. .
Deutsch
Deutschland
Anmelden
Tipp von eurobuch.com
Ähnliche Bücher
Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Buch verkaufen
Anbieter, die das Buch mit der ISBN 9781903018767 ankaufen:
Suchtools
Buchtipps
Aktuelles
FILTER
- 0 Ergebnisse
Kleinster Preis: 9,82 €, größter Preis: 13,55 €, Mittelwert: 11,39 €
Jellies and Their Moulds - Peter Brears
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Peter Brears:
Jellies and Their Moulds - neues Buch

2010, ISBN: 9781903018767

ID: 9781903018767

Jellies and Their Moulds: Paperback: Prospect Books: 9781903018767: 01 Oct 2010: Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves feet, veales, fish skins and many other agents. And we have set clear jellies. lusciously rich and creamy jellies, jellies flecked with gold and silver, and jellies embedded with fruit and other delicacies. A jelly is an optical prism that shows off and transforms its contents, and reflects and refracts the light around it. Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine. Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature. Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson. Cookery Dishes & Courses Books, , , , Jellies and Their Moulds, Peter Brears, 9781903018767, Prospect Books, , , , ,

Neues Buch Wordery.com
MPN: , SKU 9781903018767 Versandkosten:Preise variieren je nach Lieferland., zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Jellies And Their Moulds - Prospect Books
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Prospect Books:
Jellies And Their Moulds - neues Buch

2010, ISBN: 9781903018767

ID: 9757090

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not. Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the old cooks' greatest resource for introducing colour, variety and delight into the table display. The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Books, Food and Drink~~Cookery dishes and courses, Jellies And Their Moulds~~Book~~9781903018767~~Peter Brears, , Jellies And Their Moulds, Peter Brears, 9781903018767, Prospect Books, 10/01/2010, , , , Prospect Books

Neues Buch Hive.co.uk
MPN: , SKU 9757090 Versandkosten:zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Jellies and Their Moulds
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jellies and Their Moulds - neues Buch

ISBN: 9781903018767

ID: 9781903018767

Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves feet, veales, fish skins and many other agents. And we have set clear jellies. lusciously rich and creamy jellies, jellies flecked with gold and silver, and jellies embedded with fruit and other delicacies. A jelly is an optical prism that shows off and transforms its contents, and reflects and refracts the light around it. Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine. Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature. Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson. Books

Neues Buch Wordery.com
Nr. Versandkosten:, , zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Jellies and Their Moulds
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Jellies and Their Moulds - neues Buch

ISBN: 9781903018767

ID: 9781903018767

Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves feet, veales, fish skins and many other agents. And we have set clear jellies. lusciously rich and creamy jellies, jellies flecked with gold and silver, and jellies embedded with fruit and other delicacies. A jelly is an optical prism that shows off and transforms its contents, and reflects and refracts the light around it.Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine.Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature.Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson. Books

Neues Buch Wordery.com
Nr. Versandkosten:, , zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Jellies & Their Moulds - Brears, Peter
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Brears, Peter:
Jellies & Their Moulds - gebrauchtes Buch

2009, ISBN: 9781903018767

ID: 7746374

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. Jelly is a more complicated thing than some packet from the supermarket mixed with boiling water. Historically, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. Additionally, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. Jelly was the old cooks' greatest resource for introducing colour, variety and delight into the table display. This book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and the inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Peter Brears is one of Britain's foremost reconstructionist cooks and adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. His Cooking and Dining in Medieval England (Prospect) won the Andre Simon Award for Food Book of the Year for 2009. Jellies & Their Moulds Brears, Peter, Prospect Books (UK)

gebrauchtes bzw. antiquarisches Buch Betterworldbooks.com
Versandkosten: EUR 0.00
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.

Details zum Buch
Jellies & Their Moulds

A history of jellies and a collector's guide to English jelly moulds, with several recipes, in "The English Kitchen" series. *Also appeared in October Buyer's Notes*

Detailangaben zum Buch - Jellies & Their Moulds


EAN (ISBN-13): 9781903018767
ISBN (ISBN-10): 1903018765
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: Prospect Books
255 Seiten
Gewicht: 0,358 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 20.04.2009 22:30:20
Buch zuletzt gefunden am 23.08.2017 15:11:37
ISBN/EAN: 9781903018767

ISBN - alternative Schreibweisen:
1-903018-76-5, 978-1-903018-76-7


< zum Archiv...
Benachbarte Bücher