Fleming claudia (31 Ergebnisse)

Hardback. Zustand: Very Good. In this "genius" (Claire Saffitz) cookbook, the "legendary pastry chef" (Eater) invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family.   "A home baker's fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it."--Eater ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Los Angeles Times In Claudia's first cookbook, a culinary classic, she shared recipes from the menus at Gramercy Tavern that introduced home cooks to her sophisticated, classically inspired seasonal desserts and pastries and established a standard in pastry kitchens across the country. Now Claudia is offering a new collection of recipes all developed and tweaked in her own small kitchen. Baking at home, Claudia brings her characteristic style and skilled approach to every sweet and treat, along with an ease with culinary history, and a growing connection to her own family traditions. A mix of classic favorites and new explorations, including her first foray into savory recipes for savory baking, each delicious dish is the work of a master in her prime.   Claudia's knowledge and facility, refined over a storied career in pastry, mark these more casual, desserts and savory bites. Her thoughtful essays on subject ranging from working with yeast to a professional's approach to frosting a layer cake, reflect her intention to share all she knows. With more than 140 recipes, the book is organized into chapters including:   * Breakfast & Breads: Blueberry Muffins; Rhubarb Scones * Doughnuts & Cakes: Cider Doughnuts; Devil's Food with Earl Grey Cream * Cookies: Grapefruit Rugelach; Pizzelles; Maple Shortbread * Pies: Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin * Savories: Eggplant Caponata Tart; Chickpea Crackers; Tomato Crostata   Making simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With Delectable, she continues to set the standard for pastry chefs and home bakers alike.…

Hardback. Zustand: Good. In this "genius" (Claire Saffitz) cookbook, the "legendary pastry chef" (Eater) invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family.   "A home baker's fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it."--Eater ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Los Angeles Times In Claudia's first cookbook, a culinary classic, she shared recipes from the menus at Gramercy Tavern that introduced home cooks to her sophisticated, classically inspired seasonal desserts and pastries and established a standard in pastry kitchens across the country. Now Claudia is offering a new collection of recipes all developed and tweaked in her own small kitchen. Baking at home, Claudia brings her characteristic style and skilled approach to every sweet and treat, along with an ease with culinary history, and a growing connection to her own family traditions. A mix of classic favorites and new explorations, including her first foray into savory recipes for savory baking, each delicious dish is the work of a master in her prime.   Claudia's knowledge and facility, refined over a storied career in pastry, mark these more casual, desserts and savory bites. Her thoughtful essays on subject ranging from working with yeast to a professional's approach to frosting a layer cake, reflect her intention to share all she knows. With more than 140 recipes, the book is organized into chapters including:   * Breakfast & Breads: Blueberry Muffins; Rhubarb Scones * Doughnuts & Cakes: Cider Doughnuts; Devil's Food with Earl Grey Cream * Cookies: Grapefruit Rugelach; Pizzelles; Maple Shortbread * Pies: Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin * Savories: Eggplant Caponata Tart; Chickpea Crackers; Tomato Crostata   Making simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With Delectable, she continues to set the standard for pastry chefs and home bakers alike.…

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: New. Hardcover. Publisher overstock, may contain remainder mark on edge.

Hardcover. Zustand: Very Good. 1. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Zustand: Good. A beautiful new edition of "the greatest dessert book in the history of the world" (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern's James Beard Award-winning pastry chef. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * The Atlantic * Food Network Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City's Gramercy Tavern with her James Beard Award-winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming's desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result--placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry-Lemon Verbena Meringue Cake, Blueberry-Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course "While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia's inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day."--Daniel Boulud "The Goddess of New American Pastry."--Elle&nbsp.…

Hardcover. Zustand: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

Zustand: New. In English.

Zustand: New. pp. xxvii + 280 Illus. (Col.).

Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: Very Good.

Zustand: New. 1900. First Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New.

Hardcover. Zustand: Brand New. 1st edition. 280 pages. 9.25x8.25x0.75 inches. In Stock.

