定價
：NT$ 873 元優惠價
：79 折 690 元
無庫存，下單後進貨(到貨天數約30-45天)
可得紅利積點：20 點
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商品簡介
商品簡介
Tara Duggan, winner of the James Beard Foundation Award and a regular columnist for the San Francisco Chronicle’s award-winning food section, creates a practical cookbook with more than 100 healthy, delicious recipes that take just 20–40 minutes to prepare.
Tara Duggan’s “The Working Cook” column has become a hit with readers everywhere—not only in the San Francisco Chronicle, but in newspapers across North America. With this collection of luscious recipes, she offers something busy people today need: quick, mouthwatering options for everyday cooking, based on easy-to-find fresh ingredients, with bright flavors from a variety of international cuisines. Tara’s meals—which work for both families and those dining solo, and include creations ranging from tomatillo turkey tacos to Japanese noodles with crispy tofu—have all been professionally tested in the Chronicle Food Section’s kitchens and by home cooks. So this cookbook really delivers what it promises: dinner on the table in no more than 40 minutes. There are main course salads, vegetarian dishes, as well as fish and poultry based meals, all with a complete nutritional analysis.
Tara Duggan is a staff writer for the San Francisco Chronicle whose “Working Cook” column has appeared in the paper for 5 years. She was formerly a travel writer and editor for Fodor’s guidebooks and Travelocity.com.
Tara Duggan’s “The Working Cook” column has become a hit with readers everywhere—not only in the San Francisco Chronicle, but in newspapers across North America. With this collection of luscious recipes, she offers something busy people today need: quick, mouthwatering options for everyday cooking, based on easy-to-find fresh ingredients, with bright flavors from a variety of international cuisines. Tara’s meals—which work for both families and those dining solo, and include creations ranging from tomatillo turkey tacos to Japanese noodles with crispy tofu—have all been professionally tested in the Chronicle Food Section’s kitchens and by home cooks. So this cookbook really delivers what it promises: dinner on the table in no more than 40 minutes. There are main course salads, vegetarian dishes, as well as fish and poultry based meals, all with a complete nutritional analysis.
Tara Duggan is a staff writer for the San Francisco Chronicle whose “Working Cook” column has appeared in the paper for 5 years. She was formerly a travel writer and editor for Fodor’s guidebooks and Travelocity.com.
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