Noma Time and Place in Nordic Cuisine


Noma Time and Place in Nordic Cuisine download


Direct Download Noma Time and Place in Nordic Cuisine
Noma Time and Place in Nordic Cuisine High Speed
Search results 70 Articles (Search results 1 - 10) :
ThemeForest - Nordic v1.0 - Retina Responsive WordPress Theme
2 October 2013

ThemeForest - Nordic v1.0 - Retina Responsive WordPress Theme


ThemeForest - Nordic v1.0 - Retina Responsive WordPress Theme | 3,35 MB

Nordic is a clean, minimal responsive WordPress theme, optimized for best portfolio showcase for designers, photographers and other artists. Nordic is a full ajax theme, which loads only those dynamic parts, and makes browsing experience very smooth for your visitors.
International Cuisine: China
10 September 2010

International Cuisine: China

Christine Yau, Norman Fu, Deh-Ta Hsiung, "International Cuisine: China"

2004 | ISBN: 0340811188 | 208 pages | PDF | 9 MB

De-mystify the key principles of Chinese cookery and create your own exciting array of authentic dishes with "International Cuisine: China". Written by two highly regarded experts with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key regional influences and essential techniques of Chinese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of unique cooking utensils. "International Cuisine: China" is an accessible and innovative step-by-step guide to Chinese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.
KULINARYA (A Guidebook to Philippine Cuisine)
7 April 2011

KULINARYA (A Guidebook to Philippine Cuisine)

Glenda Rosales Barretto, "KULINARYA (A Guidebook to Philippine Cuisine)"

English | 2008 | ISBN:9712721086 | PDF | 45 Mb

Beautiful oversize, coffee table style book "Kulinarya's team of six chefs, all of whom have made their own mark on Filipino cuisine, had many lively arguments to distill the core principles of Filipino Cooking from the huge diversity of regional and individual practices. The result: a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. The graceful and precise photography of Neal Oshima combines with the clean, practical styling of Claude Tayag to produce a sumptuous vision of Filipino cuisine.
VA - Romantic Collection: Nordic (2005) FLAC
25 February 2011

VA - Romantic Collection: Nordic (2005) FLAC
VA - Romantic Collection: Nordic (2005) FLAC
Year Of Release: 2005 | Format: FLAC (tracks + .cue, log-file) | Total Time: 1:14:43 | Total Size: 401 mb
Genre: Folk / Nordic / Easy Listening
Tastes of Byzantium: The Cuisine of a Legendary Empire
21 December 2011

Tastes of Byzantium: The Cuisine of a Legendary Empire

Tastes of Byzantium: The Cuisine of a Legendary Empire

2010 | 272 | ISBN: 1848851650 | PDF | 7 Mb

For centuries the food and culinary delights of the Byzantine empire -- centred on Constantinople -- have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire -- and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting -- an extraordinary illumination of everyday life in the Byzantine world....
American Regional Cuisine
23 July 2010

American Regional Cuisine


American Regional Cuisine


Wiley | 2006-03-03 | ISBN: 0471682942 | 576 pages | PDF | 12 MB



This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.
American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking.
Cuisine revue - November/December 2010/January 2011
27 October 2010

Cuisine revue - November/December 2010/January 2011
Cuisine revue - November/December 2010/January 2011
French | PDF | 100 pages | 50 MB

Cuisine revue - Le magazine qui donne envie de cuisiner pour ravir les papilles des petits et des grands. Cuisine revue propose de recettes hautes en couleur ŕ travers les saisons et pour toutes les circonstances. Une véritable invitation au voyage gourmand.
Cooking Italian: The Cuisine of Southern Italy and the Islands [Flavors of Italy, Vol. 2] (2007)
1 August 2011

Cooking Italian: The Cuisine of Southern Italy and the Islands [Flavors of Italy, Vol. 2] (2007)
Cooking Italian: The Cuisine of Southern Italy and the Islands [Flavors of Italy, Vol. 2] (2007)
English | 02:03:08 | H264 | 720x480 | 29.97fps 1131 Kbps | AAC 128 Kbps 48.0khz | 996MB
Genre: Documentary

Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity and its own exciting and colorful cuisine. In this program, we travel through the great cities of Italy, experiencing their culture, history, and pageantry while under the guidance of Italy's most famous chefs. We learn how to prepare the regional cuisine that has made the Italian kitchen so justly famous.
Le Cordon Bleu Cuisine Foundations
9 November 2011

Le Cordon Bleu Cuisine Foundations

Le Cordon Bleu Cuisine Foundations
English | D.lmar C..ge Learning | 2010 | ISBN: 1435481380 | 224 pages | PDF | 102.45 MB


Julia Child, Julie Powel, and now ME! This is French cuisine at its most accessible! The Le Cordon Bleu has been training the best of the best in the art of French cuisine since 1895, and now you and I are privy to the recipes that made it the premiere culinary institute that it is today!
Cuisine - No.156 - January 2013
12 December 2012

Cuisine - No.156  - January 2013
Cuisine - No.156 - January 2013
PDF | 180 pages | 73.3 Mb | English

Cuisine - No.156 (January 2013) Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.