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Verlag: Abrams, 2016
ISBN 10: 1419721488ISBN 13: 9781419721489
Anbieter: Lewes Book Centre, LEWES East Sussex, ES, Vereinigtes Königreich
Buch Erstausgabe
Hardcover. Zustand: Fine. 1st Edition. FINE TIGHT CLEAN HARDBACK,NO INSCRIPTIONS.2016,1ST EDITION.303,PAGES,WITH COLOUR ILLUSTRATIONS,AND RECIPES.
Verlag: Abrams, 2016
Anbieter: The Cary Collection, Bristol, CT, USA
Buch Erstausgabe
Hardcover. Zustand: New. No Jacket. 1st Edition. [303] pp. Abrams 2016 First English Edition 10 1/2" x 7 3/4" Good cuisine is the foundation of genuine happiness. So said Auguste Escoffier (1846-1935), a pioneer of modern cooking who, in 1898, became the first chef at the Ritz Paris. This book is essential for anyone wanting to learn techniques and savoir-faire. It comprises 100 illustrated recipes organized by theme. In addition, twenty basic recipes and a glossary complete this reference book, which divulges the delicious secrets of the illustrious École Ritz Escoffier. Since 1988, the École Ritz Escoffier has been teaching the culinary arts to the great chefs of tomorrow as well as to keen amateurs, sharing the values dear to the famous chef and hotelier César Ritz: professionalism, creativity, and conviviality.