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R100058675 1989 In8 Broché Etat dusage Plats abîmés Dos satisfaisant Papier jauni 191 pages plats frottés coins frottés Classification Dewey 577Ecologie
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Compendio de la doctrina social de la Iglesia es del autor Pontificio Consejo Justicia y Paz y trata de Elaborado por expreso deseo de Juan Pablo II este libro trata de exponer de manera sintética pero exhaustiva la enseñanza social de la Iglesia Su lectura se propone ante todo para sostener y animar la acción de los cristianos en el campo social especialmente de los fieles laicos a los que les es propio este ámbito
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Explore tips, opinions, and features on Pain vin et veneison Un sold at 25.37 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
Editeur Editions de lAurore Date de parution 1977 Description In8 non paginé 250 pages environ 127 recettes broché occasion très bon état Envois quotidiens du mardi au samedi Les commandes sont adressées sous enveloppes bulles Photos supplémentaires de louvrage sur simple demande Réponses aux questions dans les 12h00 Librairie Le PianoLivre Merci Référence catalogue vendeur X3566 Please let us know if you have any questions Thanks
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May have some shelfwear due to normal use Your purchase funds free job training and education in the greater Seattle area Thank you for supporting Goodwills nonprofit mission
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État Neuf New Condition 520860 9782080274298 6
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Discover information, advice, and prices for Grand Livre De Cuisine Desserts, priced at 479.95 $ : it belongs to the Books & Magazines category; this product is sold by Abebooks.com and made by .
In this magnificent volume the second in the Grand Livre de Cuisine series celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts pastries candy and breads Everything is here mousses and fondants cookies and cakes ice creams and sorbets bonbons and nougats and fruit tarts profiteroles and sweet crepes The books 250 mouthwatering recipes range from traditional treats such as peach melba candied apples and oeufs a la neige to audacious concoctions such as tropical fruitstuffed ravioli and coconutencrusted lollipops Decidedly French yet international in flavour the book presents the authors masterful takes on American cheesecake Italian cannolis zuppa inglese and tiramisu and the Austrian confections known as viennoiseries Organized by main ingredient the Grand Livres structure epitomizes Ducasses philosophy of cooking and baking which holds that culinary techniques should accentuate and enhance an ingredients true nature not mask it The book features more than 650 colour photographs and crosssectional drawings that clearly display the internal architecture of some of the more complex creations
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Modernist Cuisine El arte y la ciencia de la cocina editado por Taschen
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Explore tips, opinions, and features on Cuisine Quebecoise 200 Recettes de sold at 355.97 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
Book is in UsedVeryGood condition Pages and cover are clean and intact Used items may not include supplementary materials such as CDs or access codes May show signs of minor shelf wear and contain very limited notes and highlighting 176
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Nouvelle édition 2015 1140 Pages Remis à jour avec plus de 150 nouvelles pages il est la seule référence pour tous les examens et concours professionnels 40 pages d hygiène et concours professionnels 500 Techniques de base Toutes les techniques et préparations de base allient simplicité qualité du résultat rapidité efficacité de l éxécution et respect scrupuleux des bases et des usages professionnels 1000 Fiches techniques Parmi les fiches techniques proposées figurent les 100 recettes préférées des français 3000 photos Pour chaque geste technique une photo à valeur pédagogique 118 Vidéos Grande nouveauté pour cette nouvelle édition Accédez directement à 118 Techniques et Préparations de base en vidéo grâce à de nombreux QR codes
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Ancien livre de bibliothèque Edition 2005 Ammareal reverse jusquà 15 du prix net de cet article à des organisations caritatives ENGLISH DESCRIPTION Book Condition Used Very good Former library book Edition 2005 Ammareal gives back up to 15 of this items net price to charity organizations
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Ancien livre de bibliothèque Edition 2010 Ammareal reverse jusquà 15 du prix net de cet article à des organisations caritatives ENGLISH DESCRIPTION Book Condition Used Very good Former library book Edition 2010 Ammareal gives back up to 15 of this items net price to charity organizations
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01 edition 328 pages French language 1110x846x134 inches In Stock
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Explore tips, opinions, and features on Grand Livre de Cuisine Alain sold at 800.84 $ ; this product is listed in the Books & Magazines category, produced by , and sold by Abebooks.com.
A true master class in haute cuisine by a true masterFeatures 700 recipes with ingredients from anchovies to zucchiniAn extensive appendix offers a complete description including the choosing and buying of the 100 basic ingredients used in the recipesWorldrenowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients Grand Livre de Cuisine Alain Ducasses Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago Now with the release of the first paperback edition this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alikeFeaturing 700 recipes culled from the best of French and Mediterranean cuisine and more than 1000 photographs and original drawings Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting ones knowledge of culinary fundamentals The recipes organized alphabetically by main ingredientfrom a thincrusted anchovy tart to zucchini blossom frittersare clear and concise with a special emphasis on finish and presentation The book also includes a glossary of 100 basic ingredients as well as a primer on recipes such as stocks and saucesAs proprietor of four firstrate restaurants and founder of a professionallevel cooking school Ducasse is a natural teacher who can demystify the most complex of recipes In writing Grand Livre de Cuisine he has created an impressive guide to appreciating and practicing the art of French cooking It is sure to teach and inspire cooks of every level
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