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Buchbeschreibung Hardcover. Zustand: new. Hardcover. 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9780747589143
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Buchbeschreibung Hardcover. Zustand: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Bestandsnummer des Verkäufers 9780747589143-GDR
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Buchbeschreibung hardback. Zustand: New. Language: ENG. Bestandsnummer des Verkäufers 9780747589143
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Buchbeschreibung Hardcover. Zustand: Brand New. 240 pages. 8.03x5.75x0.71 inches. In Stock. Bestandsnummer des Verkäufers __0747589143
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Buchbeschreibung Zustand: New. 2007. First Edition. Hardcover. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606. . . . . . Bestandsnummer des Verkäufers V9780747589143
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Buchbeschreibung Zustand: New. Book is in NEW condition. 1.28. Bestandsnummer des Verkäufers 0747589143-2-1
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Buchbeschreibung Zustand: New. New! This book is in the same immaculate condition as when it was published 1.28. Bestandsnummer des Verkäufers 353-0747589143-new
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Buchbeschreibung Zustand: New. pp. 240. Bestandsnummer des Verkäufers 7244480
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Buchbeschreibung Zustand: New. In. Bestandsnummer des Verkäufers ria9780747589143_new
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Buchbeschreibung Hardback. Zustand: New. New copy - Usually dispatched within 4 working days. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Bestandsnummer des Verkäufers B9780747589143
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