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Wild Rice (Paperback) by Susan Carol Hauser
USD16,99
Aproximadamente14,39 EUR
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Estado:
“EXCELLENT”
Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!Wild Rice (Paperback) by Susan Carol Hauser
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Envío:
Gratis USPS Media MailTM.
Ubicado en: Durham, North Carolina, Estados Unidos
Entrega:
Entrega prevista entre el vie. 26 sep. y el mié. 1 oct. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:116099250565
Características del artículo
- Estado
- Como nuevo
- Notas del vendedor
- “EXCELLENT”
- Publication Name
- Wild Rice
- Book Series
- NA
- Original Language
- English
- Vintage
- No
- Personalize
- No
- ISBN
- 9781629145563
- Release Year
- 2014
- ISBN-10
- 1629145564
- Personalized
- No
- Features
- NA
- Signed
- No
- Ex Libris
- No
- Title
- Wild Rice
- Narrative Type
- Nonfiction
- Intended Audience
- Young Adults, Adults
- Inscribed
- No
- Edition
- NA
- California Prop 65 Warning
- NA
- Subtitle
- An Essential Guide to Cooking, History, and Harvesting
- Type
- COOKBOOK
- EAN
- 9781629145563
- Literary Movement
- DNA
- Illustrator
- NA
- Era
- 2000s
- Country/Region of Manufacture
- US
- Release Date
- 12/04/2014
Acerca de este producto
Product Identifiers
Publisher
Skyhorse Publishing Company, Incorporated
ISBN-10
1629145564
ISBN-13
9781629145563
eBay Product ID (ePID)
201637217
Product Key Features
Book Title
Wild Rice : an Essential Guide to Cooking, History, and Harvesting
Number of Pages
192 Pages
Language
English
Publication Year
2014
Topic
Reference, Specific Ingredients / Rice & Grains, Methods / General
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
17.7 Oz
Item Length
7 in
Item Width
7 in
Additional Product Features
Intended Audience
Trade
Synopsis
The Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice--black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice--clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entr es and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields--rice paddies--in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious--naturally occurring wild rice or cultivated wild rice? Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home., The Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice--black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice--clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields--rice paddies--in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious--naturally occurring wild rice or cultivated wild rice? Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home., The Ojibwe people call wild rice "mahnomen," the good berry. "Wild Rice" elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to "Zizania palustris" tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens.
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jadama808
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