An already acclaimed cookbook by James Beard award winning chef Frances Bissell setting out the techniques and recipes for the use of flowers in the kitchen.
An already acclaimed cookbook by James Beard award winning chef Frances Bissell setting out the techniques and recipes for the use of flowers in the kitchen.
The first woman chef to be elected to the Academy of Culinary Arts in 1997, FRANCES BISSELL has been guest chef in some of the world's leading hotels and restaurants, including the Café Royal in London, and the George V in Paris. A lecturer, broadcaster, and TV presenter, she is the author of many books and was the Times' (of London) food writer for thirteen years. She has been the recipient of the Glenfiddich Award for Cookery Writer of the Year in Britain and the James Beard Foundation Award in the United States for her Book of Food.
Inhaltsangabe
Table of Contents Introduction Chapter 1 - Getting started Chapter 2 - Jam today Chapter 3 - Spread a little sunshine Chapter 4 - Good things in bottles Chapter 5 - In a pickle Chapter 6 - Fire and ice Acknowledgments Index
Table of Contents Introduction Chapter 1 - Getting started Chapter 2 - Jam today Chapter 3 - Spread a little sunshine Chapter 4 - Good things in bottles Chapter 5 - In a pickle Chapter 6 - Fire and ice Acknowledgments Index
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