Simplissime D ners Chic
Des recettes chic lues en un coup d'oeil, réalisées en un tour de main, pour épater vos convives et réussir tous vos dîners ! - 2 à 6 ingrédients par recettes présentés visuellement - Une recettes très courte, simple, claire et précise - Une belle photo du plat, explicite et gourmande - Temps de préparation réduit, il n'y a plus qu'à laisser cuire ! Super chic (et vraiment bon), super rapide, sans vaisselle (ou presque)
Simplissime Light the Easiest Cookbook in the World
The 200 recipes in this book are simple, clear and precise, use no more than five ingredients and can be whipped up in a flash. More importantly, they will be kind to your body. From gluten-free and dairy-free dishes to low-calorie options, there is a recipe here for every dietary need. The unique visual approach makes it incredibly simple to follow the instructions. Create mouth-watering Salmon Parcels with Vegetables, indulge in Quiche with Peas, Goats' Cheese and Spinach or impress your friends with Gratin of Nectarines with Pine Nuts. With nutritional information, clear photography and easy-to-follow steps, each of these recipes proves that healthy cooking has never been so easy.
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-François Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.
This is really the EASIEST COOKBOOK IN THE WORLD. Every recipe has less than four steps and fewer than six ingredients, illustrated with more than 1,000 user-friendly photographs. No wonder it is an overnight international bestseller! Want a quick answer to "What should I eat?" Simple-with its clean design, large type, straightforward photos, and handy icons-will have you enjoying a meal in minutes. Through combinations of basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-François Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals. His "at-a-glance" approach will change your relationship with your kitchen. You'll find yourself whipping up dishes as varied as Thai-Basil Beef, Saffron Risotto, Mozzarella and Fig Skewers, Salmon and Lentil Salad, Jumbo Shrimp Curry, and Pistachio and Cherry Cookies
For Rebecca Bloomwood, life is peachy. She has a job on morning TV, her bank manager is actually being nice to her, and when it comes to spending money, her new motto is Buy Only What You Need - and she's really (sort of) sticking to it. The icing on the brioche is that she's been offered a chance to work in New York. New York! The Museum of Modern Art! The Guggenheim! The Metropolitan Opera House! And Becky does mean to go to them all. Honestly. It's just that it seems silly not to check out a few other famous places first. Like Saks. And Bloomingdales. And Barneys. And one of those fantastic sample sales where you can get a Prada dress for $10. Or was it $100? Is Becky too dazzled to care? Everybody loves Sophie Kinsella: "I almost cried with laughter" Daily Mail "Hilarious . . . you'll laugh and gasp on every page" Jenny Colgan "Properly mood-altering . . . funny, fast and farcical. I loved it" Jojo Moyes "A superb tale. Five stars!" Heat
Recipes from the Woods
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
A New Napa Cuisine
A New Napa Cuisine follows Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community. From the Hardcover edition.
Volez Voguez Voyagez Louis Vuitton
Set to accompany the highly anticipated exhibition at the Grand Palais, Volez, Voguez, Voyagez -- Louis Vuitton surveys the rich heritage and trajectory of the world's most recognizable luxury brand. Before its foray into the realm of luxe ready-to-wear and accessories, Louis Vuitton was known as pioneer in the field of leather goods, developing its diverse luggage line during the Industrial Revolution, a historic period which saw a ground-breaking development in the means of travel and transportation. Louis Vuitton grew to be known as the fashion house that embodied the spirit of travel and quintessentially French elegance through its array of handcrafted artisanal wares. Edited by Olivier Saillard, the distinguished French curator of the Volez, Voguez, Voyagez -- Louis Vuitton exhibition, this lavishly illustrated catalogue features new and archival photography, original design sketches from the early 1900s, past and current advertising campaigns, images of ready-to-wear and luggage for modern celebrities, and detailed close-up imagery of the exhibition items including the first trunks from 1906, the "Malles classiques" trunks, cabin luggage, instrument suitcases, traveling accessories such as trench coats, leather gloves, hat boxes, and elegant canes, delicate jewelry boxes, celebrity luggage, and much more. Split into nine themes to follow the structure of the exhibition, the book's fascinating imagery is also accompanied by exploratory texts that weave themes of traveling lifestyle. Reflecting on Louis Vuitton's celebrated past and present, Volez, Voguez, Voyagez -- Louis Vuitton is an ambitious volume that journeys through the evolution of travel and the French house's continually evolving design inspiration which continually walks the line between classic style and modernity.
Babybel is the famous round cheese, coated in red wax, loved by millions. This fun little book - shaped just like a Mini Babybel - takes this classic lunch-box staple and transforms it in inventive ways, giving it a starring role in 25 original, flavor-packed recipes. Babybel wrapped in aubergine/eggplant with rosemary Baked pears with Babybel and hazelnuts Tomato and Babybel tart Babybel potato and pumpkin soup Chicken salad with fried Babybel chunks Melting Babybel fritters with tomato salsa Bacon-wrapped Babybel with a rocket/arugula and orange salad Babybel andartichoke hotpot Oven-baked Babybel open sandwiches Babybel and beef skewers with satay sauce Babybel Panini with ham and sage Potato and Babybel turnover with mustard Mini burgers with Babybel and cream cheese Brioche toasted sandwiches with Babybel, tomato and ham Babybel fondue for the little ones Babybel raclette with vegetables Babybel in pastry with cherry jam/jelly Babybel and cumin boreks Rump steak with Babybel and oregano Baked potatoes with prosciutto and Babybel Rolled pork stuffed with Babybel and chorizo Babybel risotto Lamb cutlets with Babybel Stuffed tomatoes with olive tapenade and Babybel Skewers of beef with Babybel and red onion
Take Away invites readers on a visual voyage into open-air markets and food stalls with hawkers and vendors the world over, seen through the lens of acclaimed French chef and photographer Jean-François Mallet. More than 375 eye-catching photographs of people, places, and foods document the immense variety and beauty of global street food. Mallet traveled to 26 countries and across 5 continents collecting the delicious imagery for this one-of-a-kind book, to present a beautiful vision of what the world eats.