Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

  1. Hjem
  5. Kokebøker for rask og enkel matlaging
  1. Hjem
  3. Sjangere
  7. Kokebøker for rask og enkel matlaging
From Absinthe to Zest

Pocket • 2011 • Engelsk

From Absinthe to Zest: an alphabet for food lovers

Av Alexandre Dumas

1 vurderinger • 5.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs? legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentr...Vis mer

Kokebøker for rask og enkel matlaging
Nasjonale og regionale kokebøker
Kokebøker: matlaging ved hjelp av spesielle kjøkkenredskaper, -utstyr eller teknikker

Om boken

ISBN

9780241951835

Forlag

Penguin

Publiseringsår

2011

Språk

Engelsk

Originaltittel

From Absinthe to Zest

Format

Pocket

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

1 vurderinger • 5.0 av 5

Du vil kanskje også like

Georgian Cusine

Georgian Cusine

unknown author

Le Hibou qui cuisinait comme un fou

Le Hibou qui cuisinait comme un fou

Christine Beigel

The language of food

The language of food

Annabel Abbs

Just a french guy cooking

Just a french guy cooking

Suppe

Suppe

Nicolas Vahé

Gastrophysics The New Science of Eating

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

Fictitious dishes

Fictitious dishes

The french kitshen.

The french kitshen.

Michel Roux

The Little Paris Kitchen

The Little Paris Kitchen

Rachel Khoo

The Good Table

The Good Table

Valentine Warner

Zumbo

Zumbo

Adriano Zumbo

Heston's Fantastical Feasts

Heston's Fantastical Feasts

Heston Blumenthal

Mastering the Art of French Cooking

Mastering the Art of French Cooking

Julia Child

Larousse gastronomique in slipcase

Larousse gastronomique in slipcase

Petits Fours A Fine Selection of Sweet Treats

Petits Fours A Fine Selection of Sweet Treats

Murdoch Books (corp)

Verrines de tous les jours

Verrines de tous les jours

Frédéric Berqué

Physiology of Taste

Physiology of Taste

Jean Anthelme Brillat-Savarin

The Gourmet

The Gourmet

Muriel Barbery

Omelette and a Glass of Wine

Omelette and a Glass of Wine

Elizabeth David

The Complete Robuchon

The Complete Robuchon

Joel Robuchon

Molecular Gastronomy

Molecular Gastronomy

Herve This

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

Gourmet Shops of Paris An Epicurean Tour

Gourmet Shops of Paris An Epicurean Tour

Pierre Rival

Art Culinaire Nr 78

Art Culinaire Nr 78

Culinaire Inc.

The concise Gastronomy of Italy

The concise Gastronomy of Italy

Anna Del

Schott's Food and Drink Miscellany

Schott's Food and Drink Miscellany

Ben Schott

Spoon

Spoon

Alain Ducasse

Caviar, Truffles, and Foie Gras Recipes for Divine Indulgence

Caviar, Truffles, and Foie Gras Recipes for Divine Indulgence

Katherine Alford

A Passion for Potatoes

A Passion for Potatoes

Paul Gayler

Franske Regioner

Franske Regioner

Koenmann

Le Cordon Bleu Gourmetskolen

Le Cordon Bleu Gourmetskolen

Le Cordon Bleu

Chocolat l'envers du décor

Chocolat l'envers du décor

Philippe Bertrand

Le cordon bleu . Gourmetskolen

Le cordon bleu . Gourmetskolen

Kønemann

French laundrey cookbook

French laundrey cookbook

Sauces Sweet and Savoury, Classic and New

Sauces Sweet and Savoury, Classic and New

Michel Roux

Art Culinaire

Art Culinaire

Louis Outhier