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    Nobody Does It Better: Why French Home Cooking is Still the Best in the World (Other book format) By (author) Trish Deseine

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    DescriptionWe may hate to admit it (and never would to the French), but the truth is that there is still nowhere in the world where food and cooking are so passionately and intricately woven into lives, hearts and minds than in France, a country where masterpieces of home cooking are produced nightly, whether for a family supper or chic dinner party. So how does that archetypal Frenchwoman do it? And how can we take a feuille out of her livre? This book tells you exactly how. With chapter titles such as 'Shops Wisely', 'Knows her classics', 'Steals from chefs' and 'Rises to the Occasion', this book will both delight and inform. Trish will teach you all you need to master French cuisine, from the classic dinner party recipes to the latest trends as well as how to tackle difficult ingredients such as truffles and lobster. An affectionate yet unsentimental, irreverent but non-patronising guide from one of France's top cookbook authors, "Nobody Does It Better" is set to steal a place on your kitchen shelf.


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  • Full bibliographic data for Nobody Does It Better

    Title
    Nobody Does It Better
    Subtitle
    Why French Home Cooking is Still the Best in the World
    Authors and contributors
    By (author) Trish Deseine
    Physical properties
    Format: Other book format
    Number of pages: 224
    Width: 226 mm
    Height: 254 mm
    Thickness: 26 mm
    Weight: 1,179 g
    ISBN
    ISBN 13: 9781856266161
    ISBN 10: 1856266168
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    DC22: 641.5944
    BIC subject category V2: WBN
    BISAC V2.8: CKB034000
    Thema V1.0: WBN
    Illustrations note
    100 colour photos
    Publisher
    Kyle Books
    Imprint name
    KYLE CATHIE
    Publication date
    24 May 2007
    Publication City/Country
    London
    Author Information
    Living and working in France for 20 years, Trish Deseine has freely developed her passion for cooking. Being neither a trained chef nor a home economist, Trish's approach is far from a French chef's Cartesian obsession with doing things the right way. Her recipes are pragmatic and forgiving and she shows the reader how to present food in the most simple, beautiful and impressive ways. Trish is the author of several books, which have won many awards including the French Gourmand Cookbook Award in 2002, and are all published across Europe and the US. She has also been profiled in French Elle and Vogue. Trish is now a regular contributor to French food pages. A 'best of' chocolate and her fifth book on cooking for children have just been published by Hachette Marabout.