In the Kitchen with Pierre Gagniere and Louis XIV by Hervé This and Pierre Gagnaire and Rip Hopkins and Nicolas De Bonnefond
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 2080300563
- ISBN 13 9782080300560
- Published Mar 11 2008
- Format Hardcover
- Page Count 208
- Language English
- Countries United States
- Publisher Flammarion-Pere Castor
Other cookbooks by this author
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism
- La Cocina y Sus Misterios
- Cooking: The Quintessential Art
- Cooking: The Quintessential Art
- Cooking: The Quintessential Art
- Cooking: The Quintessential Art
- Cooking: The Quintessential Art
- La Cuisine Immediate: Les recettes originales de Pierre Gagnaire (French Edition)
- La Cuisine, C'est de L'Amour, de L'Art, de la Technique
- The Five Seasons Kitchen
- Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
- Kitchen Mysteries: Revealing the Science of Cooking
- Molecular Gastronomy: Exploring the Science of Flavor
- Molecular Gastronomy: Exploring the Science of Flavor
- Molecular Gastronomy: Exploring the Science of Flavor
- Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table Perspectives on Culinary History)
- Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
- Pierre Gagnaire: Reinventing French Cuisine
- Pierre Gagnaire: 175 Home Recipes with a Twist
- The Science of the Oven
- The Science of the Oven
- The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)
- sketch: Recipes and inspiration from one of London's most extraordinary restaurants
- Traité élémentaire de cuisine
- Why Do Lobsters Turn Red When You Cook Them
