FUNDAMENTALS OF CANADIAN CHEESES AND THEIR USE IN FINE CUISINE
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Bester Preis: Fr. 43.29 (€ 44.61)¹ (vom 13.06.2017)1
Fundamentals of Canadian Cheeses and Their Use in Fine Cuisine (1992)
FR HC US FEISBN: 9782893101002 bzw. 2893101003, in Französisch, Les Editions De La Cheneliere, Montreal, PQ, Canada, gebundenes Buch, gebraucht, Erstausgabe.
Von Händler/Antiquariat, PETER AUSTIN, BOOKSELLER [52452660], HOPE, BC, Canada.
This book is a special tribute to cheese in Canada, serving as both a reference for students, and a useful tool for chefs and related professionals. All aspects of cheese, from its history and production, to nutrition and recipes, are presented in this practical, comprehensive and interesting text. Hardcover, three-ring binding, 206 pages, illustrated with b/w & color photos & drawings; size 9 1/4" x 11 1/4". Good condition ex-library copy with moderate wear and standard markings in places; no prior owner handwriting or text marking, no smoke or other unpleasant odor. [6183-a7179am] Size: 4to - over 9¾" - 12" tall.
This book is a special tribute to cheese in Canada, serving as both a reference for students, and a useful tool for chefs and related professionals. All aspects of cheese, from its history and production, to nutrition and recipes, are presented in this practical, comprehensive and interesting text. Hardcover, three-ring binding, 206 pages, illustrated with b/w & color photos & drawings; size 9 1/4" x 11 1/4". Good condition ex-library copy with moderate wear and standard markings in places; no prior owner handwriting or text marking, no smoke or other unpleasant odor. [6183-a7179am] Size: 4to - over 9¾" - 12" tall.
2
FUNDAMENTALS OF CANADIAN CHEESES AND THEIR USE IN FINE CUISINE (1992)
FR USISBN: 9782893101002 bzw. 2893101003, in Französisch, Les Editions De La Cheneliere, gebraucht.
Lieferung aus: Kanada, frais de port.
Von Händler/Antiquariat, Book Bazaar.
Montreal, QC: Les Editions De La Cheneliere, 1992. 206 pages in excellent, clean condition. Six chapters, including history, composition, classification, handling, cuisine and recipes. Two annexes: Instructor's Guide and Technical Data Sheets. Many illustrations. Pages are enclosed in a blue, 3-ring binder with illustration and white titles. Binder is also in excellent condition. FINE. Unbound. Fine. 11 1/4 x 11 1/4.
Von Händler/Antiquariat, Book Bazaar.
Montreal, QC: Les Editions De La Cheneliere, 1992. 206 pages in excellent, clean condition. Six chapters, including history, composition, classification, handling, cuisine and recipes. Two annexes: Instructor's Guide and Technical Data Sheets. Many illustrations. Pages are enclosed in a blue, 3-ring binder with illustration and white titles. Binder is also in excellent condition. FINE. Unbound. Fine. 11 1/4 x 11 1/4.
3
FUNDAMENTALS OF CANADIAN CHEESES AND THEIR USE IN FINE CUISINE (1992)
FR PB USISBN: 9782893101002 bzw. 2893101003, in Französisch, Les Editions De La Cheneliere, Montreal, QC, Taschenbuch, gebraucht.
Von Händler/Antiquariat, Book Bazaar [49289], Ottawa, ON, Canada.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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