Zustand: New. Editor(s): Baldoli, Claudia; Fleming, Brendan. Series: A Modern History of Politics and Violence. Num Pages: 264 pages, 7 illus. BIC Classification: 1DBK; 3JJH; HBJD1; HBLW; HBWQ; JPFQ. Category: (G) General (US: Trade). Dimension: 234 x 156 x 15. Weight in Grams: 404. . 2014. Paperback. . . . . Books ship from the US and Ireland. …

Hardcover. Zustand: Brand New. 1st edition. 280 pages. 9.25x8.25x0.75 inches. In Stock.

Paperback. Zustand: Brand New. 246 pages. 9.00x5.00x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. 384 pages. 10.00x8.00x1.00 inches. In Stock.

Zustand: New. As pastry chef at New York&rsquos iconic Gramercy Tavern, Claudia Fleming set a new course in American pastry. Known for her precise technique and her ability to use ingredients in new ways, she won the Best Dessert Award from Pastry Art &amp De.

Gebunden. Zustand: New. Claudia Fleming is a pastry chef, restaurateur, and author. She has worked in New York restaurants such as Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern, and at Fauchon in Paris. Fleming and her husband, chef Gerry Hayden, opened .

Buch. Zustand: Neu. Neuware - A beautiful new edition of the greatest dessert book in the history of the world (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern s James Beard Award winning pastry chef.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review The Atlantic Food Network Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City s Gramercy Tavern with her James Beard Award winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry Lemon Verbena Meringue Cake, Blueberry Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course While I must admit to being particularly partial to Claudia s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day. Daniel Boulud The Goddess of New American Pastry. Elle.…

Buch. Zustand: Neu. Neuware - In this"genius" (Claire Saffitz)cookbook,the "legendary pastry chef" (Eater)invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family."A home baker's fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it."Eater ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Los Angeles Times In Claudia's first cookbook, a culinary classic, she shared recipes from the menus at Gramercy Tavern that introduced home cooks to her sophisticated, classically inspired seasonal desserts and pastries and established a standard in pastry kitchens across the country. Now Claudia is offering a new collection of recipes all developed and tweaked in her own small kitchen. Baking at home, Claudia brings her characteristic style and skilled approach to every sweet and treat, along with an ease with culinary history, and a growing connection to her own family traditions. A mix of classic favorites and new explorations, including her first foray into savory recipes for savory baking, each delicious dish is the work of a master in her prime.Claudia's knowledge and facility, refined over a storied career in pastry, mark these more casual, desserts and savory bites. Her thoughtful essays on subject ranging from working with yeast to a professional's approach to frosting a layer cake, reflect her intention to share all she knows. With more than 140 recipes, the book is organized into chapters including: Breakfast & Breads: Blueberry Muffins; Rhubarb Scones Doughnuts & Cakes: Cider Doughnuts; Devil's Food with Earl Grey Cream Cookies: Grapefruit Rugelach; Pizzelles; Maple Shortbread Pies: Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin Savories: Eggplant Caponata Tart; Chickpea Crackers; Tomato CrostataMaking simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With Delectable, she continues to set the standard for pastry chefs and home bakers alike.…

Zustand: New. In English.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 264 | Sprache: Englisch | Produktart: Bücher | A British Fascist in the Second World War presents the edited diary of the British fascist Italophile, James Strachey Barnes. Previously unpublished, the diary is a significant source for all students of the Second World War and the history of European and British fascism.The diary covers the period from the fall of Mussolini in 1943 to the end of the war in 1945, two years in which British fascist Major James Strachey Barnes lived in Italy as a 'traitor'. Like William Joyce in Germany, he was involved in propaganda activity directed at Britain, the country of which he was formally a citizen. Brought up by upper-class English grandparents who had retired to Tuscany, he chose Italy as his own country and, in 1940, applied for Italian citizenship. By then, Barnes had become a well-known fascist writer. His diary is an extraordinary source written during the dramatic events of the Italian campaign. It reveals how events in Italy gradually affected his ideas about fascism, Italy, civilisation and religion. It tells much about Italian society under the strain of war and Allied bombing, and about the behaviour of both prominent fascist leaders and ordinary Italians. The diary also contains fascinating glimpses of Barnes's relationship with Ezra Pound, with Barnes attaching great significance to their discussion of economic issues in particular.With a scholarly introduction and an extensive bibliography and sources section included, this edited diary is an invaluable resource for anyone interested in learning more about the ideological complexities of the Second World War and fascism in 20th-century Europe.…

Zustand: New.