The Kitchen at Hvidore - 5 Angebote vergleichen
| Preise | 2017 | 2020 | 2021 |
|---|---|---|---|
| Schnitt | € 8,50 | € 17,55 | € 17,55 |
| Nachfrage |
1
The Kitchen at Hvidore (2006)
~EN HCISBN: 9788717070783 bzw. 8717070783, vermutlich in Englisch, Verlag: Nyt Nordisk Forlag (Dänemark), gebundenes Buch, mit Einband.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler [54272265], Hanau, Germany.
englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 VERSANDKOSTENHINWEISE: Gewichtsangabe ab 1001 g (wie bisher = 5,90 € ) sowie Bücher die folgende Maße überschreiten: Länge: bis 35,3 cm / Breite: bis 25 cm / Höhe: bis 5 cm / Gewicht 1.000 g (Versandpauschale reg. Paket = 5,90 € Versandkosten ); GÜLTIG AB 01.01.2020 - bedingt u.A. durch deutliche Preiserhöhungen und neue Sendungsformen der DPAG . Vorkasse bei Lieferung außerhalb Deutschlands. *** Universitätsbibliotheken und / oder öffentliche Bibliotheken innerhalb Deutschlands werden auf Rechnung beliefert. Sprache: Englisch Gewicht in Gramm: 1200 geb., SU, 190 S., Ill., guter / sehr guter Zustand, Books.
englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 VERSANDKOSTENHINWEISE: Gewichtsangabe ab 1001 g (wie bisher = 5,90 € ) sowie Bücher die folgende Maße überschreiten: Länge: bis 35,3 cm / Breite: bis 25 cm / Höhe: bis 5 cm / Gewicht 1.000 g (Versandpauschale reg. Paket = 5,90 € Versandkosten ); GÜLTIG AB 01.01.2020 - bedingt u.A. durch deutliche Preiserhöhungen und neue Sendungsformen der DPAG . Vorkasse bei Lieferung außerhalb Deutschlands. *** Universitätsbibliotheken und / oder öffentliche Bibliotheken innerhalb Deutschlands werden auf Rechnung beliefert. Sprache: Englisch Gewicht in Gramm: 1200 geb., SU, 190 S., Ill., guter / sehr guter Zustand, Books.
2
The Kitchen at Hvidore (2006)
~EN HC USISBN: 9788717070783 bzw. 8717070783, vermutlich in Englisch, Verlag: Nyt Nordisk Forlag (Dänemark), gebundenes Buch, gebraucht, guter Zustand, mit Einband.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler [54272265], Hanau, Germany.
englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 VERSANDKOSTENHINWEISE: Gewichtsangabe ab 1001 g (wie bisher = 5,90 € bzw. 6,00 €) sowie Bücher die folgende Maße überschreiten: Länge: bis 35,3 cm / Breite: bis 25 cm / Höhe: bis 5 cm / Gewicht 1.000 g (Versandpauschale reg. Paket = 5,90 € Versandkosten) Vorkasse bei Lieferung außerhalb Deutschlands. *** Universitätsbibliotheken und / oder öffentliche Bibliotheken innerhalb Deutschlands werden auf Rechnung beliefert. Sprache: Englisch Gewicht in Gramm: 1200 geb., SU, 190 S., Ill., guter / sehr guter Zustand, Books.
englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 VERSANDKOSTENHINWEISE: Gewichtsangabe ab 1001 g (wie bisher = 5,90 € bzw. 6,00 €) sowie Bücher die folgende Maße überschreiten: Länge: bis 35,3 cm / Breite: bis 25 cm / Höhe: bis 5 cm / Gewicht 1.000 g (Versandpauschale reg. Paket = 5,90 € Versandkosten) Vorkasse bei Lieferung außerhalb Deutschlands. *** Universitätsbibliotheken und / oder öffentliche Bibliotheken innerhalb Deutschlands werden auf Rechnung beliefert. Sprache: Englisch Gewicht in Gramm: 1200 geb., SU, 190 S., Ill., guter / sehr guter Zustand, Books.
3
The Kitchen at Hvidore (2006)
~EN USISBN: 9788717070783 bzw. 8717070783, vermutlich in Englisch, Verlag: Nyt Nordisk Forlag (Dänemark), gebraucht, guter Zustand.
