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weitere empfehlenswerte Bücher von Green Aliza
!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist
"Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated … mehr »
geschrieben von Guillermo Pernot (Autor) und John Mariani (Autor) und Aliza Green (Orchester)
"Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes--gathered from Aliza Green's travels … mehr »
geschrieben von Aliza Green (Autor)
Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium?
"Field …
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geschrieben von Aliza Green (Autor)
It's not just apples and oranges anymore. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market--from common cabbages and coconuts … mehr »
geschrieben von Aliza Green (Autor)
There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, … mehr »
geschrieben von Aliza Green (Autor)
Georges Perrier Le Bec Fin Rec
An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cusine dishes as well as s ome newer recipes. 120 recipes for both classic French cusin e and Bistro cooking are … mehr »
geschrieben von Georges Perrier (Autor) und Aliza Green (Orchester)
Each chapter of this revolutionary cookbook focuses on a single ingredient and features numerous … mehr »
geschrieben von Aliza Green (Autor)
Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake
Starting with Ingredients: Baking : The Quintessential … mehr »
geschrieben von Aliza Green (Autor)
Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte …
A veteran recipe writer and developer demystifies and simplifies seafood cooking with a delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send …
Naked? It's not Jamie Oliver, it's the food! London's most adorable, most talented young chef strips fine food down to the basics with recipes that are fresh and feisty. The tone is hip, no-nonsense, …
"Thai Cooking Made Easy" brings over 60 magnificent Thai treats into your kitchen. From fiery hot soups to tangy seafood dishes, this book captures the savory tastes and heavenly flavors of Thai …
This new book provides a complete guide to making delicious pastry, …
Italians know the truth--simple food is best. Discover great Italian dishes that you can make for family and friends any time--in no time. More than 85 easy-to-make recipes for appetizers, salads, …
Wolfram Siebeck, geboren 1928 in Duisburg, erlebte das Kriegsende 1945 als Flakhelfer. In der Nachkriegszeit verdiente er sich seinen Lebensunterhalt zunächst mit dem Malen von Reklameschildern, …
Linsen, Speck und Sauerkraut ¿ die deutsche Küche gilt seit jeher als deftig. Wen wundert¿s: Den Deutschen standen doch lange Zeit nur Kohl und Zwiebeln zur Verfügung, während andere …
Freshly-made juices, smoothies and shakes taste fantastic and are a great way to get the most out of your daily serving of fruit. "Juices and Smoothies" is chock full of recipes specially created to …
The world's classic culinary reference book in a concise form. Contains recipes, tips, …
Praise for Concise Larousse and Larousse Gastronomique: 'For foodies, Larousse is perfect bedtime reading' - Ken Hom. 'Excellently presented & concise recipes, and an authoritative text' - Michel …
Does the idea appeal to you of putting your dinner on to cook and then going visiting, or to the theatre, or sitting down to read, write, or sew, with no further thought for your food until it is time …
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