The Pasta Bible
Autor Jeni Wrighten Limba Engleză Paperback – 6 noi 2018
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (2) | 50.14 lei 3-5 săpt. | +27.10 lei 6-10 zile |
| Anness Publishing – 27 iun 2024 | 50.14 lei 3-5 săpt. | +27.10 lei 6-10 zile |
| Southwater Publishing – 6 noi 2018 | 73.33 lei 3-5 săpt. | +44.84 lei 6-10 zile |
| Hardback (1) | 69.84 lei 3-5 săpt. | +32.10 lei 6-10 zile |
| Lorenz Books – 12 iun 2013 | 69.84 lei 3-5 săpt. | +32.10 lei 6-10 zile |
Preț: 73.33 lei
Nou
14.03€ • 14.50$ • 11.68£
Carte disponibilă
Livrare economică 05-19 martie
Livrare express 18-22 februarie pentru 54.83 lei
Specificații
ISBN-10: 178146037X
Pagini: 256
Ilustrații: Over 800 photographs
Dimensiuni: 216 x 279 x 18 mm
Greutate: 1.09 kg
Editura: Southwater Publishing
V-ar putea interesa
-
The Art of Botanical PaintingMargaret StevensPreț: 128.99 lei -
Mastering the Art of French Cooking, Vol.1Julia Child-13%Preț: 74.19 lei85.40 lei -
Mastering the Art of French Cooking, Vol.2Julia Child-15%Preț: 92.59 lei109.13 lei -
Julia's Kitchen WisdomJulia Child-17%Preț: 91.01 lei109.90 lei -
Recipes from My Italian GrandmotherKate WhitemanPreț: 70.25 lei -
-9%Preț: 324.54 lei358.59 lei -
Cook, Eat, Repeat: Ingredients, recipes and storiesNigella Lawson-18%Preț: 149.24 lei182.76 lei -
EatingNigella Lawson-16%Preț: 21.18 lei25.32 lei -
-25%Preț: 132.04 lei176.21 lei -
-12%Preț: 75.67 lei86.25 lei -
Preț: 50.14 lei -
How to Make, Serve and Eat PastaJeni WrightPreț: 67.16 lei -
Preț: 68.45 lei -
-14%Preț: 60.98 lei71.23 lei -
Mary Berry's Absolute FavouritesMary Berry-17%Preț: 154.27 lei185.85 lei -
Mac and CheeseLynn, GinaPreț: 66.64 lei
Descriere
Features a guide to the art of making, cooking and enjoying pasta. This title includes classic dishes such as Tagliatelle alla Bolognese and Fettuccine all'Alfredo, regional specialities such as Ravioli alla Romagnola, and original and contemporary ideas such as Tagliatelle Tricolore.
Notă biografică
Jeni Wright, a member of the Guild of Food Writers, is a respected culinary expert and food writer, specializing in the food of Italy. Her work includes Le Cordon Bleu Classic Light (Cassell); Cucina Rapida: Quick Italian-Style Home Cooking (Morrow); Easy As.... 123 Italian Cooking (Bantam Dell); The Encyclopedia of Italian Cooking (Chancellor Press); and Tuscan Food and Folklore (Laurel Glen).