Basic Cookbook by Marguerite Patten (25 results)

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paperback. Condition: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condition: New. Paperback. Publisher overstock, may contain remainder mark on edge.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. Reprint. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Condition: New. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Condition: New. pp. 160.

Paperback. Condition: new. Paperback. Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condition: Very Good. : Este libro de cocina se centra en el uso de ollas a presión para preparar una variedad de recetas. Publicado en 2010 por Grub Street, está escrito por Marguerite Patten, una autora con experiencia en cocina. El libro es ideal para aquellos que buscan métodos de cocción rápidos y eficientes. EAN: 9781906502621 Tipo: Libros Categoría: Hogar y Cocina Título: The Basic Basics Pressure Cooker Cookbook Autor: Marguerite Patten Idioma: en Formato: Tapa blanda Año de publicación: 2010.…

Paperback. Condition: Brand New. reprint edition. 160 pages. 9.00x5.75x0.75 inches. In Stock.

Condition: new.

Paperback. Condition: New.

Paperback. Condition: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Condition: New. 2010. Reprint. Paperback. Pressure cookers are one of the greenest cooking methods imaginable. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. This title features the author's tried and tested recipes for pressure cookers. Num Pages: 160 pages. BIC Classification: WBS. Category: (G) General (US: Trade). Dimension: 232 x 155 x 13. Weight in Grams: 282. . . . . .…

Condition: New. 2010. Reprint. Paperback. Pressure cookers are one of the greenest cooking methods imaginable. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. This title features the author's tried and tested recipes for pressure cookers. Num Pages: 160 pages. BIC Classification: WBS. Category: (G) General (US: Trade). Dimension: 232 x 155 x 13. Weight in Grams: 282. . . . . . Books ship from the US and Ireland.…

Taschenbuch. Condition: Neu. Neuware - Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers.

Paperback. Condition: new. Paperback. Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condition: New. In shrink wrap. Looks like an interesting title.

Paperback. Condition: New. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.…