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Jellies & Their Moulds - Peter Brears
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Peter Brears:

Jellies & Their Moulds - used book

ISBN: 9781903018767

ID: 9781903018767

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display. The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Books, Cooking & Cookbooks~~General, Jellies-Their-Moulds~~Peter-Brears, 999999999, Jellies & Their Moulds, Peter Brears, 1903018765, Marion Boyars Publishers Ltd, , , , , Marion Boyars Publishers Ltd

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Jellies And Their Moulds - Prospect Books
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Jellies And Their Moulds - new book

2010, ISBN: 9781903018767

ID: 9757090

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not. Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the old cooks' greatest resource for introducing colour, variety and delight into the table display. The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Books, Food and Drink~~Cookery dishes and courses, Jellies And Their Moulds~~Book~~9781903018767~~Peter Brears, , Jellies And Their Moulds, Peter Brears, 9781903018767, Prospect Books, 10/01/2010, , , , Prospect Books

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Jellies & Their Moulds - Peter Brears
book is out-of-stock
(*)
Peter Brears:
Jellies & Their Moulds - new book

ISBN: 9781903018767

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. Jelly is a more complicated thing than some packet from the supermarket mixed with boiling water. Historically, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. Additionally, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. Jelly was the old cooks' greatest resource for introducing colour, variety and delight into the table display. This book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and the inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Peter Brears is one of Britain's foremost reconstructionist cooks and adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. His Cooking and Dining in Medieval England (Prospect) won the Andre Simon Award for Food Book of the Year for 2009. Books Books ~~ Cooking & Cookbooks~~ General Jellies-Their-Moulds~~Peter-Brears Prospect Books A history of jellies and a collector's guide to English jelly moulds, with several recipes, in "The English Kitchen" series. *Also appeared in October Buyer's Notes*

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Jellies & Their Moulds - Brears, Peter
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Brears, Peter:
Jellies & Their Moulds - used book

2009, ISBN: 9781903018767

ID: 7746374

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. Jelly is a more complicated thing than some packet from the supermarket mixed with boiling water. Historically, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. Additionally, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. Jelly was the old cooks' greatest resource for introducing colour, variety and delight into the table display. This book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and the inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Peter Brears is one of Britain's foremost reconstructionist cooks and adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. His Cooking and Dining in Medieval England (Prospect) won the Andre Simon Award for Food Book of the Year for 2009. Jellies & Their Moulds Brears, Peter, Prospect Books (UK)

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Jellies & Their Moulds - Peter Brears
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Peter Brears:
Jellies & Their Moulds - new book

ISBN: 9781903018767

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook''s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds. Peter Brears, Books, Food and Drink, Food Writing, Jellies & Their Moulds Books>Food and Drink>Food Writing A history of jellies and a collector's guide to English jelly moulds, with several recipes, in "The English Kitchen" series. *Also appeared in October Buyer's Notes*

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Details of the book
Jellies & Their Moulds
Author:

Brears, Peter

Title:

Jellies & Their Moulds

ISBN:

1903018765

A history of jellies and a collector's guide to English jelly moulds, with several recipes, in "The English Kitchen" series. *Also appeared in October Buyer's Notes*

Details of the book - Jellies & Their Moulds


EAN (ISBN-13): 9781903018767
ISBN (ISBN-10): 1903018765
Paperback
Publishing year: 2010
Publisher: Prospect Books
255 Pages
Weight: 0,358 kg
Language: eng/Englisch

Book in our database since 20.04.2009 22:30:20
Book found last time on 04.10.2016 21:17:46
ISBN/EAN: 1903018765

ISBN - alternate spelling:
1-903018-76-5, 978-1-903018-76-7

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