The New York Times Cookbook

Autori

• Craig Claiborne

Parametri

• Arti culinarie & Gastronomia
• Libri di cucina

Maggiori informazioni sul libro

Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.

Lingua: Inglese

Pubblicato: 1961

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