On the Line

Eric Ripert , Christine Muhlke

Editura: Artisan
Features a tale of how a restaurant stays on top for over 25 years. Covering four star dining, this title also answers restaurant questions such as: What, and where, is the 'line' or 'pass'? How does one tiny pastry kitchen yield over 500 desserts, 1,500 cookies, and 1,250 petit-fours a day?
  • Limba : Engleza
  • Data Publicarii : 01 Nov 2008
  • Format : Hardback
  • Numar pagini : 240
  • ISBN : 9781579653699
127.99 Lei
Disponibilitate : La comanda

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