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Title: 31 to 40 of 76 Page: <<<   1  2  3  4  5  6  7  8  >>> 
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Die Veggie-Lunchbox 
Chandima Soysa
The Veggie Lunchbox
Vegetarian and Vegan Food for Lunch

What on earth should I eat for lunch today? Often enough, when we are at work or out and about it has to be fast and not a lot of trouble to make, but also taste good. And often we simply reach for unhealthy options – fast food nearby or a delivered pizza, for example.

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Paprikapesto & Pfirsichchutney 
Sabine Fuchs / Susanne Heindl
Pepper Pesto & Peach Chutney
Vegetarian and Vegan Sauces, Chutneys and Pestos

What would you think of a delicious spring herb pesto with fresh gnocchi, a piquant pistachio-curry sauce with grilled vegetables, or an exotic fig-date chutney with roasted potatoes?

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Ulrike Schneider / Jutta Schneider
Fresh Baking from the Oven and the Grill
With photographs by Jutta Schneider and Michael Will

Baking bread is a wonderful old tradition that used to be experienced with the hands. In this age of mixing machines and electric ovens, Jutta and Ulrike Schneider breathe new life into traditional bread baking with their modern interpretation. An open fire and hot coals in a brick oven or kettle grill or your home oven create crispy delicacies.

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Knusprig, herzhaft, ofenfrisch 
Marco Seifried
Crunchy, Hearty, Fresh from the Oven
Delicious Recipes for Savory Baked Goods

The mere scent of a fresh quiche, crispy bread rolls, savory muffins or a thin-crusted tarte flambée baking in the oven makes our mouths water. We usually associate baking with sweet cakes and pies, but in fact, their hearty counterparts have at least as much to recommend them.

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Mädelsabend oder wie du mit köstlichen und schnellen Rezepten deine Freundinnen verwöhnst 
Rose Marie Donhauser
Girls’ Night or How You Can Spoil Your Girlfriends with Quick and Delicious Recipes
With photographs by Gudrun Petersen

Yoohoo! The girls are coming! Finally we have time to meet and exchange the latest news and gossip again. There will be laughter, commiserating, and of course delicious food.

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Leichte Büroküche 
Sabine Huth-Rauschenbach
Light Food for Work
Soups, Sandwiches and Salads to Make Ahead

We eat at least five meals a week at our workplace. Ideally, planning these meals should be just as important to us as the home-cooked meals with which we want to impress friends and family on the weekends. But instead, each weekday around noon hoards of hungry working people rush to the nearest snack bar or to a convenient supermarket and fulfill their cravings by grabbing unhealthy, fatty foods.

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Aromen, die wir lieben 
Martina Göldner-Kabitzsch / Susann Kreihe
Flavors We Love
13 Menus with Special Spices
With photographs by Franziska Taube

Come along on a journey of discovery, exploring the world of culinary flavors! Coffee, vanilla or mint most often bring to mind sweet treats, but this book demonstrates that they can also add sophisticated aromas to meat, fish and vegetables.

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Möhrenpesto und Maronicreme 
Sabine Fuchs / Susanne Heindl
Carrot Pesto and Chestnut Cream
35 Vegetarian Spreads

Are you in the mood for fresh bread, but long for an alternative to the usual ham, salami or cheese? You will be amazed at the extraordinary range of ingredients for sandwich spreads nature holds in store for us. From herbs to pulses, vegetables or fruit, the nutritious and delicious ingredients make every meal a feast and bring variety to lunchboxes.

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delikat & formvollendet 
Martina Göldner-Kabitzsch / Susann Kreihe
Delectable and in Perfect Form
Exceptional Menus, Perfectly Orchestrated
With photographs by Franziska Taube

Eating with family and friends is one of the most important rituals in life, a timeout from the daily routine, a time to indulge our senses. As cooks, we have the chance to entice and beguile with our creations; we can present our dishes so that just the sight of them will enchant our guests.

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Matthias Reimann
Homemade and Delicious

Healthy and delicious – that’s how muesli should be, but also varied according to your individual taste. More and more people are not reaching for the sugar-filled versions in the supermarket anymore, but instead are making their muesli themselves, with quinoa or amaranth, apricots or apples, soured milk or yogurt, raw cane sugar or maple syrup – the variations of flavors are limitless!

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Title: 31 to 40 of 76 Page: <<<   1  2  3  4  5  6  7  8  >>> 
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