THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD /
Originally published in German as "Kochen. Die neue große Schule - 1000 Fabfotos 2000 Rezepte", The Art of Cooking is totally fresh in its approach and exquisitely beautiful. It features a remarkable collection of recipes and suggests stunning ways to present them. Using the colors, textur...
| Main Authors: | , , |
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| Format: | text |
| Language: | eng |
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Tucson, AZ : HP Books,
c198
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| Subjects: |
| _version_ | 1826469817104728064 |
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| author | Davis, Retha M., editor 637539 Zabert, Arnold photographer 637540 International Cookbook Services 637538 |
| author_facet | Davis, Retha M., editor 637539 Zabert, Arnold photographer 637540 International Cookbook Services 637538 |
| author_sort | Davis, Retha M., editor 637539 |
| collection | OCEAN |
| description | Originally published in German as "Kochen. Die neue große Schule - 1000 Fabfotos 2000 Rezepte", The Art of Cooking is totally fresh in its approach and exquisitely beautiful. It features a remarkable collection of recipes and suggests stunning ways to present them. Using the colors, textures and varieties of food much like an artist's palette, internationally renowned food photographer and epicure, Arnold Zabert, vividly demonstrates how to start from simple, basic recipes and build them into beautiful finished dishes. Each chapter begins with a basic recipe, which is then added upon, introducing new techniques and recipe variations. Over 1,000 color photographs and hundreds of tips help both the beginner and more experienced cook achieve successful and satisfying results. Zabert's unique, building-on-basics approach, coupled with his critical, appreciative eye, produces a cookbook and guide to food that is both stimulating and immensely practical. |
| first_indexed | 2024-03-05T16:38:57Z |
| format | text |
| id | KOHA-OAI-TEST:591077 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:38:57Z |
| publishDate | c198 |
| publisher | Tucson, AZ : HP Books, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5910772021-12-12T04:21:36ZTHE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / Davis, Retha M., editor 637539 Zabert, Arnold photographer 637540 International Cookbook Services 637538 textTucson, AZ : HP Books,c1986engOriginally published in German as "Kochen. Die neue große Schule - 1000 Fabfotos 2000 Rezepte", The Art of Cooking is totally fresh in its approach and exquisitely beautiful. It features a remarkable collection of recipes and suggests stunning ways to present them. Using the colors, textures and varieties of food much like an artist's palette, internationally renowned food photographer and epicure, Arnold Zabert, vividly demonstrates how to start from simple, basic recipes and build them into beautiful finished dishes. Each chapter begins with a basic recipe, which is then added upon, introducing new techniques and recipe variations. Over 1,000 color photographs and hundreds of tips help both the beginner and more experienced cook achieve successful and satisfying results. Zabert's unique, building-on-basics approach, coupled with his critical, appreciative eye, produces a cookbook and guide to food that is both stimulating and immensely practical.Originally published in German as "Kochen. Die neue große Schule - 1000 Fabfotos 2000 Rezepte", The Art of Cooking is totally fresh in its approach and exquisitely beautiful. It features a remarkable collection of recipes and suggests stunning ways to present them. Using the colors, textures and varieties of food much like an artist's palette, internationally renowned food photographer and epicure, Arnold Zabert, vividly demonstrates how to start from simple, basic recipes and build them into beautiful finished dishes. Each chapter begins with a basic recipe, which is then added upon, introducing new techniques and recipe variations. Over 1,000 color photographs and hundreds of tips help both the beginner and more experienced cook achieve successful and satisfying results. Zabert's unique, building-on-basics approach, coupled with his critical, appreciative eye, produces a cookbook and guide to food that is both stimulating and immensely practical.MOHAIMINAH KHAYON;CookingURN:ISBN:0895863766 |
| spellingShingle | Cooking Davis, Retha M., editor 637539 Zabert, Arnold photographer 637540 International Cookbook Services 637538 THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title | THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title_full | THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title_fullStr | THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title_full_unstemmed | THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title_short | THE ART OF COOKING : PREPARING AND PRESENTING FINE FOOD / |
| title_sort | art of cooking preparing and presenting fine food |
| topic | Cooking |
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