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Bosnia and Herzegovina cuisine - Herausgeber: Source: Wikipedia
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Herausgeber: Source: Wikipedia:

Bosnia and Herzegovina cuisine - Taschenbuch

ISBN: 9781156766156

[ED: Taschenbuch], [PU: Books LLC, Reference Series], Source: Wikipedia. Pages: 43. Chapters: Paprika, Halva, Börek, Turkish coffee, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Smetana, Cevapi, Stuffed peppers, Fisherman's Soup, Strudel, Kaymak, Sujuk, Tursu, Kompot, Loukoumades, Chorba, Punjena paprika, Pekmez, Pljeskavica, Kacamak, Sogan-dolma, Pelinkovac, Bosnian Pot, Tulumba, Pogaca, Zilavka, Krafne, Livno cheese, Yaprak, KruSkovac, Oblande, Tufahije, Suho meso. Excerpt: Halva (or halawa, xalwo, haleweh, helwa, halvah, halava, helava, helva, halwa, halua, aluva, chalva, chalwa) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. The term halva (Arabic: halwa), meaning "sweet", is used to describe two types of desserts: Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes. The word halva entered the English language between 1840 and 1850 from the Yiddish halva. The latter term came from Bulgarian, which in turn came from the Turkish helva, a word which itself ultimately derived from the Arabic al alwa, meaning sweet confection. The Arabic root alwa means "sweet". Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly. This type is made by frying the flour such as semolina in oil into a roux and cooking it with a sugary syrup. This is popular in Iran, Turkey, Somalia, India, Pakistan and Afghanistan. This halva, produced and served in India, Afghanistan, Bangladesh, Iran, Pakistan and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, Montenegro and Turkey), is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, other dried fruits, or nuts such as almonds or walnuts, are often added to semolina halva. The halva is very sweet with a gelatinous texture similar to polenta the added butter gives it a rich mouthfeel. The standard proportions of semolina halva are one part fat (a vegetable oil or butter), two parts semolina, three parts sweetening agent (e.g. sugar or honey) and fourVersandfertig in 3-5 Tagen, [SC: 0.00]

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Bosnia and Herzegovina Cuisine - Books LLC
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Bosnia and Herzegovina Cuisine - neues Buch

2010, ISBN: 9781156766156

[ED: Pappeinband], [PU: Bertrams Print On Demand], - Source: Wikipedia. Pages: 43. Chapters: Paprika, Halva, Börek, Turkish coffee, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Smetana, Cevapi, Stuffed peppers, Fisherman's Soup, Strudel, Kaymak, Sujuk, Tursu, Kompot, Loukoumades, Chorba, Punjena paprika, Pekmez, Pljeskavica, Kacamak, Sogan-dolma, Pelinkovac, Bosnian Pot, Tulumba, Pogaca, Zilavka, Krafne, Livno cheese, Yaprak, KruSkovac, Oblande, Tufahije, Suho meso. Excerpt: Halva (or halawa, xalwo, haleweh, helwa, halvah, halava, helava, helva, halwa, halua, aluva, chalva, chalwa) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. The term halva (Arabic: halwa), meaning sweet, is used to describe two types of desserts: Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes. The word halva entered the English language between 1840 and 1850 from the Yiddish halva. The latter term came from Bulgarian, which in turn came from the Turkish helva, a word which itself ultimately derived from the Arabic al alwa, meaning sweet confection. The Arabic root alwa means sweet. Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly. This type is made by frying the flour such as semolina in oil into a roux and cooking it with a sugary syrup. This is popular in Iran, Turkey, Somalia, India, Pakistan and Afghanistan. This halva, produced and served in India, Afghanistan, Bangladesh, Iran, Pakistan and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, Montenegro and Turkey), is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, other dried fruits, or nuts such as almonds or walnuts, are often added to semolina halva. The halva is very sweet with a gelatinous texture similar to polenta the added butter gives it a rich mouthfeel. The standard proportions of semolina halva are one part fat (a vegetable oil or butter), two parts semolina, three parts sweetening agent (e.g. sugar or honey) and four - Besorgungstitel - vorauss. Lieferzeit 3-5 Tage.., [SC: 0.00]

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Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana - Books, LLC, Books, LLC
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Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana - Taschenbuch

ISBN: 115676615X

ID: 7609887838

[EAN: 9781156766156], Neubuch, [PU: Books LLC], BRAND NEW PRINT ON DEMAND., Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana, Books, LLC, Books, LLC

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Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana
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Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana - neues Buch

2010, ISBN: 115676615X, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9781156766156

Internationaler Buchtitel. In englischer Sprache. Verlag: Books LLC, 160 Seiten, L=152mm, B=229mm, H=9mm, Gew.=245gr, Kartoniert/Broschiert

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Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana
Autor:

Books, LLC, Books, LLC

Titel:

Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana

ISBN-Nummer:

115676615X

Detailangaben zum Buch - Bosnia and Herzegovina Cuisine: Paprika, Halva, Turkish Coffee, Burek, Slivovitz, Goulash, Pilaf, Rakia, Boza, Sarma, Bosnian Cuisine, Smetana


EAN (ISBN-13): 9781156766156
ISBN (ISBN-10): 115676615X
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: Books LLC
160 Seiten
Gewicht: 0,245 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 24.08.2010 17:51:09
Buch zuletzt gefunden am 18.11.2012 13:47:38
ISBN/EAN: 115676615X

ISBN - alternative Schreibweisen:
1-156-76615-X, 978-1-156-76615-6

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