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Viz - Roger Mellie The Man On The Telly/Billy T...
Beliebt
8,49 € *
zzgl. 1,49 € Versand

Roger Mellie The Man On The TellyYou've seen him swear in Viz magazine, now see him swear on your TV screen, as Roger Mellie The Man On The Telly, at last makes his spectacular DVD debut. And what a debut it is, as the star of Fulchester television brings shows such as 'Blinkety Blank', 'The Crook Report', 'The Antiques Roadshow' and 'Blue Rodger', in a series of short episodes based on his popular comic strip. Like any true professional, Roger is always critical of his own work it's a pile of crap, he told us. But I hope the punters buy it anyway, 'cos I need the money. Billy The Fish The Fantastic Career Of The Footballing FishBorn half-man, half-fish, young Billy Thomson's dream was to play in goal for Fulchester United. And that dream came true, in the pages of Viz magazine. Like other sports stars before him, Billy has gone on to make the transition to TV celebrity, and the highlights of his illustrious career are captured here, for the prosperity, on this DVD. It's a football fan's 'catch' of the day, an action packed account of the adventures of everybody's favourite footballing fish.

Anbieter: Zavvi
Stand: 27.09.2020
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A Yorkshire Vet Through the Seasons
11,96 € *
ggf. zzgl. Versand

Warm and heartfelt stories and amusing anecdotes from the life of a vet in God's Own County.Julian Norton has been a vet for over twenty years, and in that time he has treated animals of every kind - snakes and lizards, fish and fowl, sheep, goats, alpacas, cows, horses, swans ... you name it, Julian has seen it and, most likely, made it better!In A Yorkshire Vet Through the Seasons, Julian recounts more inspirational tales from his life, the animals he has treated and the people he has met, as well as taking us through the seasons, showing the challenges and surprises that occur at the most unlikely times. His voice, well known from the television series A Yorkshire Vet on Channel 5, comes over loud and clear in his writing, and the compassion and professionalism he is known for on the TV shines brightly through these pages.Whether he's tending to a domestic pet at his practice in Thirsk or called out to an injured swan in the middle of a cold Yorkshire night, the animals always come first and Julian's passion and commitment are always to the fore. Full of drama, small triumphs, sadness and happiness, this book is an inspiration for anyone who loves animals as well as those who dream of becoming a vet.

Anbieter: Dodax
Stand: 27.09.2020
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The Ritz London
49,90 CHF *
ggf. zzgl. Versand

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' 'Menu Surprise' for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Anbieter: Orell Fuessli CH
Stand: 27.09.2020
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Arthur Schwartz's Jewish Home Cooking: Yiddish ...
33,90 CHF *
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Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards James Beard Foundation Cookbook Award Finalist: American Category IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist 'Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience.'-New York Times Book Review Summer Reading issue, cookbook roundup'Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.'-Publishers Weekly

Anbieter: Orell Fuessli CH
Stand: 27.09.2020
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Molto Italiano: 327 Simple Italian Recipes to C...
48,90 CHF *
ggf. zzgl. Versand

'The trick to cooking is that there is no trick.' ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those 'as seen' on TV in the eight years of 'Molto Mario' programs on the Food Network, including those from 'Mediterranean Mario,' 'Mario Eats Italy,' and the all–new 'Ciao America with Mario Batali.' Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Anbieter: Orell Fuessli CH
Stand: 27.09.2020
Zum Angebot
The Ritz London
15,00 CHF *
ggf. zzgl. Versand

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' 'Menu Surprise' for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Anbieter: Orell Fuessli CH
Stand: 27.09.2020
Zum Angebot
The Ritz London
13,99 € *
ggf. zzgl. Versand

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' 'Menu Surprise' for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Anbieter: Thalia AT
Stand: 27.09.2020
Zum Angebot
The Ritz London
29,99 € *
ggf. zzgl. Versand

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' 'Menu Surprise' for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Anbieter: Thalia AT
Stand: 27.09.2020
Zum Angebot
Molto Italiano: 327 Simple Italian Recipes to C...
43,99 € *
ggf. zzgl. Versand

'The trick to cooking is that there is no trick.' ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those 'as seen' on TV in the eight years of 'Molto Mario' programs on the Food Network, including those from 'Mediterranean Mario,' 'Mario Eats Italy,' and the all–new 'Ciao America with Mario Batali.' Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Anbieter: Thalia AT
Stand: 27.09.2020
Zum Angebot
Arthur Schwartz's Jewish Home Cooking: Yiddish ...
38,99 € *
ggf. zzgl. Versand

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards James Beard Foundation Cookbook Award Finalist: American Category IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist 'Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience.'-New York Times Book Review Summer Reading issue, cookbook roundup'Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.'-Publishers Weekly

Anbieter: Thalia AT
Stand: 27.09.2020
Zum Angebot