Order Total (1 Item Items):
Shipping Destination:
Herbst 1978 (1 results)
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (1)
- Magazines & Periodicals (No further results match this refinement)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (No further results match this refinement)
- As New, Fine or Near Fine (No further results match this refinement)
- Very Good or Good (No further results match this refinement)
- Fair or Poor (No further results match this refinement)
- As Described (1)
Binding
- All Bindings
- Hardcover (1)
- Softcover (No further results match this refinement)
Collectible Attributes
- First Edition (1)
- Signed (No further results match this refinement)
- Dust Jacket (No further results match this refinement)
- Seller-Supplied Images (1)
- Not Print on Demand (1)
Language (1)
Price
- Any Price
- Under US$ 25 (No further results match this refinement)
- US$ 25 to US$ 50
- Over US$ 50 (No further results match this refinement)
Free Shipping
- Free Shipping to U.S.A. (No further results match this refinement)
Seller Location
Seller Rating
-
Das internationale Magazin für gutes Essen. Herausgegeben von Johann Willsberger. Erschien vierteljährlich. Schinken aus Parma - Emil Bägglis Pilz-Diner - Essen in Amerika - Kochen mit Riesling - Alles über Bier.
Published by Hamburg, Oris Verlag 1978, 1978
Seller: Antiquariat Kochkunst Bibliothek, Davos Platz, Switzerland
Seller rating 5 out of 5 stars
First Edition
Hamburg, Oris Verlag 1978 MUL Erstausgabe. 4°. 96 S. Mit zahl. farb. Abb. Orig.-Pappband. Gutes Exemplar. Johann Wilsberger beschreibt sein Magazin so:" Die 101 Ausgaben sind zu einer Dokumentation der kulinarischen Geschichte am Ende des 20. Jahrhunderts geworden. Unverwechsel in Optik und Text hat das Magazin neue Massstäbe für die Präsentation vom Essen und Wein gesetzt." Die Bücher bieten nicht nur Rezepte von Spitzenköchen, sondern auch kulturhistorisches und interessante Interviews bzw. Biographien von bekannten Gastronomen. Sprache: Deutsch;
