Time-Life "The Good Cook ? Techniques and Recipes" Complete
270.-
28.08.2026
4102, Binningen
Kein Einzelverkauf
Time-Life "The Good Cook ? Techniques and Recipes" Complete Collection at least 26 books
A rare and highly collectible Time-Life "The Good Cook" book series edited by Richard Olney, one of the most respected authorities on food and wine.
This beautifully illustrated set offers timeless culinary knowledge and classic recipes from around the world.
? Included Volumes:
Hot Hors-d?Oeuvre, Pâtisserie, Terrines, Pâtés & Galantines, Confectionery, Cakes & Pastries, Outdoor Cooking, Breads, Desserts, Soups, Sauces, Grains & Pasta, Salads & Cold Hors-d?Oeuvre, Beverages, Fruits, Preserving, Snacks & Canapés, Poultry, Wine, Beef & Veal, Vegetables, Eggs & Cheese, Pork, and Lamb.
(24 volumes total, hardcover, full color illustrations)
? Editor-in-Chief: Richard Olney ? author of Simple French Food and The French Menu Cookbook, noted for his deep influence on modern gastronomy.
? Condition: Excellent vintage condition ? clean pages, tight bindings, minor shelf wear only.
? Language: English
? Publisher: Time-Life Books, 1978?1982
Perfect for collectors, chefs, and culinary historians ? a complete reference to traditional cooking techniques, classic dishes, and international kitchen artistry.
Abhohlen in Binningen
Time-Life "The Good Cook ? Techniques and Recipes" Complete Collection at least 26 books
A rare and highly collectible Time-Life "The Good Cook" book series edited by Richard Olney, one of the most respected authorities on food and wine.
This beautifully illustrated set offers timeless culinary knowledge and classic recipes from around the world.
? Included Volumes:
Hot Hors-d?Oeuvre, Pâtisserie, Terrines, Pâtés & Galantines, Confectionery, Cakes & Pastries, Outdoor Cooking, Breads, Desserts, Soups, Sauces, Grains & Pasta, Salads & Cold Hors-d?Oeuvre, Beverages, Fruits, Preserving, Snacks & Canapés, Poultry, Wine, Beef & Veal, Vegetables, Eggs & Cheese, Pork, and Lamb.
(24 volumes total, hardcover, full color illustrations)
? Editor-in-Chief: Richard Olney ? author of Simple French Food and The French Menu Cookbook, noted for his deep influence on modern gastronomy.
? Condition: Excellent vintage condition ? clean pages, tight bindings, minor shelf wear only.
? Language: English
? Publisher: Time-Life Books, 1978?1982
Perfect for collectors, chefs, and culinary historians ? a complete reference to traditional cooking techniques, classic dishes, and international kitchen artistry.
Abhohlen in Binningen
- Prezzo CHF
- 270.-
- CAP
- 4102
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