Spese di spedizione:
EUR 2,47
In U.S.A.
Descrizione libro Condizione: New. Codice articolo 1465264-n
Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo GB-9780950187501
Descrizione libro hardback. Condizione: New. Language: ENG. Codice articolo 9780950187501
Descrizione libro Hardcover. Condizione: new. Hardcover. This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts. If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780950187501
Descrizione libro Hardback. Condizione: New. New copy - Usually dispatched within 4 working days. Codice articolo B9780950187501
Descrizione libro Condizione: New. Buy with confidence! Book is in new, never-used condition. Codice articolo bk095018750Xxvz189zvxnew
Descrizione libro Condizione: new. Codice articolo I7Z3CNI41E
Descrizione libro Condizione: New. 1960. 17th. Hardcover. Translator(s): Brunet, E. Num Pages: 240 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 192 x 135 x 20. Weight in Grams: 452. . . . . . Codice articolo V9780950187501
Descrizione libro Condizione: New. Codice articolo 1465264-n
Descrizione libro Hardcover. Condizione: Brand New. 240 pages. In Stock. Codice articolo zk095018750X