22,40 €*
Versandkostenfrei per Post / DHL
Lieferzeit 1-2 Wochen
- Preface 1: Note to 1977 Edition
- Preface 2: Note to 1983 Edition
- Introduction: Introduction
- Part 1: French Cooking in England
- Part 2: The Cookery of the French Provinces
- 1: Provence
- 2: Paris, Normandy and the Ile de France
- 3: Alsace and Lorraine
- 4: Brittany and the Lôire
- 5: The Savoie
- 6: Burgundy, The Lyonnais, and the Bresse
- 7: The Béarnais and the Basque Country
- 8: The Bordelais
- 9: The Périgord
- 10: The Languedoc
- Part 3: Batterie de Cuisine
- Part 4: Cooking Terms and Processes
- Part 6: Les Aromates, etc.
- Part 7: Weights and Measures
- Part 8: Sauces
- Part 9: Hors-d'OEuvre and Salads
- Part 10: Soups
- Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
- Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
- Part 13: Vegetables
- Part 14: Fish
- Part 15: Shell-Fish and Crustacea
- Part 16: Meat
- 1: Beef
- 2: Lamb and Mutton
- 3: Fresh Pork
- 4: Veal
- Part 17: Composite Meat Dishes, Cassoulets, etc.
- Part 18: Poultry and Game
- Part 19: The Left-Overs
- Part 20: Sweet Dishes
- Part 21: Cookery Books
- Bibliography: Bibliography
- 1: Additional Book List 1977
- 2: Additional Book List 1983
- Acknowledgements: Acknowledgements
| Erscheinungsjahr: | 1998 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780140273267 |
| ISBN-10: | 0140273263 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | David, Elizabeth |
| Illustrator: | Renny, Juliet |
| Hersteller: | Penguin Books Ltd |
| Maße: | 198 x 131 x 38 mm |
| Von/Mit: | Elizabeth David |
| Erscheinungsdatum: | 30.04.1998 |
| Gewicht: | 0,377 kg |
- Preface 1: Note to 1977 Edition
- Preface 2: Note to 1983 Edition
- Introduction: Introduction
- Part 1: French Cooking in England
- Part 2: The Cookery of the French Provinces
- 1: Provence
- 2: Paris, Normandy and the Ile de France
- 3: Alsace and Lorraine
- 4: Brittany and the Lôire
- 5: The Savoie
- 6: Burgundy, The Lyonnais, and the Bresse
- 7: The Béarnais and the Basque Country
- 8: The Bordelais
- 9: The Périgord
- 10: The Languedoc
- Part 3: Batterie de Cuisine
- Part 4: Cooking Terms and Processes
- Part 6: Les Aromates, etc.
- Part 7: Weights and Measures
- Part 8: Sauces
- Part 9: Hors-d'OEuvre and Salads
- Part 10: Soups
- Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
- Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
- Part 13: Vegetables
- Part 14: Fish
- Part 15: Shell-Fish and Crustacea
- Part 16: Meat
- 1: Beef
- 2: Lamb and Mutton
- 3: Fresh Pork
- 4: Veal
- Part 17: Composite Meat Dishes, Cassoulets, etc.
- Part 18: Poultry and Game
- Part 19: The Left-Overs
- Part 20: Sweet Dishes
- Part 21: Cookery Books
- Bibliography: Bibliography
- 1: Additional Book List 1977
- 2: Additional Book List 1983
- Acknowledgements: Acknowledgements
| Erscheinungsjahr: | 1998 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780140273267 |
| ISBN-10: | 0140273263 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | David, Elizabeth |
| Illustrator: | Renny, Juliet |
| Hersteller: | Penguin Books Ltd |
| Maße: | 198 x 131 x 38 mm |
| Von/Mit: | Elizabeth David |
| Erscheinungsdatum: | 30.04.1998 |
| Gewicht: | 0,377 kg |
Ähnliche Produkte
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
