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French Cooking: Classic Recipes and Techniques
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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French Cooking: Classic Recipes and Techniques
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Acceptable. HARDCOVER Acceptable - This is a significantly damaged book. It should be considered a reading copy only. Please order this book only if you are interested in the content and not the condition. May be ex-library. Oversized.
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French Cooking: Classic Recipes and Techniques
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Oversized.
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The Complete Book of French Cooking
Language: English
Published by Flammarion (edition ), 2023
ISBN 10: 208042193X ISBN 13: 9782080421937
Hardcover. Condition: Fair. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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The Complete Book of French Cooking
Seller: Goodwill Southern California, Los Angeles, CA, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. Hardcover Book.
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Hardcover. Condition: Fine. Dust Jacket Condition: Fine. English Language Edition.90 minute DVD attached to inside cover. In unused condition. Encyclopedic volume opens with a guide to the fundamentals of French cooking, knife techniques, cooking methods, sauces, stuffings, fillings, eggs, doughs and batters along with ice cream and sorbets. Second section is recipes and more. 512 pp. Color illustrations.
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Condition: New.
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The Complete Book of French Cooking (Hardcover)
Language: English
Published by Editions Flammarion, Paris, 2023
ISBN 10: 208042193X ISBN 13: 9782080421937
Hardcover. Condition: new. Hardcover. Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Encyclopédie de la gastronomie française
Language: English
ISBN 10: 2298057737 ISBN 13: 9782298057737
Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Condition: As New. Unread book in perfect condition.
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Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
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Cartoné (tapa dura cartón). Condition: New. Dust Jacket Condition: Nuevo. 01. * Una enciclopedia para dominar las técnicas y trucos y preparar con éxito las recetas imprescindibles de la gastronomía francesa. * Todas las técnicas básicas indispensables, preparar carne, eviscerar el pescado, presentar las legumbres, elaborar pastas, masas y salsas (saladas y dulces), pasteles y entremeses. * Más de 1000 técnicas paso a paso y cerca de 200 recetas de la cocina francesa ilustradas: foie gras en conserva, picadillo Parmentier, bullabesa, cazoleta de marisco, tián de verduras, tarta Tatin, tarta de nata y merengue con moras, entre muchas otras. Grandes chefs galardonados o distinguidos con la mención Meilleurs Ouvriers de France presentan sus recetas. Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. Una enciclopedia excepcional que se inscribe en la tradición de las obras de referencia que contribuyen a la difusión de la cocina francesa en el mundo. LIBRO.
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Hardcover. Condition: New.
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Condition: New.
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Condition: New.
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hardcover. Condition: New.
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hardcover. Condition: New.
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Complete Book of French Cooking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Hardcover. Condition: new. New Copy. Customer Service Guaranteed.
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Complete Book of French Cooking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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The Complete Book of French Cooking
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 35.83
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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FL, 2012. In-4 relié cartonnage éditeur dos toilè noir de 511 pages très illustrées en couleurs. Complet du DVD. Très bon état.
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Condition: New. Idioma/Language: Español. * Una enciclopedia para dominar las técnicas y trucos y preparar con éxito las recetas imprescindibles de la gastronomía francesa. * Todas las técnicas básicas indispensables, preparar carne, eviscerar el pescado, presentar las legumbres, elaborar pastas, masas y salsas (saladas y dulces), pasteles y entremeses. . . * Más de 1000 técnicas paso a paso y cerca de 200 recetas de la cocina francesa ilustradas: foie gras en conserva, picadillo Parmentier, bullabesa, cazoleta de marisco, tián de verduras, tarta Tatin, tarta de nata y merengue con moras, entre muchas otras. Grandes chefs galardonados o distinguidos con la mención Meilleurs Ouvriers de France presentan sus recetas. Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. Una enciclopedia excepcional que se inscribe en la tradición de las obras de referencia que contribuyen a la difusión de la cocina francesa en el mundo. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.
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The Complete Book of French Cooking
Language: English
Published by Thames & Hudson Sep 2023, 2023
ISBN 10: 208042193X ISBN 13: 9782080421937
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Neuware -Legendary chef Paul Bocuse described this essential guide as 'an invaluable kitchen companion' for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques. 543 pp. Englisch.
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Encyclopedie Van De Franse Gastronomie
Language: Dutch
Published by Fontaine / Davidsfonds, 2010
ISBN 10: 9077363262 ISBN 13: 9789077363263
Seller: Antiquariaat Berger & De Vries, Groningen, Netherlands
Seller rating 5 out of 5 stars
Clay Mclachlan (illustrator). Halflinnen band. 27,5x24,5 cm. Vele (paginagrote) ills in kleur. 511 p. -(In uitstekende conditie.). ISBN 9789077363263.
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Condition: Neuf.
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The Complete Book of French Cooking
Language: English
Published by Thames & Hudson Sep 2023, 2023
ISBN 10: 208042193X ISBN 13: 9782080421937
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Neuware -Legendary chef Paul Bocuse described this essential guide as 'an invaluable kitchen companion' for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques. 543 pp. Englisch.
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hardcover. Condition: Very Good. Hardback--excellent condition.
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Hardcover. Condition: Brand New. 543 pages. 11.00x8.25x1.50 inches. In Stock.
