Merkliste
Die Merkliste ist leer.
Beyond Muesli and Fondue
ISBN/GTIN

Beyond Muesli and Fondue

The Swiss Contribution to Culinary History - 414:B&W 6 x 9 in or 229 x 152 mm Case Laminate on White w/Matte Lam
BuchFester Einband
190 Seiten
Englisch
Verfügbare Formate
BuchKartonierter Einband
CHF23.90
BuchFester Einband
CHF44.50
Switzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?
Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon's chef, the Delmonico family and their influence on American restaurant culture, César Ritz,
...mehr
CHF44.50
UVP inkl. MwSt.
V104: Folgt in ca. 10 Arbeitstagen

Produkt

KlappentextSwitzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?
Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon's chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland. Try out the 78 food recipes and 17 drink recipes.
Details
ISBN/GTIN978-1-63263-631-7
ProduktartBuch
EinbandartFester Einband
Erscheinungsjahr2018
Seiten190 Seiten
SpracheEnglisch
MasseBreite 161 mm, Höhe 237 mm, Dicke 19 mm
Gewicht406 g
BZ-Nummer27623740
Rubriken
KategorieRatgeber