| 000 | 01008nam a22001697a 4500 | ||
|---|---|---|---|
| 999 |
_c44418 _d44418 |
||
| 003 | OSt | ||
| 020 | _a9780600612612 | ||
| 082 | _a641.874 CAS-L | ||
| 100 | _aCastellon, Fernando | ||
| 245 | _aLarousse Cocktails | ||
| 260 |
_aLondon _bHamlyan Octopus Pub. _c2005 |
||
| 300 | _a351p. | ||
| 500 | _a1. Preface by Colin Peter Field, Head Barman at The Ritz Hotel in Paris 2. How to Use Larousse Cocktails 3. Conversion table and key to the Pictograms 4. The History of Cocktails 5. The Cocktail Families 6. A Chronological Overview 7. Ingredients used in the bar 8. Bar Equipment 9. The basic Rules of Cocktail Mixing 10. Cocktail Preparation 11. Vodka based Cocktail 12. Gin based Cocktail' 13. Whisky Based Cocktail 14. Rum Based Cocktail 15. Tequila based Cocktail 16. Brandy based Cocktail 17. Champagne based Cocktail 18. Cocktail Based on other form of Alcohol 19. Alcohol Free Cocktail 20. Cocktail Snacks recipes | ||
| 650 | _aFood and drink | ||
| 901 | _a29126 | ||
| 942 |
_2ddc _cBK |
||