Andere Kunden interessierten sich auch für
![A Cook's Tour]( "A Cook's Tour")
A Cook's Tour16,99 €![A Cook's Tour]( "A Cook's Tour")
A Cook's Tour16,99 €![The School Kitchen Textbook: Lessons in Cooking and Domestic Science for the Use of Elementary Schools]( "The School Kitchen Textbook: Lessons in Cooking and Domestic Science for the Use of Elementary Schools")
The School Kitchen Textbook: Lessons in Cooking and Domestic Science for the Use of Elementary Schools34,99 €![Foods and Cookery and the Care of the House; First Lessons for Elementary Schools]( "Foods and Cookery and the Care of the House; First Lessons for Elementary Schools")
Foods and Cookery and the Care of the House; First Lessons for Elementary Schools31,99 €![Ten Lessons on Meat for use in Schools]( "Ten Lessons on Meat for use in Schools")
Ten Lessons on Meat for use in Schools33,99 €![The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking]( "The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking")
The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking14,99 €![The Complete Language of Food]( "The Complete Language of Food")
The Complete Language of Food17,99 €
During its operation, the Western Reserve School of Cooking has hosted many of the nation's chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can't wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs to mouth-watering dishes from international chefs who have passed through the school's kitchen.