Le petit guide Marabout des champignons PDF Download

Author: Marion Richaud
Publisher:
ISBN: 9782501086905
Category :
Languages : fr
Pages : 192

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Book Description
Ce mini-guide illustré des champignons contient : 200 espèces dessinées précisément, avec les variations de forme et de couleur ; l'essentiel en quelques lignes pour identifier le champignon : taille, environnement, saison ; un poster pour comparer en un clin d'œil les champignons d'espèces similaires ; un protège-cahier en plastique pour emporter partout son guide.

Author: Charles Zettel
Publisher:
ISBN: 9782754088862
Category :
Languages : fr
Pages : 160

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Book Description
Nouvelle édition du Petit Guide des Champignons ! Vous ne connaissez pas la Psalliote forestière ? La différence entre la girolle et le cèpe de Bordeaux ? Comment cuisiner les coulemelles ? Ce Petit Livre est fait pour vous ! Vous y trouverez des conseils pour réussir votre cueillette, toutes les astuces pour reconnaître les champignons comestibles des toxiques, vous saurez dénicher et reconnaître toutes les espèces de champignons ! Des plus courantes aux plus dangereuses en passant par les plus succulentes, l'art de la cueillette n'aura plus aucun secret pour vous !

Author: Charles Zettel
Publisher:
ISBN: 9782412046333
Category :
Languages : fr
Pages : 160

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Book Description
Une promenade en forêt ou en vallon peut-être l'occasion de s'exercer à la cueillette des champignons. Apprenez à les reconnaître en toute sécurité : description, période de pousse, localisation, bienfaits, consommation... grâce à ces 70 fiches d'identification, les champignons n'auront plus de secrets pour vous ! Chaque fiche est illustrée avec un dessin très précis du champignon pour le reconnaître en un clin d'oeil et distinguer les espèces comestibles des espèces toxiques. D'un tout petit format, ce livre tient dans une poche pour être le compagnon idéal de toutes vos excursions.

Author: Yann Belloir
Publisher:
ISBN: 9782822603287
Category :
Languages : fr
Pages : 93

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Book Description
La morille, la truffe noire, le bolet blafard ou encore l'agaric jaunissant... Lequel de ces champignons est un dangereux poison ? Quand cueille-t-on chacune de ces espèces ? A quoi ressemblent-elles ? Ce petit guide répond à toutes ces questions et à bien d'autres encore. Grâce à 86 fiches détaillées et illustrées, vous saurez trouver et reconnaître les meilleurs champignons, ainsi que les plus toxiques. Ces précieux conseils vous éviteront les mauvaises surprises et vous permettront de vous régaler sans prendre de risque ! Tout ce qu'il faut savoir pour une récolte réussie... à glisser dans la poche !

Author:
Publisher:
ISBN: 9782501090032
Category :
Languages : fr
Pages : 192

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Book Description

Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433

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Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

Author: Patricia Wells
Publisher: Harper Collins
ISBN: 0060184698
Category : Cooking
Languages : en
Pages : 346

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Book Description
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.

Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 650

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Book Description
Includes entries for maps and atlases.

Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 646

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Book Description

Author: Alan Davidson
Publisher: Oxford University Press, USA
ISBN:
Category : Business & Economics
Languages : en
Pages : 944

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Book Description
Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.