9780241953402 - mastering the art of french cooking, vol.2 de child, julia; beck, simone (20 resultados)
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: Evergreen Goodwill, Seattle, WA, Estados Unidos de AmericaEvergreen Goodwill
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EUR 23,98
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hardcover. Condición: Good.
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
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EUR 28,34
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Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Idioma: Inglés
Editorial: Penguin Books Ltd, London, 2011
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 42,04
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Hardcover. Condición: new. Hardcover. The legendary cookbook that inspired JULIE AND JULIA -- volume 2'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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Penguin Books Ltd, GB, 2011
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 42,05
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Hardback. Condición: New. '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 an…d 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.
Idioma: Inglés
Editorial: Penguin Books, 2011
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 36,27
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Condición: New. pp. 688.
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 26,93
Envío por EUR 17,56Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 6 disponibles
Condición: New.
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 31,17
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Condición: New. In.
Idioma: Inglés
Editorial: Penguin, 2011
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 27,11
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hardcover. Condición: New.
Idioma: Inglés
Editorial: Penguin, 2011
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 30,14
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Hardcover. Condición: Brand New. 688 pages. 9.29x5.91x1.65 inches. In Stock.
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 31,20
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Penguin Books, 2011
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 40,69
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Condición: New. pp. 688.
Idioma: Inglés
Editorial: Particular Books / Penguin Group, London, 2011
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Librería: The Print Room, Cockernhoe nr Luton, Reino UnidoThe Print Room
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EUR 24,11
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Hardcover. Condición: Near Fine. Reprint. First published in 1970 by Knopf in the USA and in the UK in 1977, this is a new edition of 2011. Some very slight edge wear to top and bottom of covers and spine, no jacket as issued, slipcase absent, corners very slightly bruised, price on back cover (£25.00), no inscriptions, internal…ly clean tight and square, overall a vg+ copy. 651pp, illustrated. 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. Julia Carolyn Child (1912-2004), was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with this debut cookbook 'Mastering the Art of French Cooking' and her subsequent television programmes, the most notable of which was 'The French Chef', which premiered in 1963. The difficult birth of her cookbook was documented in the 2009 film 'Julie and Julia' by Nora Ephron and starring Amy Adams, Stanley Tucci and Meryl Streep. Illustrations by Sidonie Coryn and Paul Child (ilustrador).
Idioma: Inglés
Editorial: Penguin Books Ltd, 2011
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 32,37
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Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
Idioma: Inglés
Editorial: Penguin Books Ltd, London, 2011
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 26,94
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Hardcover. Condición: new. Hardcover. The legendary cookbook that inspired JULIE AND JULIA -- volume 2'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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Idioma: Inglés
Editorial: Penguin Books, Limited (UK), 2011
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Librería: Speedyhen, Hertfordshire, Reino UnidoSpeedyhen
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EUR 27,04
Envío por EUR 47,99Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 5 disponibles
Condición: NEW.
Idioma: Inglés
Editorial: Penguin Books UK, 2011
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Librería: moluna, Greven, Alemaniamoluna
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EUR 35,57
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Condición: New. 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 crois.
Idioma: Inglés
Editorial: Penguin Books Ltd, London, 2011
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 65,50
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Hardcover. Condición: new. Hardcover. The legendary cookbook that inspired JULIE AND JULIA -- volume 2'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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: Penguin Books Ltd Mär 2011, 2011
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 37,50
Envío por EUR 65,52Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
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 appet…ite 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.
Idioma: Inglés
Editorial: Penguin Books Ltd, 2011
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 40,60
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Buch. Condición: Neu. Mastering the Art of French Cooking, Vol.2 | Julia Child (u. a.) | Buch | Gebunden | Englisch | 2011 | Penguin Books Ltd | EAN 9780241953402 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
Idioma: Inglés
Editorial: Penguin Books Ltd, GB, 2011
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 38,64
Envío por EUR 76,08Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Hardback. Condición: New. '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 an…d 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.
