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Beard, James

ISBN 10: 0316085669 / ISBN 13: 9780316085663
Editorial: Little, Brown & Co, 1980
Usado Condición: Near Fine Encuadernación de tapa blanda

Librería en AbeBooks desde: 6 de agosto de 1999

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Top and bottom edge slightly soiled, otherwise without flaw. Copyright 1972, later edition with glossy cover. James Beard, one of America's greatest authorities on food and best-loved chefs, put practically everything he learned about cooking into this single magnificent - now classic - volume. Here is Beard's very best, including more than 1500 favorite and most successful recipes as well as an epicurean journal that digs deep into national history to trace the origins and Americanization of our cooking. Size: 6.5 X 9.5 " 877 Pages 1.5 Kg. N° de ref. de la librería 50059

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Detalles bibliográficos


Editorial: Little, Brown & Co

Año de publicación: 1980

Encuadernación: Soft Cover

Ilustrador: Earl Thollander

Condición del libro:Near Fine

Edición: 7th Printing.

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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.

About the Author:

Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.

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Cook and Bakers Books specializes in quality out-of-print and collectable Cook Books. We also have a wide selection of books on other subjects including Health and Well Being, Gardening, Nature, Biographies, Yoga and Eastern Philosophies, and Novels

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