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A Guide To Modern Cookery
idioma: inglês
Editor:
CAMBRIDGE UNIVERSITY PRESS, junho de 2013 ‧
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SINOPSE
Georges Auguste Escoffier (1846â€"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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9781108063500 |
| Editor: | CAMBRIDGE UNIVERSITY PRESS |
| Data de Lançamento: | junho de 2013 |
| Idioma: | Inglês |
| Dimensões: | 172 x 252 x 46 mm |
| Encadernação: | Capa mole |
| Páginas: | 902 |
| Tipo de produto: | Livro |
| Coleção: | Cambridge Library Collection - European History |
| Classificação Temática: |
Livros em Inglês
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História
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História da Europa
|
| EAN: | 9781108063500 |
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