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Perricone MD Nahrungsergänzung Nährstoffpräpara...
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76,95 € *
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Dr. Nicholas Perricone, ein Dermatologe, Anti-Aging-Experte und Gründer des Kosmetik-Labels Perricone MD hat für anspruchsvolle Damen nicht nur hochwirksame Pflegeprodukte entwickelt. Zum großen Angebot für die tägliche Pflege gehören im Kosmetikhaus Perricone MD auch wertvolle Nährstoffpräparate, die die Haut von innen mit wichtigen Mineralien und Fettsäuren versorgen. Super Berry with Acai Dietary Supplement Powder aus dem praktischen Beutel verwöhnt die Haut mit einer großen Portion von Beeren und Açaifrucht. Die raffinierte Mischung des Pulvers bietet den Hautzellen und allen Organen des Körpers vitale Nährstoffe und essentielle Aminosäuren. Daher sind Nährstoffpräparate wie dieses Pulver immer auch effiziente Energielieferanten.Super Berry with Acai Dietary Supplement Powder für einen jugendlichen TeintDie Nährstoffpräparate des Kosmetikhauses Perricone MD werden als Einzelportionen angeboten. Auch Super Berry with Acai Dietary Supplement Powder gibt es in der Packung mit 30 Stück. Dr. Perricone empfiehlt persönlich, ein Päckchen am Tag in einem Glas Wasser aufzulösen und zu trinken, um den Nährstoffhaushalt im Gleichgewicht zu halten. Für den angenehmen Geschmack des Super-Foods sorgen Himbeeren, Brombeeren, Kirschen, Erdbeeren und Heidelbeeren. Dieses reichhaltige Pulver kann auch in stressigen Prüfungsphasen sinnvoll sein, da die Antioxidantien die Gehirnfunktion nachhaltig unterstützten.

Anbieter: parfumdreams
Stand: 26.10.2020
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My Paris Kitchen
23,99 € *
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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks-most notably in Paris-incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Anbieter: buecher
Stand: 26.10.2020
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ISBN My Paris Kitchen Buch Essen & Getränke Har...
32,59 € *
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My Paris Kitchen A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.  In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake…and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world. About David Lebovitz DAVID LEBOVITZ has been a professional cook and baker for most of his life, he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and…

Anbieter: Dodax
Stand: 26.10.2020
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Homesteading
63,90 CHF *
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'The organic homestead means something deeper than either the nobility of work or the pleasantness of leisure. What it must provide — if the homestead is to have true success — is a shrine to tranquility, an island of calm sanity to which you can retreat each day from the hectic outside world.' Gene Logsdon is uniquely qualified to write about homesteading — his heart has never been far from the land. He was born and raised on his family's farm, and as an adult he established a two-acre homestead before moving on to operate a 32-acre farm of his own. A prolific writer on a range of agricultural subjects, Gene Logsdon is beloved for his practical insight, folksy wisdom, and deep reverence for the natural world. He teaches and practices a homesteading philosophy of peaceful coexistence; of accommodating oneself to nature rather than dominating it. Homesteading is one of his first books, and the time-tested techniques it teaches are as relevant now as ever. Inside you'll find a wealth of information about maintaining a self-sustaining lifestyle, including: Financial considerations Soil science Organic vegetable and fruit cultivation Advice on selecting grain crops for your homestead Raising livestock And a great deal more Complete with photos and illustrations, this book is a wonderful resource for homesteaders and organic farmers alike. With an emphasis on enjoying the simple pleasures of a country life, Logsdon's infectious positivity and humor will keep you smiling even when the going gets tough. He never fails to remind us that the hard work of homesteading ain't worth a thing if you forget to put down your hoe, relax, and soak up the tranquil beauty of your natural surroundings. Gene Logsdon and his wife Carol have a small-scale experimental farm in Wyandot County, Ohio. Gene is the author of numerous books and magazine articles on farm-related issues, and believes sustainable pastoral farming is the solution for our stressed agricultural system. Readers interested in related titles from Eugene Logsdon will also want to see: Gene Logsdon's Practical Skills (ISBN: 9781626545953), Getting Food From Water (ISBN: 9781626545984), Organic Orcharding (ISBN: 9781626545793), Successful Berry Growing (ISBN: 9781626546004), Two Acre Eden (ISBN: 9781626545823), Gene Logsdon's Practical Skills (ISBN: 9781626545953), Getting Food From Water (ISBN: 9781626545984), Organic Orcharding (ISBN: 9781626545793), Successful Berry Growing (ISBN: 9781626546004), Two Acre Eden (ISBN: 9781626545823).

