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Lädt ... Starting with Ingredientsvon Aliza Green
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. This book is SO FAT (1000+ pages) that it is hard to read the pages in the middle (it doesn't lay out flat enough). It is not a book to read in bed which is a pity since that is where I do most of my reading. Green arranges her cookbook by ingredient - talks about the ingredient and then gives several detailed recipes. She doesn't cover every ingredient but does a pretty good job with what she has. No glossy photos unfortunately. Zeige 2 von 2 keine Rezensionen | Rezension hinzufügen
In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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