Maddams tim (38 Ergebnisse)
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, GB, 2015
- Hardcover
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Hardback. Zustand: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant,…grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, GB, 2015
- Hardcover
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Hardback. Zustand: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant,…grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, London, 2015
- Hardcover
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Hardcover. Zustand: new. Hardcover. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, includin…g pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Zustand: New. pp. 256 Illus. (Col.).
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Zustand: New. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Num Pages: 256 pages, Colour photography and illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 138 x 205 x 25. Weight in… Grams: 510. . 2015. Hardcover. . . . .
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Zustand: New. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Num Pages: 256 pages, Colour photography and illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 138 x 205 x 25. Weight in… Grams: 510. . 2015. Hardcover. . . . . Books ship from the US and Ireland.
Sprache: Englisch
Verlag: Bloomsbury Publishing -, 2015
- Hardcover
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hardcover. Zustand: New.
Sprache: Englisch
Verlag: Bloomsbury. London. 2015, 2015
- Hardcover
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ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Hardcover, 2015). (2015) recent reprint. 8vo (137 x 206mm). Pp255,i,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Fine unread copy. "A thoroughly practical guide t…o identifying, preparing and cooking both feathered and furred game." Handbook number 15 in the excellent River Cottage series. "Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat." Chapters include: Starting out; Hunting and shooting; Game species; Buying and preparing game; Recipes; Useful things. .
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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hardcover. Zustand: New.
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Pub Plc USA, 2015
- Hardcover
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Hardcover. Zustand: Brand New. 255 pages. 8.00x5.25x1.00 inches. In Stock.
Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, United Kingdom, London, 2015
- Softcover
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Paperback. Zustand: Very Good. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including phe…asant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Zustand: New.
Sprache: Englisch
Verlag: Bloomsbury. London. 2015, 2015
- Hardcover
- Erstausgabe
- Signiert
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ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (s/hand, Hardcover, 2015). 2015 1st edition. 8vo (137 x 206mm). Pp255,i,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Edges slightly rubbed but very good. Signed by the…author. First edition, first printing. "A thoroughly practical guide to identifying, preparing and cooking both feathered and furred game." Handbook number 15 in the excellent River Cottage series. "Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat." Chapters include: Starting out; Hunting and shooting; Game species; Buying and preparing game; Recipes; Useful things. .
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Zustand: New. pp. 256.
- Hardcover
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Hardback. Zustand: New. 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittings…tall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Untitled River Cottage Bible
Fearnley-Whittingstall, Hugh; Corbin, Pam; Diacono, Mark; Duffy, Nikki; Fisher, Nick; Lamb, Steven; Maddams, Tim; Meller, Gill; Wright, John
- Hardcover
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River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them
Fearnley-Whittingstall, Hugh; Corbin, Pam; Diacono, Mark; Duffy, Nikki; Fisher, Nick; Lamb, Steven; Maddams, Tim; Meller, Gill; Wright, John
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, London, 2015
- Hardcover
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Hardcover. Zustand: new. Hardcover. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, includin…g pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Sprache: Englisch
Verlag: Bloomsbury Publishing, 2015
- Hardcover
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Sprache: Englisch
Verlag: Bloomsbury Publishing PLC, GB, 2015
- Hardcover
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Hardback. Zustand: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant,…grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
