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Synopsis
Physical description: 158 pp. : ill. : 26cm. Notes: Signed and inscribed. Includes culinary terms / table of recipes / classification table. Summary: Haute cuisine at the Eiffel Tower began in the time of Gustave Eiffel, himself a celebrated gourmet, and now continues under the aegis of Alain Reix, the present-day master-chef of the Jules Verne, the luxurious restaurant on the second level of the tower. In this book, Alain Reix shares some of his many recipes, notably the terre-mer combinations which have become his trademark and made him famous. Subject: Food, gastronomy, French cuisine. Eiffel tower - gastronomic history. The Jules Verne. Recipes. Other names: Sicot, Edouard (Photo). Haeberlin, Paul. Richer, Neron (text). Deparis, Isabelle (Trans.). Genre: Text, illustrated.
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- PublisherParis : Éditions Herscher
- ISBN 10 2733503111
- ISBN 13 9782733503119
- BindingPaperback
- Edition number1
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The Jules Verne at the Eiffel Tower, new recipes. SIGNED COPY
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.55. Seller Inventory # G2733503111I3N00
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