Julie Jones learnt to cook from her mother. Never anything fancy but always packed with flavour, loaded with butter and made with love. She re-trained as a chef at the age of 30 and did a short stint at Heston Blumenthal¿s pub The Hinds Head and also The Fat Duck. Completely inspired, she realized how flavour could be taken to a whole new level.
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For any vegans struggling to veganize their favorite savory treats, sweets or desserts, Zacchary Bird is here to take you on a cooking experience like no other. More than just a cookbook, this is p...
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