La pratique de faire toutes les confitures, condiments, distillations d’eaux odoriferantes et plusieurs autres recettes tres utiles

by Benoist Rigaud and Jean Saugrain

Image coming soon

Publisher: Klincksieck

Subjects: Food & Drink

Language: French

Hardback (Published)

(June 1992)

ISBN: 9782252028131

Price: $16.00

On back order

Add to cart -
back order
  • By (author) Benoist Rigaud
  • By (author) Jean Saugrain

Similar Books

Book cover: Culinary Psychology Culinary Psychology

Food Choices and the Mind–Body Connection

By (author) Stelios Kiosses By (author) Beth Frates By (author) Neil Rippington

Book cover: Fermented Dairy of Central Asia Fermented Dairy of Central Asia

By (author) Simi Rezai-Ghassemi

Book cover: Sparkling Wines Sparkling Wines

The Equinox Guide for Wine Professionals and Connoisseurs

By (author) Piotr Nagórka Contributions by Marta Regowska

Book cover: 5,000 Years of Fine Cretan Wines 5,000 Years of Fine Cretan Wines

Glimpses of the History of Wine on a Beautiful Island

by Albert Leonard, Jr. and Philip P. Betancourt

Book cover: Beer Terroir Beer Terroir

Place and Taste in the Pre-Prohibition Rocky Mountain West

by Braden Neihart

Book cover: Culinary Crossroads Culinary Crossroads

Language, Culture, and Cuisine in Global Perspective

Contributions by Lubow Frolak Contributions by Edyta Jabłonka Contributions by Jovana Karanikikj Josimovska Contributions by…

Book cover: Gardens, Flowers, and Fruit Gardens, Flowers, and Fruit

Proceedings of the Oxford Symposium on Food and Cookery 2024

edited by Mark McWilliams

Book cover: Von Speis zu kochen Von Speis zu kochen

Kochbucher und Rezeptsammlungen als diskursive Praktiken und Quellen fur die Kulturgeschichte des Spatmittelalters und der Fruhen Neuzeit

edited by Barbara Denicolo

Book cover: Food Rules and Rituals Food Rules and Rituals

Proceedings of the Oxford Symposium on Food and Cookery 2023

edited by Mark McWilliams

Book cover: La Chine par le menu La Chine par le menu

Cuisine, culture culinaire et traditions alimentaires chinoises

by Francoise Sabban

Book cover: La culture culinaire et les mots La culture culinaire et les mots

Contributions by Paula Albitre Lamata Contributions by Magdalena Bartkowiak-Lerch Contributions by Anna Bochnakowa Contributions by…

Book cover: Cooking & Dining in the Victorian Country House Cooking & Dining in the Victorian Country House

by Peter Brears

Book cover: Medlars Medlars

Growing and Cooking

by Jane Steward

Book cover: Portable Food Portable Food

Proceedings of the Oxford Symposium on Food and Cookery 2022

edited by Mark McWilliams

Book cover: The Tavern Cook The Tavern Cook

Eighteenth-Century Dining through the Recipes of Richard Briggs

by Marc Meltonville

Book cover: Les cuisiniers royaux au temps de Babylone Les cuisiniers royaux au temps de Babylone

Volume 44

By (author) Daniel Bonneterre

Book cover: Fodder & Drincan Fodder & Drincan

Anglo-Saxon Culinary History

by Emma Kay

Book cover: Food & Imagination Food & Imagination

edited by Mark McWilliams

Book cover: Fool’s Gold Fool’s Gold

A History of British Saffron

by Sam Bilton

Book cover: Melons and other Cucurbits Melons and other Cucurbits

Growing and Cooking

by Richard Brown

Book cover: Freekeh, Wild Wheat & Ancient Grains Freekeh, Wild Wheat & Ancient Grains

Recipes for Healthy Eating

by Ruth Nieman

Book cover: Herbs and Spices Herbs and Spices

Volume 2020

by Mark McWilliams

Book cover: Madeira, Port, Sherry Madeira, Port, Sherry

The Equinox Companion to Fortified Wines

by Piotr Nagorka

Book cover: The Village in the Valley The Village in the Valley

Travels in Mexico & Italy

by Corinna Sargood

Book cover: Beppina and the Kitchens of Arezzo Beppina and the Kitchens of Arezzo

Life and Culinary History in an Ancient Tuscan City

by Elizabeth Romer

Book cover: Eat Your Front Garden Eat Your Front Garden

by Mat Coward

Book cover: First Catch Your Gingerbread First Catch Your Gingerbread

by Sam Bilton

Book cover: Food & Power Food & Power

Proceedings of the Oxford Symposium on Food and Cookery 2019

edited by Mark McWilliams

Book cover: Mediterranean Wines of Place Mediterranean Wines of Place

A Celebration of Heritage Grapes

By (author) Albert Leonard

Book cover: 50 Ways to Cook a Carrot 50 Ways to Cook a Carrot

By (author) Peter Hertzmann

Book cover: Food from Childhood Food from Childhood

Feeding the Future

by Josh Sutton

Book cover: Seaweed in the Kitchen Seaweed in the Kitchen

How to Forage, Prepare and Cook with Seaweed

by Fiona Bird

Book cover: Seeds Seeds

Volume 2018

by Mark McWilliams

Book cover: Vintage Breadboards Vintage Breadboards

Makers, Designs & Recipes

by Madeleine Neave

Book cover: A Persian Cookbook A Persian Cookbook

The Manual

by Bavarchi Baqdadi

Book cover: Cherries and Mulberries Cherries and Mulberries

Growing and Cooking

by Jane McMorland Hunter and Sally Hughes

Book cover: Damsons Damsons

An Ancient Fruit in the Modern Kitchen

By (author) Dr Sarah Conrad Gothie

Book cover: Delights from the Garden of Eden Delights from the Garden of Eden

A Cookbook and History of the Iraqi Cuisine

by Nawal Nasrallah

Book cover: Food and Landscape Food and Landscape

Volume 2017

edited by Mark McWilliams

Book cover: From Kebab to Cevapcici From Kebab to Cevapcici

Foodways in (Post-)Ottoman Europe

Volume 6

edited by Arkadiusz Blaszczyk and Stefan Rohdewald

Book cover: Sweet Slices of History Sweet Slices of History

Baking and Cakes

by Marjory Szurko

Book cover: The Original Mediterranean Cuisine The Original Mediterranean Cuisine

Medieval Recipes for Today

by Barbara Santich