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100%: Lee Watson: Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Lov (ISBN: 9781615193226) 2016, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
88%: Watson, Lee: Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, In (ISBN: 9781615193219) The Experiment, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Lov
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Bester Preis: € 9,27 (vom 26.12.2017)1
Peace & Parsnips
EN NWISBN: 9781615193219 bzw. 1615193219, in Englisch, neu.
A down-to-earth, yet creative and fun-loving cookbook from a tremendously personable, truly global vegan chef Be amazed at the incredible flavors in over 150 recipes that vegan pros and newbies will be thrilled to try?without fussy ingredients but with a global consciousness. In Peace & Parsnips, world-wandering chef Lee Watson shares an astonishing array of hearty, healthy recipes?and happy stories! With unstinting resourcefulness and charm, he shows how to make the most of every ingredient. Get set to savor:Zen Noodle BrothBraised Cauliflower and Green Lentil TabboulehPortobello Pecan Burgers with Roasted Pumpkin WedgesRustic Apple and Whisky Marmalade TartRaw Blueberry and Macadamia Cheesecake, and more!Watson is an evangelist for food that delivers nutrition, "packs your belly with goodness,? and proves how varied, cost effective, and appealing vegan cooking can be?foreveryone.
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Peace & Parsnips
EN NW EBISBN: 9781615193219 bzw. 1615193219, in Englisch, The Experiment, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, Plant-based recipes from a fun-loving, world-wandering chef you'll want to follow everywhere! Chef Lee Watson was once, in his own words, the mightiest nose-to-tail carnivore of them all. But four years ago, he went completely veganand today, he's an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee's extraordinarily creative recipes, all rooted in his love of life and his many travelsfrom the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee's mouthwatering recipesall meat-free, dairy-free and egg-free, and many gluten-freethat are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican Pastor Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and textureand will delight and nourish everyone . eBook.
Food and Wine, Plant-based recipes from a fun-loving, world-wandering chef you'll want to follow everywhere! Chef Lee Watson was once, in his own words, the mightiest nose-to-tail carnivore of them all. But four years ago, he went completely veganand today, he's an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee's extraordinarily creative recipes, all rooted in his love of life and his many travelsfrom the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee's mouthwatering recipesall meat-free, dairy-free and egg-free, and many gluten-freethat are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican Pastor Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and textureand will delight and nourish everyone . eBook.
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Peace & Parsnips (2016)
EN NW EB DLISBN: 9781615193226 bzw. 1615193227, in Englisch, The Experiment, The Experiment, The Experiment, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Plant-based recipes from a fun-loving, world-wandering chef you'll want to follow everywhere! Chef Lee Watson was once, in his own words, "the mightiest nose-to-tail carnivore of them all." But four years ago, he went completely vegan-and today, he's an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee's extraordinarily creative recipes, all "rooted" in his love of life and his many travels-from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee's mouthwatering recipes-all meat-free, dairy-free and egg-free, and many gluten-free-that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican "Pastor" Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture-and will delight and nourish everyone.
Plant-based recipes from a fun-loving, world-wandering chef you'll want to follow everywhere! Chef Lee Watson was once, in his own words, "the mightiest nose-to-tail carnivore of them all." But four years ago, he went completely vegan-and today, he's an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee's extraordinarily creative recipes, all "rooted" in his love of life and his many travels-from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee's mouthwatering recipes-all meat-free, dairy-free and egg-free, and many gluten-free-that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican "Pastor" Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture-and will delight and nourish everyone.
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Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, In
EN NWISBN: 9781615193219 bzw. 1615193219, in Englisch, The Experiment, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Lee Watson, Books, Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, In, Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!Chef Lee Watson was once, in his own words, “the mightiest nose-to-tail carnivore of them all.” But four years ago, he went completely vegan—and today, he’s an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de GalloSmoothies, Juices & Hot Drinks: Healthy Hot ChocolateSoups: Zen Noodle BrothSalads: Fennel, Walnut & Celeriac Salad with Caesar-ish DressingSides: Turkish-Style Spinach with Creamy Tofu RicottaNibbles, Dips & Small Plates: Shiitake Tempura with Wasabi MayoBig Plates: Parsnip & Walnut Rumbledethumps with Baked BeansCurries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger MasalaBurgers & More: Portobello Pecan Burgers with Roasted Pumpkin WedgesBaked & Stuffed: Mexican “Pastor” PieSweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet BrowniesSauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee’s thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture—and will delight and nourish everyone.
Lee Watson, Books, Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, In, Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!Chef Lee Watson was once, in his own words, “the mightiest nose-to-tail carnivore of them all.” But four years ago, he went completely vegan—and today, he’s an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de GalloSmoothies, Juices & Hot Drinks: Healthy Hot ChocolateSoups: Zen Noodle BrothSalads: Fennel, Walnut & Celeriac Salad with Caesar-ish DressingSides: Turkish-Style Spinach with Creamy Tofu RicottaNibbles, Dips & Small Plates: Shiitake Tempura with Wasabi MayoBig Plates: Parsnip & Walnut Rumbledethumps with Baked BeansCurries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger MasalaBurgers & More: Portobello Pecan Burgers with Roasted Pumpkin WedgesBaked & Stuffed: Mexican “Pastor” PieSweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet BrowniesSauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee’s thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture—and will delight and nourish everyone.
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Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Lov
EN NW EBISBN: 9781615193226 bzw. 1615193227, in Englisch, The Experiment, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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