MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherOxmoor House, Incorporated
ISBN-100848731441
ISBN-139780848731441
eBay Product ID (ePID)57011872
Product Key Features
Book TitleWilliams-Sonoma-Seafood
Number of Pages112 Pages
LanguageEnglish
TopicSpecific Ingredients / Seafood
Publication Year2007
IllustratorYes
FeaturesRevised
GenreCooking
AuthorWilliams-Sonoma Staff, Jay Harlow
Book SeriesFood Made Fast Ser.
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight23.7 Oz
Item Length9.8 in
Item Width8.2 in
Additional Product Features
Intended AudienceTrade
Grade FromTwelfth Grade
Photographed byBettencourt, Bill
Grade ToCollege Graduate Student
Edition DescriptionRevised edition
SynopsisDesigned for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subjectfrom Grill to Asian to Seafoodeach volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week., Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject-from Grill to Asian to Seafood-each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. Author Bio: Jay Harlow a fpr,er restaurant cook and chef in the Bay Area, is th author or co-author of 12 cookbooks, including The Grilling Book and The California Seafood Cookbook. His columns appeared for over 10 years in the San Francisco Chronicle and Examiner, and he has contributed articles to Food Arts and Fine Cooking. He teaches fish and shellfish classes in Bay Area cooking schools.
