Erdäpfelsalat einmal anders mit Gurke und Chili, cremiges Gratin, Schupfnudeln in pikanten und süßen Variationen, flaumige Knödel, Erdäpfel als krosse Kruste auf Zander oder in der Erdäpfeltorte zum Dessert − Yvonne Schwarzinger zeigt in ihrer Auswahl die wunderbare Vielseitigkeit der beliebten Knolle.
Frische Gerichte mit heimischen KräuternYvonne Schwarzinger zeigt Ihnen gekonnt, wie Sie mit verschiedenen Kräutern aus Garten, Topf und Wiese aromatische Speisen zaubern können.
DAS EINZIGARTIG UMFASSENDE, FUNDIERTE PRAXISHANDBUCH ZUM THEMA "FERMENTIEREN" - NEUE IDEEN FÜR EINEN ABWECHSLUNGSREICHEN, KÖSTLICHEN UND GESUNDEN GEMÜSEVORRAT!
In über 77 abwechslungsreichen und vegetarischen Rezepten zeigt uns Yvonne Schwarzinger, wie wir aus den Lieblingen aus dem Gemüsegarten neben neuen Salatkreationen auch Suppen, Hauptspeisen, ja sogar Desserts zaubern können.
Viele neue Rezepte mit altbekanntem GemüseGut behütet unter der Erde trotzen Wurzelgemüse der kälteren Jahreszeit und entfalten sich zu köstlichen Vitaminbomben, die uns mit ihrem knackigen und würzigen Geschmack durch den ganzen Winter begleiten!
This sumptuous guide gives you everything you need to put together the perfect cheeseboard for any occasion, with 40 beautiful delicious ideas to suit all tastes.
';This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt in its flakiest most appetising form.
TheJapanese Larderis a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire.
Hollyhock center chefs celebrate thirty years of exquisite meals on Canada's Cortes Island with more than two hundred sustainable, garden-fresh recipes.
The complete how-to guide for growing herbs indoors for health, vitality, and culinary zestLearn how to grow herbs for health, for taste, and for life with Your Indoor Herb Garden, a comprehensive guide to growing herbs indoors.
A delicious alternative to the status quo when it comes to how we farm, cook, and eat Nutrition, environmental impact, ethics, sustainability - it seems like there's no end to the food factors we must consider.
WINNER OF THE GUILD OF FOOD WRITERS INVESTIGATIVE FOOD WORK AWARD 2024JAMES BEARD FOUNDATION BOOK AWARDS NOMINEE 2024SHORTLISTED FOR SCOTLAND'S NATIONAL BOOK AWARDS 2023A TIMES ENVIRONMENT BOOK OF THE YEAR 2023'This is fantastic' THE TIMES'Deeply relatable' SPECTATOR'Rigorous, incisive, warm and brave' LUCY JONES'Essential reading for anyone that eats' JAKE FIENNES'Universally urgent.
WINNER OF THE GUILD OF FOOD WRITERS INVESTIGATIVE FOOD WORK AWARD 2024JAMES BEARD FOUNDATION BOOK AWARDS NOMINEE 2024SHORTLISTED FOR SCOTLAND'S NATIONAL BOOK AWARDS 2023A TIMES ENVIRONMENT BOOK OF THE YEAR 2023'This is fantastic' THE TIMES'Deeply relatable' SPECTATOR'Rigorous, incisive, warm and brave' LUCY JONES'Essential reading for anyone that eats' JAKE FIENNES'Universally urgent.
With the abundance of supermarket selections of prepackaged greens, you can create a restaurant-style salad along with a fabulous dressing in your own kitchen easier than ever.
A guide to purchasing, preparing, and cooking pork using the culinary traditions of the American South-includes photos, recipes and dining recommendations.
An insightful and engaging insider's look at the history and business of the meat industry, from master butcher Pat LaFrieda "e;A full-throated celebration of red meat from one of the nation's major purveyors.
