Der Perlentaucher unter den Buchläden Eichendorff21

Suchergebnis

Gefundene Buchautor*innen: Vicky Bennison oder Henry Firth oder Bryan Ford oder Rodolphe Landemaine oder Big Mamma

1. 

   eng

   Big Mamma

   Big Mamma: Pasta

   150 of the best Italian pasta recipes

   • Quarto
   • 2026

   • Gebunden
   • 416 Seiten

   33,00€

   Am 08.10.2026

2. 

   eng

   Vicky Bennison

   Pasta Grannies: Comfort Cooking

   Traditional Family Recipes From Italy's Best Home Cooks

   • Hardie Grant London Ltd.
   • 2022

   • Gebunden
   • 256 Seiten

   28,00€

   Auf Lager

   With chapters that cover baked pasta, pasta in brodo, sweet dishes as well as rice, couscous. polenta and bread, alongside the amazing stories and li…

3. 

   eng

   Rodolphe Landemaine

   Boulangerie at Home

   Bread, Brioche, and Other Baked Delicacies

   • Harper Collins Publ. USA
   • 2020

   • Gebunden
   • 288 Seiten

   47,00€

   Auf Lager

   **A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this s…

4. 

   eng

   Bryan Ford

   New World Sourdough

   Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More

   • Quarto
   • 2020

   • Gebunden
   • 159 Seiten

   25,50€

   Auf Lager

   _New World Sourdough_ teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads a…

5. 

   eng

   Henry Firth / Ian Theasby

   BOSH!

   The Cookbook

   • Harper Collins Publ. UK
   • 2018

   • Gebunden
   • 288 Seiten

   25,50€

   Auf Lager

   The men behind vegan online presence "Bosh!" offer 100 easy and satisfying plant-based recipes in this accessible extension of the brand that has won…

6. 

   eng

   Chad Robertson

   Tartine Bread

   • Abrams & Chronicle Books
   • 2010

   • Gebunden
   • 304 Seiten

   38,00€

   Auf Lager

   Chad Robertson, co-owner of Tartine Bakery in San Francisco, developed his unique bread during two decades of apprenticeship with the finest artisan …