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Beschreibung
The book describes how jellies are assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, in jelly moulds.
The book describes how jellies are assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, in jelly moulds.
Über den Autor
Peter Brears is one of Britain's foremost reconstructionist cooks and an 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 André Simon Award for Food Book of the Year for 2009.
Details
Erscheinungsjahr: 2010
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781903018767
ISBN-10: 1903018765
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Brears, Peter
Hersteller: Prospect Books
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 185 x 139 x 22 mm
Von/Mit: Peter Brears
Erscheinungsdatum: 03.12.2010
Gewicht: 0,354 kg
Artikel-ID: 101099204