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Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Libro
Hardcover. Condición: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Grubby book may have mild dirt or some staining, mostly on the edges of pages.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: WeBuyBooks, Rossendale, LANCS, Reino Unido
Libro
Condición: Good. Most items will be dispatched the same or the next working day.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: As New. Unread book in perfect condition.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Brook Bookstore, Milano, MI, Italia
Libro
Condición: new.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: medimops, Berlin, Alemania
Libro
Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por Grub Street Publishing, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Libro
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: New.
Publicado por Grub Street Publishing, London, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Grand Eagle Retail, Wilmington, DE, Estados Unidos de America
Libro
Hardcover. Condición: new. Hardcover. Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: As New. Unread book in perfect condition.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Revaluation Books, Exeter, Reino Unido
Libro
Hardcover. Condición: Brand New. 768 pages. 9.76x7.60x1.85 inches. In Stock.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro
Condición: New. In.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Pieuler Store, Suffolk, Reino Unido
Libro Original o primera edición
Condición: good. First Edition. 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro
Condición: New. 2008. Hardcover. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. Num Pages: 768 pages. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 190 x 255 x 42. Weight in Grams: 2012. . . . . .
Publicado por Grub Street Publishing, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Grumpys Fine Books, Tijeras, NM, Estados Unidos de America
Libro
Hardcover. Condición: new. Prompt service guaranteed.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Libro
Condición: New. 2008. Hardcover. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. Num Pages: 768 pages. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 190 x 255 x 42. Weight in Grams: 2012. . . . . . Books ship from the US and Ireland.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Pieuler Store, Suffolk, Reino Unido
Libro Original o primera edición
Condición: new. First Edition. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: SN Books Ltd, Thetford, Reino Unido
Libro
Hardcover. Condición: Good. Orders shipped daily from the UK. Professional seller.
Publicado por Grub Street Publishing Sep 2008, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Buch. Condición: Neu. Neuware - Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris'three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In'The Complete Robuchon'he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003.
Publicado por Grub Street Publishing, London, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: CitiRetail, Stevenage, Reino Unido
Libro
Hardcover. Condición: new. Hardcover. Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: new. New Copy. Customer Service Guaranteed.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Speedyhen, London, Reino Unido
Libro
Condición: NEW.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: moluna, Greven, Alemania
Libro
Gebunden. Condición: New. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets an.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Save With Sam, North Miami, FL, Estados Unidos de America
Libro
Hardcover. Condición: New. Brand New!.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Campbell Bookstore, Austin, TX, Estados Unidos de America
Libro
Condición: very good.
Publicado por Grub Street Publishing, London, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: AussieBookSeller, Truganina, VIC, Australia
Libro
Hardcover. Condición: new. Hardcover. Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London. Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Hafa Adai Books, Moncks Corner, SC, Estados Unidos de America
Libro
Condición: very good.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: Hafa Adai Books, Moncks Corner, SC, Estados Unidos de America
Libro
Condición: new.
Publicado por Grub Street, 2008
ISBN 10: 1906502226ISBN 13: 9781906502225
Librería: GoldenDragon, Houston, TX, Estados Unidos de America
Libro
Hardcover. Condición: new. Buy for Great customer experience.