Isbn: 9781785030871 - low and slow: how to cook meat (31 Ergebnisse)

hardcover. Zustand: Very Good. Low and Slow: How to Cook Meat 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.…

Paperback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Paperback. 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: 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. …

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.…

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: As New. Unread book in perfect condition.

Zustand: New.

Hardcover. Zustand: new. Hardcover. The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper.No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat.OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London.\"If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better.\" Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' atartisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' atKungFuBBQ My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

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.

Zustand: New. Suitable for those who have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone, this is a step-by-step guide to cooking meat at the temperatures and times that get the best results. Num Pages: 272 pages. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 198 x 254 x 28. Weight in Grams: 1000. . 2016. hardcover. . . . .…

Hardback. Zustand: New. No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London."If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ.…

Hardback. Zustand: New. No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London."If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ.…

Zustand: New.

Zustand: New. pp. 272.

Zustand: New. Suitable for those who have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone, this is a step-by-step guide to cooking meat at the temperatures and times that get the best results. Num Pages: 272 pages. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 198 x 254 x 28. Weight in Grams: 1000. . 2016. hardcover. . . . . Books ship from the US and Ireland.…

Zustand: As New. Unread book in perfect condition.

Zustand: new.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 272 pages. 10.00x7.75x1.10 inches. In Stock.

Zustand: New. pp. 272.

Hardcover. Zustand: new. New Copy. Customer Service Guaranteed.

Hardcover. Zustand: new. Hardcover. The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper.No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat.OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London.\"If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better.\" Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' atartisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' atKungFuBBQ My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Zustand: NEW.

Buch. Zustand: Neu. Neuware.

Hardcover. Zustand: new. Hardcover. The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper.No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat.OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London.\"If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better.\" Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' atartisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' atKungFuBBQ My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Zustand: New. My boys - steak mad - are so happy. Diana Henry Simply put: Rankin s book will make you 100% more brilliant behind the stove. Grace Dent The first time I ate Neil s food, I was blown away Tom Kerridge Fire-cooking is unavoidably tactile real cooking an.

Hardback. Zustand: New. No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London."If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ.…

Buch. Zustand: Neu. Low and Slow | How to Cook Meat | Neil Rankin | Buch | Gebunden | Englisch | 2016 | Ebury Publishing | EAN 9781785030871 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.