Anbieter: Orell Fuessli CH
Stand: 26.10.2020
Zum Angebot
My Paris Kitchen
47,90 CHF *
ggf. zzgl. Versand

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks-most notably in Paris-incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Anbieter: Orell Fuessli CH
Stand: 26.10.2020
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Cooking with David Burke
36,90 CHF *
ggf. zzgl. Versand

David Burke is a new culinary star. And in this, his first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, 'the most copied chef in New York'. The first non-Frenchman to win France's highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenotre, he has developed a style all his own, emphasizing the twin goals of taste and beauty. The Burke style blends the principles of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He has taken to new heights the originally European technique of building a dish, rather than displaying food flat upon a plate. He uses ingredients the way a child uses blocks, building, creating layers of food, achieving a remarkable melange of tastes, colors, and textures. In presenting this concept here for the home chef, he breaks down seemingly complex dishes into their component parts. He demonstrates that what looks intricate (and fabulous) can be easy to make. His classical training, combined with an artist's eye and a rich imagination, provides the reader with a genuinely new way of looking at and preparing food. This is a soup-to-nuts cookbook, from stunning hors d'oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke's signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into moreornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pick

Anbieter: Orell Fuessli CH
Stand: 26.10.2020
Zum Angebot
Cooking with David Burke
44,99 € *
ggf. zzgl. Versand

David Burke is a new culinary star. And in this, his first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, 'the most copied chef in New York'. The first non-Frenchman to win France's highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenotre, he has developed a style all his own, emphasizing the twin goals of taste and beauty. The Burke style blends the principles of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He has taken to new heights the originally European technique of building a dish, rather than displaying food flat upon a plate. He uses ingredients the way a child uses blocks, building, creating layers of food, achieving a remarkable melange of tastes, colors, and textures. In presenting this concept here for the home chef, he breaks down seemingly complex dishes into their component parts. He demonstrates that what looks intricate (and fabulous) can be easy to make. His classical training, combined with an artist's eye and a rich imagination, provides the reader with a genuinely new way of looking at and preparing food. This is a soup-to-nuts cookbook, from stunning hors d'oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke's signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into moreornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pick

Anbieter: Thalia AT
Stand: 26.10.2020
Zum Angebot
Homesteading
34,99 € *
ggf. zzgl. Versand

'The organic homestead means something deeper than either the nobility of work or the pleasantness of leisure. What it must provide — if the homestead is to have true success — is a shrine to tranquility, an island of calm sanity to which you can retreat each day from the hectic outside world.' Gene Logsdon is uniquely qualified to write about homesteading — his heart has never been far from the land. He was born and raised on his family's farm, and as an adult he established a two-acre homestead before moving on to operate a 32-acre farm of his own. A prolific writer on a range of agricultural subjects, Gene Logsdon is beloved for his practical insight, folksy wisdom, and deep reverence for the natural world. He teaches and practices a homesteading philosophy of peaceful coexistence; of accommodating oneself to nature rather than dominating it. Homesteading is one of his first books, and the time-tested techniques it teaches are as relevant now as ever. Inside you'll find a wealth of information about maintaining a self-sustaining lifestyle, including: Financial considerations Soil science Organic vegetable and fruit cultivation Advice on selecting grain crops for your homestead Raising livestock And a great deal more Complete with photos and illustrations, this book is a wonderful resource for homesteaders and organic farmers alike. With an emphasis on enjoying the simple pleasures of a country life, Logsdon's infectious positivity and humor will keep you smiling even when the going gets tough. He never fails to remind us that the hard work of homesteading ain't worth a thing if you forget to put down your hoe, relax, and soak up the tranquil beauty of your natural surroundings. Gene Logsdon and his wife Carol have a small-scale experimental farm in Wyandot County, Ohio. Gene is the author of numerous books and magazine articles on farm-related issues, and believes sustainable pastoral farming is the solution for our stressed agricultural system. Readers interested in related titles from Eugene Logsdon will also want to see: Gene Logsdon's Practical Skills (ISBN: 9781626545953), Getting Food From Water (ISBN: 9781626545984), Organic Orcharding (ISBN: 9781626545793), Successful Berry Growing (ISBN: 9781626546004), Two Acre Eden (ISBN: 9781626545823), Gene Logsdon's Practical Skills (ISBN: 9781626545953), Getting Food From Water (ISBN: 9781626545984), Organic Orcharding (ISBN: 9781626545793), Successful Berry Growing (ISBN: 9781626546004), Two Acre Eden (ISBN: 9781626545823).

Anbieter: Thalia AT
Stand: 26.10.2020
Zum Angebot
My Paris Kitchen
26,99 € *
ggf. zzgl. Versand

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks-most notably in Paris-incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Anbieter: Thalia AT
Stand: 26.10.2020
Zum Angebot
My Paris Kitchen
47,90 CHF *
ggf. zzgl. Versand

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks-most notably in Paris-incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Anbieter: Orell Fuessli CH
Stand: 26.10.2020
Zum Angebot