Lieferung aus: Deutschland, zzgl. Versandkosten.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler Einzelunternehmen, 63452 Hanau.
geb., SU, 190 S., Ill., guter / sehr guter Zustand englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 Versand D: 6,00 EUR Feinschmecker, Kochbuch, Gourmet, Rezepte, Koch, Köche, Starköche, restaurant, Gastronomie, internationale Küche, Weltkochkunst, Angelegt am: 18.09.2012.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler Einzelunternehmen, 63452 Hanau.
geb., SU, 190 S., Ill., guter / sehr guter Zustand englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 Versand D: 6,00 EUR Feinschmecker, Kochbuch, Gourmet, Rezepte, Koch, Köche, Starköche, restaurant, Gastronomie, internationale Küche, Weltkochkunst, Angelegt am: 18.09.2012.
4
The Kitchen at Hvidore (2006)
~EN USISBN: 8717070783 bzw. 9788717070783, vermutlich in Englisch, Verlag: Nyt Nordisk Forlag (Dänemark), gebraucht.
Lieferung aus: Deutschland, Versandkosten in die BRD.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler Einzelunternehmen, 63452 Hanau.
geb., SU, 190 S., Ill., guter / sehr guter Zustand englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 Versand D: 6,00 EUR Feinschmecker, Kochbuch, Gourmet, Rezepte, Koch, Köche, Starköche, restaurant, Gastronomie, internationale Küche, Weltkochkunst.
Von Händler/Antiquariat, Versandantiquariat Ottomar Köhler Einzelunternehmen, 63452 Hanau.
geb., SU, 190 S., Ill., guter / sehr guter Zustand englischer Text // KRISTIAN BRANDT • Qualified Chef from 'Peder Oxe', Copenhagen 'Pasta Basta', Copenhagen 'Hvidore', Novo Nordisk, Copenhagen • Chef 'Vestauranten', DGI-byen, Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen KLAUS NORGAARD • Qualified Waiter 'GI. Aabyhoj', Arhus • 'Chef de Rang', 'Hotel Vier Jahreszeiten', Hamburg, Germany • Qualified Chef 'Kong Hans KIder', Copenhagen • Waiter 'Faldsled Kro', Fäborg • Confectionery Chef 'Kong Hans KIder', Copenhagen • Head Chef '71 Nyhavn Hotel', Copenhagen • Head Chef 'Summit', SAS Royal Hotel, Copenhagen • Head Chef 'La Cocotte', Glostrup Park Hotel, Glostrup • Confectioner 'Kommandanten', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen TIM ALBERTIN ROSENVINGE • Qualified Chef 'GI. Aabyhoj', Arhus • Qualified Walter 'GI. Aabyhoj', Arhus 'Summit', SAS Royal Hotel, Copenhagen • Diploma in 'Hotel Operations', Leysin, Switzerland • Chef de cuisine 'Vision Network', Tokyo, Japan • Head Chef 'Queens Garden', Royal Hotel, Arhus • Deputy Head Chef and Quality Chef 'Peder Oxe', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen NICOLAI VVILKIG • Qualified Chef 'Hotel Imperial', Copenhagen 'Divan 2', Tivoli, Copenhagen • Day-to-day Manager of 'Magasin du Nords Catering', Copenhagen • Deputy Head Chef 'Hotel Sofie Amalie', Copenhagen • Chef and Waiter 'Hvidore', Novo Nordisk, Copenhagen // 'Unlike other cookery books, the intention underlying this book is not only to produce a unique, different cookery book amongst the plethora that exist within world cuisine but just as much to present our own gastronomy, as served at Hvidore and inspired by our trips to southern Europe, Australia, Asia and USA. This inspiration finds expression in the culinary experiences we offer our guests, experiences that we try to make total experiences by combining the atmosphere of the place, the incredibly beautiful surroundings and the gastronomy. Hvidore has a long, proud tradition as 'a private home' with superb cuisine. This tradition is being continued, contrasting with the modern course activities now being offered at the former country seat in Klampenborg.' — From the authors' preface (Text by jacket / A.d. Einleitung der Autoren)) Z14048A6 ISBN 8717070783 Z14048A6 ISBN 8717070783 Versand D: 6,00 EUR Feinschmecker, Kochbuch, Gourmet, Rezepte, Koch, Köche, Starköche, restaurant, Gastronomie, internationale Küche, Weltkochkunst.
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