ISBN: 9780080967721 - escoffier (24 résultats)

Hardcover. Etat : Very Good. 2. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Etat : acceptable. USED book in ACCEPTABLE condition. Cover and pages are in tact but may show creases, tears, water damage, handwriting, underlining, or highlighting. May be missing dust jacket. Supplemental items such as access codes and CDs not guaranteed.

Etat : Very Good. Fifth Edition. VG : in very good condition with dust jacket. 250mm x 190mm (10" x 7"). xxvi, 646pp. N.B.: Heavy volume - extra shipping needed for overseas. Illustrated hardback laminated board cover.

Hardback. Etat : Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Hardback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. Dust jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1550grams, ISBN:9780080967721.…

Hardcover. Etat : Used - Very Good. 2. Item shows minor signs of wear but functions perfectly. Clean pages with minor signs of use. Tight binding. 0.0000.

Etat : New.

Hardcover. Etat : new. Hardcover. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal.It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Etat : New. pp. 680.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Acceptable. Acceptable. Dust Jacket NOT present. CD WILL BE MISSING. SHIPS FROM MULTIPLE LOCATIONS. book.

Etat : Sehr gut. Zustand: Sehr gut | Seiten: 638 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Etat : New. pp. 680 2nd Revised Edition.

Etat : New.

Etat : New. pp. 680.

Hardcover. Etat : Brand New. 2nd edition. 646 pages. 10.00x7.56x1.42 inches. In Stock.

Buch. Etat : Neu. Neuware - No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offeringan insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.…

Hardcover. Etat : new. Hardcover. No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal.It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Etat : gut. 2011. Escoffier In englischer Sprache. pages.