Science in the Kitchen and the Art of Eating Well av Pellegrino Artusi

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Pellegrino Artusi

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in ...

597 SEK

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609 SEK