New Edition
Paperback (31 Oct 2007)
Not available for sale
Out of stock
There are over 500 recipes in this classic work from one of the countrys most respected food writers. First published in the 1980 and twenty years in the making but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it.
Grub Street is an award-winning small, niche independent publisher, publishing only books on cookery and military aviation history. Voted International Publisher of the Year at the World Cookbook Awards in 2000, a number if our cookbooks have won prizes over the years. Most recently, these have included the highly acclaimed Ice Creams, Sorbets and Gelati by Caroline and Robin Weir. This was voted cookbook of the year by the Guild of Food Writers in 2011. The Complete Robuchon, by the influential chef Joel Robuchon, was awarded with Best Translation at the Gourmand Awards in 2010.
| ISBN: | 9781904943365 |
| Publisher: | Grub Street Publishing |
| Imprint: | Grub Street |
| Pub date: | 31 Oct 2007 |
| Edition: | New Edition |
| DEWEY: | 641.594 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 546 |
| Weight: | 932g |
| Height: | 244mm |
| Width: | 170mm |
| Spine width: | 32mm |
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