Der Perlentaucher unter den Buchläden Eichendorff21

Suchergebnis

Gefundene Buchautor*innen: Matt Adlard oder Holly Davis oder Richard Hart oder Maurizio Leo oder Rachel Pardoe

1. 

   eng

   Rachel Pardoe

   Sourdough Everything

   Sweet and Savory Recipes for Beautiful Breads and Other Bakes

   • Dorling Kindersley Ltd.
   • 2026

   • Gebunden
   • 240 Seiten

   34,00€

   Auf Lager

2. 

   eng

   Matt Adlard

   The Science of Baking

   Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time

   • Dorling Kindersley Ltd.
   • 2026

   • Gebunden
   • 224 Seiten

   31,50€

   Auf Lager

3. 

   eng

   Richard Hart / Laurie Woolever

   Richard Hart Bread

   Intuitive Sourdough Baking

   • Random House LLC US
   • 2024

   • Gebunden
   • 304 Seiten

   33,00€

   Auf Lager

4. 

   eng

   Maurizio Leo

   The Perfect Loaf

   The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book

   • Random House LLC US
   • 2022

   • Gebunden
   • 432 Seiten

   37,50€

   Auf Lager

   A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan l…

5. 

   eng

   Dick Strawbridge / James Strawbridge

   Practical Self-Sufficiency

   The Complete Guide to Sustainable Living Today

   • Dorling Kindersley Ltd.
   • 2020

   • Gebunden
   • 280 Seiten

   31,50€

   Auf Lager

6. 

   eng

   Holly Davis

   Ferment

   A guide to the ancient art of making cultured foods

   • Murdoch Books
   • 2017

   • Gebunden
   • 271 Seiten

   25,50€

   Auf Lager

   Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pi…

7. 

   eng

   Michael Pollan

   Cooked

   A Natural History of Transformation

   • Penguin Books Ltd (UK)
   • 2014

   • Taschenbuch
   • 468 Seiten

   14,50€

   Auf Lager

   From the author of "In Defence Of Food" comes this highly enjoyable quest to understand the transformative magic of cooking, and how it sits at the h…