Bortoli benedicte (54 Ergebnisse)

Zustand: As New. Unread book in perfect condition.

hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Zustand: New.

Zustand: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail. Viougeas, Alex (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.

Hardcover. Zustand: new. Hardcover. Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the poor mans spice has become a staple ingredient right after salt and pepper. Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spices history, production, properties, and uses. Fallot has developed countless recipes over several generations-mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more-and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Burgundy Mustard will inspire chefs and foodies with this essential element of gastronomy. A celebration of Edmond Fallot, an iconic French mustard maker, including the history, recipes, and inspirational gastronomical uses of the popular spice Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Zustand: New.

Zustand: as new. Wie neu/Like new.

Zustand: New.

Hardback. Zustand: New. An invigorating guide for tasting, naming, and visualizing the chromatic diversity of wine While smell and taste dominate the experience of sipping wine, Florence de La Riviére turns our eyes to its color, instead inspiring an artistic and visual approach to wine tasting. Throughout The Look of Wine, readers will meet winegrowers, oenologists, sommeliers, and scientists to weave a canvas of universal words representing the chromatic palette of wines. Alongside this descriptive vocabulary, original photography captures the authenticity of color while leaving room for interpretation. Each family of color is visually represented by a wine, with a description of its hues and the natural and human processes that contributed to creating it. Neither a directory of the colors of wine nor a technical encyclopedia, The Look of Wine is a living tribute to oenology's chromatic diversity, with a focus on still, unmutated whites and reds, as well as rosés. …

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.

Hardback. Zustand: New. An invigorating guide for tasting, naming, and visualizing the chromatic diversity of wine While smell and taste dominate the experience of sipping wine, Florence de La Riviére turns our eyes to its color, instead inspiring an artistic and visual approach to wine tasting. Throughout The Look of Wine, readers will meet winegrowers, oenologists, sommeliers, and scientists to weave a canvas of universal words representing the chromatic palette of wines. Alongside this descriptive vocabulary, original photography captures the authenticity of color while leaving room for interpretation. Each family of color is visually represented by a wine, with a description of its hues and the natural and human processes that contributed to creating it. Neither a directory of the colors of wine nor a technical encyclopedia, The Look of Wine is a living tribute to oenology's chromatic diversity, with a focus on still, unmutated whites and reds, as well as rosés. …

Zustand: As New. Unread book in perfect condition.

hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 216 pages. 12.26x9.51x12.40 inches. In Stock.

Zustand: New.

Hardback. Zustand: New. Recipes and stories from Michelin-starred chef Mory Sacko, who draws on his African heritage, passion for Japan, and French culinary education to create a cuisine distinctly his ownMory Sacko is one of France's most famous young chefs and a rising star in global gastronomy. His distinctive cooking style, on view at his Paris restaurant, Mosuke, might best be described as a subtle conversation between West and Central Africa, France, and Japan, combining French produce, techniques, and aesthetics with African recipes and Japanese seasoning.In his debut cookbook, Sacko presents more than 60 recipes featuring his favorite ingredients, such as sweet potato, peanuts, scallops, and seaweed. Organized seasonally, the recipes are introduced with an image of their star component and accompanied by text that explores what makes the ingredient essential to Sacko's cooking. These recipes include some of Sacko's most acclaimed signature dishes, including his reinterpretation of chicken yassa and his much-loved pepe soup. Sacko describes his culinary techniques and methods, offering aspiring and professional chefs insight into the workings of his award-winning kitchen.Sacko's deep appreciation for hospitality and warmth shine through in the book's personal essays, which delve into his cooking philosophy and values, his origins and career path, and the sources of his inspiration. At Mosuke, one of the things Sacko values most is making his guests feel welcomed, which he does by personally greeting them each night at his restaurant, as if it were his home. This intimate, beautifully photographed book offers a similar experience: an invitation to experience the chef's remarkable cuisine, and a window into the mind of one of today's most exciting culinary creators. …

Zustand: New.

Hardcover. Zustand: Brand New. 240 pages. 9.50x1.00x11.80 inches. In Stock.

Editions de la Martinière, 2013, format 293x230mm, cartonnage illustré de l'éditeur, 224 pages, illustrations photographiques par IRIS L. , exemplaire en très bon état.

Hardcover. Zustand: new. Hardcover. Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the poor mans spice has become a staple ingredient right after salt and pepper. Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spices history, production, properties, and uses. Fallot has developed countless recipes over several generations-mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more-and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Burgundy Mustard will inspire chefs and foodies with this essential element of gastronomy. A celebration of Edmond Fallot, an iconic French mustard maker, including the history, recipes, and inspirational gastronomical uses of the popular spice Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Zustand: as new. Livraison rapide, bien emballé, service client soigné.Pour tout renseignement complémentaire, n'hésitez pas à nous contacter.

Zustand: Neuf.

Hardcover. Zustand: Brand New. 240 pages. 9.50x1.00x11.80 inches. In Stock.

Hardcover. Zustand: Brand New. 240 pages. 9.50x1.00x11.80 inches. In Stock.

Hardcover. Zustand: new. Hardcover. Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the poor mans spice has become a staple ingredient right after salt and pepper. Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spices history, production, properties, and uses. Fallot has developed countless recipes over several generations-mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more-and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Burgundy Mustard will inspire chefs and foodies with this essential element of gastronomy. A celebration of Edmond Fallot, an iconic French mustard maker, including the history, recipes, and inspirational gastronomical uses of the popular spice Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Zustand: Neuf.

Zustand: Neuf.