|
|
Sold Out
Book Categories |
* Preface
* A note on metrication
* Le Garde-Manger
* Hors d'oeuvre and salads
* Fishmongery and shellfish
* Poultry and game
* Butchery
* Forcemeats
* Garnishes and seasonings
* Chef du froid
* Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder
work; Index.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
The Larder Chef
X
This Item is in Your Inventory
The Larder Chef
X
You must be logged in to review the productsX
X
X
Add The Larder Chef, The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrat, The Larder Chef to the inventory that you are selling on WonderClubX
X
Add The Larder Chef, The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrat, The Larder Chef to your collection on WonderClub |