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Cargando... Recipes from the Woods: The Book of Game and Foragepor Jean-François Mallet
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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 sautéed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.6Technology Home and family management Food And Drink Cooking specific materialsClasificación de la Biblioteca del CongresoValoraciónPromedio:
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