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Buchbeschreibung Hardcover. Zustand: Very Good. The Mushroom Feast: A Celebration of All Edible Fungi Cultivated, Wild and Dried, with Recipes This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Artikel-Nr. 7719-9781904943891
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Buchbeschreibung Zustand: Good. Most items will be dispatched the same or the next working day. Artikel-Nr. wbs6185738603
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Buchbeschreibung Zustand: VeryGood. Most items will be dispatched the same or the next working day. Artikel-Nr. wbs5211563805
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Buchbeschreibung Paperback. Zustand: Very Good. The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Trufflescepsmorels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated for soups, sauces, stuffings, main courses, too intriguing to resist. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species. Jane Grigson was one of the leading cookery writers of her generation. She was brought up in the north-east of England and took an English degree at Cambridge in 1949. She then worked in art galleries and publishers' offices and then as a translator. Her first cookery book, CHARCUTERIE AND FRENCH PORK COOKERY was the result of her time spent in France. GOOD THINGS, FOOD WITH THE FAMOUS, FISH COOKERY and THE MUSHROOM FEAST followed. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR003091932
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