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BOOKS > The Scandinavian Kitchen

The Scandinavian Kitchen
Cooking Library > Regions > Other European
The Scandinavian Kitchen
저자/역자Camilla Plum ; colour photography by Anne-Li Engström
언어영어
출판사Kyle Cathie Limited
연도2010
#스칸디나비아_요리 #레시피_요리가이드 #기타_유럽
Cooking Library 2F
서가위치

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Introduction

Eggs & dairy

Eggs

Cheese

Sour milk products

Cream

Fresh fish & shellfish

Freshwater fish (Salmon, Eel, Pike)

Saltwater fish (Norway Haddock, Cod, Herring, Mackerel,Garfish, Monkfish, Grey Mullet)

Flatfish: Fish Roe

Shellfish & Molluscs (Black Lobster, Norway Lobster, Crayfish, Shrimp, Common Crab, Oyster, Mussel)

Preserved fish

Dried fish

Salted fish

Smoked fish

Cured fish

Northern Anchovy

Poultry, meat, game & offal

Chicken

Goose & Duck

Pork

Ham

Sausages

Lamb & mutton

Beef & veal

Game (Deer; Elk, Wild boar; Wildfowl)

Offal

Vegetables

Cabbage & kale

Asparagus

Peas

Cucumber

Beetroot

Potatoes

Swede

Scorzonera & salsify

Celeriac

Mushrooms

Celeriac

Herbs

Dill

Parsley

Tarragon

Chervil

Lovage

Horseradish

Ramsons

Nettles

Elderflower

Fruit

Apple

Crab apple

Pear

Cherry

Rhubarb

Plum

Sloe

Berries

Strawberry

Raspberry

Blueberry

Gooseberry

Cloudberry

Lingonberry

Blackcurrant

Elderberry

Rowanberry

Blackberry

Rosehip

Sea buckthorn

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