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BLANC, Raymond with STEEN, James

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ISBN 10: 0593060369 / ISBN 13: 9780593060360
Edité par Bantam Press, London, 2008
Etat : Fine Couverture rigide
Vendeur L & S.D. GREEN (THORNTON-CLEVELEYS, Royaume-Uni)

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Size: 8vo - over 7¾" - 9¾" tall. N° de réf. du libraire 11078

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Détails bibliographiques


Éditeur : Bantam Press, London

Date d'édition : 2008

Reliure : Hard Cover

Etat du livre :Fine

Etat de la jaquette : Fine

Signé : Signed by Raymond Blanc

Edition : First Edition, First Impression.

A propos de ce titre

Synopsis :

This is the culinary autobiography of one of Britain’s most admired chefs and owner of the Michelin-starred restaurant Le Manoir near Oxford. Woven into stories from Blanc’s years in the food business is a passionate appeal for sustainable cuisine.

About the Author:

Born in Besançon, France, Raymond Blanc is acknowledged as one of the finest chefs in the world. He arrived in England in 1972, and in 1984 opened the hotel and restaurant, Le Manoir aux Quat’ Saisons near Oxford. In 1991 he established the Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.
From the Trade Paperback edition.

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