Hardback (24 Oct 2003)
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Out of stock
Executive chef at The Savoy, Anton Edelmann blends his passion for cooking with his passion for the hotel. The book traces the course of a typical day at The Savoy, from breakfast time through lunch, dinner, afternoon tea to supper, with over 100 recipes and drinks from The Savoy restaurants.
| ISBN: | 9781862053878 |
| Publisher: | Pavilion |
| Imprint: | Pavilion |
| Pub date: | 24 Oct 2003 |
| DEWEY: | 641.5 |
| DEWEY edition: | 21 |
| Number of pages: | 191 |
| Weight: | 1330g |
| Height: | 280mm |
| Width: | 240mm |
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