Su kodu ENG15 kaina tik 31,53 €
37,09 €
The Soul of a Chef
31,53 € 
- Išsiųsime per 10–14 d.d.
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of succes…
31.53
2025-06-22 23:59:00
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- Autorius: Michael Ruhlman
- Leidėjas: Penguin Books
- ISBN-10: 0141001895
- ISBN-13: 9780141001890
- Formatas: 14 x 21.6 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
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Aprašymas
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.EXTRA 15 % nuolaida
31,53 €
37,09 €
Išsiųsime per 10–14 d.d.
Kupono kodas: ENG15
Akcija baigiasi už 1d.12:52:03
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Michael Ruhlman
- Leidėjas: Penguin Books
- ISBN-10: 0141001895
- ISBN-13: 9780141001890
- Formatas: 14 x 21.6 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
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