Jules gouffe (121 Ergebnisse)

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Soft cover. Zustand: Very Good. No Jacket. This is a reproduction of a book published in the early to mid 1800's by Jules and Alphonse Gouffe, where in their words they tried their best to document and produce a royal cook book that didn't leave out details and was more accurate than prior "cookery" books. Inside are the most sumptuous recipes ever. No shortcuts here, but everything sounds DIVINE and fit for a queen or king. Jules Gouffe was a renown chef in France (1807-1877); his brother Alphonse was head pastry chef to Queen Victoria. Alphonse is the first one to translate Jules books and recipes to English. I took a couple of recipes from this book for a very special girls soiree that gave honor to the English Tea and everything was divine! 567 pages not including the index and appendix. Very good condition overall. (BR) Box 154. …

Zustand: good. Photo non contractuelle. Envoi rapide et soigné.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: Nuevo. Jules Gouffé was a renowned French chef and "pâtissier. He was nicknamed "The decorative cooking's apostle. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his "The royal cookery book". Revered by great names such as Pierre Hermé, Bernard Loiseau and molecular gastronomy searchers, his legacy is still vibrant among cooks of today.…

Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: Brand New. 80 pages. 8.35x5.43x0.32 inches. In Stock.

Zustand: Good. : Descubre los secretos de la conservación de alimentos con 'The Book of Preserves' de Jules Gouffé. Este libro, publicado por Antigonos Verlag, ofrece instrucciones detalladas para conservar carne, pescado, verduras y frutas, así como para la preparación de deliciosas terrinas, galantinas, licores, siropes y petit-fours. Sumérgete en las técnicas tradicionales de preservación y aprende a crear tus propias conservas caseras con esta guía completa. EAN: 9783388146591 Tipo: Libros Categoría: Hogar y Cocina Título: The book of preserves Autor: Jules Gouffé Editorial: Antigonos Verlag Idioma: en Páginas: 360 Formato: tapa blanda. …

Zustand: As New. Unread book in perfect condition.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 418 pages. French language. 11.00x8.50x1.05 inches. In Stock.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: As New. Unread book in perfect condition.

Zustand: Very Good. Light scuffs & scratches to the softcover. Faint marks to the edges of the textblock. Content is in very good, clean condition.

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: Brand New. 590 pages. French language. 9.00x6.00x1.33 inches. In Stock.

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Neuware - Jules Gouffé's comprehensive guide to preserving fruits, vegetables, and meats is a culinary classic. Translated into English, The Book of Preserves offers step-by-step instructions for making jams, pickles, and cured meats. With its beautiful illustrations and practical advice, this book is a treasure for any home cook or professional chef.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Zustand: New.

Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…