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Descrizione libro Hardcover. Condizione: new. New. Fast Shipping and good customer service. Codice articolo Holz_New_0340826355
Descrizione libro Hardcover. Condizione: new. New. Codice articolo Wizard0340826355
Descrizione libro Condizione: new. Codice articolo FrontCover0340826355
Descrizione libro Hardcover. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo think0340826355
Descrizione libro Hardcover. Condizione: new. Buy for Great customer experience. Codice articolo GoldenDragon0340826355
Descrizione libro Hardcover. Condizione: Brand New. 544 pages. 10.63x7.95x1.65 inches. In Stock. Codice articolo __0340826355
Descrizione libro Hardcover. Condizione: New. Codice articolo Abebooks73126
Descrizione libro Hardcover. Condizione: new. Hardcover. "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall The definitive meat cookery manual for a new generation, from the bestselling author of THE RIVER COTTAGE YEAR and THE RIVER COTTAGE COOKBOOK Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780340826355
Descrizione libro Condizione: New. New. In shrink wrap. Looks like an interesting title! 4.62. Codice articolo Q-0340826355
Descrizione libro Hardcover. Condizione: new. Hardcover. "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall The definitive meat cookery manual for a new generation, from the bestselling author of THE RIVER COTTAGE YEAR and THE RIVER COTTAGE COOKBOOK Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9780340826355