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Maggie's Harvest (Anglais) Relié – 14 mai 2008

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Descriptions du produit

Présentation de l'éditeur

Maggie's Harvest brings together over 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends.Maggie lives her life according to the seasons of her beloved Barossa Valley and this is evident on every page, where her overwhelming love of and enthusiasm for the Barossa, its produce and people shines though. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available and treating it simply.Divided into four chapters based on the seasons, this book provides information on the local seasonal ingredients which Maggie is most passionate about, which she either grows on her farm and orchard in the Barossa, or sources from local suppliers.

Biographie de l'auteur

Maggie Beer operated the Barossa Valley's famous Pheasant Farm Restaurant with her husband Colin, for fifteen years. Since closing the restaurant in 1993, she has established an export kitchen to develop and make products for domestic and international markets, and now devotes much of her time to researching and developing her range.Maggie is the author of four successful cookbooks, Maggie's Farm, Maggie's Orchard, Cooking with Verjuice and Maggie's Table, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She is also a longstanding contributor of food columns to newspapers and magazines, and is co-host of The Cook and The Chef on ABC TV. Her website is www.maggiebeer.com.au

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Amazon.com: 12 commentaires
17 internautes sur 17 ont trouvé ce commentaire utile 
`My philosophy is simple - to cook from the heart, and to live in harmony with the seasons.' 15 mai 2008
Par Jennifer Cameron-Smith - Publié sur Amazon.com
Format: Relié
Between the embroidered covers of this wonderful reference book are 716 pages of Maggie Beer's memories, musings and recipes. Beautifully accompanied by colour photographs of dishes, places and ingredients, this is a book filled with inspiration and Ms Beer's passion for food.

I bought this book for myself as a present, and have spent hours remembering recipes from my youth and rejoicing in the offerings of the seasons. Ms Beer's book is organised by season: Summer; Autumn (Fall); Winter and Spring. Entries are alphabetic within seasons. The instructions are easy to follow and the recipes are foolproof (trust me: I've tested some of them).

This is a book to explore and to seek inspiration from. From almonds, anchovies and artichokes to venison, vine leaves, witlof and zucchini there is much to feast your eyes on. And should you want more than a visual feast, then there are recipes to follow as you create your own actual feast.

I bought this book for the pictures, but it continues to encourage me to explore new cuisine. I especially enjoy the seasonal approach. It may be true that many of us can obtain most items at any time of the year but there is something wonderful about fresh food in season that makes cooking even more satisfying.

Jennifer Cameron-Smith
13 internautes sur 14 ont trouvé ce commentaire utile 
An exquisite tome 5 mai 2009
Par ArtsBeatLA - Publié sur Amazon.com
Format: Relié
I just received this hefty book in the mail from Australia as a birthday present from my mother. Add the exorbitant postage, and this elegantly bound book, with cloth & embroidery, is quite an extravagant gift.

As an ex-pat Australian, I was only vaguely aware of Maggie Beer from a TV show she does with a rather whiny "chef" as well as the excellent products she has produced, although an unopened bottle of her verjuice sits somewhat forgotten in my pantry... Forgotten no longer! I now have several excellent recipes to use this mysterious substance in, thanks to Maggie Beer's well-researched and easy to follow recipes.

Okay, I haven't attempted one yet, but all the recipes are so simply presented it should be a snap. The first recipe I will try is Maggie's famous "sour cream pastry" -- just three ingredients - flour, butter and sour cream. Sounds pretty decadent.

So far I have enjoyed the stories of how Maggie's business grew. Also the photos in this large book are just breathtaking and make this Aussie girl quite homesick for her sunburnt land.

I love that the book is laid out in seasonal chapters. In this day and age where most produce (at least here in LA) is available all year round, consulting this book is will definitely encourage me to buy locally and seasonally. Something we can all do to reduce our carbon footprint, right?

One other thing -- I thought my library was complete with a couple by Bourdain, Gabriel Gate, my Larousse and Stephanie Alexander's excellent and comprehensive Cook's Companion, that lists all chapters via ingredient. I was wrong! Maggie's Harvest is a welcome addition to this handful of oft-consulted books.

And Mum, next time buy it from amazon, silly! You might save a fair few bucks!!
7 internautes sur 8 ont trouvé ce commentaire utile 
this is a gem 10 janvier 2010
Par Jean Soh - Publié sur Amazon.com
Format: Relié
this is a beautiful book, inside out.

maggie not only share all her good recipes, she takes us through a journey of how she developed her passion in food wihtout a grand plan and with her gd senses as a guide. you will travel with her from the past to present envisioning the smell and taste of unadulterated farmers produce. the ingredients in her recipes are very easy to obtain, i have been quite conscious of MIchael Pollan's food rule "avoid ingredients that a third-grader cannot pronounce" which makes alot of sense, and is assuring that Maggie uses only the basics.

until i read her book, i always thought refrigerating fruit allow it to develop the full flavour the same as if they were in room temperature, except with added benefit of prolonging their maturity.

it is a real shame to see her book ranking so far back just because Maggie Beer is not a familiar name out of Australia and UK.

there arent that many cookbooks that will age on your shelf gracefully and this is one of them.
1 internautes sur 1 ont trouvé ce commentaire utile 
it's just so much fun to read 3 décembre 2014
Par Jen Wiehl - Publié sur Amazon.com
Format: Relié Achat vérifié
Worth every penny. Even if you never cook one recipe out of this book (which you should), it's just so much fun to read.

I do have to disagree with some of the other reviewers who mentioned it's not worth your time if you don't live in Australia. Sure, there are items we can't get in the states, but Maggie really knows how to teach...and she's so passionate about cooking that you're bound to learn quite a bit by watching her (YouTube is great) or just reading through this treasure trove of recipes.

Why's it so expensive? Probably because it wasn't published in the US (for shame...). The stitchery on the cover is gorgeous, the color photos inside the book are beautiful and the book weighs over 5 pounds and is well over 700 pages. Maggie said it's a labor of love and I completely agree with her. I bought one for my mom and she jokes that she never opens it without gloves. Me? I already have a few stains on some of my favorite recipes.

Don't let converting metric to standard intimidate you. That's what Google's for - plus, I bought a digital scale on Amazon for around $12.00 that measures into grams, kilos, pounds and ounces. Easy peasy.
1 internautes sur 1 ont trouvé ce commentaire utile 
A celebration of beautiful bounty with usable recipes 17 juillet 2014
Par Wild Thing Foodie - Publié sur Amazon.com
Format: Relié
I disagree with the review that it is only for Australians. It is a steal at the heavily discounted price. This cookbook is a celebration of seasonal ingredients and simple cooking techniques that any food lover will be inspired by. Maggie Beer is a combination of Julia Child and Alice Waters. It fits perfectly with my cookbooks by Alice Waters and many of her chefs, like Suzanne Goin, David Lebovitz, David Tanis, etc. It is also a good cookbook for those who shop at farmer's markets. And serious foodies with a kitchen scale. I recommend this cookbook to those who appreciate beauty in food, people, and books.
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