Le Bernardin cookbook : four-star simplicity / Maguy Le Coze and Eric Ripert.
Material type: TextPublisher: New York : Doubleday, 1998Edition: First editionDescription: 372 pages : illustrations (some colour) ; 24 cmContent type:- text
- unmediated
- volume
- 0385488416
- 9780385488419
- 641.692 21
- TX747 .L385 1998
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.692 LEC (Browse shelf(Opens below)) | 1 | Available | A417077B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.692 KIN Fish / | 641.692 KYR The Livebait cookbook / | 641.692 LAR Larousse gastronomique recipe collection, Fish & seafood. | 641.692 LEC Le Bernardin cookbook : four-star simplicity / | 641.692 MAT Nobu : the cookbook / | 641.692 MOS Anton Mosimann's fish cuisine. | 641.692 PET Simply salmon / |
Includes index.
Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.