The Ultimate Microwave Cookbook

Cookbooks, Food & Wine

Vergne, Elisa

Cooking Methods

Sunflower Books

Of all of the North African cuisines, Moroccan food is the one most enriched by aristocratic traditions. Roots of these traditions date back to medival Spain to the Islamic Andalusia culture who achieved a rare refinement of cooking practices. 
You too can prepare these magical dishes, seducing anyone who tries them. Learn how to prepare Moroccan meals and create a memorable dining experience that you and your guests will remember for a long time.

Moroccan Cafe: Casual Moroccan Cooking at Home

Regional & International

Silverback Books Inc

This book is not about the cuisine of merely one country, but represents a mosaic of many provinces making up a great empire. It is based on powerful traditions of peasant, aristocratic, and philosophical roots (many of the recipes and their ingredients have their origins in Tao diets more than 2000 years ago).
For quite some time now, Chinese food has been accepted all over the world as being well suited to the pressures of everyday modern life. Chinese restaurants have become part of our daily lives and many refined and authentic recipes have worked their way into home cooking. Chinese cooking admirably fits today's needs: fast preparation, fresh and authentic flavors, and low calories. In addition, most ingredients are easy to find anywhere. We are even beginning to differentiate Chinese cooking by different regions: Canton has its steamed dumplings, Shanghai its fried raviolis, Szechuan its spicy dishes and sesame noodles, and Beijing its ducks and small steamed bread. We invite you to open these pages and discover the delicious culinary treats of the Middle Empire.

Chinese Pavilion: Casual Chinese Cooking at Home

Silverback Books

Palais chinois s'adresse aux gourmets des pays occidentaux désireux de préparer une cuisine asiatique proche de celle qu'ils apprécient au restaurant. Elisa Vergne s'est attachée à restituer l'authenticité des goûts et des produits des plats de l'Ancien Empire céleste en les adaptant à nos papilles. Caractéristique de l'ouvrage : les recettes sont faciles et rapides à réaliser, les ingrédients disponibles dans toutes les épiceries. Des commentaires sur l'origine culturelle et géographique des spécialités agrémentent d'un soupçon d'exotisme cette cuisine qui nous est pourtant aujourd'hui si familière. On apprend que "les soupes et les potages appartiennent à l'ancienne famille des philtres de santé" de la diététique taoïste, que les dim sum ou bouchées à la vapeur sont des classiques de la province de Canton, alors que les canards laqués et les fondues sont dégustés dans le Nord. La ciboule, l'ail et le gingembre, le soja, les nouilles de riz ou de blé, les fritures portent haut les couleurs de ces saveurs aigres-douces dont le croquant, le caramélisé et le croustillant se dévoilent en gros plan dans un décor d'imagerie populaire chinoise.

Palais chinois

Hachette Pratique

Régime crétois

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Books by Vergne, Elisa