9788875461065 - Sidro. In calice & in cucina, storie, ricette e menu al sapore frizzante di mele e pere de Semino, Pietro (17 resultados)

Condición: New.

Paperback. Condición: New.

Brossura. Condición: new. Sospiro, 2025; br., pp. 168, ill. col., cm 15x21. L'autore ci guida in un viaggio frizzante alla scoperta del sidro, una bevanda dalle origini antichissime, già citata nella Bibbia. Ottenuto dalla fermentazione del succo di mele e pere - con un tenore alcolico moderato e senza glutine - il sidro è una consuetudine universale che sta ritornando in uso in Italia. Il volume esplora le diverse tipologie (secco, dolce, spumantizzato) e le materie prime, incluse decine di varietà di mele (come la neozelandese Braeburn o la Basca Goikoetxe.) e pere (Abate, Williams.). Il volume invita a conoscere questo prodotto "principe della nuova tavola" attraverso una raccolta di ricette accessibili a tutti, capaci di creare menu completi. Dagli antipasti (Cofanetti per 4) ai primi (Risotto all'Orata), dalle carni (Filetto di Manzo al Sidro Secco) ai dessert (Zabcidre), fino ai cocktail originali (QC Cocktail): il sidro dimostra una versatilità decisa e sorprendente, espressione di una ricca cultura gastronomica. Libro.

Paperback. Condición: New.

Condición: new.

Paperback. Condición: New.

Paperback. Condición: New.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. The author takes readers on a sparkling journey into the world of cider, a beverage with very ancient origins, already mentioned in the Bible. Made from the fermentation of apple and pear juice-with moderate alcohol content and naturally gluten-free-cider is a universal tradition that is now experiencing a renewed appreciation in Italy.The book explores the different styles of cider (dry, sweet, sparkling) and its raw materials, featuring dozens of apple varieties (such as the New Zealand Braeburn or the Basque Goikoetxe) and pears (including Abate and Williams). The volume invites readers to discover this "prince of the new table" through a collection of accessible recipes designed to create complete menus. From appetizers (Cofanetti per 4) to first courses (Sea Bream Risotto), from meat dishes (Beef Fillet with Dry Cider) to desserts (Zabcidre), and original cocktails (QC Cocktail), cider reveals a bold and surprising versatility, expressing a rich and vibrant gastronomic culture. A journey into cider's world, from ancient origins to modern cuisine. Exploring styles, ingredients, and recipes (savory dishes to desserts and cocktails) presenting cider as a key element of contemporary gastronomy. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Paperback. Condición: new. Paperback. The author takes readers on a sparkling journey into the world of cider, a beverage with very ancient origins, already mentioned in the Bible. Made from the fermentation of apple and pear juice-with moderate alcohol content and naturally gluten-free-cider is a universal tradition that is now experiencing a renewed appreciation in Italy.The book explores the different styles of cider (dry, sweet, sparkling) and its raw materials, featuring dozens of apple varieties (such as the New Zealand Braeburn or the Basque Goikoetxe) and pears (including Abate and Williams). The volume invites readers to discover this "prince of the new table" through a collection of accessible recipes designed to create complete menus. From appetizers (Cofanetti per 4) to first courses (Sea Bream Risotto), from meat dishes (Beef Fillet with Dry Cider) to desserts (Zabcidre), and original cocktails (QC Cocktail), cider reveals a bold and surprising versatility, expressing a rich and vibrant gastronomic culture. A journey into cider's world, from ancient origins to modern cuisine. Exploring styles, ingredients, and recipes (savory dishes to desserts and cocktails) presenting cider as a key element of contemporary gastronomy. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condición: new. Paperback. The author takes readers on a sparkling journey into the world of cider, a beverage with very ancient origins, already mentioned in the Bible. Made from the fermentation of apple and pear juice-with moderate alcohol content and naturally gluten-free-cider is a universal tradition that is now experiencing a renewed appreciation in Italy.The book explores the different styles of cider (dry, sweet, sparkling) and its raw materials, featuring dozens of apple varieties (such as the New Zealand Braeburn or the Basque Goikoetxe) and pears (including Abate and Williams). The volume invites readers to discover this "prince of the new table" through a collection of accessible recipes designed to create complete menus. From appetizers (Cofanetti per 4) to first courses (Sea Bream Risotto), from meat dishes (Beef Fillet with Dry Cider) to desserts (Zabcidre), and original cocktails (QC Cocktail), cider reveals a bold and surprising versatility, expressing a rich and vibrant gastronomic culture. A journey into cider's world, from ancient origins to modern cuisine. Exploring styles, ingredients, and recipes (savory dishes to desserts and cocktails) presenting cider as a key element of contemporary gastronomy. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The author takes readers on a sparkling journey into the world of cider, a beverage with very ancient origins, already mentioned in the Bible. Made from the fermentation of apple and pear juice-with moderate alcohol content and naturally gluten-free-cider is a universal tradition that is now experiencing a renewed appreciation in Italy.The book explores the different styles of cider (dry, sweet, sparkling) and its raw materials, featuring dozens of apple varieties (such as the New Zealand Braeburn or the Basque Goikoetxe) and pears (including Abate and Williams).The volume invites readers to discover this 'prince of the new table' through a collection of accessible recipes designed to create complete menus. From appetizers (Cofanetti per 4) to first courses (Sea Bream Risotto), from meat dishes (Beef Fillet with Dry Cider) to desserts (Zabcidre), and original cocktails (QC Cocktail), cider reveals a bold and surprising versatility, expressing a rich and vibrant gastronomic culture.

Taschenbuch. Condición: Neu. SIDRO IN CALICE & IN CUCINA | STORIE, RICETTE E MENU AL SAPORE FRIZZANTE DI MELE E PERE | Pietro Semino | Taschenbuch | Italienisch | 2026 | Ronca Editore | EAN 9788875461065 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.