Larousse librarie (11 risultati)
Lingua: Inglese
Editore: Pocket Books, 1969
- Brossura
Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 8,26
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Lingua: Francese
Editore: Pocket, 1974
- Brossura
Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 9,13
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Rilegato
Da: World of Books Inc, Montgomery, IL, U.S.A.World of Books Inc
Contatta il venditoreVenditore con 2 stelleCondizione: Usato - Discreto
EUR 16,50
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Hardback. Condizione: Fair. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every…professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question. The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos-candid images of upscale restaurants from around the world-that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adri , Daniel Boulud, Alice Waters, Gaston Len tre, Thomas Keller, James Beard, and Julia Child. With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad-with dozens of recipes-and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces). The unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of Larousse Gastronomique indispensable for every cook.
Altre immaginiLingua: Francese
Editore: Washington Square Press
- Brossura
Da: MPBookstore, New Ulm, MN, U.S.A.MPBookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 13,30
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloSoftcover, Wraps. Condizione: Good. There is some wear to the cover. The book has wear on the corners. There may be some marks in or on the book. Books are stored on a bookshelf in A/C. They are in a dark room and are well maintained. If you have any questions or concerns about this book please contact me. Larousse de Poche Fren…ch Dictionary 1969 Washington Square Press. There is some wear to the cover. The book has wear on the corners. There may be some marks in or on the book. Books are stored on a bookshelf in A/C. They are in a dark room and are well maintained. If you have any questions or concerns about this book please contact me. Modified Item: No. Subject: Reference. Topic: Dictionaries, Thesauri. Binding: Softcover, Wraps. Language: French. Author: Edt librarie larousse s.a. Publisher: Washington Square Press.
- Rilegato
Da: Greener Books, London, Regno UnitoGreener Books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Molto buono
EUR 20,12
EUR 23,32 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
- Rilegato
Da: Brit Books, Milton Keynes, Regno UnitoBrit Books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Molto buono
EUR 26,84
EUR 18,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every…literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
- Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 80,15
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one…book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photoscandid images of upscale restaurants from around the worldthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladwith dozens of recipesand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of informationfrom the traditional to the cutting-edgemake this newest edition of Larousse Gastronomique indispensable for every cook. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 87,83
EUR 23,32 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. box edition. 8.25x6.00x4.25 inches. In Stock.
- Rilegato
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 116,50
EUR 43,15 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one…book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photoscandid images of upscale restaurants from around the worldthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladwith dozens of recipesand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of informationfrom the traditional to the cutting-edgemake this newest edition of Larousse Gastronomique indispensable for every cook. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 175,70
EUR 31,85 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one…book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photoscandid images of upscale restaurants from around the worldthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladwith dozens of recipesand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of informationfrom the traditional to the cutting-edgemake this newest edition of Larousse Gastronomique indispensable for every cook. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Altre immaginiEditore: Librarie Larousse, Paris, 1962
- Rilegato
Da: Tempo Books, Saint Paul, MN, U.S.A.Tempo Books
Contatta il venditoreVenditore con 5 stelleCondizione: Usato
EUR 114,90
EUR 7,10 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Aggiungi al carrello6" x 8" pp. [8], 1795, text in the French language. Includes 73,000 articles, 5,130 black and white illustrations, 114 black and white maps, including 48 color plates, 20 maps, and a color atlas. Hardcover bound in gray cloth boards in yellow illustrated cover jacket, showing a few light smudges. Boards are clean and sound. Owne…r inscription on title page. Very good.
