Open Sandwiches
70 Smørrebrød Ideas for Morning, Noon and Night
Seiten
2018
Quadrille Publishing Ltd (Verlag)
978-1-78713-125-5 (ISBN)
Quadrille Publishing Ltd (Verlag)
978-1-78713-125-5 (ISBN)
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Smørrebrød for every occasion, including basic recipes for breads and toppings
The massive trend for all things Scandi, healthier eating and the profile of "New Nordic" cuisine worldwide, have led to the renaissance of the open sandwich.
Smørrebrød are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads – and can even include sweet options.
Trine offers 70 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack using leftovers. From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.
The massive trend for all things Scandi, healthier eating and the profile of "New Nordic" cuisine worldwide, have led to the renaissance of the open sandwich.
Smørrebrød are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads – and can even include sweet options.
Trine offers 70 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack using leftovers. From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.
Danish chef and food writer Trine Hahnemann has spent over twenty years celebrating the food, customs and lifestyle of the Scandinavian region. She has written several cookbooks, including Scandinavian Baking, Copenhagen Food (winner of the Guild of Food Writers award for International or Regional Cookbook), Simply Scandinavian and, most recently, Eat Copenhagen. Trine writes for and appears regularly in American and British media.
| Erscheinungsdatum | 14.06.2018 |
|---|---|
| Zusatzinfo | Full colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 167 x 216 mm |
| Gewicht | 593 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78713-125-4 / 1787131254 |
| ISBN-13 | 978-1-78713-125-5 / 9781787131255 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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