The Simpler the Better by Leslie Revsin

The Simpler the Better by Leslie Revsin

125 quick-and-easy recipes for swift, sophisticated cooking Today's home cooks demand books that provide quick, convenient ways to serve tasty meals. That's what The Simpler The Better series is all about. This unique cookbook features 125 short, fabulously appealing Italian recipes that require only three to eight ingredients, three easy steps, and a maximum cooking time of 30 minutes. From savory soups to sweet desserts, readers can choose among such delights as Rosemary-Pepper Pizza Bread; Fresh Arugula, Blood Orange, and Fennel Salad; Linguini with Butter, Parmesan Cheese, and Mushrooms; Chicken Breast with Pancetta and Sage; and Figs with Orange and Basil. Acclaimed chef Leslie Revsin makes the recipes accessible but inventive enough to serve for company as well as for everyday dinners.

LESLIE REVSIN, a widely acclaimed chef, food writer, and consultant, gained distinction early in her career as the first woman chef at New York's Waldorf-Astoria Hotel and was also named one of Food & Wine magazine's "Top Chefs." She is also the author of Come for Dinner, a James Beard Foundation Book Award nominee. RICK RODGERS is the author of over twenty-five cookbooks (including the bestselling 101 series), and has acted as coauthor, editor, or recipe tester on an additional two dozen cookbooks.

SKU	Nicht verfügbar
ISBN 13	9780471482321
ISBN 10	0471482323
Titel	The Simpler the Better
Autor	Leslie Revsin
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	John Wiley and Sons Ltd
Erscheinungsjahr	2005-04-08
Seitenanzahl	250
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar