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LA CUISINE Secrets of Modern French Cooking

Raymond Oliver

Editorial: Leon Amiel Publisher, New York, 1969
ISBN 10: 0814803210 / ISBN 13: 9780814803219
Usado / Hard Cover / Cantidad: 1
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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

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Valoración del libro brindada por GoodReads:
4,6 valoración promedio
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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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