As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclo… Mehr…
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs'' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium. | Red Classics Great Food From Absinthe To Zest by Alexandre Dumas Paperback | Indigo Chapters Books > Cookbooks > Cooking Methods > Garnishing & Food Presentation P10171, Alexandre Dumas<
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As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclo… Mehr…
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium. | Red Classics Great Food From Absinthe To Zest by Alexandre Dumas Paperback | Indigo Chapters Books > Cookbooks > Cooking Methods > Garnishing & Food Presentation P10171, Alexandre Dumas<
Indigo.ca
new in stock. Versandkosten:zzgl. Versandkosten. Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Penguin UK. Mass Market Paperback. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possibl… Mehr…
Penguin UK. Mass Market Paperback. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, will have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included., Penguin UK, 2.5<
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclo… Mehr…
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs'' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium. | Red Classics Great Food From Absinthe To Zest by Alexandre Dumas Paperback | Indigo Chapters Books > Cookbooks > Cooking Methods > Garnishing & Food Presentation P10171, Alexandre Dumas<
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclo… Mehr…
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium. | Red Classics Great Food From Absinthe To Zest by Alexandre Dumas Paperback | Indigo Chapters Books > Cookbooks > Cooking Methods > Garnishing & Food Presentation P10171, Alexandre Dumas<
Penguin UK. Mass Market Paperback. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possibl… Mehr…
Penguin UK. Mass Market Paperback. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, will have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included., Penguin UK, 2.5<
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An encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. It includes recipes for bamboo pickle and strawberry omelette, advice on cooking various manners of beast from bear to kangaroo.
Detailangaben zum Buch - Red Classics Great Food From Absinthe To Zest by Alexandre Dumas Paperback | Indigo Chapters
Buch in der Datenbank seit 2009-06-28T00:15:07+02:00 (Berlin) Detailseite zuletzt geändert am 2024-02-13T17:22:06+01:00 (Berlin) ISBN/EAN: 0241951836
ISBN - alternative Schreibweisen: 0-241-95183-6, 978-0-241-95183-5 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: alexandre dumas, dumas mützelburg Titel des Buches: alphabet, absinth, the lovers, only lovers, food for love, lover, grand dictionnaire cuisine, food great, dumas food, zest
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