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Lectures on Numerical Methods in Bifurcation Problems
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
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Les 100 meilleures recettes d'un maitre confiturier
Posted on 2010-04-28
|
Editeur : Hachette Pratique (6 mai 1998)Collection : 100 recettesLangue : FrançaisISBN-10: 2012362168ISBN-13: 978-2012362161
Nous voilà transportés dans un autre temps, celui de cette merveilleuse tradition de "confire" qui remonte aux festins athéniens et à la Rome antique. La première partie de l'ouvrage retrace ainsi l'histoire de la dive confiture, considérée jadis comme un remède à la table des seigneurs et des rois. Viennent ensuite les recettes, toutes détaillées avec précision : préparation des fruits, temps de cuisson du sucre, mise en pots. Les classiques - abricots, mirabelles ou coings - rivalisent avec les insolites - confitures de lait, de noix ou d'oignons ; gelée de café, de cidre ou encore de chocolat noir - dans une harmonie de saveurs - gelée d'airelles et de pruneaux, confiture aux trois agrumes... Les compotes terminent ce ballet fruité-sucré. Alain Furet, compagnon du Tour de France, "docteur ès confitures", nous livre ici ses secrets de fabrication. Les créations du Furet Tanrade, magasin parisien spécialisé en confitures qu'il dirige, sont régulièrement récompensées.
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