Name: The Delmonico Cook Book: How To Buy Food, How To Cook It, And How To Serve It - A Thousand Recipes (en Inglés)
Price: 405.71 MXN
Availability: InStock
Author: Alessandro Filippini
ISBN: 9781835524022

Envío gratis

portada The Delmonico Cook Book: How To Buy Food, How To Cook It, And How To Serve It - A Thousand Recipes (en Inglés)

Formato

Libro Físico

Autor

Alessandro Filippini

Editorial

Exotic Publisher

Idioma

Inglés

N° páginas

202

Encuadernación

Tapa Blanda

Dimensiones

27.9 x 21.6 x 1.1 cm

Peso

0.48 kg.

ISBN13

9781835524022

Categorías

Cocina sana: alimentos integrales
Cocinas nacional y regional
Recetas y cursos de cocina

The Delmonico Cook Book: How To Buy Food, How To Cook It, And How To Serve It - A Thousand Recipes (en Inglés)

Alessandro Filippini (Autor) · Exotic Publisher · Tapa Blanda

Libro Físico

$ 405.71

$ 737.65

Ahorras: $ 331.94

45% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Martes 04 de Junio y el Lunes 17 de Junio.

Lo recibirás en cualquier lugar de México entre 1 y 3 días hábiles luego del envío.

Reseña del libro "The Delmonico Cook Book: How To Buy Food, How To Cook It, And How To Serve It - A Thousand Recipes (en Inglés)"

"The Delmonico Cook Book" is a culinary classic written by Alessandro Filippini. This book was first published in 1890 and is considered a significant contribution to American culinary literature. Delmonico's was a famous and upscale restaurant in New York City during the 19th century, and Alessandro Filippini was its chef. The book offers a glimpse into the culinary world of the time, providing insight into the luxurious and innovative dishes that were served at Delmonico's. It includes a wide range of recipes, covering everything from soups and appetizers to main courses and desserts. The recipes are often detailed and can be quite elaborate, reflecting the restaurant's reputation for fine dining. "The Delmonico Cook Book" not only provides recipes but also includes descriptions of the techniques, ingredients, and equipment used in the preparation of these dishes. It's a valuable historical resource for understanding the gastronomic trends of the late 19th century in America. While the original edition of this book is considered a rare collector's item, modern reprints and digitized versions have made it accessible to a broader audience. It remains a fascinating window into the culinary history of a bygone era and is of interest to both food enthusiasts and historians.