La science des épices - Distribution HMH

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.

Science in the Kitchen and the Art of Eating Well [Book]

[Farrimond, Stuart, Nègre-Bouvet, Delphine] on . *FREE* shipping on qualifying offers. Les Epices - Conseils d'experts

Les Epices - Conseils d'experts

Sciences - Catalogue - Distribution HMH

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking: Farrimond, Dr. Stuart: 9781465475572: : Books

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking: Farrimond, Dr. Stuart: 9781465475572: : Books

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking: Farrimond, Dr. Stuart: 9781465475572: : Books

Livres scientifiques - Catalogue - Distribution HMH

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking: Farrimond, Dr. Stuart: 9781465475572: : Books

Revue internationale des sciences sociales, XIV, 4

The Science of Spice

Sciences - Catalogue - Distribution HMH

La science des épices: Tout comprendre tout simplement: Farrimond, Dr Stuart: 9782897733339: Books

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking: Farrimond, Dr. Stuart: 9781465475572: : Books