Paperback: 128 pages Publisher: Skybox Press / Abrams (April 21 2020) Language: English ISBN-10: 1419743708 ISBN-13: 978-1419743702 Product Dimensions:21.1 x 1.4 x 25.7 cm Shipping Weight: 440 g 巴黎餐厅La Meringaie的糕点厨师重新定义了奶油水果蛋白饼（pavlova）这种甜点，该甜点首创于20世纪20年代，为了向当时在澳大利亚和新西兰巡回演出的俄罗斯著名芭蕾舞女演员安娜 帕夫洛娃（Anna Pavlova）致敬。书中的每一种诱人的奶油水果蛋白饼（pavlova） 都以18世纪女性的名字命名，再现了以爱酥皮而闻名的玛丽 安托瓦内特（Marie Antoinette）的时代 为这种甜点增添了一种美味可口的当代魅力。此外，五位法国*糕点厨师设计了美味的蛋白酥食谱供您享用，每一种食谱的制作和分享都是一种乐趣。The luscious, fruit-and-cream-filled glory of the pavlova The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately
伦敦*受欢迎的流行餐厅备受期待的第壹本食谱 主厨李 蒂尔南（Lee Tiernan）的 Black Axe Mangal 引起了一场骚动，它将创新的明火烹饪和未充分利用的食材与大胆的美学相结合，这归因于他对音乐和滑板文化的热爱。这是这家伦敦餐厅的第壹本食谱，汇集了蒂尔南（Tiernan）的招牌菜谱 包括猪脸和西梅甜甜圈，乌贼墨鱼翅和熏鳕鱼子的生鱼片和虾皮猪尾 以及Black Axe Mangal三个基本烹饪法的分步说明：面包，烟熏和烧烤。 The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shr
巴黎Le Dauphin and Le Chateaubriand餐厅的合伙人弗兰克 奥杜(Franck Audoux)用漂亮的档案照片、插图和广告，以及新的摄影作品，通过赋予这些被遗忘的法国烈酒和开胃酒一个现代的转变，让它们重新焕发生机。他提供了40多种经典法国鸡尾酒的配方，从萨泽拉克鸡尾酒到Highball鸡尾酒，并提供了一些当代的技巧和技巧，家中就能轻松享用。 A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition. Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly les ann es folles that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from
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