9780646565521 - heat and smoke: mastering the dark art of real von hart, bob (4 Ergebnisse)
- Softcover
Anbieter: Bahamut Media, Reading, , Vereinigtes KönigreichBahamut Media
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Gut
EUR 3,45
EUR 8,09 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. 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.
- Softcover
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 26,04
Versand nach gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. This is, quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces. With exquisite…pictures by ace food photographer Dean Cambray, HEAT and SMOKE has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing in innovative and delectable ways with all of your favourite barbecue ingredients, as well as many you may not have considered. Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb HEAT and SMOKE, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house. 44 Recipes AUTHOR: Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs. PHOTOGRAPHER: Dean Cambray is a well known chef and photographer who began his professional training at the age of fifteen in the United Kingdom. 80 colour photos Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
Anbieter: AwesomeBooks, Wallingford, , Vereinigtes KönigreichAwesomeBooks
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Gut
EUR 28,89
EUR 4,78 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Paperback. Zustand: Very Good. Heat and Smoke: Mastering the Dark Art of Real 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 af…ter thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
- Softcover
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 28,13
EUR 31,89 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. This is, quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces. With exquisite…pictures by ace food photographer Dean Cambray, HEAT and SMOKE has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing in innovative and delectable ways with all of your favourite barbecue ingredients, as well as many you may not have considered. Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb HEAT and SMOKE, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house. 44 Recipes AUTHOR: Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs. PHOTOGRAPHER: Dean Cambray is a well known chef and photographer who began his professional training at the age of fifteen in the United Kingdom. 80 colour photos Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
