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Jellies & Their Moulds - Peter Brears
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Peter Brears:

Jellies & Their Moulds - livre d'occasion

ISBN: 9781903018767

ID: 9781903018767

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 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 cook's 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, Cooking & Cookbooks~~General, Jellies-Their-Moulds~~Peter-Brears, 999999999, Jellies & Their Moulds, Peter Brears, 1903018765, Marion Boyars Publishers Ltd, , , , , Marion Boyars Publishers Ltd

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Jellies And Their Moulds - Prospect Books
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Prospect Books:

Jellies And Their Moulds - nouveau livre

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

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MPN: , SKU 9757090 Frais d'envoizzgl. Versandkosten, Livraison non-comprise
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Jellies & Their Moulds - Peter Brears
Livre non disponible
(*)
Peter Brears:
Jellies & Their Moulds - nouveau livre

ISBN: 9781903018767

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. Books Books ~~ Cooking & Cookbooks~~ General Jellies-Their-Moulds~~Peter-Brears Prospect Books 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*

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Jellies & Their Moulds - Brears, Peter
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Brears, Peter:
Jellies & Their Moulds - livre d'occasion

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)

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Jellies & Their Moulds - Peter Brears
Livre non disponible
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Peter Brears:
Jellies & Their Moulds - nouveau livre

ISBN: 9781903018767

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 cook''s 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. Peter Brears, Books, Food and Drink, Food Writing, Jellies & Their Moulds Books>Food and Drink>Food Writing 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*

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Détails sur le livre
Jellies & Their Moulds
Auteur:

Brears, Peter

Titre:

Jellies & Their Moulds

ISBN:

9781903018767

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*

Informations détaillées sur le livre - Jellies & Their Moulds


EAN (ISBN-13): 9781903018767
ISBN (ISBN-10): 1903018765
Livre de poche
Date de parution: 2010
Editeur: Prospect Books
255 Pages
Poids: 0,358 kg
Langue: eng/Englisch

Livre dans la base de données depuis 20.04.2009 22:30:20
Livre trouvé récemment le 04.10.2016 21:17:46
ISBN/EAN: 9781903018767

ISBN - Autres types d'écriture:
1-903018-76-5, 978-1-903018-76-7

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