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100%: Sverre Saetre, Hanne Hay Saetre: Norwegian Cakes and Cookies (ISBN: 9781628733099) 2011, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Sverre Saetre: Norwegian Cakes and Cookies (ISBN: 9781616085568) Skyhorse Publishing Inc., in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
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Bester Preis: € 14,35 (vom 11.08.2016)1
Norwegian Cakes and Cookies (2011)
EN NW EBISBN: 9781628733099 bzw. 1628733098, in Englisch, Skyhorse Publishing, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists mak... Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original. Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike. Soort: Met illustraties;Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Bestandsgrootte: 13.68 MB;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Printrechten: Het printen van de pagina's is niet toegestaan;Voorleesfunctie: De voorleesfunctie is uitgeschakeld;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;Verschijningsdatum: december 2011;ISBN10: 1628733098;ISBN13: 9781628733099; Engelstalig | Ebook | 2011.
bol.com.
Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists mak... Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original. Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike. Soort: Met illustraties;Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Bestandsgrootte: 13.68 MB;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Printrechten: Het printen van de pagina's is niet toegestaan;Voorleesfunctie: De voorleesfunctie is uitgeschakeld;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;Verschijningsdatum: december 2011;ISBN10: 1628733098;ISBN13: 9781628733099; Engelstalig | Ebook | 2011.
2
Norwegian Cakes and Cookies (2011)
EN NW EB DLISBN: 9781628733099 bzw. 1628733098, in Englisch, Skyhorse Publishing, Skyhorse Publishing, Skyhorse Publishing, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Norway's most acclaimed pastry chef, Sverre S tre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. S tre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilsl0rte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.S tre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and S tre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
Norway's most acclaimed pastry chef, Sverre S tre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. S tre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilsl0rte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.S tre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and S tre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
3
Norwegian Cakes and Cookies
EN NWISBN: 9781616085568 bzw. 1616085568, in Englisch, Skyhorse Publishing Inc. neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Sverre Saetre, Books, Food and Drink, International, Norwegian Cakes and Cookies, Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
Sverre Saetre, Books, Food and Drink, International, Norwegian Cakes and Cookies, Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Sætre’s desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
4
Norwegian Cakes and Cookies
EN USISBN: 1616085568 bzw. 9781616085568, in Englisch, Skyhorse Publishing, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
baking,cakes,cooking,cookies,cooking,desserts,european,regional and international,scandinavian,holiday cooking, Norway's most acclaimed pastry chef, Sverre S�tre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. S�tre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslorte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.S�tre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and S�tre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
baking,cakes,cooking,cookies,cooking,desserts,european,regional and international,scandinavian,holiday cooking, Norway's most acclaimed pastry chef, Sverre S�tre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. S�tre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslorte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.S�tre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and S�tre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
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