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Discover how delectably simple and healthy French cooking can be with Paris-born food influencer Géraldine Leverd (@la.cuisine.de.geraldine). As a French girl who loves to share her national cuisine, Géraldine has made it her mission to teach others how to make delicious and inspiring home-cooked meals using French cooking methods. In The New French Kitchen, Geraldine demystifies French cooking with delectable yet easy-to-make recipes that have a little twist, or je ne sais quoi. Say au revoir to being intimidated by French cooking and learn how to add sure-to-be-favorite recipes to your…mehr
Discover how delectably simple and healthy French cooking can be with Paris-born food influencer Géraldine Leverd (@la.cuisine.de.geraldine). As a French girl who loves to share her national cuisine, Géraldine has made it her mission to teach others how to make delicious and inspiring home-cooked meals using French cooking methods. In The New French Kitchen, Geraldine demystifies French cooking with delectable yet easy-to-make recipes that have a little twist, or je ne sais quoi. Say au revoir to being intimidated by French cooking and learn how to add sure-to-be-favorite recipes to your rotation, including quiches; salads; appetizers; soups; meat, fish, and vegetarian mains; and desserts. In The New French Kitchen, you'll find:
Over 70 brand-new recipes
Twists on French classics, lesser-known French recipes, and Géraldine's own French-inspired creations
How to stock your modern French pantry
Recipes for cooks of all levels that feature fresh, easy-to-find ingredients and plenty of vegetarian options
Flexible recipes for brunches, lunches, dinners, and special occasions
A stunning photo accompanying every recipe
Beautiful binding, including a cloth-textured cover and a ribbon marker for fashionable flair
Thoughtfully curated, vibrantly delicious, and, most importantly, accessible, these recipes are your roadmap to mastering the art of new French cooking.
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Autorenporträt
Geraldine Leverd is a food blogger, food photographer and stylist, and influencer better known as La Cuisine de Geraldine. After working in the wine and events industry for more than seven years, she started her blog, La Cuisine de Geraldine, and her Instagram account in 2020. As a French girl living abroad (in Germany), her community saw Geraldine as an ambassador for French cuisine that’s modern, healthy, and accessible to all. She has a strong grasp on French recipes that are popular abroad, especially in the United States, and she knows how to put herself in the shoes of a novice cook to make those recipes accessible to everyone while remaining original. She shares her recipes in English and offers a translation on her blog for her French- and German-speaking community. She is the author of the ebook A Table: 16 healthy recipes under 30 minutes.
Inhaltsangabe
Introduction The French Pantry The Basics Appetizers and Starters Cheese and Green Asparagus Puff Pastry Cheese Gougères Summer Tapenades Panisses with Spicy Tomato Mayonnaise Mackerel Rillettes with Lemon and Artichokes Quick and Easy Canapés Whipped Brie with Honey, Blackberries, and Walnuts Sardine Toasts with Marinated Red Pepper and Basil Savory Cake with Broccoli, Yogurt, and Chives Roasted Leeks with Lemon-Dill Vinaigrette Baked Eggs with Sun-Dried Tomatoes and Spinach Whipped Brown Butter with Espelette Pepper Soups Chilled Zucchini and Pea Soup Creamy Mushroom and Thyme Soup Green Tortellini Soup with Pistou Roasted Tomato and Bell Pepper Soup Fish Soup with Fennel and Orange Rustic Vegetable Soup Salads Endive Salad with Orange, Cheese, and Walnuts Warm Goat Cheese and Strawberry Salad Crouton and Tomato Salad with Lemon-Anchovy Vinaigrette Pea Salad with Mint and Smoked Salmon Lentil Salad with Roasted Carrots and Garlic-Yogurt Sauce Sweet Potato and Arugula Salad with Lemon-Tahini Dressing Grilled Chicken Salad with Buckwheat and Pesto Niçoise-Style Salad with Tuna Tataki Roasted Potato and Cucumber Salad with Yogurt Dressing Meat Mains One-Pan Stuffed Tomatoes Provençale-Style with Rice Milk-Roasted Pork with Sage Sunday Lemon Roast Chicken with Vegetables Herbed Bacon-Wrapped Pork Tenderloin Beef Stew with Heirloom Vegetables Spring Lamb Stew Marinated Pork Chops with Herbes de Provence Braised Beef with Red Wine and Carrots Creamy Tarragon and Mushroom Chicken Steak with Garlic, Lemon, and Herb Butter Fish Mains Salmon Tartare with Dill and Pink Peppercorns Cod Loins with Pistachio Crust Tuna Meatballs in Tomato Sauce Sea Bass with Crispy Chorizo and Sweet Potato Purée Baked Salmon with Almond, Olive, and Preserved Lemon Salsa Tuna Steak with Tomatoes, Olives, and Capers Salmon and Leek Quiche Vegetarian Mains Omelet with Spring Onions and Comté Tomato Tarte Tatin Penne alla Pastis Vegetarian Lentil and Eggplant Parmentier Swiss Chard and Mushroom Quiche with Buckwheat Shortcrust Pastry Zucchini Waffles with Buckwheat Flour Vegetable Quiche Tian-Style Oat Crumble with Butternut Squash, Feta, and Walnuts Spring Quiche with Asparagus, Broccoli, and Peas Crispy Smashed Potatoes with Fennel Salad Arugula, Cherry Tomato, and Feta Quiche Thin Tart with Artichokes, Ricotta, and Lemon Pasta with Caramelized Onions, Mushrooms, and Spinach Zucchini, Mint, and Ricotta Quiche Cauliflower Steaks with Olive, Lemon, and Parsley Dip Sides Olive Oil and Lemon Mashed Potatoes Roasted Fennel and Arugula Pesto Healthy Oven-Baked French Fries Green Beans with Crunchy Honey Almonds Rustic Gratin Dauphinois Rice Pilaf with Caramelized Shallots, Dried Apricots, and Cashews Slow-Roasted Vegetable Ratatouille Desserts Raspberry and Almond Clafoutis Chocolate Fondants Apricot, Almond, and Pistachio Tart Orange and Cardamom Crème Brûlée Mini Lemon Meringue Tarts Vanilla Poached Pears with Crème Anglaise Lavender Shortbread Cookies and Strawberry Salad Roasted Peaches with Yogurt Ice Cream and Toasted Buckwheat Chocolate Mousse with Chantilly Cream and Christmas Spices Classic Apple Tarte Tatin Acknowledgments Index
Introduction The French Pantry The Basics Appetizers and Starters Cheese and Green Asparagus Puff Pastry Cheese Gougères Summer Tapenades Panisses with Spicy Tomato Mayonnaise Mackerel Rillettes with Lemon and Artichokes Quick and Easy Canapés Whipped Brie with Honey, Blackberries, and Walnuts Sardine Toasts with Marinated Red Pepper and Basil Savory Cake with Broccoli, Yogurt, and Chives Roasted Leeks with Lemon-Dill Vinaigrette Baked Eggs with Sun-Dried Tomatoes and Spinach Whipped Brown Butter with Espelette Pepper Soups Chilled Zucchini and Pea Soup Creamy Mushroom and Thyme Soup Green Tortellini Soup with Pistou Roasted Tomato and Bell Pepper Soup Fish Soup with Fennel and Orange Rustic Vegetable Soup Salads Endive Salad with Orange, Cheese, and Walnuts Warm Goat Cheese and Strawberry Salad Crouton and Tomato Salad with Lemon-Anchovy Vinaigrette Pea Salad with Mint and Smoked Salmon Lentil Salad with Roasted Carrots and Garlic-Yogurt Sauce Sweet Potato and Arugula Salad with Lemon-Tahini Dressing Grilled Chicken Salad with Buckwheat and Pesto Niçoise-Style Salad with Tuna Tataki Roasted Potato and Cucumber Salad with Yogurt Dressing Meat Mains One-Pan Stuffed Tomatoes Provençale-Style with Rice Milk-Roasted Pork with Sage Sunday Lemon Roast Chicken with Vegetables Herbed Bacon-Wrapped Pork Tenderloin Beef Stew with Heirloom Vegetables Spring Lamb Stew Marinated Pork Chops with Herbes de Provence Braised Beef with Red Wine and Carrots Creamy Tarragon and Mushroom Chicken Steak with Garlic, Lemon, and Herb Butter Fish Mains Salmon Tartare with Dill and Pink Peppercorns Cod Loins with Pistachio Crust Tuna Meatballs in Tomato Sauce Sea Bass with Crispy Chorizo and Sweet Potato Purée Baked Salmon with Almond, Olive, and Preserved Lemon Salsa Tuna Steak with Tomatoes, Olives, and Capers Salmon and Leek Quiche Vegetarian Mains Omelet with Spring Onions and Comté Tomato Tarte Tatin Penne alla Pastis Vegetarian Lentil and Eggplant Parmentier Swiss Chard and Mushroom Quiche with Buckwheat Shortcrust Pastry Zucchini Waffles with Buckwheat Flour Vegetable Quiche Tian-Style Oat Crumble with Butternut Squash, Feta, and Walnuts Spring Quiche with Asparagus, Broccoli, and Peas Crispy Smashed Potatoes with Fennel Salad Arugula, Cherry Tomato, and Feta Quiche Thin Tart with Artichokes, Ricotta, and Lemon Pasta with Caramelized Onions, Mushrooms, and Spinach Zucchini, Mint, and Ricotta Quiche Cauliflower Steaks with Olive, Lemon, and Parsley Dip Sides Olive Oil and Lemon Mashed Potatoes Roasted Fennel and Arugula Pesto Healthy Oven-Baked French Fries Green Beans with Crunchy Honey Almonds Rustic Gratin Dauphinois Rice Pilaf with Caramelized Shallots, Dried Apricots, and Cashews Slow-Roasted Vegetable Ratatouille Desserts Raspberry and Almond Clafoutis Chocolate Fondants Apricot, Almond, and Pistachio Tart Orange and Cardamom Crème Brûlée Mini Lemon Meringue Tarts Vanilla Poached Pears with Crème Anglaise Lavender Shortbread Cookies and Strawberry Salad Roasted Peaches with Yogurt Ice Cream and Toasted Buckwheat Chocolate Mousse with Chantilly Cream and Christmas Spices Classic Apple Tarte Tatin Acknowledgments Index
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