Pancakes made easy (6 Ergebnisse)

Zustand: Very Good. 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. .…

Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Paperback. Zustand: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.

Softcover. Zustand: Très bon. Petite(s) trace(s) de pliure sur la couverture. Légères traces d'usure sur la couverture. Salissures sur la tranche. Edition 1992. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Slightly creased cover. Slight signs of wear on the cover. Stains on the edge. Edition 1992. Ammareal gives back up to 15% of this item's net price to charity organizations.…

Taschenbuch. Zustand: Neu. Neuware - Most protein pancakes taste like a compromise. These do not.Rubbery, chalky, or dense enough to sit like a brick - that is what most high-protein pancakes turn out like. High-Protein Pancakes fixes that with 80 tested recipes built on real food: cottage cheese, Greek yogurt, quark, oats, eggs, and a scoop of protein powder only where it actually helps.Every pancake, waffle, and sheet-pan recipe in this book delivers at least 15 g of protein per serving - most land between 17 g and 28 g - and every single one comes with full nutrition numbers.What you get- 80 recipes in 8 chapters - classic fluffy stacks, cottage cheese & quark, Greek yogurt, protein powder, oat & banana, waffles, baked sheet-pan pancakes, and toppings.- One full-page photo per recipe so you know exactly what you are aiming for.- Complete nutrition per serving - calories, protein, carbs, fat, fiber, plus an allergen line.- Written for beginners - a pancake bootcamp chapter covers pan heat, the water-drop test, batter resting, and the three mistakes that ruin most pancakes.- No specialty equipment - a bowl, a whisk, and a nonstick pan. A blender helps for the oat recipes.Perfect for anyone who lifts, meal-preps, cooks for hungry teenagers, or simply wants a breakfast that still holds at eleven o'clock.Scroll up and start with the Bakery-Style Fluffy Protein Pancakes. …

viii,[20], 459, [1]p., engraved ornamental frontispiece portrait, 12 engraved plates of table settings. 8vo. Ink splash to pp172-173, ink spot at head of frontispiece, some foxing to plates & frontispiece, paper flaw crease to titlepage, early name of Mrs Horne at titlepage head, later name & address in pencil. Expertly rebound in quarter dark sprinkled calf, triple gilt bands, red morocco label, marbled boards. ESTC T121903. 'First published in 1783, it went through at least a dozen editions by 1811. There has been some debate over how much Farley wrote himself, and much of it appears to have been compiled by Richard Johnson, apparently without complaint from Farley, from other cookery books, a fairly common practice, albeit not to the degree followed by Farley and Johnson. See Fiona Lucraft, 'The London Art of Plagiarism: Part 1', Petitspropos culinaires, no. 42 (1992); Peter Targett, 'Johnson or Farley?', Petits propos culinaires, no. 58 (1998). The London Tavern appears to have endorsed the publication because it was advertised as being sold on the premises.' ref: Bickham, T. Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain. Oxford, 2008. In 1780s London the establishment that perhaps had the finest reputation was The London Tavern, situated in Bishopsgate and run by John Farley. When Antoine Beauvilliers opened his seminal Paris restaurant in the 1780s he paid homage to Farley and named it: 'La Grande Taverne de Londres'. …