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VARIOUS SUBJECTS - Cooking

€ 22.00

10 days


€ 19.00
€ 20.00 -5%

ships in 2/3 weeks


€ 23.75
€ 25.00 -5%

ships in 2/3 weeks


€ 12.25
€ 12.90 -5%

ships in 2/3 weeks


Una mela al giorno

Black Keda - Guido Tommasi Editore, 2015

 italian text   italian text

€ 23.75
€ 25.00 -5%

ships in 2/3 weeks


Il vegetariano gourmet

Price Jane - Guido Tommasi Editore, 2015

 italian text   italian text

€ 23.75
€ 25.00 -5%

ships in 2/3 weeks


€ 19.00
€ 20.00 -5%

ships in 2/3 weeks


€ 21.75
€ 22.90 -5%

ships in 2/3 weeks


Il risottario

Barzetti Sergio - Guido Tommasi Editore, 2015

 italian text   italian text

€ 26.60
€ 28.00 -5%

10 days


€ 20.90
€ 22.00 -5%

ships in 2/3 weeks


Cucina vintage

Di Marco Maria Teresa - Ferré Marie Cécile - Guido Tommasi Editore, 2015

 italian text   italian text

€ 19.00
€ 20.00 -5%

ships in 2/3 weeks


€ 27.07
€ 28.50 -5%

ships in 2/3 weeks


Annuario dei migliori vini italiani 2014

Luca Maroni - Luca Maroni Editore, 2013

 italian text   italian text

€ 46.55
€ 49.00 -5%

ships in 2/3 weeks


Sottovuoto. Tecnica evoluta

Fabrizio Sangiorgi - Bibliotheca Culinaria, 2014

 italian text   italian text

€ 34.20
€ 36.00 -5%

ships in 2/3 weeks


€ 18.05
€ 19.00 -5%

ships in 2/3 weeks


€ 17.00

ships in 2/3 weeks


Carni bianche

Food Editore, 2017

 italian text   italian text

€ 4.75
€ 5.00 -5%

ships in 2/3 weeks


La cucina napoletana

Fasulo Rak M. Giovanna - Newton Compton Editori, 2017

 italian text   italian text

€ 0.95
€ 1.00 -5%

ships in 2/3 weeks


Finger food

Heinz Beck - Bibliotheca Culinaria, 2014

 italian text   italian text

€ 35.62
€ 37.50 -5%

ships in 2/3 weeks


Alfonso Iaccarino

Alfonso Iaccarino - Bibliotheca Culinaria, 2014

 italian text   italian text

€ 29.45
€ 31.00 -5%

ships in 2/3 weeks


€ 2.40
€ 2.53 -5%

ships in 2/3 weeks


€ 2.40
€ 2.53 -5%

ships in 2/3 weeks


€ 2.40
€ 2.53 -5%

ships in 2/3 weeks


€ 2.40
€ 2.53 -5%

ships in 2/3 weeks


€ 18.05
€ 19.00 -5%

10 days


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design e realizzazione: Vincent Wolterbeek / analisi e programmazione: Rocco Barisci