Larousse Encyclopedia of Music PDF Download
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Author: Geoffrey Hindley
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 636
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Book Description
Author: Geoffrey Hindley
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 636
Get Book
Book Description
Author: Geoffrey Hindley
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 576
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Book Description
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 576
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Book Description
Author: Geoffrey Hindley
Publisher: Smithmark Publishers
ISBN: 9780765139832
Category :
Languages : en
Pages : 576
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Book Description
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 576
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Book Description
Author: Geoffrey Hindley
Publisher: Bounty Books
ISBN: 9781851524365
Category : Music
Languages : en
Pages : 576
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Book Description
Asian and African music - European folk music - Church music - Baroque and Romantic music - Twentieth century music - Jazz; Joseph Haydn - Felix Mendelssohn - Wolfgang Mozart - Franz Schubert - Robert Schumann____________
Author: Geoffrey Hindley (ed)
Publisher:
ISBN:
Category :
Languages : en
Pages : 576
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Book Description
Author:
Publisher:
ISBN:
Category : Folklore
Languages : en
Pages : 500
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Book Description
Author: Jean Louis Brau
Publisher: Plume Books
ISBN: 9780452253308
Category : Body, Mind & Spirit
Languages : en
Pages : 324
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Book Description
Author: Librairie Larousse
Publisher: Clarkson Potter
ISBN: 0593577744
Category : Cooking
Languages : en
Pages : 2536
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Book Description
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
