Michel Guerard's Cuisine Minceur PDF Download

Author: Michel Guerard
Publisher: William Morrow
ISBN: 9780688066673
Category : Cooking
Languages : en
Pages : 344

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Author:
Publisher:
ISBN:
Category :
Languages : fr
Pages : 239

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Author: Michel Guerard
Publisher: Frances Lincoln
ISBN: 9780711235366
Category : Cookbooks
Languages : en
Pages : 0

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Michel Gu?rard is a legend of French cookery. A driving force behind Nouvelle Cuisine, he has sold more than a million copies of his diet and gourmet cuisine recipe book Cuisine Minceur. His resort at Eug?nie-les-Bains in south-west France is top of the list for the world's most discerning spa-goers. This new book distills forty years of expertise into one extraordinary toolkit for eating well and staying slim. Over 140 exquisite recipes fuse traditional flavours with the global influences that are redefining French cuisine, all with astonishingly low calorie counts. Blends of vegetable and fruit pur?es produce sauces of ethereal lightness. Flavours are intense, nutritional values high. All recipes bear the gastronomic hallmarks of a three-Michelin-starred creator-chef, yet main course dishes carry a calorie count of 240 calories or less. Michel Gu?rard has revolutionized healthy gourmet eating once again. For a new generation of figure-conscious lovers of fine food, Eat Well and Stay Slim: The Essential Cuisine Minceur will become a book to live by.

Author: Emilie de Clercq
Publisher:
ISBN: 9782882957061
Category :
Languages : fr
Pages : 92

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Comment concilier gourmandise et silhouette gracieuse? Voilà la question que l'on se pose tous et toutes. Depuis la nuit des temps, pour perdre du poids, on se met au régime, dont certains sont d'ailleurs plus farfelus que d'autres. Alors, comment faire p

Author: Rebecca Seal
Publisher: Hardie Grant Books
ISBN: 1743581513
Category : Cooking
Languages : en
Pages : 284

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Walk the streets of Istanbul and you’ll see a city of wonderful contradictions: step out of a stylish modern bar and you’re likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of the city. From simple meze dishes to fragrant Ottoman-era stews, this book is full of delicious recipes - try roasted aubergines stuffed with spiced lamb, crunchy fennel salad with radishes and sumac, or chicken with almonds and apricots, and be transported to the kitchens of Istanbul. Set against the backdrop of Steven Joyce’s stunning food and travel photography, Istanbul is a colourful and exciting gastronomical jaunt around one of the world’s most fascinating cities.

Author: Jim Harrison
Publisher: Open Road + Grove/Atlantic
ISBN: 1555846483
Category : Cooking
Languages : en
Pages : 292

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A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal). Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: “To read this book is to come away convinced that Harrison is a flat-out genius—one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life.” From Harrison’s legendary Smart and Esquire columns, to current works including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men’s Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite. “[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.” —Jane and Michael Stern, The New York Times Book Review

Author: Solveig Darrigo-Dartinet
Publisher:
ISBN: 9782263067754
Category :
Languages : fr
Pages : 192

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Cuisine minceur pour les gourmands, LE livre de la cuisine minceur à dévorer ! Cuisine minceur pour les gourmands, ce sont avant tout 100 recettes irrésistibles sélectionnées avec soin, pour des repas sains, équilibrés et toujours savoureux qui vous aideront à garder la ligne tout en vous faisant plaisir. Au sommaire : Apéros, Entrées, Plats, Desserts. Plus qu'un simple recueil de recettes, Cuisine minceur pour les gourmands, ce sont aussi des idées menus qui vous aideront à varier vos préparations et à renouveler votre inspiration, autour de thèmes qui mettront tout le monde d'accord. Besoin de reprendre des forces sans vous alourdir après votre séance de sport? Optez pour un couscous de légumes ou un riz sauté aux asperges, poulet et amandes. Envie d'une pause légère et sucrée? Craquez pour un tiramisu aux framboises ou pour une tarte mangue et mousse coco! Découvrez également d'autres suggestions au fil du livre grâce à des pictos pratiques ("super pressé", "super fauché", etc.). Dans cet ouvrage, vous retrouverez des recettes incontournables et populaires (rouleaux de poivrons farcis au chèvre frais, galettes de sarrasin roulées au saumon fumé, bœuf à la mexicaine, yaourts vanillés maison, poires pochées au sirop...), ainsi que des recettes plus innovantes aux associations inédites (samossas feta-concombre, boulette de poisson l'ananas, salade de fèves aux framboises, croustillants de crabe, roulé de brocolis ; croques complets au canard, smoothie bonne mine, panna cotta vanillée au kiwi...). Toujours de réalisation facile, ces recettes vous mettront à n'en pas douter l'eau à la bouche et se laisseront volontiers... dévorer !

Author: Julia L. Abramson
Publisher: Bloomsbury Publishing USA
ISBN: 0313088225
Category : Social Science
Languages : en
Pages : 225

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French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.

Author: Hummus Bros.,
Publisher: Pavilion
ISBN: 9781909108981
Category : Cooking
Languages : en
Pages : 0

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People are passionate about hummus. This versatile, cheap and healthy dip a true staple of the eastern Mediterranean, where every restaurant wants to be known as makers of the best hummus in town. The Hummus Bros. offer the best hummus in London and now they bring it to the world via their first book. A quick look at the Hummus Bros' menu and you'll notice a diverse range of accompaniments to hummus, which is the main star. Because rather than being just a dip, the Hummus Bros see hummus as a way of eating. Here they share 60 recipes, from the hummus itself, though meat and veggie accompaniments, the essential falafel recipe, salads, breads, sauces and even delicious desserts and drinks. Featuring lamb with pine nuts and Middle Eastern spices, smoky barbecued aubergine, tabouleh, a 5000-year-old recipe for fava beans, and even a surprising guacamole. All the recipes are simple and fresh and easy to prepare. They are also healthy, fashionable and easy on the pocket. Beautifully photographed and designed, Hummus Bros. Levantine Kitchen is an essential book for anyone keen on the humble chickpea. Learn to make the best hummus. Ever.

Author: Michel Guérard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 414

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