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Big Green Egg Cookbook
30,91 € *
ggf. zzgl. Versand

The "Big Green Egg Cookbook" is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the "Big Green Egg Cookbook" is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Anbieter: buecher
Stand: 25.09.2020
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Rogelio Galvan Chavez
39,00 € *
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Rogelio Galvan Chavez is the former owner of Cancun's Mexican Grill who was convicted in early 2008 on charges of drug conspiracy and harboring illegal immigrants. A native of Mexico, Chavez came to the United States in the late 80's, working as a dishwasher and eventually achieving citizenship through naturalization. He owned Cancun's Mexican Grill with locations in downtown Pensacola (which later closed), Gulf Breeze and Navarre. He was sympathetic to the immigrant community and temporarily closed his restaurants during the 2006 Great American Boycott as an act of solidarity. Pensacola is the westernmost city in the Florida Panhandle and the county seat of Escambia County, Florida, United States of America.

Anbieter: Dodax
Stand: 25.09.2020
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Das Denken vom Ich
49,80 € *
ggf. zzgl. Versand

M. Famula: Individualität - ein abendländisches Phänomen. Einleitung – Philosophische und theologische Grundlagen – M. Scherbaum: Historische Genese und systematischer Status des Individuums. Reflexionen zu einem Grundbegriff der abendländischen Neuzeit aus theologischer und philosophischer Perspektive – H. Seubert: ‚Individuum ineffabile est?‘ Zu einem Grundproblem der Philosophie zwischen Denken und Darstellen – O. Salvet: Individuum und die religiöse Praxis – M. Gerten: Wie denke ich über mich? Zum Verhältnis von Menschenbild und Menschenwürde – A. Mues: Individuum – A. Eck: Die Lücke im Subjekt. Überlegungen zur Individuation und Subjektwerdung in der Erwachsenenbildung in der Auseinandersetzung mit Slavoj Žižek – Narratologische Voraussetzungen. Zur Erzähl- und Medientheorie – J. Ellenbürger: Das komische Individuum. Überlegungen zu einem vermeintlichen Paradox – K. Lorenz: Vom Du, vom Ich und vom Erzählen. Zur Individualität im höfischen Roman – J.-P. Palmier: Die Fragwürdigkeit des Individuellen aus erzähltheoretischer Sicht. Überlegungen am Beispiel von Imre Kertész’ Roman eines Schicksallosen – M. Famula: Existenzielles Erschrecken und narrative Selbstverortung. Das Individuum im Erzählen Adalbert Stifters – I. Hermann: Schmerz in der Selbstbeobachtung des Individuums – Die Krisen des Ich – M. Götze: Enthusiasmus und Weltekel. Zur Problematik moderner Individualität in Ludwig Tiecks William Lovell – S. Rehm: Masse und Individuum als Register der Raumkonfiguration Stadt und Land – A. Hudzik: Zwischen verführerisch und verführbar. Über die Kondition des Subjekts in der Prosa von Witold Gombrowicz und Robert Musil – C. Isensee: Idealistischer Individualismus: Don Quixote, The Great Gatsby und der American Dream – Y.-R. Kim: Individuum als Medium. Über Gedächtnis und Erfahrung in Benjamins Erzähltheorie – Aus der literarischen Praxis – H. Grill: Wie ich lernte, mich und andere als Individuen nicht nur zu akzeptieren sondern auch zu mögen. Gedanken zu gehen lernen einem Roman in Geschichten über meine Kindheit. Der sehr persönliche Versuch einer Selbstvergewisserung

Anbieter: Dodax
Stand: 25.09.2020
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Big Green Egg Cookbook
52,90 CHF *
ggf. zzgl. Versand

The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Anbieter: Orell Fuessli CH
Stand: 25.09.2020
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Meathead: The Science of Great Barbecue and Gri...
43,90 CHF *
ggf. zzgl. Versand

New York Times Bestseller Named '22 Essential Cookbooks for Every Kitchen' by SeriousEats.com Named '25 Favorite Cookbooks of All Time' by Christopher Kimball Named 'Best Cookbooks Of 2016' by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named '100 Best Cookbooks of All Time' by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.   He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Busted misconceptions include:   • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.   • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.   • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.   • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.   Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Anbieter: Orell Fuessli CH
Stand: 25.09.2020
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The New Wine Country Cookbook
10,90 CHF *
ggf. zzgl. Versand

'The New Wine Country Cookbook provides an evocative view of the dynamic food and wine culture of California's fastest growing wine region. The Central Coast should be on every food and wine lover's radar.' -Rajat Parr, wine director of the michael mina group and author of the James Beard award-winning Secrets of the Sommeliers 'Paso Robles . . . is becoming a hot destination, worthy of the most discerning wine and food travelers.' -Wine spectator Even if you can't visit (and believe me, after paging through this gorgeous book, you'll want to), this book will help you create a convivial, wine-country feast in your own home.'Paso Robles is a region full of mavericks and innovators…French wine nobility cultivate vineyards next to fourth-generation cowboys, and for every sleek new wine bar, there's a cowboy saloon with moose heads hung on the walls.' -Justluxe.com 'This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos. It makes you feel like you are a native of this beautiful, down-to-earth wine region of California. Brigit knows this world and describes it in ways not many can do. I'm completely jazzed to try these recipes.' -Susan Feniger, chef and owner of Border Grill Restaurants and Susan Feniger's Street California's Central Coast wine country is on everyone's lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines-many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle. For nearly two centuries, people have gravitated to the Golden State. But it's the center of the state that remains pristine, far enough from the crowded cities but close enough for a long weekend trip. The land of rolling, golden hills; lush agricultural produce; and simple values still remains. You could call it 'Tuscany, with cowboys.' In this lushly photographed tome, best-selling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. 120 Wine-friendly and wine-inclusive dishes showcase California's glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region's passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California's sublimely unpretentious new wine country in your own home.

Anbieter: Orell Fuessli CH
Stand: 25.09.2020
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Big Green Egg Cookbook
36,99 € *
ggf. zzgl. Versand

The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Anbieter: Thalia AT
Stand: 25.09.2020
Zum Angebot
Meathead: The Science of Great Barbecue and Gri...
33,99 € *
ggf. zzgl. Versand

New York Times Bestseller Named '22 Essential Cookbooks for Every Kitchen' by SeriousEats.com Named '25 Favorite Cookbooks of All Time' by Christopher Kimball Named 'Best Cookbooks Of 2016' by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named '100 Best Cookbooks of All Time' by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.   He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Busted misconceptions include:   • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.   • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.   • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.   • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.   Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Anbieter: Thalia AT
Stand: 25.09.2020
Zum Angebot
Big Green Egg Cookbook
52,90 CHF *
ggf. zzgl. Versand

The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Anbieter: Orell Fuessli CH
Stand: 25.09.2020
Zum Angebot