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Sto caricando le informazioni... Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Great Chefs--Great Restaurants)di Joachim Splichal
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Patina is the stylish Los Angeles restaurant where everyone gathers to savour the gourmet delights of its innovative chef, Joachim Splichal. Now, Splichal shares his culinary vision in his beautiful full-colour illustrated Patina Cookbook, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe, including Splichal's signature dishes, has been meticulously adapted for home chefs. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.5973Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America United StatesClassificazione LCVotoMedia:
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I do not care for trying-too-hard-to-be-artistic B&W photographs. I do not like trying to read small fine script on vanilla yellow pages, especially if it is information that I night need/want to use later. I do not complicated recipes. Nor do I like "Nouvelle Cuisine", it leaves me hungry, wondering what I've just tasted, and wanting to eat real food.
The recipes are definitely for the dilettantish upscale nouveau riche...and difficult to make That sure leave me out.
Maine Lobster "Harahan" w/ White Bean Mousse and Ham Hocks? Really?
Potato Oyster Ravioli w/ aged Zinfandel Sauce? No thank-you very much!
Sculpin w/ Zucchini Mousse (blech) and Chopped Plum Tomato Sauce? Um....no.
Terrine of Artichokes w/ Roasted Garlic Cloves & Hollywood Roof-Dried Tomatoes? The latter, what are those? Not to mention this was pretty unappetizing looking.
Odd Potato Plaques w/ Salmon in Lasagna Form w/ Littleneck Clam 'Vinaigrette'? Nope.
Layer Cake of Odd Potato Chips & Smoked Sturgeon w/ Horseradish Sauce? Still no!
Small wonder this book ended up in the book sale. ( )