Cooking with Craig Claiborne and Pierre Franey
A Cookbook
A magnificent collection of New York Times recipes for every taste and any occasion-from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring internation…
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Produktdetails
Weitere Autoren: Franey, Pierre
- ISBN: 978-0-449-90130-4
- EAN: 9780449901304
- Produktnummer: 1456573
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 1985
- Seitenangabe: 512 S.
Über den Autor
Craig Claiborne is a food critic and author. He was born in Sunflower, Mississippi, and has lived for many years in East Hampton, New York. He is the author of The New York Times Cookbook, Craig Claiborne's Kitchen Primer, and many more.Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the 60-Minute Gourmet column in The New York Times.
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