Isbn: 9781787137288 - three: acid, texture, contrast – the essential foundations to redefine everyday cooking (36 risultati)

Condizione: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardback. Condizione: Good. 70 recipes that combine acid, texture and contrast to make one perfect platter of delight, from top London chef Selin Kiazim (Oklava).

hardcover. Condizione: New. New item in gift quality condition. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.

hardcover. Condizione: Very Good. Publisher overstock. May have remainder mark / minor shelfwear. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.

Condizione: Like New. Great shape- like new! Has a publisher remainder mark. hardcover Used - Like New 2021.

hardcover. Condizione: As New. New Light shelf wear. Expedited shipping not available.

hardcover. Condizione: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

Paperback. Condizione: 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.

Condizione: As New. This copy is in Like New condition ? crisp, clean, and showing no meaningful signs of use. Pages are bright and free from any marks, writing, or highlighting. The spine is tight and the covers are sharp with no creasing or damage. Every book we list is individually hand-checked by our team at Kisharon Langdon New Chapters. We take pride in honest, accurate grading ? what you read is what you receive. New Chapters is a social enterprise supporting people with Learning Disabilities and Autistic People into meaningful work. Your purchase makes a real difference.…

Condizione: As New. Unread book in perfect condition.

hardcover. Condizione: 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.

Condizione: New.

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

hardcover. Condizione: Very Good.

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

Hardback. Condizione: New. "Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." - Diana Henry"Once again Selin has created a truly impressive mouth-watering entity. It's fabulous and well-written, thoughtful and generous in its information." - Peter GordonThree looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast - the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food - alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish. …

hardcover. Condizione: Fine. New & unread, however may have light shelf wear to cover face, edges or corners. Shipped from the UK within 2 business days of order being placed.

Hardcover. Condizione: new. Hardcover. Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish. 70 recipes that combine acid, texture and contrast to make one perfect platter of delight, from top London chef Selin Kiazim. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

hardcover. Condizione: New. Shipped from the UK within 2 business days of order being placed.

Condizione: New. 2021. Hardcover. . . . . .

Hardback. Condizione: New. New copy - Usually dispatched within 3 working days.

Hardcover. Condizione: Brand New. 256 pages. 10.00x7.15x1.20 inches. In Stock.

Condizione: new.

Condizione: New. 2021. Hardcover. . . . . . Books ship from the US and Ireland.

Hardback. [Author], [Publisher]. Author: Selin Kiazim Format: Hardback Number of Pages: 256 Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast - the fundamental building blocks that will transform a modest dish into the star of the show. Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions. Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food - alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers. Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish. Hardback. …

Condizione: New.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

hardcover. Condizione: New. Special order item direct from the distributor.