A fashion look from May 2010 featuring short shorts, Yves Saint Laurent and french cookbook. Browse and shop related looks.
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  • Ten Speed Press Into the Vietnamese Kitchen: Modern Flavors
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    When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.Reviews. "Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine."-Chicago Tribune"Best for: Anyone who wants to fall in love-truly, madly, deeply-with Vietnamese food."-San Jose Mercury News"[A] smart, soulful collection of Vietnamese recipes."-Saveur"A comprehensive take on a delicate yet dynamic cuisine."-Philadelphia Inquirer"No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience."-New York Times"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine."-John Mariani's Virtual Gourmet"Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie."-Houston Chronicle"An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition."-Library Journal. Format: Hardcover. Pages: 352.
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  • Montaigne Light Pink Camouflage Bag
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    Rectangle leather bottom bag, adjustable shoulder/ cross body leather strap, inside zipped pocket, leather drawstring, original vintage army bag canvas body. Handcrafted in Los Angeles.
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  • Alfred A. Knopf Mastering the Art of French Cooking
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    This is the classic cookbook, in its entirety-all 524 recipes. "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appetit! Format: Hardcover. Pages: 684 pages.
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  • Montaigne Beige
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    Rectangle leather bottom bag, adjustable shoulder/ cross body leather strap, inside zipped pocket, leather drawstring, original vintage army bag canvas body. Handcrafted in Los Angeles.
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  • Random House Mastering the Art of French Cooking Vol. 2-16 ounces, 1x1x1
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    The sequel to the classic Mastering the Art of French Cooking. Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France-cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories-of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread-the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor-with American all-purpose flour and in an American home oven;. soups from the garden, chowders and bisques from the sea-including great fish stews from Provence, Normandy, and Burgundy;. meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;. chickens poached (thirteen ways) and sauced;. vegetables alluringly combined and restored to a place of honor on the menu;. a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings-five times as many as in Volume One-are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit! Book Details: Format: Paperback. Pages: 648.
  • Montaigne Kaki Camouflage Bag
    boticca.com
    Rectangle leather bottom bag, adjustable shoulder/ cross body leather strap, inside zipped pocket, leather drawstring, original vintage army bag canvas body. Handcrafted in Los Angeles.
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  • Harper Collins The French Kitchen Cookbook: Paris & Provence-16 ounces, 1x1x1
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    With The French Kitchen Cookbook, culinary legend Patricia Wells invites home cooks into her life in France, makingthe fresh and delicious recipes from her popular classes available to fans who dream of experiencing their own gastronomic adventure in the world's culinary capital. Beautifully designed and lavishly illustrated with stunning color photos, The French Kitchen Cookbook is a compilation and reflection on what she and her students have learned. Patricia Wells's meticulously written recipes express the basics-the rules that will help anyone become a better cook, while providing the deep satisfaction that comes from creating exquisite food from the freshest ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provencal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Veloute, Fricassee of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot Lavender Honey Sorbet. Book Details: Format: Hardcover. Pages: 320.
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  • Montauk Green Croco Embossed Bag
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    Montauk green croco. This an original vintage army canvas body with fine green italian croco embossed cow leather at the bottom and on top. Like all the bags from the Montauk Collection, there is a linen lining, interior leather pocket and a scarf drawstring. All our bags are hand made in Los Angeles.
  • Montaigne Yellow Shoulder Bag
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    Rectangle leather bottom bag, adjustable shoulder/ cross body leather strap, inside zipped pocket, leather drawstring, original vintage army bag canvas body. Handcrafted in Los Angeles.
  • W. W. Norton & Company Salumi: The Craft of Italian Dry Curing
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    The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. 100 illustrations; 16 pages of color photographs. Format: Hardcover. Pages: 288.
  • Montaigne Light Beige Camouflage Bag
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    Rectangle leather bottom bag, adjustable shoulder/ cross body leather strap, inside zipped pocket, leather drawstring, original vintage army bag canvas body. Handcrafted in Los Angeles.
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  • Hachette Livre Laduree: The Sweet Recipes
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    The story of Laduree started in 1862 when Louis Ernest Laduree opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Laduree opened a tea-room/restaurant on the prestigious Champs-Elysees, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York. In this book Philippe Andrieu, the Pastry Chef at Laduree, reveals 100 of the most famous Laduree recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French "art de vivre" is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow. Format: Hardcover. Pages: 392 pages.
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