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100%: Edward Behr: The Food and Wine of France: Eating and Drinking from Champagne to Provence (ISBN: 9783670046691) 2018, Calvendo, 3. Ausgabe, in Deutsch.Nur diese Ausgabe anzeigen…
50%: Behr, Edward: The Food and Wine of France, Eating & Drinking from Champagne to Provence (ISBN: 9781594204524) 2016, Penguin Publishing Group, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
The Food and Wine of France: Eating and Drinking from Champagne to Provence
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Bester Preis: € 6,22 (vom 13.05.2019)1
The Food and Wine of France: Eating and Drinking from Champagne to Provence by
~EN USISBN: 9781594204524 bzw. 1594204527, vermutlich in Englisch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of "The Art of Eating" and author of "50 Foods." In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.".
A beautiful and deeply researched investigation into French cuisine, from the founding editor of "The Art of Eating" and author of "50 Foods." In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.".
2
The Food and Wine of France: Eating and Drinking from Champagne to Provence (2016)
EN HC USISBN: 9781594204524 bzw. 1594204527, in Englisch, 320 Seiten, Penguin Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Better World Books.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. Hardcover, Label: Penguin Press, Penguin Press, Product group: Book, Published: 2016-06-14, Release date: 2016-06-14, Studio: Penguin Press, Sales rank: 191164.
Von Händler/Antiquariat, Better World Books.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. Hardcover, Label: Penguin Press, Penguin Press, Product group: Book, Published: 2016-06-14, Release date: 2016-06-14, Studio: Penguin Press, Sales rank: 191164.
3
The Food and Wine of France: Eating and Drinking from Champagne to Provence (2016)
EN HC NWISBN: 9781594204524 bzw. 1594204527, in Englisch, 320 Seiten, Penguin Press, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 2-3 business days.
Von Händler/Antiquariat, TOTAL BOOKS.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. Hardcover, Label: Penguin Press, Penguin Press, Product group: Book, Published: 2016-06-14, Release date: 2016-06-14, Studio: Penguin Press, Sales rank: 191164.
Von Händler/Antiquariat, TOTAL BOOKS.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. Hardcover, Label: Penguin Press, Penguin Press, Product group: Book, Published: 2016-06-14, Release date: 2016-06-14, Studio: Penguin Press, Sales rank: 191164.
4
Food and Wine of France
EN NW EBISBN: 9781594204524 bzw. 1594204527, in Englisch, Penguin Publishing Group, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Biography & Autobiography, The Food and Wine of France, A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods . In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. eBook.
Biography & Autobiography, The Food and Wine of France, A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods . In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure. eBook.
5
The Food and Wine of France, Eating & Drinking from Champagne to Provence (2016)
EN HC NWISBN: 9781594204524 bzw. 1594204527, in Englisch, Penguin Putnam Inc, gebundenes Buch, neu.
Lieferung aus: Niederlande, 3-4 werkdagen.
bol.com.
A beautiful and deeply researched investigation into French cuisine, from the founding editor ofThe Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned tha... A beautiful and deeply researched investigation into French cuisine, from the founding editor ofThe Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what ''the best'' means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.Taal: Engels;Afmetingen: 28x243x161 mm;Gewicht: 557,00 gram;Verschijningsdatum: juli 2016;Druk: 1;ISBN10: 1594204527;ISBN13: 9781594204524; Engelstalig | Hardcover | 2016.
bol.com.
A beautiful and deeply researched investigation into French cuisine, from the founding editor ofThe Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned tha... A beautiful and deeply researched investigation into French cuisine, from the founding editor ofThe Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what ''the best'' means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.Taal: Engels;Afmetingen: 28x243x161 mm;Gewicht: 557,00 gram;Verschijningsdatum: juli 2016;Druk: 1;ISBN10: 1594204527;ISBN13: 9781594204524; Engelstalig | Hardcover | 2016.
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Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch) - Bäume sind stille Lebewesen . (Monatskalender, 14 Seiten )
DE NWISBN: 9783670046691 bzw. 3670046690, in Deutsch, Calvendo, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch): Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ...Dieser erfolgreiche Kalender wurde dieses Jahr mit gleichen Bildern und aktualisiertem Kalendarium wiederveröffentlicht. Kalender.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch): Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ...Dieser erfolgreiche Kalender wurde dieses Jahr mit gleichen Bildern und aktualisiertem Kalendarium wiederveröffentlicht. Kalender.
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Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch) - Bäume sind stille Lebewesen . (Monatskalender, 14 Seiten )
DE NWISBN: 9783670046691 bzw. 3670046690, in Deutsch, Calvendo, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch): Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ...Ce calendrier réussi a ?t? réédité cette année avec les mêmes images et le calendrier mis ? jour. Kalender.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch): Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ...Ce calendrier réussi a ?t? réédité cette année avec les mêmes images et le calendrier mis ? jour. Kalender.
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Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch): Bäume sind stille Lebewesen . (Monatskalender, 14 Seiten ) Natur) (2018)
DE NWISBN: 9783670046691 bzw. 3670046690, in Deutsch, 14 Seiten, 3. Ausgabe, Calvendo, neu.
Lieferung aus: Deutschland, Versandfertig in 1 - 2 Werktagen, Tatsächliche Versandkosten können abweichen.
Von Händler/Antiquariat, Home & Play.
Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ... Kalender, Ausgabe: 3. Edition 2018, Label: Calvendo, Calvendo, Produktgruppe: Book, Publiziert: 2018-04-01, Studio: Calvendo.
Von Händler/Antiquariat, Home & Play.
Vom Solitär über Baumgruppen bis zum Wald. Sie alle haben eine Lebensstrategie entwickelt - sei es als Überlebenskünstler oder in der Gemeinschaft. Bäume und ihr stilles Leben ... Kalender, Ausgabe: 3. Edition 2018, Label: Calvendo, Calvendo, Produktgruppe: Book, Publiziert: 2018-04-01, Studio: Calvendo.
9
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch)
DE NWISBN: 9783670046691 bzw. 3670046690, in Deutsch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkostenfrei.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch) ab 18.99 EURO Bäume sind stille Lebewesen . . . (Monatskalender, 14 Seiten ) CALVENDO Natur. 3. Edition 2018.
Bäume - Stilles Leben (Tischkalender 2019 DIN A5 hoch) ab 18.99 EURO Bäume sind stille Lebewesen . . . (Monatskalender, 14 Seiten ) CALVENDO Natur. 3. Edition 2018.
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The Food and Wine of France: Eating and Drinking from Champagne to Provence (2016)
~EN HC USISBN: 9781594204524 bzw. 1594204527, vermutlich in Englisch, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
Hardcover book. Published by Penguin Press (2016).
Hardcover book. Published by Penguin Press (2016).
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