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Chargement... Czech Cookerypar Lea Filipová
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. I've made several recipes from this tiny book. Black Barley was good. Lots of pork, caraway, potatoes, garlic and dumplings. Only drawback for me was that the recipes were in metric. I had to convert to Imperial measures. Nice photos, but the food isn't a color fest for the eyes. ( ) aucune critique | ajouter une critique
Enticingly fragrant pork baked with stewed sauerkraut and dumplings, fillet of beef in cream sauce garnished with lemon and cranberries, roast goose, pheasant with bacon, Prague ham with creamed horseradish, pancakes with bilberry sauce, strawberry dumplings made of fermented dough and sprinkled with grated white cheese, baked yeast dumplings with poppy-seed and cream cheese fillings, or Christmas cake with raisins and almonds...These are the classics that have made Czech cuisine famous. This recipe book, with its easy-to-follow instructions, plenty of tips and variations on basic recipes, and color photographs of important steps in the preparation and presentation of the dishes, will certainly tempt you into cooking something mouthwatering for your family or friends. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.59437Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Germany, Austria, Poland, Hungary CzechoslovakiaÉvaluationMoyenne:
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