ideas.
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Indeholder "Conversion Tables", "Introduction", "Chapter one. Warming Up - the Soup Collection", " Quick Vegetable Stock", " Chicken Giblet Stock", " Croûtons", " Garlic Croûtons", " Parmesan Croûtons", " Chickpea, Chilli and Coriander Soup", " Roasted Pumpkin Soup with Melting Cheese", " Polish Beetroot Soup", " Curried Parsnip and Apple Soup with Parsnip Crisps", " Parsnip Crisps", " Black Bean Soup with Black Bean Salsa", " Black Bean Salsa", " Smoked Haddock Chowder with Poached Eggs", " Tuscan White Bean Soup With Frizzled Shallots and Pancetta", " Frizzled Shallots and Pancetta Garnish", " Libyan Soup with Couscous", " French Onion Soup", "Chapter two. Warm Salads, Hot Starters and Supper Dishes", " Pan-roasted Italian Onions with San Daniele Ham and Shaved Pecorino", " Baked Eggs in Wild Mushroom Tartlets", " Spaghetti Alla Carbonara", " Warm Lentil Salad with Walnuts and Goats' Cheese", " Blinis with Smoked Salmon, Crème Fraîche and Dill", " Camembert Croquettes with Fresh Date and Apple Chutney", " Fresh Date and Apple Chutney", " Apple, Cider Salad with Melted Camembert Dressing", " Rillettes of Duck with Confit of Cranberries", " Confit of Cranberries", " Home-Made Mayonnaise", " Prawn Cocktail 2000", " Warm Poached Egg Salad with Frizzled Chorizo", "Chapter three. Seafood in Winter", " Fillets of Sole Véronique", " Luxury Fish Pie with Rösti Caper Topping", " Fried Herring Fillets with a Lime Pepper Crust", " Roasted Fish Topped with Sun-Dried Tomato Tapenade", " Pepper-Crusted Monkfish with Red Pepper Relish", " Smoked Haddock with Spinach and Chive Butter Sauce", " Hollandaise Sauce", " Parmesan-Coated Fish with Walnut Romesco Sauce", " Romesco Sauce", " Oven-Baked Mackerel Stuffed with Pesto Mash", " Seared Spiced Salmon Steaks with Black Bean Salsa", " Black Bean Salsa", " Salmon Coulibiac", " Foaming Hollandaise", " Foil-Baked Salmon Served with English Parsley Sauce", " Gratin of Mussels with Melted Camembert", " Melted Camembert", " Linguini with Mussels and Walnut Parsley Pesto", " Walnut Parsley Pesto", "Chapter four. Poultry and the Game Season", " Roast Duck with Sour Cherry Sauce", " Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce", " Marsala Sauce", " Moroccan Baked Chicken with Chickpeas and Rice", " Traditional Roast Stuffed Chicken with Cranberry, Sage and Balsamic Sauce", " Poached Pheasant with Celery", " Venison Steaks with Cranberry Cumberland Sauce", " Cranberry Cumberland Sauce", " Grilled Chicken with Lemon, Garlic and Rosemary, Served with Puy Lentils", " Puy Lentils", " Pot-Roasted Venison with Shrewsbury Sauce", " Pot-Roast of Pheasant with Shallots and Caramelized Apples", " Terrine of Venison with Juniper and Pistachio Nuts", " Venison Sausages Braised in Red Wine", "Chapter five. The Winter Vegetarian", " Pancake Cannelloni with Spinach and Four Cheeses", " Broccoli Soufflé with Three Cheeses", " Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette", " Pears in Balsamic Vinaigrette", " Red Onion Tarte Tatin", " Italian Stuffed Aubergines", " Roasted and Sun-Dried Tomato Risotto", " Oven-Baked Wild Mushroom Risotto", " Vegetarian Moussaka with Ricotta Topping", " Mashed Black-Eyed Beancakes with Ginger Onion Marmalade", " Ginger Onion Marmalade", " Gorgonzola Cheese and Apple Strudel with Spiced Pickled Pears", " Spiced Pickled Pears", "Chapter six. The Top Ten Casseroles and Braised Dishes", " Pork Braised in Cider Vinegar Sauce", " Braised Lamb with Flageolet Beans", " A Bit of the Irish Stew with Crusted Dumplings", " Pot-Roasted Beef in Red Wine with Red Onion Marmalade", " Meatballs in Goulash Sauce", " Goulash Sauce", " Braised Steak in Madeira with Five Kinds of Mushrooms", " Braised Steak au Poivre in Red Wine", " Oxtail Braised in Guinness with Cannellini Beans", " Black Bean Chilli with Avocado Salsa", " Avocado Salsa", " Beef in Designer Beer", "Autumn and Winter Entertaining", "Chapter seven. A Sunday Lunch Revival and other Meat Dishes", " Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce", " Pork