Nicht lieferbar
Heidi's Guide to Fusion Cuisine (eBook, ePUB) - Soerensen, Camilla; Kjeldsen, Naja
Schade – dieser Artikel ist leider ausverkauft. Sobald wir wissen, ob und wann der Artikel wieder verfügbar ist, informieren wir Sie an dieser Stelle.
  • Format: ePub

"Heidi's Guide to Fusion Cuisine" uses the 'mix and match' concept to create imaginative and inviting dishes for dinner parties, and for single persons. The forty-three recipes are designed to be used directly from the freezer, where appropriate, and give users a variable choice for their taste. The recipes concentrate on healthy ingredients and do not list salt and pepper as ingredients. This book is divided into four main parts: starters, main courses, vegetables and desserts. Soufflés are effortlessly rising, straight from the freezer, and can be used both as starters (Smoked Trout), main…mehr

  • Geräte: eReader
  • ohne Kopierschutz
  • eBook Hilfe
  • Größe: 1.92MB
  • FamilySharing(5)
Andere Kunden interessierten sich auch für
Produktbeschreibung
"Heidi's Guide to Fusion Cuisine" uses the 'mix and match' concept to create imaginative and inviting dishes for dinner parties, and for single persons. The forty-three recipes are designed to be used directly from the freezer, where appropriate, and give users a variable choice for their taste. The recipes concentrate on healthy ingredients and do not list salt and pepper as ingredients. This book is divided into four main parts: starters, main courses, vegetables and desserts. Soufflés are effortlessly rising, straight from the freezer, and can be used both as starters (Smoked Trout), main courses (Fish or Cheese) and desserts (Madeira or Port). The vegetable dishes can be used in any combination, and will suit vegetarians. The Aubergine Dreams, containing fresh mint, are lovely, with lamb and so is the Turkish dish Imam Bayildi that can be used as a main vegetarian course.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Autorenporträt
Camilla Soerensen was born in 1954 in Copenhagen in Denmark. She received her schooling at Christianshavns Gymnasium where she obtained her ¿A¿ Level. She went on to gain a BSC in Science and a PHD at London University, Chelsea College. She has been the CEO at Stratos Bio since 2002 and she has held senior Director positions at Roche and Novartis. She has remarkable skills as a Senior Executive and has excellent negotiation skills. She has published various scientific publications on healthy eating. Her favourite activities are skiing, cooking, wine and travelling. She was a finalist as Business Leader of the Year in 2005. She has the ability to make cooking easy, inviting, healthy and fun and is passionate about food and nutrition. She has excellent knowledge of wine and the top restaurants. She is divorced with no children.