La cocotte traditionnelle a fait des petits avec les minicocottes aux couleurs vives et aux formes originales. Découvrez 30recettes salées et sucrées toutes plus savoureuses les unes que lesautres. En entrée, en plat ou en dessert, la mini cocotte passedirectement à table et dévoile son délicieux parfum dès l'ouverturedu couvercle.

Jamie Oliver's no 1 bestseller, Jamie's Kitchen This is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy duty 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. Jamie Oliver encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen. Praise for Jamie's Kitchen: "Jamie should be given the Victoria Cross". (The Times). "Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and lathers the whole lot with ladlefuls of encouragement". (Daily Telegraph). Jamie Oliver's career started as a chef at the River Cafe, where he was quickly spotted by the television company that made hi

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Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Join our culinary journey from the street snacks found in Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand.,

The four seasons each provide us with a vast array of edible produce that reaches its peak of flavour and abundance. This appealing cookbook contains 65 delicious recipes for seasonal eating. Included in each season are a range of side dishes, appetizing main meals and delicious desserts. Finally there are recipes for sauces, chutneys and breads that provide additional flavours to pep up everyday meals. With recipes for every kind of occasion from easy supper to family lunches and dinner party entertaining, there is something to please everyone. Over 280 specially commissioned photographs inspire and guide, and nutritional information is provided throughout so you can plan your meals.,

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"In Venezia: Food & Dreams, Tessa Kiros explores the magic and charm of the famous Italian city of Venice. She embroiders the recipes of this city of canals, bridges and carnivals with her own unique colours and threads. Venice is Italy's kingdom of salt and pearls, prosecco and mermaids, bigola and polenta. Tessa travels through the city, breathing in its atmosphere and letting its bejewelled past and dark alleyways fuel her imagination. Mingled among Tessa's unique recipes and the stunningly beautiful food and scenic photography are Tessa's diary jottings on Venice's life and culinary delights.",

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The Art of the Cookie offers delicious cookie recipes and innovative decorating ideas for a cookie exchange. This book differs from others on the market in its focus on the art of decorating cookies, rather than the technique of baking them. Recipes are selected for their visual appeal as much as for their flavor. A beautifully crafted cookie is a work of art and beloved by all. Still-warm cookies fresh from the oven are irresistibly enticing but decorating the treats doubles the fun. Whether it's a cookie exchange, holiday gathering, or Mother's Day tea, decorated cookies are a sweet and memorable addition to any special occasion. The Art of Cookie presents over 40 delectable recipes and inspiring decorating ideas. With a focus on transforming a simple cookie into a masterpiece, each recipe promises both exceptional flavor and visual appeal. The cookie recipes are divided into two main chapters. The first offers favorite and versatile roll-and-cut dough recipes, such as brown sugar cookies and ginger

An Amazon 2013 Best of the Year Pick The French, sans doute , love their fromages . And there聮s much to love: hundreds of gloriously pungent varieties聴crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage , Kathe Lison sets out to learn what makes French cheese so remarkable聴why France is the 聯Cheese Mother Ship,聰 in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive . She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves聴from spruce-wrapped Mont d聮Or, so gooey it聮

" Ve-gan [vee-guhn]—a person who does not eat or use animal products Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long’s handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs among so many other topics, including tips on simple adoptions like six ways to use a veggie burger. She also offers a host of tasty recipes for breakfast, lunch, snacks, dinner, and parties, several from some of the top vegan chefs in the world. Linda Long has been a committed vegan for 30 years and writes and photographs for vegetarian magazines such as Vegetarian Journal, American Vegan, and VegNews. She is the author of Great Chefs Cook Vegan and lives in New York