Encyclopedia of Sauces, Pickles and Preserves
Over 350 sauces, salsas, dips, dressings, jams, jellies, pickles, preserves and chutneys, shown step-by-step with 1500 stunning colour photographs - how to add something special to every kind of dish for every kind of occasion
CHF 26.90
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Produktdetails
- ISBN: 978-0-7548-1681-2
- EAN: 9780754816812
- Produktnummer: 2312892
- Verlag: Anness Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 512 S.
- Masse: H23.2 cm x B17.2 cm x D3.8 cm 1'446 g
- Abbildungen: over 1500 colour & black & white photographs
- Gewicht: 1446
- Sonstiges: General (US: Trade)
Über den Autor
Catherine Atkinson currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks such as The World Encyclopedia of Coffee (Lorenz Books); Quick and Easy Microwave Cooking for One (Foulsham); Chocolate and Sweets to Make (Usborne); Christine France is a food writer with over twenty years' experience. After training as a home economist, Christine spent many years working as both an editor and a contributor on many women and special-interest magazines, before setting up her own food and cooking consultancy. Maggie Mayhew is a full-time freelance cookery writer and home economist, contributing to several national women's magazines. Previously she was Cookery Editor of Home Magazine for 2 years and Deputy Food and Wine Editor of Living magazine for five years.
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