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Biró : European-Inspi
US $11.49
ApproximatelyS$ 14.74
Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Santa Fe, Texas, United States
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Estimated between Sat, 27 Sep and Fri, 3 Oct to 94104
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30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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Read item description or contact seller for details. See all detailsSee all details on coverage
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eBay item number:191796834234
Item specifics
- Condition
- ISBN
- 9781586857400
About this product
Product Identifiers
Publisher
Gibbs Smith, Publisher
ISBN-10
1586857401
ISBN-13
9781586857400
eBay Product ID (ePID)
43759052
Product Key Features
Book Title
Biró : European-Inspired Cuisine
Number of Pages
232 Pages
Language
English
Publication Year
2005
Topic
Regional & Ethnic / European, Regional & Ethnic / American / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
45.9 Oz
Item Length
10 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2004-023353
Dewey Edition
22
Photographed by
Snortum, Marty
Number of Volumes
1 vol.
Dewey Decimal
641.594
Table Of Content
Amuse-Bouche Lemon-Mint Sorbet with Red Peppercorns* Fennel Salad with Orange Vinaigrette, Creme Fraiche & Parmesan Crisp Ahi Tuna with Spiced Balsamic Glaze Smoked, Cured Pork Roulade with Sun Dried Tomatoes, Baby Spinach & Feta Striped Beets with Caraway Vinaigrette & Hawaiian Black Lava Salt Potato-Crusted Oyster Purse with Herb Aioli* Fruit Shots with Grand Marnier Three-Pepper Mousse* Fiddlehead, Morel, Tomato & Celery Root Napoleon with Lemon Aioli* Purple Potato Gnocchi with Mint Pesto Gougeres with Roasted Ratatouille Nest* Gruyere-Carrot Quenelles Sauteed Ramp with Orange Oil* Fig Chips with Chive Goat Cheese & Creme Fraiche Champagne-Herb Kraut* Citrus Soup with Orange Blossom Honey & Pickled Ginger Double Melon Ball with Balsamic Glaze Crostini with Exotic Mushroom Ragout & Rosemary Herb Crepe with Wasabi Tobiko Creme Fraiche Wild Mushroom Custard with Herb Broth Appetizers Half-Dozen Alsatian Escargot with Garlic-Herb Butter Baked Brie with Lingonberry Sauce Prosciutto-Wrapped Shrimp with Basil, Mozzarella, Extra Vecchio Balsamico & Aioli* Razor Clams in Parsley Jus Smoked Lachs on Rosti with Creme Fraiche & Beluga Caviar* Feta in Herb Butter with Vine Ripe Tomato, Fresh Basil & Shaved Garlic* Bouquet Prawn Skewer with Olive Oil, Basil, Rosemary & Dill* Tarte Flambe with Creme Fraiche, Onion & Smoked Bacon* Peekytoe Crab Cakes on Grilled Chicory with Roasted Red Pepper Coulis Herb-Quark Souffle with Glazed Carrots Pine Nut-Crusted Soft-Shell Crab with Tomato-Cumin Vinaigrette White Asparagus Pizetti with Gravad Lachs, Baby Spinach & Creme Fraiche Wild Scottish Salmon with Seven Salts on Mache* Napa Cabbage Rolls with Sweetbreads, Prawns & Spicy Mustard Seed Vinaigrette Decorative "Apple" & "Watermelon" Sushi* Fennel Gratinee with Pears Marinated Sea Bass with Avocado, Pearl Onions & Sesame Oil Gorgonzola-Risotto Quenelles with Tomato Glaze Roasted Artichokes with Garlic, Sun Dried Tomatoes & Goat Cheese Spinach Torte with Parmesan, Thyme & Roasted Red Pepper Coulis Soups Chilled Black Cherry with Brandy & Creme Fraiche Silky White & Green Asparagus* Lobster Bisque with Pesto Rich Garlic Creme with Croutons & Parmesan Crown* Butternut Squash & Curried Apple Chutney Wild Mushroom Consomme with Duck Ravioli Gazpacho* Heirloom Tomato with Basil, Creme Fraiche & Roquefort Crown* Potato Creme with Veal Croutons & White Truffle Oil Beef Consomme with Thyme & Quenelles Ramp "Cappuccino"* Summer Corn with Sun Dried Tomato Puree Spring Pea with Mint & Creme Fraiche Watercress with Fried Leek* Miso* Carrot-Ginger with Parsley Oil Roasted Peach with Smoked Bacon & Fried Arugula Braised Oxtail Saffron Shrimp-Leek Sweet & Sour Lentil Salads Roquefort-Stuffed Dauphine Violette Figs a la Bourguignonne Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli* Lobster "Martini"* Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette* Spring Greens with Vine Ripe Tomato, Feta, Shallots, Croutons & Dijon Dressing Bison Carpaccio on Ar
Synopsis
The companion volume to the PBS-TV series The Kitchens of Biró shares a selection of more than 125 delicious recipes inspired by the culinary traditions of European continental cuisine, including a variety of appetizers, amuse-bouches, soups, salads, entrees, and desserts, along with practical advice on cooking techniques and ingredients. --------------------------------------------------------------------------------, The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro. With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef. Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli, Rich Garlic Creme Soup with Croutons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more. The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works. Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications., The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro. With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef. Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauted White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aoli, Rich Garlic Crme Soup with Crotons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Crme, and many more. The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works. Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef Franois Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and manyother publications.
LC Classification Number
TX715.B49925 2005
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Popular categories from this store
Seller feedback (6,389)
- e***k (143)- Feedback left by buyer.Past monthVerified purchaseAs described. Thanks.
- b***7 (104)- Feedback left by buyer.Past monthVerified purchaseFast shipping thank you!
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht