Profissional
Tipo: Culinária
Descrição
Um dos livros mais importantes e reconhecidos livros, considerado como fundamental para uma biblioteca ligada à gastronomia, cozinha, vinhos, ideal portanto para cozinheiros, chefes de cozinha, etc.
Larousse Gastronomique (The Encyclopedia of food, wine and cooking) by Prosper Montagné with the collaboration of DR. Gottschalk.
Prefaces by Auguste Escoffier and Philéas Gilbert edited by Nina Froud and Charlotte Turgeon
Editado por: Hamlyn (London . New York . Sydney . Toronto) was first published in France by Librairie Larousse - First English-language edition 1961, fifteenth impression. 1031 pages.
Livro em bom estado geral, integro, completo e profusamente ilustrado, esta edição é em capa dura, conserva a sua sobrecapa original, como publicação vintage que é, apresenta normais marcas do tempo e uso, condizentes com a idade da publicação.
"An encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
The first edition (1938) was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could “see with my own eyes,” and “Montagné cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipes.”
O preço inclui o valor dos portes de envio em correio registado. Existe a possibilidade de entrega em mão.
Os pagamentos podem ser feitos por transferência bancária e Mbway, para envios à cobrança os portes são pagos previamente pelo comprador.
Larousse Gastronomique (The Encyclopedia of food, wine and cooking) by Prosper Montagné with the collaboration of DR. Gottschalk.
Prefaces by Auguste Escoffier and Philéas Gilbert edited by Nina Froud and Charlotte Turgeon
Editado por: Hamlyn (London . New York . Sydney . Toronto) was first published in France by Librairie Larousse - First English-language edition 1961, fifteenth impression. 1031 pages.
Livro em bom estado geral, integro, completo e profusamente ilustrado, esta edição é em capa dura, conserva a sua sobrecapa original, como publicação vintage que é, apresenta normais marcas do tempo e uso, condizentes com a idade da publicação.
"An encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
The first edition (1938) was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could “see with my own eyes,” and “Montagné cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipes.”
O preço inclui o valor dos portes de envio em correio registado. Existe a possibilidade de entrega em mão.
Os pagamentos podem ser feitos por transferência bancária e Mbway, para envios à cobrança os portes são pagos previamente pelo comprador.
ID: 645032783
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Publicado 30 de maio de 2024
Larousse Gastronomique (The Encyclopedia of food, wine and cooking) EN
50 €
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