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Verlag: TRAFALGAR SQUARE +, 1998
ISBN 10: 0747539030ISBN 13: 9780747539032
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Bloomsbury Publishing PLC, 1998
ISBN 10: 0747539030ISBN 13: 9780747539032
Anbieter: Reuseabook, Gloucester, GLOS, Vereinigtes Königreich
Buch
Paperback. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner.
Verlag: Bloomsbury Publishing PLC, 1998
ISBN 10: 0747539030ISBN 13: 9780747539032
Anbieter: Reuseabook, Gloucester, GLOS, Vereinigtes Königreich
Buch
Paperback. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Verlag: Quadrille Publishing Ltd, United Kingdom, London, 2017
ISBN 10: 1787131025ISBN 13: 9781787131026
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book provides detailed, illustrated step-by-step guides to making all kinds of pastry, from simple shortcrust, hot watercrust and suet pastry, through enriched French pastries and choux, to puff and streusel. Each chapter also presents a range of original, contemporary recipes as well as traditional tarts and pastries. Choose from tempting new savoury dishes such as Asparagus, pecorino and speck tart, Quince and Cornish yarg pies and Aubergine and pomegranate strudel tartlets, or classics such as Fillet of beef en croute, Chicken and wild mushroom pie and Quiche Lorraine. Enticing sweet recipes include Elderflower custard tart, Red berry jamboree, Chocolate and salted caramel tart and Passionfruit eclairs. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Quadrille Publishing Ltd, United Kingdom, London, 2015
ISBN 10: 1849495491ISBN 13: 9781849495493
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. This easy-to-use guidebook take sthe reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book provides detailed, illustrated step-by-step guides to making all kinds of cakes, from creamed cakes and whisked sponges, through teabreads and traybakes, to cupcakes, muffins and scones. In addition, there is a selection of gorgeous cookies and biscuits. Each chapter also presents a range of original, contemporary cakes as well as classics that have stood the test of time. This enticing collection includes such mouth-watering recipes as Chocolate caramel espresso cake, Mojito genoise, Raspberry and lime traybake, Muscat sponges with elderflower icing, White chocolate and strawberry muffins and Pine nut sables. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Quadrille Publishing, 2017
ISBN 10: 1787131025ISBN 13: 9781787131026
Anbieter: Reuseabook, Gloucester, GLOS, Vereinigtes Königreich
Buch
Hardcover. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Verlag: Quadrille Publishing Ltd, 2015
ISBN 10: 1849495505ISBN 13: 9781849495509
Anbieter: Reuseabook, Gloucester, GLOS, Vereinigtes Königreich
Buch
Hardcover. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Verlag: Quadrille Publishing Ltd 2017-06-29, 2017
ISBN 10: 178713105XISBN 13: 9781787131057
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
paperback. Zustand: New.
Verlag: Quadrille Publishing Ltd, 2013
ISBN 10: 1849493197ISBN 13: 9781849493192
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Buch
Zustand: Good. Most items will be dispatched the same or the next working day.
Verlag: Quadrille Publishing Ltd, 2013
ISBN 10: 1849493197ISBN 13: 9781849493192
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.
Verlag: Quadrille Publishing Ltd, United Kingdom, London, 2013
ISBN 10: 1849493197ISBN 13: 9781849493192
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. Leith's How to Cook comprehensively takes takes the reader - subject by subject - through every aspect of food preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout. Here you will find the essentials that most cookbooks leave out: how to prepare every ingredient from scratch, including vegetables, fish, shellfish, poultry and game; how to judge when meat is perfectly cooked and the best way to carve roasts; the correct texture at every stage of pastry, cake and bread making; and how to make the perfect pasta and risotto. And if things don't turn out quite right, there is help on hand to identify what's gone wrong and how to rectify the problem and/or avoid it happening next time. Home cooks will feel there is a Leith's chef looking over their shoulder and guiding them every step of the way. Recipes are clearly set out, easy to follow and illustrated with full-page photographs, plus detail shots showing key preparation stages. There are over 500 recipes plus 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. The perfect wedding, graduation or leaving home gift, this ultimate cook's reference book, should be on every kitchen shelf. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.