Produktbild
Sarah Rainey

How to Jug a Hare: The Telegraph Book of the Kitchen

Buch

A collection of recipes and articles on food from The Telegraph, from 1889 to the present day. Includes interviews with chefs, and contributions from literary figures such as A.S. Byatt.

CHF 37.90

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

Produktdetails


Weitere Autoren: Wilson, Bee (Solist)
  • ISBN: 978-1-78131-423-4
  • EAN: 9781781314234
  • Produktnummer: 16911113
  • Verlag: Aurum Pr
  • Sprache: Englisch
  • Erscheinungsjahr: 2015
  • Seitenangabe: 336 S.
  • Masse: H23.4 cm x B15.7 cm x D3.0 cm 590 g
  • Gewicht: 590

Über den Autor


BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.Sarah Rainey is a features writer for The Daily Telegraph. She writes on a range of issues, from popular culture to history, fashion, health, politics, gender and the royal family – but mostly, she writes about her favourite subject: food.Originally from Northern Ireland, she now lives in a small flat in south London with her fiancé, a collection of withered tomato plants and an overflowing larder.Sarah is a prolific cook, baker and Heston Blumenthal wannabe. Her foodie achievements include baking for The Great British Bake Off’s Mary Berry and Paul Hollywood, attempting the Masterchef invention challenge and making 339 traybakes in a single weekend. 

5 weitere Werke von Sarah Rainey:


Bewertungen


0 von 0 Bewertungen

Geben Sie eine Bewertung ab!

Teilen Sie Ihre Erfahrungen mit dem Produkt mit anderen Kunden.