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Andreuzzi Ferruccio (1 results)
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Raccolta sintetica di centinaia di piatti della cucina internazionale. Suddiviso per argomenti con taglio a rubrica (antipasti, zuppe, uova, pesci ecc.) a cura di del direttore di cucina Hering e dello chef dell'hotel Metropole di Vienna Andreuzzi. A fine volume un piccolo vocabolario dei termini culinari tradotti in italiano, francese, tedesco ed inglese, inoltre un curioso elenco dei fornitori raccomandabili. Formato: 535, [1] p., 16 cm, tela con titoli in argento al piatto.
