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Cover: 9780375759925 | Endless Feasts | Sixty Years of Writing from Gourmet | Editors | Buch
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Endless Feasts
Sixty Years of Writing from Gourmet
Taschenbuch von Gourmet Magazine Editors
Sprache: Englisch

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Beschreibung
Contributors to endless feasts include:

James Beard/Cooking with James Beard: Pasta
Ray Bradbury/Dandelion Wine
Robert P. Coffin/Night of Lobster
Laurie Colwin/A Harried Cook's Guide to Some Fast Food
Pat Conroy/The Romance of Umbria
Elizabeth David/Edouard de Pomiane
M.F.K. Fisher/Three Swiss Inns
Ruth Harkness/In a Tibetan Lamasery
Madhur Jaffrey/An Indian Reminiscence
Anita Loos/Cocktail Parties of the Twenties
George Plimpton/I, Bon Vivant, Who, Me?
E. Annie Proulx/The Garlic War
Claudia Roden/The Arabian Picnic
Jane and Michael Stern/Two for the Road: Havana, North Dakota
Paul Theroux/All Aboard! Cross the Rockies in Style
Contributors to endless feasts include:

James Beard/Cooking with James Beard: Pasta
Ray Bradbury/Dandelion Wine
Robert P. Coffin/Night of Lobster
Laurie Colwin/A Harried Cook's Guide to Some Fast Food
Pat Conroy/The Romance of Umbria
Elizabeth David/Edouard de Pomiane
M.F.K. Fisher/Three Swiss Inns
Ruth Harkness/In a Tibetan Lamasery
Madhur Jaffrey/An Indian Reminiscence
Anita Loos/Cocktail Parties of the Twenties
George Plimpton/I, Bon Vivant, Who, Me?
E. Annie Proulx/The Garlic War
Claudia Roden/The Arabian Picnic
Jane and Michael Stern/Two for the Road: Havana, North Dakota
Paul Theroux/All Aboard! Cross the Rockies in Style
Über den Autor
Ruth Reichl is the New York Times bestselling author of five memoirs, two works of fiction (The Paris Novel and Delicious!), and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards.
Details
Erscheinungsjahr: 2003
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Allgemeines
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9780375759925
ISBN-10: 0375759921
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Gourmet Magazine Editors
Redaktion: Reichl, Ruth
Hersteller: Random House Publishing Group
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 203 x 132 x 22 mm
Von/Mit: Gourmet Magazine Editors
Erscheinungsdatum: 22.04.2003
Gewicht: 0,462 kg
Artikel-ID: 102571954
Über den Autor
Ruth Reichl is the New York Times bestselling author of five memoirs, two works of fiction (The Paris Novel and Delicious!), and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards.
Details
Erscheinungsjahr: 2003
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Allgemeines
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9780375759925
ISBN-10: 0375759921
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Gourmet Magazine Editors
Redaktion: Reichl, Ruth
Hersteller: Random House Publishing Group
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 203 x 132 x 22 mm
Von/Mit: Gourmet Magazine Editors
Erscheinungsdatum: 22.04.2003
Gewicht: 0,462 kg
Artikel-ID: 102571954
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