"Sinopsis" puede pertenecer a otra edición de este libro.
"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 2,00
De Irlanda a España
Descripción Condición: New. 2011. Hardcover. Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours. Num Pages: 688 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 242 x 161 x 44. Weight in Grams: 1096. . . . . . Nº de ref. del artículo: V9780241953402
Descripción Hardcover. Condición: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Nº de ref. del artículo: 9780241953402-GDR
Descripción Condición: New. In. Nº de ref. del artículo: ria9780241953402_new
Descripción Condición: New. 2011. Hardcover. Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours. Num Pages: 688 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 242 x 161 x 44. Weight in Grams: 1096. . . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780241953402
Descripción Hardback. Condición: New. New copy - Usually dispatched within 4 working days. Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours. Nº de ref. del artículo: B9780241953402
Descripción hardback. Condición: New. Language: ENG. Nº de ref. del artículo: 9780241953402
Descripción Condición: New. Nº de ref. del artículo: 12276476-n
Descripción Hardcover. Condición: Brand New. 688 pages. 9.29x5.91x1.65 inches. In Stock. Nº de ref. del artículo: __0241953405
Descripción Condición: New. pp. 688. Nº de ref. del artículo: 5595437
Descripción Buch. Condición: Neu. Neuware - 'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times'Mastering any art is a continuing process .' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations. Nº de ref. del artículo: 9780241953402