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Carla Bartolucci/ Clay Mclachlan (PHT)/ Michael R. Bloomberg (FRW) (1)
Ecole Grand Chocolat Valrhona (COR)/ Frederic Bau/ Herm? Pierre (FRW)/ Clay Mclachlan (PHT) (1)
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Eric Kayser/ Yair Yosefi (CON)/ Clay Mclachlan (PHT) (1)
Eric Kayser/ Yair Yosefi/ Clay Mclachlan (PHT) (1)
Hubert Delorme/ Vincent Boue/ Didier Stephan/ Clay Mclachlan (PHT) (1)
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7筆商品,1/1頁

1.Eric Kayser's New French Recipes

作者:Eric Kayser; Yair Yosefi; Clay Mclachlan (PHT)  出版社:Random House Inc  出版日:2009/03/10 裝訂:精裝

Inspired by the hearty and nutritious ingredients that he uses in his bakeries, Eric Kayser has created 50 new recipes that celebrate ""superfood"" ingredients such as whole grains (wheat, rye, oats),

定價:1223元   優惠價: 91101

無庫存,下單後進貨(採購期約45個工作天)

2.Fine French Desserts ― Essential Recipes and Techniques

作者:Hubert Delorme; Vincent Boue; Didier Stephan; Clay Mclachlan (PHT)  出版社:Flammarion  出版日:2016/09/06 裝訂:精裝

This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustr

定價:874元   優惠價: 9787

無庫存,下單後進貨(採購期約45個工作天)

3.Einkorn ― Recipes for Nature's Original Wheat

作者:Carla Bartolucci; Clay Mclachlan (PHT); Michael R. Bloomberg (FRW)  出版社:Random House Inc  出版日:2015/08/04 裝訂:平裝

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity.The only wheat in existence that has never been hybridized or modified, einkorn grew t

定價:875元   優惠價: 79691

無庫存,下單後進貨(採購期約45個工作天)

4.Eric Kayser's New French Recipes

作者:Eric Kayser; Yair Yosefi (CON); Clay Mclachlan (PHT)  出版社:Editions Flammarion  出版日:2012/09/04 裝訂:精裝

Inspired by the hearty and nutritious ingredients that he uses in his bakeries, Eric Kayser has created 50 new recipes that celebrate "superfood" ingredients such as whole grains (wheat, rye, oats), s

定價:454元   優惠價: 9409

無庫存,下單後進貨(採購期約45個工作天)

5.Encyclopedia of Chocolate ― Essential Recipes and Techniques

作者:Ecole Grand Chocolat Valrhona (COR); Frederic Bau; Herm? Pierre (FRW); Clay Mclachlan (PHT)  出版社:Flammarion UK  出版日:2018/09/04 裝訂:精裝

The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate.  One hundred fundamental techniques and more than a hundred re

定價:1372元   優惠價: 791084

無庫存,下單後進貨(採購期約45個工作天)

6.Beyond the Bread Basket

作者:Eric Kayser; Clay Mclachlan (PHT); Yair Yosefi (CON)  出版社:Editions Flammarion  出版日:2012/09/04 裝訂:精裝

Master baker Eric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.W

定價:454元   優惠價: 9409

絕版無法訂購

7.French Cooking

作者:Paul Bocuse (FRW); Hubert Delorme; Vincent Boue; Clay Mclachlan (PHT)  出版社:Editions Flammarion  出版日:2010/10/26 裝訂:精裝

Over 200 culinary techniques—the building blocks for how to cook any recipe—are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s g

定價:874元   優惠價: 9787

絕版無法訂購