Mastering the Art of French Cooking Vol
This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GIL
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 758
- ΠΠ΅Ρ 1258 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2001
ΠΡΠ·ΡΠ²Ρ
ΠΠΏΠΈΡΠ°Π½ΠΈΠ΅ ΠΈ Ρ Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 758
- ΠΠ΅Ρ 1258 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2001
- ΠΠ·Π΄Π°ΡΠ΅Π»ΡΡΡΠ²ΠΎ
- ΠΠ²ΡΠΎΡ
- Π Π°Π·ΠΌΠ΅ΡΡ Π² ΡΠΌ 4.5x15.5x24
- ID ΡΠΎΠ²Π°ΡΠ° 2847074
- ISBN 978-0-24-195339-6, 978-0-241-95339-6