Modern Cooking
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Drew Smith
Format: Hardback
Number of Pages: 192
Drew Smith, "Guardian" columnist and ex-editor of "The Good Food Guide", explains the major trends of the 20th century and analyzes current fashions, from Escoffier through to nouvelle cuisine and the innovations of recent years. She provides a repository of ideas for the serious cook and what is hoped will be a thought-provoking guide for those who prefer to eat in restaurants.
Author: Drew Smith
Format: Hardback
Number of Pages: 192
Drew Smith, "Guardian" columnist and ex-editor of "The Good Food Guide", explains the major trends of the 20th century and analyzes current fashions, from Escoffier through to nouvelle cuisine and the innovations of recent years. She provides a repository of ideas for the serious cook and what is hoped will be a thought-provoking guide for those who prefer to eat in restaurants.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Drew Smith
Format: Hardback
Number of Pages: 192
Drew Smith, "Guardian" columnist and ex-editor of "The Good Food Guide", explains the major trends of the 20th century and analyzes current fashions, from Escoffier through to nouvelle cuisine and the innovations of recent years. She provides a repository of ideas for the serious cook and what is hoped will be a thought-provoking guide for those who prefer to eat in restaurants.
Author: Drew Smith
Format: Hardback
Number of Pages: 192
Drew Smith, "Guardian" columnist and ex-editor of "The Good Food Guide", explains the major trends of the 20th century and analyzes current fashions, from Escoffier through to nouvelle cuisine and the innovations of recent years. She provides a repository of ideas for the serious cook and what is hoped will be a thought-provoking guide for those who prefer to eat in restaurants.
Modern Cooking