gelb peter (26 Ergebnisse)

Soft cover. Zustand: Very Good. Softcover, 12 by 9 inches, 47 pages, color illustrations. Season book. Photos of productions and artists. Cover has the slightest wear and the pages are clean. ahj.

Zustand: New.

Zustand: New.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Hardback. Zustand: New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.

Hardcover in slipcase. Zustand: Fine. Zustand des Schutzumschlags: Fine. First Edition; First Printing. Oblong Folio 13" - 23" tall; 240 pages; 2010 Rizzoli. Folio oversize oblong format HC/DJ in glossy color pictorial paper covered boards. First edition, first printing. With oublisher's shrinkwrap open at the slipcase open side. Tiny spot of rub to opne corner of the open slipcase edge. Overall about as new. Fine book in fine jacket and about Fine slipcase . Oversize book likely to require additional charges for expedited or international shipping.

VHS. Zustand: Near Fine. 1st. VHS.

Soft cover. Zustand: Near Fine. 1st Edition. First edition, first printing of this collection of twenty short stories by the masters of horror. Featured are You Know They Got a Hell of a Band by Stephen King, Bob Dylan, Troy Jonson and the Speed Queen by F. Paul Wilson, Odeed by David J. Schow, Vargr Rule by Nancy A. Collins, Blood Suede Shoes by Ronald Kelly, The Dead Beat Society by Don D'Ammassa, Voodoo Child by Graham Masterton, Rites of Spring by Paul Dale Anderson, Dedicated to the One I Loathe by Michael Garrett, Requiem by Brian Hodge, Heavy Metal by R. Patrick Gates, Bunky by Rex Miller, The Black '59 by Bill Mumy and Peter David, Groupies by Richard Christian Matheson, Reunion by Michael Newton, Bootleg by Mark Verheiden, Weird Gig by Ray Garton, Hide in Plain Sight by John L. Byrne, Addicted to Love by Thomas Tessier, Flaming Telepaths by John Shirley. Slight shelf wear. In near fine condition.

Zustand: New.

Hardback. Zustand: New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.

Zustand: New.

hardcover. Zustand: New.

Hardcover. Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: Brand New. 288 pages. 10.00x8.50x1.02 inches. In Stock.

Hardcover. Zustand: Brand New. 288 pages. 10.00x8.50x1.02 inches. In Stock.

Zustand: New. World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes.&Uumlber den AutorFrancis Mallmann, author of Seven Fires and Mallmann on F.

Zustand: New. Francis Mallmann takes his portable grill on the road and cooks his elemental, unpretentious and delicious food in Paris, New York, California, Brazil and points in between.&Uumlber den AutorFrancis Mallmann, author of.

Hardback. Zustand: New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.

Zustand: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781579655372.

Hardback. Zustand: New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.

Artisan, New York 2014. Small 4to. 306 pages. Richly illustrated with photographs in colour. Orig. boards in dust wrapper. Wrapper showing light signs of usage. With the spine slightly creased. * 100 recipes by South- Americas most well-known chef.

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