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  • - Growing & Cooking
    av Jane McMorland-Hunter
    225,-

  • - Growing and Cooking
    av Jane McMorland-Hunter
    225,-

  • - An Ancient Fruit in the Modern Kitchen
    av Sarah Conrad Gothie
    225,-

  • av C. Anne Wilson
    225,-

    The first book about the origin of Marmalade, originally made of quinces.

  • av Anne O'Connell
    151,-

  • av Helen Saberi
    260,-

  • av Peter Brears
    313,-

  • av Jan Davison
    387,-

  • av Fiona Bird
    245,-

    Although we eat seaweed in restaurants, we can now use it in our own kitchens due to Fi Bird's book.

  • - From Cacao to Chocolate
    av Samuel Mutter
    313,-

  • - Growing & Cooking
    av Jane McMorland-Hunter
    214,-

    Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.

  • - The Story of the Melon
    av Richard Brown
    225,-

    Gardening in the lockdowns of 2020 and 2021 grew exponentially as a hobby, particularly amongst those who have a good plot of land. Richard Brown is a horticultural teacher in a college, up in the North of England, in Yorkshire. The fact that he has been successfully growing melons for several years is a credit to his powers as a gardener. Melons, squash, pumpkins and cucumbers are members of the same botanical family, and you will learn how to grow them all. Richard Brown will teach the aspirant gardener all they need to know about propagation, technique, germination, compost and growing conditions, so that the reader can successfully grow melons and bring them to the table. He will also discuss growing cucumbers and other members of the cucurbit family. All in all, if you wish to amaze your friends by the end of the summer, this is the book you need. In fact, if you have a small front garden with a metal fence, you can grow pumpkins there and delight passers by, and maybe ripen some treasured home grown melons there also. There are also recipes for impressing your guests, showing how versatile the melon can be, from jellies and jams, to salsa and sauces.

  • av Emma Kay
    305,-

    A feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.

  • av Jane Steward
    215,-

    At Eastgate in rural North Norfolk, Jane Steward is reviving the medlar, an old English fruit which was once Britain's sweet treat. Her trees are alive with colour for much of the year: white and yellow flowers in the summer, green leaves that turn to gold and russet. Grafted onto quince A rootstock, and helped by local honey bees, these are trees with prolific fruit.Alongside the Nottingham variety of medlars, Jane has established a national culinary collection on her six-acre smallholding. Varieties include Breda, Dutch, Westerveld, Macrocarpa, Royal, Bredase Reus, Flanders Giant, Iranian medlars. Her book on medlars will have over 30 recipes alongside a myriad of information on this forgotten fruit.

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