ISBN: 9780701182533 - the full english cassoulet: making do in the kitchen (18 Ergebnisse)

Hardcover. Zustand: Very Good. The Full English Cassoulet: Making Do In The Kitchen 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 after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

hardcover. Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.…

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Very Good. 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 after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. …

Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Zustand: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Zustand: New. An exploration of local ingredients, broadening your horizons by travelling, and vernacular heritage. It includes: collecting Corsican chestnut recipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; cooking eggs in nothing but the sun; and, making bread the prehistoric way - with old beer. Num Pages: 224 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 222 x 166 x 23. Weight in Grams: 422. . 2008. First Edition. Hardcover. . . . . …

Hardcover. Zustand: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation's palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, 'the pig's squeal'.It includes-*Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like;* Cooking eggs in nothing but the sun;* Making bread the prehistoric way - with old beer;* Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; re-introducing his father's passion for offals. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Zustand: Very Good. . NEW EU 3 EURO CHARGE FOR IMPORTS IS INCLUDED IN OUR SHIPPING PRICE. ALL ITEMS ARE DISPATCHED FROM THE UK, ALL OVERSEAS ORDERS SENT BY TRACKABLE AIR MAIL. IF YOU ARE LOCATED OUTSIDE THE UK PLEASE ASK US FOR A POSTAGE QUOTE FOR MULTI VOLUME SETS BEFORE ORDERING.

Hardcover. Zustand: Brand New. 224 pages. 8.74x6.50x0.94 inches. In Stock.

Zustand: New. An exploration of local ingredients, broadening your horizons by travelling, and vernacular heritage. It includes: collecting Corsican chestnut recipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; cooking eggs in nothing but the sun; and, making bread the prehistoric way - with old beer. Num Pages: 224 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 222 x 166 x 23. Weight in Grams: 422. . 2008. First Edition. Hardcover. . . . . Books ship from the US and Ireland. …

Zustand: New. In English.

Hardback. Zustand: New. New copy - Usually dispatched within 4 working days.

Hardcover. Zustand: Near Fine. Zustand des Schutzumschlags: Very Good. 1st Edition. First edition, first impression with full number line. Some edge wear to top and bottom of jacket and spine, corners rubbed and bruised, tiny closed tear to top of spine, not price clipped (£16.99), no inscriptions, internally clean tight and square, overall a vg+ copy. 224pp, illustrated. Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billycan, and thirty years ago he permanently broadened the nation's palate with his guide to edible wild plants 'Food For Free'.This book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes 'the pig's squeal'. It includes: Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest food culture would have been like, Cooking eggs in nothing but the sun, Making bread the prehistoric way with old beer, Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples), 'Cooking against the grain', if we didn't have access to wheat, what could we make with nuts? How to deal with gluts, those autumn mountains of beans and courgettes, Making-do the wartime way, canny tricks his mother taught him, and re introducing his father's passion for offals. Jacket and illustrations by James Munro (illustrator). …

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. First Edition. 224 pages. It's about the canny and innovative making-do - described by the author as 'busking in the kitchen'. Size: 8vo - over 7¾" - 9¾" tall. Munro, James (illustrator). Book.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Signed (and dedicated) by the authors on the title page. Presented in an unclipped dust wrapper, the corners of which are slightly bumped and worn. A very clean and tight copy. Signed by Author(s).

Hardcover. Zustand: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation's palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, 'the pig's squeal'.It includes:*Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like;* Cooking eggs in nothing but the sun;* Making bread the prehistoric way - with old beer;* Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; re-introducing his father's passion for offals. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Zustand: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation's palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, 'the pig's squeal'.It includes:*Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like;* Cooking eggs in nothing but the sun;* Making bread the prehistoric way - with old beer;* Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; re-introducing his father's passion for offals. the outer limit is making leather out of apples);* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?* How to deal with gluts - those autumn mountains of beans and courgettes;* Making-do the wartime way - canny tricks his mother taught him; Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…