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The Naked Chef Takes Off - Jamie Oliver
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jamie Oliver:
The Naked Chef Takes Off - gebunden oder broschiert

2001, ISBN: 0786867558

[SR: 1075259], Hardcover, [EAN: 9780786867554], Hachette Books, Hachette Books, Book, [PU: Hachette Books], 2001-09-19, Hachette Books, Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). He's the Food Network's latest sensation, a Today Show regular, and a GQ man of the month. His audience appeal keeps growing, and his primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking. In The Naked Chef Takes Off, TV's hottest young chef (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamie's winning, off-the-cuff commentary and straightforward food philosophy (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks. Filled throughout with gorgeous photographs of both the recipes and the chef, here is a book to savor and to share., Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes. Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons, 4252, Cooking Methods, 7661756011, Budget, 4258, Cooking for One or Two, 11764640011, Cooking with Kids, 4331, Gourmet, 4255, Large Quantities, 4260, Microwave Cooking, 332055011, Organic, 4257, Quick & Easy, 7661757011, Raw, 7661751011, Slow Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4276, English, Scottish & Welsh, 4275, European, 4262, Regional & International, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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The Naked Chef Takes Off - Jamie Oliver
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jamie Oliver:
The Naked Chef Takes Off - gebunden oder broschiert

2001, ISBN: 0786867558

[SR: 1075259], Hardcover, [EAN: 9780786867554], Hachette Books, Hachette Books, Book, [PU: Hachette Books], 2001-09-19, Hachette Books, Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). He's the Food Network's latest sensation, a Today Show regular, and a GQ man of the month. His audience appeal keeps growing, and his primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking. In The Naked Chef Takes Off, TV's hottest young chef (USA Weekend) returns to offer even more delectable stripped-down recipes with basic ingredients and a minimum of fuss. In this new book, Jamie features fantastic breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each of the recipes is accompanied by Jamie's winning, off-the-cuff commentary and straightforward food philosophy (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks. Filled throughout with gorgeous photographs of both the recipes and the chef, here is a book to savor and to share., Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes. Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons, 4252, Cooking Methods, 7661756011, Budget, 4258, Cooking for One or Two, 11764640011, Cooking with Kids, 4331, Gourmet, 4255, Large Quantities, 4260, Microwave Cooking, 332055011, Organic, 4257, Quick & Easy, 7661757011, Raw, 7661751011, Slow Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4276, English, Scottish & Welsh, 4275, European, 4262, Regional & International, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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The Naked Chef Takes Off - Jamie Oliver
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jamie Oliver:
The Naked Chef Takes Off - gebunden oder broschiert

ISBN: 9780786867554

Hardback, [PU: Hyperion Books], TV's "hottest young chef" ("USA Today Weekend") returns to offer even more delectable stripped-down recipes that feature basic ingredients and that can be made with a minimum of fuss. Best of all, each of the recipes is accompanied by Oliver's clever, off-the-cuff commentary and "straightforward food philosophy" ("Los Angeles Times"). Full-color photos throughout., General Cookery

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The Naked Chef Takes Off - Oliver, Jamie
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Oliver, Jamie:
The Naked Chef Takes Off - gebunden oder broschiert

2001, ISBN: 0786867558

ID: 19270766106

[EAN: 9780786867554], Gebraucht, guter Zustand, [PU: Hyperion Books], Cooking|General, Cooking|Methods|Quick & Easy, Jacket, HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. New Arrivals. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 02978078686755408

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The Naked Chef Takes Off - Jamie Oliver
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jamie Oliver:
The Naked Chef Takes Off - gebunden oder broschiert

2001, ISBN: 9780786867554

ID: 731233779

[ Edition: First ]. Good Condition. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] Publisher: Hyperion Pub Date: 9/19/2001 Binding: Hardcover Pages: 288

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Details zum Buch
The Naked Chef Takes Off

TV's "hottest young chef" ("USA Today Weekend") returns to offer even more delectable stripped-down recipes that feature basic ingredients and that can be made with a minimum of fuss. Best of all, each of the recipes is accompanied by Oliver's clever, off-the-cuff commentary and "straightforward food philosophy" ("Los Angeles Times"). Full-color photos throughout.

Detailangaben zum Buch - The Naked Chef Takes Off


EAN (ISBN-13): 9780786867554
ISBN (ISBN-10): 0786867558
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2001
Herausgeber: Hyperion Books
288 Seiten
Gewicht: 1,057 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 12.05.2007 00:24:31
Buch zuletzt gefunden am 06.11.2017 15:25:45
ISBN/EAN: 9780786867554

ISBN - alternative Schreibweisen:
0-7868-6755-8, 978-0-7868-6755-4


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