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Cooking with the Two Fat Ladies by Jennifer Paterson: Brand New 1st Am Ed
USD15,00
Aproximadamente12,71 EUR
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Estado:
Nuevo
Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin defectos. Consulta el anuncio del vendedor para obtener más información.
- ¡Cómpralo ya!Cooking with the Two Fat Ladies by Jennifer Paterson: Brand New 1st Am Ed
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Envío:
USD4,69 (aprox. 3,97 EUR) USPS Media MailTM.
Ubicado en: Saint Augustine, Florida, Estados Unidos
Entrega:
Entrega prevista entre el vie. 26 sep. y el mié. 1 oct. a 94104
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N.º de artículo de eBay:256837139002
Características del artículo
- Estado
- Pages
- 192
- Publication Date
- 1998-01-20
- ISBN
- 9780609603222
Acerca de este producto
Product Identifiers
Publisher
Crown Publishing Group, T.H.E.
ISBN-10
0609603221
ISBN-13
9780609603222
eBay Product ID (ePID)
857650
Product Key Features
Book Title
Cooking with the Two Fat Ladies : Gastronomic Adventures (With Motobike and Sidecar)
Number of Pages
192 Pages
Language
English
Publication Year
1998
Topic
Regional & Ethnic / American / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
28.4 Oz
Item Length
10.2 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
97-038982
Dewey Edition
21
Dewey Decimal
641.5941
Synopsis
A recipe from Cooking with the Two Fat Ladies SCONES Makes about 12 Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. Scones take but a moment, so do try them. 1 2/3 cups self rising flour small pinch of salt 4 tablespoons butter 2/3 cup milk, fresh or buttermilk. Preheat the oven to 425 degrees F. Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a cutter. Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Yummo. Variations: Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar. Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.
LC Classification Number
TX717.P326 1998
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