• Tous les prix incluent la TVA.
Il ne reste plus que 2 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon. Emballage cadeau disponible.
The Kitchen Diaries II a été ajouté à votre Panier
+ EUR 2,99 (livraison en France métropolitaine)
D'occasion: Très bon | Détails
Vendu par worldofbooksfr
État: D'occasion: Très bon
Commentaire: We dispatch over 6 million books worldwide on an annual basis to happy customers. Quality guaranteed.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 4 images

The Kitchen Diaries II (Anglais) Relié – 1 septembre 2012

4.3 étoiles sur 5 3 commentaires client

Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
Relié
"Veuillez réessayer"
EUR 23,77
EUR 20,16 EUR 5,49
Note: Cet article est éligible à la livraison en points de collecte. Détails
Récupérer votre colis où vous voulez quand vous voulez.
  • Choisissez parmi 17 000 points de collecte en France
  • Les membres du programme Amazon Prime bénéficient de livraison gratuites illimitées
Comment commander vers un point de collecte ?
  1. Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
  2. Sélectionnez cette adresse lors de votre commande
Plus d’informations

rentrée scolaire 2017 rentrée scolaire 2017

click to open popover

Offres spéciales et liens associés


Description du produit

Présentation de l'éditeur

From Nigel Slater, one of Britain's best-loved food writers and presenter of BBC One's Simple Suppers, a beautiful and inspiring companion volume to the acclaimed Kitchen Diaries.

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.



Détails sur le produit

Commentaires en ligne

4.3 étoiles sur 5
5 étoiles
1
4 étoiles
2
3 étoiles
0
2 étoiles
0
1 étoile
0
Voir les 3 commentaires client
Partagez votre opinion avec les autres clients

Meilleurs commentaires des clients

Format: Format Kindle Achat vérifié
J'adore les recettes de Nigel! Elles arrivent comme ça achevé simplicité, avec des petits trucs simples pour enrichir un plat. On a pas l'impression de cuisiner et a la fin on a un truc délicieux dans l'assiette!
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
Signaler un abus
Par candes le 29 décembre 2010
Format: Broché
livre très pratique, calé sur les saisons, explications claires et recettes faciles et variées.
les photos sont peut être de moins bonne qualité que d'autres ouvrages comparables.
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
Signaler un abus
Format: Broché Achat vérifié
I use this book for my everyday cooking. Always original, surprising, simple, good and pleasant. My favourite kitchen-table book now a little bit well-thumbed.
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
Signaler un abus

Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.4 étoiles sur 5 39 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Visit from a Cooking Friend 17 novembre 2014
Par Froggy - Publié sur Amazon.com
Format: Relié Achat vérifié
This is the British edition of "Notes from a Larder." I would not have purchased it had I known that, as I had already bought "Notes from a Larder." Still, it is a very fine work. Slater does not so much present recipes (though the book contains plenty of them) as convey an attitude toward food that leads him to use ingredients in creative ways as they become available. Furthermore, he is an unfailingly interesting writer. Reading him is like visiting with a cooking friend. I recommend this, but if you are American, you may prefer to get "Notes from a Larder" as the measurements in the British edition are metric. On the other hand, if you like to weigh ingredients, as I do, this may be the choice for you.
7 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Insights and Reading for Amateur Cooks. Buy It 2 mars 2006
Par B. Marold - Publié sur Amazon.com
Format: Relié Achat vérifié
`the kitchen diaries' by `Britain's best-loved food writer' (according to the clear stickie on the book cover), Nigel Slater is truly one of the most unusual culinary books I have seen since I began reviewing all sorts of different cookbooks, cooking science books, culinary memoirs, and culinary history books. The one similarly unusual book that comes to mind is the great `Honey from a Weed' by Patience Gray in that both are culinary diaries. The salient difference between the two is that Gray's book covers the cuisines of four important culinary locations, while Slater's guiding light is the food available through the various months of the year. Oddly, in spite of the great quality of both books, neither is a very good guide to the food from their inspiration. Both are meant less as a reference for looking up recipes and more for the kind of book you simply sit down and read from cover to cover.

