【预售】【翰德图书】喂养汉尼拔:行家食谱 Feeding Hannibal: A Connoisseurs Cookbo 预售图书大约10-12周发货
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【预订】宴会邀请函:中餐的故事 Invitation to a Banquet: The Story of Chines 预订图书大约8-12周发货
¥205.00
【中商原版】魔兽世界官方食谱 英文原版 World Of Warcraft: The Official Cookbook
¥174.00
明星店铺 中华商务进口图书旗舰店
¥169.00
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The World Atlas of Gin 杜松子酒世界地图集 英文原版餐饮指南 现货图书24小时发货
¥173.00
Dinner In French 英文原版 法式晚餐 150种食谱 精装 法国料理 英文版 进口英语原版书籍
¥198.00
明星店铺 华研外语旗舰店
【预订】100 Buttercream Flowers: The Complete Step-By-Step Guide 美国库房发货,通常付款后3-5周到货!
¥197.00
【预订】The Complete Venison Cookbook 美国库房发货,通常付款后3-5周到货!
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Starred Review. Chang, master restaurateur and chef, and Meehan,a New York Times food writer, join forces in this stellarcollection of recipes from Chang's restaurants—Momofuku, Ss?m Barand Ko. Chang is a man possessed with a deep love of ramen and aclear passion for food. This book pays tribute to the humblenoodle, which Chang has elevated to a near art form, and the widearray of cuisine he serves. Filled with 150 gorgeous, full-colorphotos and an engrossing narrative, this book is a treat for theeye, mind and palate. Chang's special touches are seen in everydish. Chicken wings are cooked with bacon in rendered pork or duckfat, and pan-roasted asparagus are adorned with poached eggs andmiso butter. Fried (or roasted) cauliflower is drizzled with fishsauce vinaigrette, and roasted New Jersey diver scallops are servedwith kohlrabi puree and iwa nori. Of course, recipes for noodlesabound, including Momofuku ramen, ginger scallion noodles, andAlkaline Noodles. Other staples include ramen broth, ramentopping
¥207.60
EVERYDAY ITALIAN(ISBN=9781400052585)
¥181.20
MARIO BATALI SIMPLE ITALIAN(ISBN=9780609603000) 英文原版
¥181.20
¥195.00
MASTERING ART/FR CKG V1(ISBN=9780375413407)
¥207.60
Foods of the Greek Islands(ISBN=9780395982112)
From publishers weekly The Julia ChildAward-winning author of The Foods of Greece returns with an equallyengaging, personal take on the foods of Greece's many islandsDeachvery different from the othersDstretching from Turkey to the IonianSea. Like Marcella Hazan, Kremezi has an informed and authenticvoice that is gentle enough for beginners, and though her anecdotesand folklore add an inviting context and charm to this cookbook,it's the enticing recipes themselves that make it so winning.Lemons and legumes feature prominently in Greek-island cooking, asdoes seafood. Among the array of "uncomplicated" yet"sophisticated" dishes Kremezi features are Terrine of Fish withLeeks, Orange and Lemon and Black-Eyed Pea Salad with Herbs,Walnuts and Pomegranates. One might expect Baked Chickpea and LambStew from Greece, but Pork with Cabbage made with tomatoes, redwine, and cinnamon clearly reflects a multicultural influence. Anentire chapter on savory pies could almost stand alone with suchtempting offerings as Finger
¥207.60
Wine All-In-One For Dummies 9780470476260
¥204.60