New Larousse Gastronomique
von Hamlyn
62,55 €
Einband: Gebundene Ausgabe
Seitenzahl: 1216 Seiten
Erscheinungsdatum: 01.01.1970
Verlag: Octopus Publishing Ltd.
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Beschreibung
New Larousse Gastronomique
New Larousse Gastronomique von Hamlyn im Online-Buchhandel:
New Larousse Gastronomique
von Hamlyn
62,55 €
gefunden bei Amazon Marketplace
New Larousse Gastronomique
New Larousse Gastronomique
Einband: Gebundene Ausgabe, Seitenzahl: 1216 Seiten
Zur Online-Buchhandlung von
Amazon Marketplace
Amazon Marketplace
Larousse Gastronomique
74,99 €
gefunden bei Thalia
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in...
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
Zur Online-Buchhandlung von
Thalia
Thalia
Larousse Gastronomique
82,99 €
gefunden bei buecher
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in...
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
Verlag: Octopus Publishing Group; Hamlyn
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