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portada La Sauce Au Verjus: Ouvrage Tres-Interessant (1746) (in French)
Type
Physical Book
Author
Publisher
Language
French
Pages
84
Format
Hardcover
Dimensions
22.9 x 15.2 x 0.8 cm
Weight
0.29 kg.
ISBN13
9781168952226
Categories

La Sauce Au Verjus: Ouvrage Tres-Interessant (1746) (in French)

Francois Paul De Lisola (Author) · Kessinger Publishing · Hardcover

La Sauce Au Verjus: Ouvrage Tres-Interessant (1746) (in French) - Lisola, Francois Paul De

New Book Imported to Austria
Delivery: 21 Aug - 28 Aug Shipping: 16 to 20 business days.
49,24 €
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Synopsis "La Sauce Au Verjus: Ouvrage Tres-Interessant (1746) (in French)"

La Sauce Au Verjus: Ouvrage Tr�����s-Int�����ressant (1746) de Lisola, Fran�����ois Paul De est un livre culinaire historique qui traite de la sauce au verjus, une sauce acide ������ base de jus de raisin vert non m�����r. L'auteur, un cuisinier fran�����ais du XVIIIe si�����cle, d�����crit en d�����tail la pr�����paration de cette sauce ainsi que son utilisation dans diff�����rents plats. Le livre contient �����galement des recettes pour d'autres sauces et plats, ainsi que des conseils pratiques pour la cuisine. Cet ouvrage est une source pr�����cieuse pour les amateurs de cuisine fran�����aise traditionnelle et pour les historiens de la gastronomie.This Book Is In French.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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The book is written in French.

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The binding of this edition is Hardcover.

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