Name: The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the Fren (en Inglés)
SKU: 56440439
Price: 905.92 MXN
Availability: InStock
Author: Clermont, B.
ISBN: 9781019969717

portada The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the Fren (en Inglés)

The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the Fren (en Inglés)

Formato

Libro Físico

Autor

B. Clermont

Editorial

Legare Street Press

Idioma

Inglés

N° páginas

678

Encuadernación

Tapa Dura

Dimensiones

23.4x15.6x3.7 cm

Peso

1.12 kg.

ISBN13

9781019969717

Categorías

Historia
Cocina / comidas y bebidas, etc.

The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the Fren (en Inglés)

B. Clermont (Autor) · Legare Street Press · Tapa Dura

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Reseña del libro "The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the Fren (en Inglés)"

Experience the delights of French and English cuisine with this classic cookbook from renowned chef B. Clermont. With easy-to-follow recipes for everything from coq au vin to crème brûlée, this book is a must-have for food lovers everywhere.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.