The Way to Eat Now - Hart, Alice
17,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
payback
9 °P sammeln
  • Broschiertes Buch

Publisher's note: The Way to Eat Now was previously published in hardcover as Good Veg. Here is food that surprises and thrills through contrasts-think crisp and soft, sweet and sour, chile heat and refreshing herb-with meals that include: * Roasted Carrot Soup with Flatbread Ribbons * Chickpea Crepes with Wild Garlic * Brown Rice Bibimbap Bowls with Smoky Peppers * Toasted Marzipan Ice Cream Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion: * Mornings * Grazing * Quick * Thrifty * Gatherings * Grains * Raw-ish * Afters * Pantry

Andere Kunden interessierten sich auch für
Produktbeschreibung
Publisher's note: The Way to Eat Now was previously published in hardcover as Good Veg. Here is food that surprises and thrills through contrasts-think crisp and soft, sweet and sour, chile heat and refreshing herb-with meals that include: * Roasted Carrot Soup with Flatbread Ribbons * Chickpea Crepes with Wild Garlic * Brown Rice Bibimbap Bowls with Smoky Peppers * Toasted Marzipan Ice Cream Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion: * Mornings * Grazing * Quick * Thrifty * Gatherings * Grains * Raw-ish * Afters * Pantry
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Alice Hart—a graduate of Leiths School of Food and Wine and a longtime and accomplished food writer, food stylist, chef, and cookbook author—is a master at crafting seasonal vegetarian recipes, inspired by her travels around the world, that celebrate produce and other whole foods, as well as spices and herbs by the handful. The author of three previous cookbooks, her recipes and writing have appeared in The New York Times and many other outlets. Hart lives in the vegetarian-friendly seaside city of Brighton, in the UK.