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Soup (English Kitchen) - Eileen White
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Eileen White:

Soup (English Kitchen) - neues Buch

ISBN: 9781903018088

Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock." Eileen White is a food historian working mainly in the medieval to early modern periods. Books Books ~~ Cooking & Cookbooks~~ General Soup~~Eileen-White Prospect Books Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock." Eileen White is a food historian working mainly in the medieval to early modern periods.

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Soup (English Kitchen)
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Soup (English Kitchen) - gebrauchtes Buch

ISBN: 9781903018088

ID: 9781903018088

Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock." Eileen White is a food historian working mainly in the medieval to early modern periods. Books, Cooking & Cookbooks~~Methods~~General, Soup~~Eileen-White, , , , , , , , , , Marion Boyars Publishers Ltd

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Soup (Paperback) - Eileen White
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Eileen White:
Soup (Paperback) - Taschenbuch

2004

ISBN: 1903018080

ID: 3639713655

[EAN: 9781903018088], Neubuch, [PU: PROSPECT BOOKS, United Kingdom], Language: English Brand New Book. Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and crock. Eileen White is a food historian working mainly in the medieval to early modern periods.

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Soup: The English Kitchen - White, Eileen White Eileen White, Stephen D.
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White, Eileen White Eileen White, Stephen D.:
Soup: The English Kitchen - Taschenbuch

ISBN: 9781903018088

[ED: Taschenbuch], [PU: Prospect Books], Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock."Versandfertig in über 4 Wochen

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Soup - White, Eileen White Eileen White, Stephen D.
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White, Eileen White Eileen White, Stephen D.:
Soup - Taschenbuch

ISBN: 9781903018088

[ED: Taschenbuch], [PU: Prospect Books], Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock."Versandfertig in über 4 Wochen

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buecher.de GmbH & Co. KG
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Details zum Buch
Soup: The English Kitchen
Autor:

White, Eileen; White Eileen

Titel:

Soup: The English Kitchen

ISBN-Nummer:

9781903018088

Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock." Eileen White is a food historian working mainly in the medieval to early modern periods.

Detailangaben zum Buch - Soup: The English Kitchen


EAN (ISBN-13): 9781903018088
ISBN (ISBN-10): 1903018080
Taschenbuch
Erscheinungsjahr: 2003
Herausgeber: Prospect Books
125 Seiten
Gewicht: 0,277 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 13.03.2008 17:52:56
Buch zuletzt gefunden am 17.08.2015 19:26:27
ISBN/EAN: 9781903018088

ISBN - alternative Schreibweisen:
1-903018-08-0, 978-1-903018-08-8

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