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Carregando... French Country Cookingde Elizabeth David
Shaking a Leg (39) Carregando...
Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. From 1951, a little book that started a revolution in food in theory, but the result, at least in England, really wasn't noticed. ( ) Elizabeth David's (1913 - 1992) second book, published in 1951, hot on the heels of Mediterranean Food. The talk of France takes one straight to the market, with 1950s housewives choosing their meat or whatever and some of the period notes are a joy, such as discussion of a new French butcher's just opened in Harrods. Interestingly, whereas most chapters are headed Soup, Fish, Meat, Game or the like, there is a whole section on Stuffed Cabbage Dishes. sem resenhas | adicionar uma resenha
Pertence à série publicadaPenguin Handbooks (PH43) Está contido emTem um comentário sobre o texto
Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of Italian Food, Ice for All Seasons and Summer Cooking. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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