James Beard's American Cookery (ePub)
(Sprache: Englisch)
The classic, must-have American cookbook from one of our greatest authorities on food.
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now...
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now...
sofort als Download lieferbar
eBook (ePub)
4.49 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „James Beard's American Cookery (ePub)“
The classic, must-have American cookbook from one of our greatest authorities on food.
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
Autoren-Porträt von James Beard
Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.
Bibliographische Angaben
- Autor: James Beard
- 2009, Englisch
- Verlag: Little, Brown and Company
- ISBN-10: 0316069817
- ISBN-13: 9780316069816
- Erscheinungsdatum: 28.02.2009
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 3.60 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Family Sharing
eBooks und Audiobooks (Hörbuch-Downloads) mit der Familie teilen und gemeinsam genießen. Mehr Infos hier.
Kommentar zu "James Beard's American Cookery"
0 Gebrauchte Artikel zu „James Beard's American Cookery“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "James Beard's American Cookery".
Kommentar verfassen