ISBN: 9781250146274 - the confident cook: basic recipes and how to build on them (picador cookstr classics) (23 Ergebnisse)

Hardback. Zustand: Good. A classic cookbook by renowned author Irena Chalmers, brought back into print as part of giftable series of timeless cookbooks with updated forwards and cover designs for the modern cook. Penny, Robert Graham (illustrator).

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

Hardcover. Zustand: Very Good. 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. Penny, Robert Graham (illustrator).

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. Penny, Robert Graham (illustrator). …

Zustand: Very Good. Zustand des Schutzumschlags: 47908709. 1773134728. Penny, Robert Graham (illustrator). 3/10/2026 9:25:28 AM.

Hardback. Zustand: New. With a new foreword by Anne Willan.Anyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece.The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients.About two hundred recipes are given with logical and practical directions, and some seventy-five original line drawings clearly illustrate each technique and some of the finished dishes. But the heart of this book is the information that makes it possible to dispense altogether with recipes and to start experimenting - confidently and successfully - with your own creative cooking ideas. Penny, Robert Graham (illustrator).…

Hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Penny, Robert Graham (illustrator).

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Penny, Robert Graham (illustrator).

Zustand: New. pp. 256. Penny, Robert Graham (illustrator).

Zustand: New. 2018. Hardcover. . . . . . Penny, Robert Graham (illustrator).

Hardcover. Zustand: Brand New. 256 pages. 7.75x5.25x1.00 inches. In Stock. Penny, Robert Graham (illustrator).

Zustand: New. In English. Penny, Robert Graham (illustrator).

Zustand: New. 2018. Hardcover. . . . . . Books ship from the US and Ireland. Penny, Robert Graham (illustrator).

Zustand: New. pp. 256. Penny, Robert Graham (illustrator).

Zustand: New. Penny, Robert Graham (illustrator).

Hardcover. Zustand: Brand New. 256 pages. 7.75x5.25x1.00 inches. In Stock. Penny, Robert Graham (illustrator).

Zustand: As New. Unread book in perfect condition. Penny, Robert Graham (illustrator).

Buch. Zustand: Neu. Neuware - Anyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece.The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients.About two hundred recipes are given with logical and practical directions, and some seventy-five original line drawings clearly illustrate each technique and some of the finished dishes. But the heart of this book is the information that makes it possible to dispense altogether with recipes and to start experimenting-confidently and successfully-with your own creative cooking ideas. Penny, Robert Graham (illustrator).…

Hardcover. Zustand: new. Hardcover. With a new foreword by Anne WillanAnyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece.The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients.About two hundred recipes are given with logical and practical directions, and some seventy-five original line drawings clearly illustrate each technique and some of the finished dishes. But the heart of this book is the information that makes it possible to dispense altogether with recipes and to start experimenting-confidently and successfully-with your own creative cooking ideas. A classic cookbook by renowned author Irena Chalmers, brought back into print as part of giftable series of timeless cookbooks with updated forwards and cover designs for the modern cook. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Penny, Robert Graham (illustrator).…

Zustand: NEW. Penny, Robert Graham (illustrator).

Gebunden. Zustand: New. A classic cookbook by renowned author Irena Chalmers, brought back into print as part of giftable series of timeless cookbooks with updated forwards and cover designs for the modern cook.&Uumlber den AutorrnrnIrena ChalmersKlapp. Penny, Robert Graham (illustrator).

Buch. Zustand: Neu. The Confident Cook | Irena Chalmers | Buch | Gebunden | Englisch | 2018 | St Martin's Press | EAN 9781250146274 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. Penny, Robert Graham (illustrator).

Hardback. Zustand: New. With a new foreword by Anne Willan.Anyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece.The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients.About two hundred recipes are given with logical and practical directions, and some seventy-five original line drawings clearly illustrate each technique and some of the finished dishes. But the heart of this book is the information that makes it possible to dispense altogether with recipes and to start experimenting - confidently and successfully - with your own creative cooking ideas. Penny, Robert Graham (illustrator).…