Perfekt Kochen gewusst wie - Der Basisratgeber für die Küche

About the author

James Peterson has taught professional and home cooks at Peter Kump's New York Cooking School and The French Culinary Institute. A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of: Sauces Winner, 1992 James Beard Foundation Cookbook of the Year Splendid Soups Nominee, 1994 James Beard Foundation Fish and Shellfish Winner, 1997 International Association of Culinary Professionals Vegetables Winner, 1999 James Beard Foundation Essentials of Cooking Nominee, 2000 International Association of Culinary Professionals and James Beard Foundation.

Product details

• Authors: James Peterson
• Assisted by: Jens Bommel (Translation), Andrea Hamann (Translation)
• Publisher: Ullmann Publishing
• Languages: German
• Product format: Paperback / Softback
• Released: 01.01.2007
• EAN: 9783833140013
• ISBN: 978-3-8331-4001-3
• No. of pages: 299
• Weight: 1120 g
• Illustrations: m. zahlr. Farbfotos.
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; Kochbücher (div.)