Ein kleines Hotel am Strand von Fehmarn, eine chaotisch-liebenswerte Familie und jede Menge Heiratsanträge - ein sommerlich-humorvoller Roman mit bezauberndem Schauplatz "Emily, glaub mir. Ich bilde mir das nicht ein: Das Hotel steckt in großen Schwierigkeiten." Der unerwartete Hilferuf ihrer Mutter und die Bitte, rasch nach Hause zu kommen, bringen Emily völlig aus dem Konzept. Zwar hat sie Fehmarn vor Jahren den Rücken gekehrt, das kleine Familienhotel am Strand liegt ihr aber noch immer am Herzen. So aufgeregt ist Emily, dass ihr erst viel später auffällt, dass ihr Freund ihr gerade einen Antrag machen wollte. Nicht das beste Vorzeichen für ihren Plan, die "Strandperle" in ein Romantikhotel umzuwandeln und Verliebten bei der Organisation des perfekten Heiratsantrags zu helfen ... Product details Format ...
Fresh, seasonal, vibrant cuisine
The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks
Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine.
Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles.
Scott Winegard recently joined the Matthew Kenney team and oversees the company's kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.
Product details
- Paperback | 160 pages
- 197 x 254 x 14mm | 658g
- 15 Mar 2014
- Gibbs M. Smith Inc
- Layton, UT, United States
- English
- 1423630629
- 9781423630623
- 209,308
Download Plant Food (1423630629).pdf, available at ebookdownloadfree.co for free.
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