ISBN: 9780080967721 - escoffier (19 resultados)

Condición: New.

Condición: New.

Hardcover. Condición: new. Hardcover. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal.It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condición: New. pp. 680.

Condición: New. 2011. 2nd Edition. Hardcover. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Editor(s): Cracknell, H. L.; Kaufmann, R. J. Num Pages: 672 pages. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 252 x 197 x 35. Weight in Grams: 2004. . . . . . …

Condición: NEW.

Hardcover. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condición: New. 2011. 2nd Edition. Hardcover. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Editor(s): Cracknell, H. L.; Kaufmann, R. J. Num Pages: 672 pages. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 252 x 197 x 35. Weight in Grams: 2004. . . . . . Books ship from the US and Ireland. …

Condición: New. pp. 680 2nd Revised Edition.

Condición: New. In English.

Condición: New. pp. 680.

Hardcover. Condición: Brand New. 2nd edition. 646 pages. 10.00x7.56x1.42 inches. In Stock.

Gebunden. Condición: New.

Hardback. Condición: New. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.…

Buch. Condición: Neu. Escoffier | Auguste Escoffier | Buch | Einband - fest (Hardcover) | Englisch | 2011 | Taylor & Francis Ltd | EAN 9780080967721 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Hardback. Condición: New. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.…

Hardcover. Condición: new. Hardcover. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal.It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…