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预订The Best to You:Extraordinary Recipes for Home Cooking书籍详细信息
- ISBN：9781425162658
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2008-10
- 页数：276
- 价格：174.00
- 纸张：轻型纸
- 装帧：平装-胶订
- 开本：异形开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
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内容简介：
The Best To You, consisting of over 250 recipes, is the culmination of many years of experimenting with a printed cookbook for family and friends. There are recipes from virtually every continent, though the core of the book consists of recipes handed down through generations from European and North American. The wide range of recipes allows the preparation of a quick and simple meal, or one which will be a hit at any party. Most of the exotic international recipes were added to the family cookbook over the years by the author. All the entries have been cooked in an average kitchen and tested on family and friends, to their delight. The failures have been left out. The format of the recipes has been commented on positively by many, and is also the result of development over time, though you can find similar examples here and there. The kernel of the present format was first used in the family cookbook around 1985, typed on an early personal computer and printed on an old dot matrix printer. So this book has been in the process of evolution and has been enjoyed for about 23 years. Things have come a long way in the meantime.
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书籍介绍
The Best To You, consisting of over 250 recipes, is the culmination of many years of experimenting with a printed cookbook for family and friends. There are recipes from virtually every continent, though the core of the book consists of recipes handed down through generations from European and North American. The wide range of recipes allows the preparation of a quick and simple meal, or one which will be a hit at any party. Most of the exotic international recipes were added to the family cookbook over the years by the author. All the entries have been cooked in an average kitchen and tested on family and friends, to their delight. The failures have been left out. The format of the recipes has been commented on positively by many, and is also the result of development over time, though you can find similar examples here and there. The kernel of the present format was first used in the family cookbook around 1985, typed on an early personal computer and printed on an old dot matrix printer. So this book has been in the process of evolution and has been enjoyed for about 23 years. Things have come a long way in the meantime.
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