Following up on Pie Squared's slab pies, food writer Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes.
Following up on Pie Squared's slab pies, food writer Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Cathy Barrow is a freelance food writer, cooking teacher, and food preservation expert. Barrow writes the "BRING IT" column in the Washington Post's food section. She is author of Pie Squared; her first cookbook, Mrs. Wheelbarrow's Practical Pantry, won the prestigious IACP award for best single-subject cookbook in 2015. She has written for TheNew York Times , Garden and Gun, The Local Palate, Saveur, Southern Living, Food52, All Recipes Magazine, NPR, and National Geographic, among others. Cathy lives just outside Washington, D.C., with her husband and two rescued terriers.
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
