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"extra food"(으)로 3개의 도서가 검색 되었습니다.
9781802903447

TASTY ITALIAN RECIPES 2021 SECOND EDITION (DELICIOUS PASTA RECIPES OF THE TRADITIONAL ITALIAN FOOD (INCLUDES EXTRA MOUTH-WATERING DESSERT RECIPES))

 | ASCOBIE LTD
0원  | 20210517  | 9781802903447
55% OFF FOR BOOKSTORES!SECOND EDITION WITH MUCH MANY RECIPES!!!From the heart of Italy directly to your table - many authentic regional recipesItalian cuisine's abundance of flavor, high-quality ingredients, and regional diversity make it one of the most popular in the world.?Unlike some other Italian cookbooks,?this cookbook?will help you make beloved dishes in your own kitchen with a lot of authentic recipes from all over the country.Get a true taste of Italy with traditional recipes.
9781802903454

TASTY ITALIAN RECIPES 2021 SECOND EDITION (DELICIOUS PASTA RECIPES OF THE TRADITIONAL ITALIAN FOOD (INCLUDES EXTRA MOUTH-WATERING DESSERT RECIPES))

 | ASCOBIE LTD
0원  | 20210517  | 9781802903454
55% OFF FOR BOOKSTORES!SECOND EDITION WITH MUCH MANY RECIPES!!!From the heart of Italy directly to your table - many authentic regional recipesItalian cuisine's abundance of flavor, high-quality ingredients, and regional diversity make it one of the most popular in the world.?Unlike some other Italian cookbooks,?this cookbook?will help you make beloved dishes in your own kitchen with a lot of authentic recipes from all over the country.Get a true taste of Italy with traditional recipes.
9780767915809

The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution (The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution)

Kamp, David  | Broadway Books
28,900원  | 20070717  | 9780767915809
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets.The United States of Arugulais a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasiveand became the cultural success story of our era.
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