Von dem Buch Vegetables haben wir 2 gleiche oder sehr ähnliche Ausgaben identifiziert!
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100%: Sophie Grigson: Vegetables (ISBN: 9780007359295) 2010, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Grigson, Sophie: Vegetables (ISBN: 9780007213771) 2006, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
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ISBN: 9780007359295
Bester Preis: € 7,60 (vom 13.06.2016)1
Vegetables (2010)
EN NW EBISBN: 9780007359295 bzw. 0007359292, in Englisch, Collins, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vege... A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes:• ROOTS – from Jerusalem artichokes to yams, including potatoes and carrots• SHOOTS AND STEMS – from asparagus to fennel• FRUIT – from aubergine to tomatoes• SQUASHES – from cucumber to winter squashes• PEAS AND PODS – from bean sprouts to peas• ONION FAMILY – from leeks to onions• FLOWERS AND BRASSICAS – from globe artichokes to cauliflower• GREEN AND LEAFY – from pak choi to spring greens• SALAD LEAVES – from watercress to purslane Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0007359292;ISBN13: 9780007359295; Engels | Ebook | 2010.
bol.com.
A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vege... A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes:• ROOTS – from Jerusalem artichokes to yams, including potatoes and carrots• SHOOTS AND STEMS – from asparagus to fennel• FRUIT – from aubergine to tomatoes• SQUASHES – from cucumber to winter squashes• PEAS AND PODS – from bean sprouts to peas• ONION FAMILY – from leeks to onions• FLOWERS AND BRASSICAS – from globe artichokes to cauliflower• GREEN AND LEAFY – from pak choi to spring greens• SALAD LEAVES – from watercress to purslane Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0007359292;ISBN13: 9780007359295; Engels | Ebook | 2010.
2
Vegetables (2010)
EN NW EB DLISBN: 9780007359295 bzw. 0007359292, in Englisch, Collins, Collins, Collins, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers' markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie - from her tips on how to buy Jerusalem artichokes to her passion for hard-to-find chervil root - together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook's shelf. Includes: ROOTS - from Jerusalem artichokes to yams, including potatoes and carrots SHOOTS AND STEMS - from asparagus to fennel FRUIT - from aubergine to tomatoes SQUASHES - from cucumber to winter squashes PEAS AND PODS - from bean sprouts to peas ONION FAMILY - from leeks to onions FLOWERS AND BRASSICAS - from globe artichokes to cauliflower GREEN AND LEAFY - from pak choi to spring greens SALAD LEAVES - from watercress to purslane.
A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers' markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie - from her tips on how to buy Jerusalem artichokes to her passion for hard-to-find chervil root - together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook's shelf. Includes: ROOTS - from Jerusalem artichokes to yams, including potatoes and carrots SHOOTS AND STEMS - from asparagus to fennel FRUIT - from aubergine to tomatoes SQUASHES - from cucumber to winter squashes PEAS AND PODS - from bean sprouts to peas ONION FAMILY - from leeks to onions FLOWERS AND BRASSICAS - from globe artichokes to cauliflower GREEN AND LEAFY - from pak choi to spring greens SALAD LEAVES - from watercress to purslane.
3
Vegetables
EN NW EBISBN: 9780007213771 bzw. 0007213778, in Englisch, HarperCollins Publishers, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
5
Vegetables (2006)
EN HC NWISBN: 9780007213771 bzw. 0007213778, in Englisch, 448 Seiten, Collins, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, _nearfine_.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, _nearfine_.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
Vegetables (2006)
EN HC USISBN: 9780007213771 bzw. 0007213778, in Englisch, 448 Seiten, Collins, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, TarringtonBooks.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, TarringtonBooks.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
7
Vegetables (2006)
EN HC USISBN: 9780007213771 bzw. 0007213778, in Englisch, 448 Seiten, Collins, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Reuseaworld.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, Reuseaworld.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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