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Language: en
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Pages: 256
Type: BOOK - Published: 2010-09-22 - Publisher: Knopf
Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that
Language: en
Pages: 213
Pages: 213
Type: BOOK - Published: 1988 - Publisher:
Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2009-05-04 - Publisher: W. W. Norton & Company
The education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen
Language: en
Pages: 269
Pages: 269
Type: BOOK - Published: 2004-05-07 - Publisher: Houghton Mifflin Harcourt
A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: “A delicious book…a joy.”—The New
Language: en
Pages: 1080
Pages: 1080
Type: BOOK - Published: 1987-03 - Publisher: