Chilli to vanilla / text, Marie Abadie ; photography, Jean-Pierre Dieterlen ; stylist, Marianne Paquin ; translation, Laura Washburn.
By: Abadie, Marie.
Contributor(s): Fauchon (Food shop in Paris).
Publisher: London : Hachette Illustrated : Fauchon, 2003Description: 174 p. : ill. (chiefly col.) ; 30cm.ISBN: 1844300048.Subject(s): Cooking (Spices) | Cooking, FrenchDDC classification: 641.5944Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 8 |
641.5944 ABA (Browse shelf) | 1 | Available | SHTEx,70004,02,GR | 5000028102 |
Browsing Taylor's Library-TU Shelves Close shelf browser
641.5944 Cooking of France. | 641.5944 Mastering the art of French cooking | 641.5944 Mastering the art of French and Italian cooking | 641.5944 ABA Chilli to vanilla / | 641.5944 AND Dishes of france : | 641.5944 BOC Paul Bocuse's regional French cooking / | 641.5944 BOC 1991 Paul Bocuse's regional French cooking / |
"Fauchon : the recipes" -- head of title page.
Introduction - Peppers - Anise-scented spices - Chillies - Woody spices - Flowers, pods & Seeds.
Cocktails, starters, meat, vegetables and desserts... this highly illustrated book from Fauchon, the finest gourment food shop in Paris, has it all. Fauchon's team of over fifty chefs has compiled a mouth-watering selection of recipes, offering a range of sumptuous, spice-laden dishes that can be prepared at home.