Libros descargables a ipad AMY SNOW de TRACY REES MOBI PDB in Spanish
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Abandonada y despreciada, ¿lograráAmy descubrir el secreto que cambiarásu vida? Abre la carta y descubre el secreto…Premio Richard&Judy 2016
Abandonada en la nieve para que muriera cuando solo era un bebé, Amy Snow nunca ha conocido el amor, ni lo que es tener una familia. A pesar de que la recogen en Hatville Court, allíno la quiere nadie, y tanto los señores como los sirvientes la desprecian. Solo Aurelia Vennaway, la heredera de la casa, intercede por ella. Amy la adora, es la luz de su vida, el centro de su mundo. Asíque, cuando muere joven, ese mundo se hunde. Sin embargo, Aurelia le deja un último regalo: un puñado de cartas que esconden una clave que la llevaráhasta un tesoro que solo ella puede encontrar. Al final del camino, le espera un secreto que supondráun giro en su vida… si es capaz de desvelarlo. «Esta historia romántica tiene tanto interés por el contexto histórico como por el suspense de la trama, que la pone a la altura de la obra de Georgette Heyer».—Goodreads
«Amy Snow estáescrito con cariño y cuidado en los detalles, en especial respecto a la geografía victoriana y los medios de transporte de la época. Lo mejor de todo es el retrato que hace de la verdadera amistad, algo poco habitual que ambas mujeres atesoran».—Historical Novel Society Saga familiar. Para le…
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Free download pdf books for android Pate, Confit, Rillette: Recipes from the Craft of Charcuterie English version
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.
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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael A Charcuterie Diary: Peter J Booth: 9780995406797: Amazon.com
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Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie. The best-selling team behind Charcuterie and Salumi further deepens our understanding of a Cooking Fundamentals & Reference, Cookbooks, Food & Wine
Results 41 – 60 of 10961 Title: Pressure Cooking Every Day: 80 modern recipes for Title: Pate, Confit, Rillette: Recipes from the Craft of Charcuterie, Author Pâté, Confit, Rillette by Brian Polcyn and Michael Ruhlman
Recipes from the Craft of Charcuterie In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and
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