Related Books
Language: en
Pages: 884
Pages: 884
Type: BOOK - Published: 2000 - Publisher: Hamlyn (UK)
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply rea
Language: en
Pages: 280
Pages: 280
Type: BOOK - Published: 1988 - Publisher: Random House (NY)
One of the most important cooking schools in the country, Ma Cuisine, offers recipes and cooking technique tips to the general public for the first time. Two-co
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2009 - Publisher: Duckworth Publishing
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celeb
Language: en
Pages: 277
Pages: 277
Type: BOOK - Published: 2009 - Publisher: Univ. Press of Mississippi
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2010 - Publisher:
MA BASEEMA, Middle Eastern Cuisine with Chaldean Flair gives you a taste of a culture that has one of the world's oldest cuisines, dating back to ancient Mesopo
