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Trufle: Czarne diamenty Ziemi–
US $25,00
Około95,63 zł
Stan:
“Light cover wear. Tight binding, pages are crisp, clean and like-new. From a clean, smoke-free ”... Zobacz więcejinformacji o stanie
Jak nowa
Książka wygląda jak nowa choć była czytana. Egzemplarz bez brakujących lub uszkodzonych stron, bez zagnieceń lub naderwań oraz bez podkreśleń/zaznaczeń tekstu lub notatek na marginesach. Okładka nie nosi widocznych śladów używania. Jeśli jest to książka z twardą oprawą, posiada ona obwolutę (o ile taka była). Na wewnętrznej stronie okładki możliwe wpisy lub oznaczenia właściciela. Aby poznać więcej szczegółów i opis uszkodzeń lub wad, zobacz aukcję sprzedającego.
Wysyłka:
Bezpłatnie Standard Shipping.
Znajduje się w: Wyckoff, New Jersey, Stany Zjednoczone
Dostawa:
Szacowana między Śr, 25 wrz a Pt, 27 wrz do 43230
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Nr przedmiotu eBay: 395285896641
Ostatnia aktualizacja: 21-07-2024 18:44:55 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- Jak nowa
- Uwagi sprzedawcy
- Brand
- by Annemie Dedulle (Author), Toni Coninck (Author)
- ISBN
- 9781554074983
- Book Title
- Truffles : Earth's Black Diamonds
- Publisher
- Firefly Books, The Limited
- Item Length
- 13 in
- Publication Year
- 2009
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Cooking, Science
- Topic
- Specific Ingredients / Herbs, Spices, Condiments, Reference, Life Sciences / Mycology
- Item Weight
- 0.1 Oz
- Item Width
- 7.7 in
- Number of Pages
- 176 Pages
O tym produkcie
Product Identifiers
Publisher
Firefly Books, The Limited
ISBN-10
1554074983
ISBN-13
9781554074983
eBay Product ID (ePID)
73193113
Product Key Features
Book Title
Truffles : Earth's Black Diamonds
Number of Pages
176 Pages
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Reference, Life Sciences / Mycology
Publication Year
2009
Illustrator
Yes
Genre
Cooking, Science
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
0.1 Oz
Item Length
13 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
Reviews
Fans, or keen cooks, will want this large-format, lavishly illustrated book, which offers the last word on all things truffle., The Romans believed [truffles] were created where lightning struck the earth. Churchill and Napoleon, among many others, were devotees. Other fans, or keen cooks, will want this large-format, lavishly illustrated book, which offers the last word on all things truffle; from the mysteries of the tubers' existence and where and how to buy them, to the many varieties available and the fun to be had hunting for them in France, Italy and elsewhere. The last third of the book is devoted to recipes.
Dewey Edition
22
Dewey Decimal
641.3/58
Table Of Content
Table of Contents "Madame Truffle" -- The story of Annemie Dedulle "Über Tuber" -- What is a Truffle? History of the Truffle Secret of the Mycorrhiza Truffle Varieties Tuber melanosporum vitt. Tuber magnatum pico Tuber aestivum vitt. Tuber brumale vitt. Tuber uncinatum Tuber borchii Tuber mesentericum Tuber macrosporum Tuber indicum Exotic Truffles Terfezia Tuber oregonensis Tuber lyonii Other varieties Pseudo-truffles The World of Truffles: Other countries Truffle Hunting Hunting Parties In France In Italy In Hungary Buying Truffles Recipes Recipes to Prepare at Home: Annemie Dedulle Risotto with fresh truffle and filet of sole au gratin; dried-tomato sauce. Black truffle toast Black-truffle tagliatelle Potato soup with truffle oil Potato with truffles and langoustines Asparagus à la flamande and truffles Black-truffle omelette Summer truffle omelette Sophisticated Recipes by Three-Star Chefs Peter Goossens (Hof Van Cleve, Belgium) Peter Goossens's truffle salad Penne with truffle Royal Crab, young leeks and black truffle Creamed Jerusalem-artichoke and truffle Mathieu Pacaud (L'Ambroisie, France) Potato / truffle Blue lobster, potato salpicon, celery and truffle Egg / truffle Sergio Herman (Oud Sluis, Netherlands) Sole stuffed with black truffle, with seaweed and shellfish juice Langoustines with hops shoots, truffles and yellow wine, smoked egg yolk and beer emulsion Black & white scallops Sweet & sour glazed and smoked anjou pigeon with butternut squash and bulgur with truffles Hans Stefan Steinheuer (Steinheuers Restaurant, Germany) Hazelnut picandou and truffle Calf's head, preserved potatoes, truffle jelly, calf sweetbreads, celery emulsion, truffle juice and truffle and celery salad Leek cannelloni, truffle and scallops Truffles and Wine Acknowledgments
Synopsis
The mysteries of a natural gourmet treasure. Truffles are the naturally growing, fragrant and prized fungus of European forests. In this gorgeous book, truffle importer Annemie Dedulle, known as "Ms. Truffle," and culinary author Toni de Coninck reveal the most intimate secrets of these elusive delicacies that fetch exorbitant prices. Truffles features lush color photographs of the Hungarian and Italian countryside where truffles grow and the hunters, chefs and connoisseurs (and dogs) whose lives revolve around them. The book covers such topics as: What is a truffle? The history of truffles Types of truffles Products featuring truffles Hunting for truffles What to look for when purchasing truffles Truffles and wine Map of Europe showing where truffles are found. A book on truffles would not be complete, however, if it did not provide recipes. The authors and the chefs of three renowned European restaurants share such delectable recipes as: Omelet with black and white truffles Truffle salad Sole with black truffle Fresh truffle risotto. Truffles is a loving celebration of the coveted truffle -- an essential choice for chefs, gourmet shops, cooking schools and foodies everywhere.
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