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Alan Davidson The Oxford companion to food
Non-fictie
Engels | 892 pagina's | Oxford University Press, Oxford [etc.] | 1999
Gedrukt boek
Alan Davidson Food history comes of age
a study in how things happen, with special attention to: a sine qua non-the ripeness of the time, the need for accidental catalysts, the importance of a nucleus, the impact of coincidence
Non-fictie
Engels | 47 pagina's | Praemium Erasmianum Foundation, Amsterdam | 2003
Gedrukt boek
Alan Davidson Mediterranean seafood
a comprehensive guide with recipes
Engels | 431 pagina's | Ten Speed Press, Berkeley [etc.] | 2002
Gedrukt boek