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Mastering the Art of French Cooking. Vol.1 Child, JuliaBeck, SimoneBertholle,
Mastering the Art of French Cooking. Vol.1 Child, JuliaBeck, SimoneBertholle,

Mastering the Art of French Cooking. Vol.1 Child, JuliaBeck, SimoneBertholle,

 
  • HerstellerPenguin Books Ltd (UK)
  • MediumKartoniert / Broschiert
  • SchlagwortFrankreich Küche Englische Bücher Kochbuch COOKING Regional & E
  • InhaltKartoniert / Broschiert
  • BuchtitelMastering the Art of French Cooking. Vol.1
  • Erscheinungsdatum2011-11-24
  • SpracheEnglisch
  • Seiten784
  • WarengruppenindexHardcover, Softcover
  • HauptwarengruppeSachbuch, Fachbuch und Ratgeber
  • DetailwarengruppeLänderküchen/Regionalküchen
  • WarengruppeEssen und Trinken
  • VerlagPenguin UK
  • Laenge198 mm
  • Hoehe33 mm
  • Breite129 mm
  • AuflageTrade Paperback
  • LabelPenguin Classics
  • VertriebPenguin Books Ltd (UK)
  • FeaturesXXIV, 758 S.
  • EAN9780241956465
  • OriginalspracheEnglisch
  • KategorieBuch
  • FormatTaschenbuch
  • Gewicht537g
  • Erscheinungsjahr2011
  • AutorJulia Child
  • Artikelnr.174438954779
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Moluna-Artikelnummer: 5899095Mastering the Art of French Cooking. Vol.1 Child, Julia & Beck, Simone & Bertholle, Louisette This isn t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who d gone out there and made a difference. Her books are a triumph, and also a trophy A. A. Gill, The TimesAs close to a divine text as you can get Matthew Fort GuardianJulia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, Julia Child studied at Paris s famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.1Über den Autor Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, Julia Child studied at Paris s famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.Klappentext This isn t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who d gone out there and made a difference. Her books are a triumph, and also a trophy A. A. Gill, The Times

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