Stroganoff with Three Mustards", " Autumn Lamb Braised in Beaujolais", " Classic Roast Pork with Crackling and Roasted Stuffed Apples with Thyme and Parsley", " Roasted Stuffed Apples with Thyme and Parsley", " Steak and Kidney Pudding", " Steak and Kidney Gravy", " Roast Ribs of Traditional Beef with Yorkshire Pudding and Horseradish, Crème Fraîche and Mustard Sauce", " Traditional Yorkshire Pudding", " An Authentic Ragù Bolognese", " Pancake Cannelloni with Ragù", "Timings for One O'Clock Lunches for Eight", "Chapter eight. Winter Vegetable Selection", " Perfect Roast Potatoes", " Fluffy Mashed Potatoes", " Mashed Potato with Garlic-Infused Olive Oil", " Pesto Mash", " Colcannon Potatoes", " Potato and Apple Rösti", " Spiced Sautéed Red Cabbage with Cranberries", " Celery Baked in Vinaigrette with Pancetta and Shallots", " Sautéed Caramelized Fennel", " Oven-Roasted Cauliflower and Broccoli with Garlic and Coriander", " Compote of Glazed Shallots", " Roasted Roots with Herbs", " Roasted Swede with Parmesan", " Parsnips with a Mustard and Maple Glaze", "Chapter nine. Stars of the East", " Chinese Crispy Beef Stir-Fry", " Thai Green Curry with Chicken", " Hung Shao Pork with Stir-Fry Greens", " Marinated Cucumber and Sesame Salad", " Singapore Stir-Fried Noodles", " Teriyaki Steak", " Thai Prawn Curry with Pineapple", "Chapter ten. Autumn, Winter and Party Desserts", " Grilled Autumn Fruits with Sabayon Cider Sauce", " Spiced Lambrusco Jellies with Brandy Cream and Frosted Black Grapes", " Basic Pancakes with Sugar and Lemon", " Pears Baked in Marsala Wine", " Iced Apple Soufflé with Caramelized Apple", " Lime and Mango Ice Cream", " Banoffee Cheesecake with Toffee Pecan Sauce", " Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraîche Sauce", " Spiced Cranberry and Orange Jellies", " Lemon Ricotta Cheesecake with a Confit of Lemons", " Confit of Lemons", " Mascarpone Creams and Caramel Sauce with Caramelized Hazelnuts", " Tiramisu", " Apple Crêpes with Calvados", " Classic Crêpes Suzette", " Chocolate Mascarpone Cheesecake with Fruit and Nuts Served with Crème Fraîche", "Chapter eleven. Proper Puddings", " Steamed Treacle Sponge Pudding", " Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce", " Apple Sponge Puddings with Mincemeat Topping and Real Custard", " Real Custard Sauce", " Chocolate Bread and Butter Pudding", " Hot Citrus Pudding in Its Own Juices", " Chunky Marmalade Bread and Butter Pudding", "Chapter twelve. Back to Home Baking", " American One-Crust Pie with Spiced Apples and Raisins", " Traditional Apple Pie with a Cheddar Crust and Mascarpone Nutmeg Ice Cream", " Mascarpone Nutmeg Ice Cream", " Hot Cross Buns", " Cranberry and Orange One-Crust Pies", " Quick Apricot, Apple and Pecan Loaf Cake", " A Return to the Black Forest", " Four Nut Chocolate Brownies", " Deep Lemon Tart", " Prune, Apple and Armagnac Cake with Almond Streusel Topping", " Iced Lemon Curd Layer Cake", " Polenta and Ricotta Cake with Dates and Pecans", " Rich Fruit Buttermilk Scones", " Feta, Olive and Sun-Dried Tomato Scones", "Ingredients Update", "Chapter thirteen. Marmalades and other Preserves", " Spiced Cranberry Chutney", " Mango Chutney", " Lemon and Lime Marmalade", " Dark Chunky Marmalade", " Suntina Marmalade", " Home-Made Christmas Mincemeat with Cranberries", " Fresh and Sun-Dried Tomato Chutney", "Equipment Update", "Stockists and Suppliers of Oriental Ingredients", "Index".

"Black Bean Chilli with Avocado Salsa" er en supergod chili con carne opskrift. ( )
  bnielsen | Jan 2, 2015 |
Notable for reliability of its recipes and its iconic recipe for roast potatoes. ( )
  jontseng | Jan 9, 2007 |
Lebanese Lamb Soup.........delicious ( )
  c27858 | Oct 26, 2009 |
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A collection of recipes for wintertime, featuring ingredients from a progression of winter produce from October to April. Both meat and vegetarian dishes are included, and many of them reflect the influence of French, Italian, Spanish and oriental flavours and ideas.

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