Idees Nouvelles En Pate Polymere by Mathilde Colas, Julien Clapot PDF

By Mathilde Colas, Julien Clapot

ISBN-10: 2350320901

ISBN-13: 9782350320908

;Idees Nouvelles En Pate Polymere КНИГИ ; ХОББИ и РЕМЕСЛА Автор: Mathilde Colas, Julien ClapotНазвание: Idées nouvelles en pâte polymère Издательство: L'Inédite Год: 2007 Формат: PDFРазмер: 7.90 Mb Страниц: ninety nine Язык: французский Для сайта: www.mirknig.comКнига по работе с полимерной глиной в различных техниках. Изготовление браслетов, колье, пуговиц, декор предметов - часов, вазы, гирлянд, подставки для ключей и т.д.___________________La pâte polymère est un matériau magique dont l. a. particularité réside dans los angeles diversité de ses purposes. Mathilde Colas, qui en est à son three' ouvrage, développe à travers eight chapitres, différentes innovations qui ne cessent de nous étonner. Chaque chapitre comporte une partie process suivie de trois réalisations, c'est-à-dire, un bijou, un bouton et un objet. En tout, ce sont 24 réalisations qui couvrent un huge éventail de possibilités et offrent de nouveaux horizons. De nombreuses photographs d'étapes, des pictures pleine web page, des gabarits, des explications extrêmement détaillées et précises en font un ouvrage très complet. vehicle l'auteur nous livre l. a. synthèse de ses expériences et de ses réflexions sur des recommendations de base ou des utilisations plus originales. Elle nous fait half de sa méthode avec des astuces personnelles et nous aiguille pour imaginer et créer sans limites.uploading.com.com eighty five

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Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each piece. Fill up the dish with water or milk, adding the simmered and strained liquor from the trimmings. Bake gently for an hour, and when brown on top add more breadcrumbs, and pats of butter. FILLETED SOLES AU FROMAGE Boil the filleted soles in water. Make a sauce with butter. One spoonful of flour−−milk, pepper and salt, powdered cheese (Cheddar). Boil it, adding some washed and chopped mushrooms and a little cream.

_ It is necessary to watch the cooking of this dish very carefully, so that you can add a little water whenever it becomes necessary, for if one leaves the preparation a little too dry it quickly burns. _] HOCHE POT GANTOIS (For eight or nine persons) Take one pound beef, one pound salt pork, and one pound mutton; cut into pieces about three inches by two, let it boil, and skim. Take two or three carrots, one large turnip, one large head of celery, three or four leeks, a good green cabbage, cut in four, the other vegetables cut into pieces of moderate size, not too small; put them in with the meat, and see that they are first covered by the water.

This dish never fails to please. HERRING AND MAYONNAISE Take some salt herring, a half for each person, and soak them for a day in water. Skin them, cut them open PART I 40 lengthwise, take out the backbone, and put them to soak in vinegar. Then before serving them let them lie for a few minutes in milk, and putting them on a dish pour over them a good mayonnaise sauce. [_Mlle. _] SWEET DRINKS AND CORDIALS. ORGEAT Blanch first of all half a pound of sweet almonds and three ounces of bitter, turn them into cold water for a few minutes; then you must pound them very fine in a stone mortar, if you have a marble one so much the better, and do it in a cool place.

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Idees Nouvelles En Pate Polymere by Mathilde Colas, Julien Clapot


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