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vendredi, avril 16 2021

Descargas de libros electrónicos gratis para ibook ACCES 2019: FUNCIONES BASICAS CHM FB2 RTF de (Literatura española)

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  • ACCES 2019: FUNCIONES BASICAS
  • Número de páginas: 206
  • Idioma: CASTELLANO
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  • ISBN: 9782409022685
  • Editorial: ENI
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mercredi, avril 7 2021

Ebook nederlands download Butcher and Beast: Mastering the Art of Meat

Butcher and Beast: Mastering the Art of Meat. Angie Mar

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  • Butcher and Beast: Mastering the Art of Meat
  • Angie Mar
  • Page: 304
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  • Publisher: Potter/Ten Speed/Harmony/Rodale
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The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”   Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live.Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn. Advance praise for Butcher and Beast “This alluring collections of recipes from an exciting Manhattan chef will leave meat eaters salivating.”—Publishers Weekly



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  • Deanna Raybourn
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A royal scandal’s connection to a brutal serial killer threatens London in this new Veronica Speedwell adventure from New York Times bestselling and Edgar® Award–nominated author Deanna Raybourn. Autumn 1888. Veronica Speedwell and her colleague Stoker are asked by Lady Wellingtonia Beauclerk to stop a potential scandal so explosive it threatens to rock the monarchy. Prince Albert Victor is a regular visitor to the most exclusive private club in London, and the proprietress, Madame Aurore, has received an expensive gift that can be traced back to the prince. Lady Wellie would like Veronica and Stoker to retrieve it from the club before scandal can break.  Worse yet, London is being terrorized by what would become the most notorious and elusive serial killer in history, Jack the Ripper—and Lady Wellie suspects the prince may be responsible. Veronica and Stoker reluctantly agree to go undercover at Madame Auroreʼs high-class brothel, where a body soon turns up. Secrets are swirling around Veronica and the royal family—and it is up to Veronica and Stoker to find the truth, before it is too late for all of them.



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jeudi, avril 1 2021

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Un an après le sacrifice de Tindal, Jhalipûr se prépare à rendre hommage à son héros, tout en célébrant la disparition du Sombre. Mais un tremblement de terre vient perturber les festivités, créant de sérieux dommages à la ville, ainsi qu'une fissure dans le cocon de cristal, sous la montagne, qui retenait père et fils prisonniers. Cette fois, c'est vers l'esprit d'Amarante, la future souveraine, que se tourne le sorcier pour faire son grand retour.
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"En février 2017, au cours d'un prime de Touche pas à mon poste ! , un internaute m'a posé une question très personnelle, intime, à laquelle j'ai décidé de répondre. Dire la vérité était une évidence, et j'en étais là de l'existence : arrêter de me cacher, de m'anesthésier, de fuir. Assumer mon désir plus fort que tout d'avoir un enfant et me dresser pour vivre avec mes bleus, mes bosses, mes peurs.
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samedi, mars 27 2021

Best book downloader for ipad Pate, Confit, Rillette: Recipes from the Craft of Charcuterie 9780393634310 CHM PDF iBook English version

Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman

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  • Brian Polcyn, Michael Ruhlman
  • Page: 256
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  • Publisher: Norton, W. W. & Company, Inc.

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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 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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vendredi, mars 19 2021

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“Deliciously bizarre and utterly American . . . a Coen brothers movie come to life. . . . I couldn’t put it down.”— Caitlin Doughty, best-selling author of Smoke Gets in Your Eyes Hailed as “outrageously funny” (O, The Oprah Magazine) and “deeply moving” (Los Angeles Review of Books), Sounds Like Titanic tells the story of how Jessica Chiccehitto Hindman became a fake violinist. Raised in rural Appalachia and struggling to pay college tuition in the big city, Hindman joins her first a professional ensemble. But the job is a sham: when the group “performs,” the microphones are off while music blares from a hidden CD. On tour with this unique ensemble and its mysterious composer, Hindman “plays” for audiences genuinely moved by the performance but unable to distinguish real from fake. At once a coming-of-age memoir and an incisive articulation of modern anxieties of gender, class, and ambition, Sounds Like Titanic is “angry, merciless, empathetic . . . [and] hugely entertaining” (Tom Bissell). “A memoir of millennial economic ennui, a clever illustration of navigating impostor syndrome and the gig economy.” — @nytimesbooks



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