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Language: en
Pages: 142
Pages: 142
Type: BOOK - Published: 2005 - Publisher: Bunker Hill Publishing, Inc.
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2009 - Publisher: Duckworth Publishing
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celeb
Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 1974 - Publisher:
Language: en
Pages: 398
Pages: 398
Type: BOOK - Published: 2008 - Publisher: Associated University Presse
Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1988 - Publisher: