A Guide to Modern Cookery
(Bog, Paperback / softback, Engelsk)
Forlag:
Cambridge University Press
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781108063500
- Se flere detaljer ▼
Bemærk: Kan ikke leveres før jul.
Beskrivelse
Georges Auguste Escoffier (1846–1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
Læsernes anmeldelser (0)
Alle detaljer
| Forlag | Cambridge University Press |
| Forfatter | Auguste Escoffier |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 06-06-2013 |
| Første udgivelsesår | 2013 |
| Serie | Cambridge Library Collection - European History |
| Illustrationer | 1 Plates, black and white |
| Originalsprog | United Kingdom |
| Sideantal | 902 |
| Indbinding | Paperback / softback |
| Forlag | Cambridge University Press |
| Sideoplysninger | 902 pages, 1 Plates, black and white |
| Mål | 175 x 245 x 54 |
| ISBN-13 / EAN-13 | 9781108063500 |