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

Norge

Region er basert på IP-adresse

The Complete Robuchon

Innbundet • 2008 • Engelsk

The Complete Robuchon

Av Joel Robuchon

0 vurderinger • 0.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed Chef of the Century. Joel Robuchon s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporar...Vis mer

Om boken

ISBN

9780307267191

Forlag

Knopf Publishing Group

Publiseringsår

2008

Språk

Engelsk

Originaltittel

The Complete Robuchon

Format

Innbundet

Frakt og retur

Frakt

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

Returer

Kontakt selgeren etter levering.

Andre utgaver

The Complete Robuchon

The Complete Robuchon

Innbundet · 2008

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Cooking Simply and Well for One Or Many

Cooking Simply and Well for One Or Many

Jeremy Lee

101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition)

Louis Eguaras

Just a french guy cooking

Just a french guy cooking

Tasty ultimate

Tasty ultimate

Buzzfeed

Modernist Bread:The Art and Science

Modernist Bread:The Art and Science

Nathan Myhrvold

France

France

Pierre Herme Macarons

Pierre Herme Macarons

Pierre Herme

Macarons

Macarons

Pierre Herme

1001 restaurants you must experience before you die

1001 restaurants you must experience before you die

The New Patissiers

The New Patissiers

Olivier Dupon

The Little Paris Kitchen

The Little Paris Kitchen

Rachel Khoo

The Elements of Dessert

The Elements of Dessert

Francisco Migoya

Gordon Ramsay's Ultimate Cookery Course

Gordon Ramsay's Ultimate Cookery Course

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Harold McGee

Antonio Carluccio

Antonio Carluccio

Antonio Carluccio

Mastering The Art Of French Cooking, Vol.1

Mastering The Art Of French Cooking, Vol.1

Julia Child

The Professional Chef

The Professional Chef

The Culinary Institute of America (Cia)

Pastry

Pastry

Michel Roux

Art Culinaire

Art Culinaire

Harold Mc Gee

I Know how to Cook

I Know how to Cook

Ginette Mathiot

Ad Hoc at Home

Ad Hoc at Home

Thomas Keller

Verrines de tous les jours

Verrines de tous les jours

Frédéric Berqué

Molecular Gastronomy

Molecular Gastronomy

Herve This

Recipe of a 3 Star Chef, Small Ed

Recipe of a 3 Star Chef, Small Ed

Gordon Ramsay

How to Cook Everything: 2,000 Simple Recipes for Great Food

How to Cook Everything: 2,000 Simple Recipes for Great Food

Mark Bittman

The Conran Cookbook

The Conran Cookbook

Simon Hopkinson

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)

Bien cuisiner du marché à votre table

Bien cuisiner du marché à votre table

Marie-Claude Bisson

Gourmet Shops of Paris An Epicurean Tour

Gourmet Shops of Paris An Epicurean Tour

Pierre Rival

McGee on Food and Cooking

McGee on Food and Cooking

Harold McGee

Only the best

Only the best

Michel Roux

The Paris Cookbook

The Paris Cookbook

Patricia Wells

French laundrey cookbook

French laundrey cookbook

Sauces Sweet and Savoury, Classic and New

Sauces Sweet and Savoury, Classic and New

Michel Roux

Complete Book of Vegetarian Cooking

Complete Book of Vegetarian Cooking

Parragon Staff

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France.

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France.

Kazuko Masui & Tomoko Yamada

The Complete Chinese Cookbook

The Complete Chinese Cookbook

Julian Stewart

The Best of Robert Carrier 250 Favourite Recipes from Around the World

The Best of Robert Carrier 250 Favourite Recipes from Around the World

Robert Carrier

Cuisine Grandmere

Cuisine Grandmere

Marie-Pierre Moine

Larousse gastronomique

Larousse gastronomique