I once described to culinary journalist and writing teacher, Dianne Jacob, the author of `Will Write for Food', that I thought there were three major styles of recipe writing. The first and most common these days is the model created by Julia Child in `Mastering the Art of French Cooking'. Everyone from James Beard on down rewrote his or her stuff in this style soon after this book came out. The second style is the `haute cuisine' / celebrity chef style epitomized by Joel Robuchon, with the assistance of Patricia Wells. These recipes are read less to prepare these dishes than to garnish insights on new cooking techniques and unusual ingredients. The third is what I described as the Elizabeth David style of recipe writing as this great writer did in her earliest books on Mediterranean, French, and Italian cooking. Ms. Jacob said she didn't think anyone wrote recipes like Elizabeth David (except, perhaps, Elizabeth David). I submit that if in no other way, then certainly in this style of culinary writing, Nigel Slater is the truest incarnation of Elizabeth David's style of recipe writing.

As he explains in his excellent book, `Appetite', he is all about a minimalist approach to recipe writing, to advance the greatest culinary pleasure of being able to cook without a cookbook, or, at the very least, with only the barest suggestions from the author on how to go about doing things with some ingredients at hand. This is the most attractive aspect of several current popular culinary writers, not the least of whom is Slater's compatriot, Jamie Oliver, who seems to worship the ground on which Slater walks.

This book is also a great study in the cardinal precept of Tom Colicchio's `How to Think Like a Chef' which states that recipes do not develop from an interest to make a tart or a roast or a ceviche or whatever. They arise from what the chef has on hand. This book is an essay on that principle in a way which makes the principle real for the average amateur cook who works exclusively at home.

One of the greatest revelations you will find in this book is the surprising truth that even distinguished culinary writers will often eat through the day by simply picking out of the fridge and that Slater often goes for two or three days without actually cooking a `sit down' meal. This rings so true that those of us who routinely watch Rachael Ray saying that she cooks full two and three dish meals every day, or almost every day at home in the Adirondacks seriously believe she is exaggerating just a bit.

The title of this book must be taken completely literally. It is so much of a diary that about 40% of the text in the book is more like the material in a memoir than in a cookbook. It is not unrelated to `cooking', as it describes the circumstances under which certain dishes come about. The primary circumstance is the season, or more exactly the month or time in the season. So, the book is organized by month rather than by quarterly season.

Another very important sense in which this is a `diary' is that it has very much a sense of being an unfinished work in progress. Slater is nothing if not eloquent in his writing in his other books. That is why I am so surprised to find plainly awkward, unpolished writing in this book. This leads me to believe that unlike much of his other work, this book has not seen the pages of a newspaper with its platoon of copy editors poring over the text to clean up awkward writing.

This awkwardness may make one stop and reread passages here and there, but it will clearly not detract from the pleasure of reading this book for dyed in the wool foodies. Another thing which may limit the interest of the book to food fanatics is that like `Appetite' and unlike some of his more popular books such as `real fast food' and `real cooking', all measurements are done in metric units.

In the end, if you enjoy writing about food, this book is simply a great find. It is one of those rare books which puts you into the cook's head and lets you see work in progress in a way I simply have never seen anywhere else, even in Colicchio's important book or in better writer / chef collaborations such as Bittman / Von Gerichten and Welles / Robuchon.

Very highly recommended for foodies.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Creativity with often simple ingredients, one day at a time. 30 janvier 2013
Par Froggy - Publié sur Amazon.com
Format: Relié Achat vérifié
Nigel Slater is a major British food writer and critic and a superb cook. This engaging book and its sequel follow Slater's personal cooking through a year, and the menus and recipes range from simple garden suppers to feasts for major holidays. I bought the book some years ago and gave it away while downsizing for a move. I am glad to have it back.
5.0 étoiles sur 5 Favorite recipes, Favorite Writer 24 mars 2017
Par Julie B. - Publié sur Amazon.com
Format: Relié Achat vérifié
Nigel Slater is the best! Great recipes and a lovely cozy read, whether you cook his recipes or not.
I have an entire Nigel Slater section of my library!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love it! 17 novembre 2013
Par tuli[p] - Publié sur Amazon.com
Format: Relié Achat vérifié
I got this as a gift for my fiance who loves to cook. The book is enjoyable to just sit and read and also has unique but easy recipes. He finds the section in the back where he can look up recipes by ingredient to be very useful. He has tried a few of the recipes already and they have been successful.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique