Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-By-Step Photos, and Ideas for Over 500 Great Meals - hardcover
2009, ISBN: 9780470180808
John Wiley & Sons, 2009. Hard cover. Very Good/Very Good. Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great re… More...
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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - used book
2009, ISBN: 9780470180808
Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… More...
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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - new book
2009, ISBN: 9780470180808
Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… More...
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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - hardcover
2009, ISBN: 0470180803
[EAN: 9780470180808], Neubuch, [PU: Wiley], Jacket, Books
AbeBooks.de WAKULLABOOKSLLC, SHERIDAN, WY, U.S.A. [85736660] [Rating: 4 (von 5)] NEW BOOK. Shipping costs: EUR 63.52 Details... |
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-By-Step Photos, and Ideas for Over 500 Great Meals - hardcover
2009, ISBN: 9780470180808
John Wiley & Sons, 2009. Hard cover. Very Good/Very Good. Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great re… More...
Scarbrough, Mark, Weinstein, Bruce:
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - used book2009, ISBN: 9780470180808
Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… More...
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - new book
2009
ISBN: 9780470180808
Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… More...
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Details of the book - Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
EAN (ISBN-13): 9780470180808
ISBN (ISBN-10): 0470180803
Hardcover
Paperback
Publishing year: 2009
Publisher: Houghton Mifflin Harcourt
406 Pages
Weight: 1,497 kg
Language: eng/Englisch
Book in our database since 2008-12-26T13:15:59-05:00 (New York)
Detail page last modified on 2023-09-28T04:09:26-04:00 (New York)
ISBN/EAN: 0470180803
ISBN - alternate spelling:
0-470-18080-3, 978-0-470-18080-8
Alternate spelling and related search-keywords:
Book author: bruce, schaeffer, lucy, mark weinstein
Book title: know how, know over, the great ideas, how better cook, photos, easy cooking, cook step step, 500
Information from Publisher
Author: Bruce Weinstein; Mark Scarbrough
Title: Cooking Know-How - Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
Publisher: John Wiley & Sons
Publishing year: 2009-03-27
Weight: 1,505 kg
Language: English
30,90 € (DE)
Not available (reason unspecified)
BB; GB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Kochen und Rezepte allgemein; Kochen
Acknowledgments. Introduction. Bean Soup. Beef Stew. Biryani. Boneless Center-Cut Pork Chops with a Pan Sauce. Boneless Skinless Chicken Breasts with a Pan Sauce. Braised Bone-in Chicken Breasts or Thighs. Braised Bone-in Pork Chops. Brunswick Stew. Burgers. Cacciatora. Chicken and Rice. Chicken Soup. Chili. Chilled Fruit Soup. Creamy Vegetable Soup. Duck Breasts with a Fruit Sauce. East Indian Curry. Enchiladas. Escabeche. Filets Mignons and Other Red Meat Medallions with a Simple Sauce. Fish Fillets with a Simple Pan Sauce. Fricassee. Fried Rice. Frittata. Gratin. Hash. Jerk Casserole. Lo Mein. Macaroni and Cheese. Marinara. Meatballs. Mediterranean Fish Stew. Mussels. New England Chowder. Omelet. Oven-Frying. Packets. Pad Thai. Paella. Pan-Frying. Pasta in a Cream Sauce. Picadillo. Pizza. Poached Fish Fillets. Pot Pie. Pot Roast. Rack of Lamb. Ribs. Risotto. Roasted Birds 1: Under 4 Pounds Each. Roasted Birds 2: Large Birds. Roasted Fish. Roasted Meat. Roasted Shrimp. Scallops or Shrimp with a Pan Sauce. Scaloppine. Shanks and Bones. Skewers. Soufflé. Steaks 1: Strips and Sirloins with Herb Butter. Steaks 2: Rib-Eyes, T-Bones, Veal Chops, and Other Bone-In Steaks. Steamed Whole Fish. Steam-Roasted Duck and Goose. Stir-Frying. Strata. Tagine. Tetrazzini. Thai Curry. Veggie Burgers. Vindaloo. Index.< to archive...