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Let the oven do the work with these quick and simple ingredient-focussed recipes from the River Cottage kitchen
In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:
Spiced whole cauliflower with preserved lemon and yoghurtRoast mushrooms with beer and dumplings
Pot roast brisket with orange and star aniseRipped potato oven chips with smoked chilli and roast garlic dipCreamy fish pieRoasted cherry and almond crumblePears with ginger and toffee
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.
In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:
Spiced whole cauliflower with preserved lemon and yoghurtRoast mushrooms with beer and dumplings
Pot roast brisket with orange and star aniseRipped potato oven chips with smoked chilli and roast garlic dipCreamy fish pieRoasted cherry and almond crumblePears with ginger and toffee
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.
Let the oven do the work with these quick and simple ingredient-focussed recipes from the River Cottage kitchen
In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:
Spiced whole cauliflower with preserved lemon and yoghurtRoast mushrooms with beer and dumplings
Pot roast brisket with orange and star aniseRipped potato oven chips with smoked chilli and roast garlic dipCreamy fish pieRoasted cherry and almond crumblePears with ginger and toffee
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.
In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:
Spiced whole cauliflower with preserved lemon and yoghurtRoast mushrooms with beer and dumplings
Pot roast brisket with orange and star aniseRipped potato oven chips with smoked chilli and roast garlic dipCreamy fish pieRoasted cherry and almond crumblePears with ginger and toffee
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.
Über den Autor
Gelf Alderson has been Executive Head Chef of River Cottage for over ten years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the delicious menus served in all six River Cottage restaurants.
Zusammenfassung
Comps include The Roasting Tin (288k TCM) & series, Diana Henry's From the Oven to the Table (76k TCM) and Anna Jones's One: Pot, Pan, Planet (72k TCM)
Details
Erscheinungsjahr: | 2023 |
---|---|
Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Gesunde & schlanke Küche |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9781526639134 |
ISBN-10: | 1526639130 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Alderson, Gelf |
Hersteller: | Bloomsbury Publishing PLC |
Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
Maße: | 245 x 181 x 28 mm |
Von/Mit: | Gelf Alderson |
Erscheinungsdatum: | 28.09.2023 |
Gewicht: | 0,876 kg |
Über den Autor
Gelf Alderson has been Executive Head Chef of River Cottage for over ten years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the delicious menus served in all six River Cottage restaurants.
Zusammenfassung
Comps include The Roasting Tin (288k TCM) & series, Diana Henry's From the Oven to the Table (76k TCM) and Anna Jones's One: Pot, Pan, Planet (72k TCM)
Details
Erscheinungsjahr: | 2023 |
---|---|
Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Gesunde & schlanke Küche |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9781526639134 |
ISBN-10: | 1526639130 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Alderson, Gelf |
Hersteller: | Bloomsbury Publishing PLC |
Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
Maße: | 245 x 181 x 28 mm |
Von/Mit: | Gelf Alderson |
Erscheinungsdatum: | 28.09.2023 |
Gewicht: | 0,876 kg |
Sicherheitshinweis