Imagen del editor
Título: LA CUISINE Secrets of Modern French Cooking
Editorial: Leon Amiel Publisher, New York
Año de publicación: 1969
Encuadernación: Hard Cover
Ilustrador: Color & Black/White Photographs, Maps & Drawings
Condición del libro: Very Good
Condición de la sobrecubierta: Good
Edición: Fifth Printing.
Dust jacket has edgewear chips, text is very clean and well bound. Translated and edited by Nika Hazelton with Jack Van Bibber. Here is one of the great cookbooks of our time. Covering every aspect of French cooking from basic foods to wine selection, this volume contains nearly 1,500 of the finest recipes and is essential for everyone who loves fine food. It is virtually a course in haute cuisine cookery by master chef Raymond Oliver, owner of the three-star Grand Vefour in Paris. Over 600 photographs in color and black & white. Size: 894 Pgs 7" x 9 1/2 " 1.7kg. N° de ref. de la librería 10910
Sinopsis: For everyone who loves fine food, this book is essential. Covering every aspect of French cooking from basic foods to wine selection, this volume contains nearly 1500 of the finest recipes Raymond Oliver has garnered from the great French tradition.
Idioma: Text: English, French (translation)
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