Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book is a treatise on classical Western cuisine as it entered the twentieth century. The author lays out the methods and practices that underpin the very concept of French haute cuisine, giving the reader a detailed view of the ingredients, techniques, and recipes that defined fine dining in the early 20th century. At a time when many innovations were emerging in cooking and where the availability of ingredients was far different, this book serves as a time capsule. It stands as a testament to the enduring fundamentals of French culinary arts and is a valuable resource for both historians and serious cooks who wish to understand the foundations of fine dining. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330274651_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330274651
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330274651
Quantité disponible : 15 disponible(s)