9780646565521 - heat and smoke: mastering the dark art of real par hart, bob (4 résultats)
- Couverture souple
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-UniWorldofBooks
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Assez bon
EUR 13,28
EUR 6,54 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
- Couverture souple
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-UnisThriftBooks-Dallas
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Satisfaisant
EUR 20,89
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
- Couverture souple
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 26,22
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. This is, quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces. With exquisite pi…ctures by ace food photographer Dean Cambray, HEAT and SMOKE has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing in innovative and delectable ways with all of your favourite barbecue ingredients, as well as many you may not have considered. Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb HEAT and SMOKE, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house. 44 Recipes AUTHOR: Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs. PHOTOGRAPHER: Dean Cambray is a well known chef and photographer who began his professional training at the age of fifteen in the United Kingdom. 80 colour photos Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Couverture souple
Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 28,13
EUR 32,11 expéditionExpédition depuis Australie vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. This is, quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces. With exquisite pi…ctures by ace food photographer Dean Cambray, HEAT and SMOKE has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing in innovative and delectable ways with all of your favourite barbecue ingredients, as well as many you may not have considered. Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb HEAT and SMOKE, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house. 44 Recipes AUTHOR: Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs. PHOTOGRAPHER: Dean Cambray is a well known chef and photographer who began his professional training at the age of fifteen in the United Kingdom. 80 colour photos Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
