From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some… Mehr…
From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine. Media >, [PU: University of California Press]<
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University of California Press, 10/11/2011 12:00:01. hardcover. Very Good. 1.2000 in x 9.1000 in x 8.0000 in., University of California Press, 10/11/2011 12:00:01, 3
University of California Press, 10/11/2011 12:00:01. hardcover. Very Good. 1.2000 9.1000 8.0000., University of California Press, 10/11/2011 12:00:01, 3
From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some… Mehr…
From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine. Media >, [PU: University of California Press]<
University of California Press, 10/11/2011 12:00:01. hardcover. Very Good. 1.2000 in x 9.1000 in x 8.0000 in., University of California Press, 10/11/2011 12:00:01, 3
University of California Press, 10/11/2011 12:00:01. hardcover. Very Good. 1.2000 9.1000 8.0000., University of California Press, 10/11/2011 12:00:01, 3
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From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Detailangaben zum Buch - The Art of Eating Cookbook
EAN (ISBN-13): 9780520270299 ISBN (ISBN-10): 0520270290 Gebundene Ausgabe Taschenbuch Erscheinungsjahr: 2011 Herausgeber: University of California Press
Buch in der Datenbank seit 2012-01-11T17:39:20+01:00 (Berlin) Detailseite zuletzt geändert am 2024-03-20T11:53:47+01:00 (Berlin) ISBN/EAN: 9780520270299
ISBN - alternative Schreibweisen: 0-520-27029-0, 978-0-520-27029-9 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: behr, edward Titel des Buches: eating the arts, the first years, eat art, cookbook, the art eating well
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