Larousse Encyclopedia of Music
Author | : Geoffrey Hindley |
Publisher | : |
Total Pages | : 636 |
Release | : 1994 |
Genre | : Music |
ISBN | : |
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Author | : Geoffrey Hindley |
Publisher | : |
Total Pages | : 636 |
Release | : 1994 |
Genre | : Music |
ISBN | : |
Author | : Geoffrey Hindley |
Publisher | : |
Total Pages | : 576 |
Release | : 1999 |
Genre | : Music |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 576 |
Release | : 1975 |
Genre | : Music |
ISBN | : |
Author | : Geoffrey Hindley |
Publisher | : Smithmark Publishers |
Total Pages | : 576 |
Release | : 1997-01-01 |
Genre | : |
ISBN | : 9780765139832 |
Author | : Antony Hopkins |
Publisher | : |
Total Pages | : 576 |
Release | : 1984 |
Genre | : |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 576 |
Release | : 1987 |
Genre | : Music |
ISBN | : |
Author | : Geoffrey Hindley |
Publisher | : Bounty Books |
Total Pages | : 576 |
Release | : 1996 |
Genre | : Music |
ISBN | : 9781851524365 |
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 | : |
Total Pages | : 576 |
Release | : 1971 |
Genre | : |
ISBN | : |
Author | : Jean Louis Brau |
Publisher | : McGraw-Hill Companies |
Total Pages | : 332 |
Release | : 1980 |
Genre | : Body, Mind & Spirit |
ISBN | : |
Introduces the terms and divisions of both Western and Eastern astrology, with step-by-step instructions for calculating horoscopes.
Author | : Librairie Larousse |
Publisher | : Clarkson Potter |
Total Pages | : 2536 |
Release | : 2022-08-30 |
Genre | : Cooking |
ISBN | : 0593577744 |
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.