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400 recettes express en moins de 10 min chrono by Héloïse Martel

By Héloïse Martel

Métro, boulot, dodo... fourneaux !

Vous en avez assez du jambon-salade, des plats cuisinés trop chers et trop caloriques, des livraisons de pizza, vous voulez préparer des repas rapides mais savoureux, du "fait maison" show ? Avec ce livre, le pari est relevé !

Découvrez four hundred recettes gourmandes et rapides à préparer ! Cappuccino de châtaignes au bacon, brioches farcies au roquefort, croustillant de crevettes à l. a. coriandre, oeufs cocotte au safran, lotte à l. a. pancetta et aux câpres, émincé de boeuf au basilic, filets de canard aux olives, pois chiches à los angeles menthe et à los angeles coriandre, cerises caramélisées... Vous êtes prêts ? most sensible chrono !

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Although the mechanics of the European table, the knife and fork, and the table napkin had been adopted, the old, Middle Eastern manners and rules of bienséance remained. In her beautiful book Three Centuries, Emine Foat Tugay describes the customary hospitality of the aristocratic Ottoman families in the early part of this century, especially during the month of Ramadan, when gates and house doors would be opened to the public: An Imam and a muezzin were engaged for the whole month at our house, and the latter would chant the call to evening prayer from the top of the stairs leading into the garden.

4. Koranic prohibitions were observed. Koranic regulations and prohibitions advised by the pious specialists on religious questions were followed. No pork was used and no wine. 5 . Newly acquired tastes became fashionable. The taste for highly spiced foods and sweet things developed; it was simply a continuation of the tastes of classical antiquity. So was the taste for sweet-and-sour which came via Iran. 6. Visual appeal was important. Sa ron and turmeric were used for color, and much care was taken to give delight in presentation.

5 . Newly acquired tastes became fashionable. The taste for highly spiced foods and sweet things developed; it was simply a continuation of the tastes of classical antiquity. So was the taste for sweet-and-sour which came via Iran. 6. Visual appeal was important. Sa ron and turmeric were used for color, and much care was taken to give delight in presentation. Counterfeit dishes, such as mock brains and an omelet in a bottle, were devised as pleasant surprises. 7. Complexity was valued. Complexity in avor was valued for its own sake, quite apart from the actual avor itself.

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