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106 Articles found

Das kulinarische Informationszentrum von Knorr
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Praktische Winke für den Service
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Par l’Académie de l’Humeur français
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Illustrerte Monatsschrift der Union Helvetica. Revue mensuelle illustrée de l’Union Helvetica. V. Jahrgang 1903. [...]. [12 Nr. in 1 Bd.; komplett]
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Essen in China. Eine Ausstellung des Alimentariums. [Deckel-Untertitel: Pour le peuple, manger, d’est le ciel. Für das Volk ist das Essen der Himmel]
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Barn the Spoon 
Schnitzen - Das Handwerk und die neue Kultur vom Holz
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Barradi, Robert (Photogr.) - Jérôme Traverse (Text) 
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Bauer, Ursula u. Jürg Frischknecht (Text) - Andrea Badrutt (Fotogr.) 
Unterwegs zu historischen Hotels der Schweiz
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Bodeit, Gerhard (Hg.) - Volker Wendt (Ill.) 
Aus aller Welt sammelte Gerhard Bodeit Sprüche [...] [3 Teile in 1 Bd.]
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Bohli, Edi 
Heute und damals. Bd. 1: Bett und Tisch im Kanton Zürich
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Bontempelli, Guy 
Der schwarze Diamant
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Bontempelli, Guy 
Der schwarze Diamant
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Bornhauser, Thomas u. Dyami Häfliger 
Bern, Oberaargau & Seeland
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Bracharz, Kurt 
Eine Warenkunde für Geniesser
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Bruellmann, Dave - Marion Michels 
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Bründler, Franziska - Simone Müller-Staubli 
Ein Handuch für leidenschaftliche Gastgeber und ihre Gäste.
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Chocosuisse (Hg.) 
EIne Aufklärungsschrift, herausgegeben von der Chocosuisse, Verband Schweiz. Schokolade-Fabrikanten.
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Conran, Terence 
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Corsten, Stephan 
Vergangenheit Zukunft
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Dutli, Ralph 
Eine kleine Kulturgeschichte
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Dutli, Ralph 
Eine kleine Kulturgeschichte
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Fischer, Ludger 
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Flammer, Dominik - Fabian Scheffold (Photo) 
Origins, traditional cheese varieties and new creations
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Flammer, Dominik u. Sylvan Müller 
Die Ernährungsgeschichte des Alpenraums
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Flückiger-Seiler, Roland (Red.) 
Conservation et gestion des hôtels historiques
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Foede, Petra 
Kulinarische Legenden
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Gafner, Fritz 
Eine Geschichte in fünfzehn Kneipenreden
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Groebli, René (Fotogr.) - Jürg Fahrner (Text) 
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Grünig, Christoph 
Schweizer Gastlichkeit. Swiss Hospitality
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Gubler, J. 
Seine Geschichte und die Brotfrage der Gegenwart.
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Gujer-Müller, Rudolf (Hg.) 
Eine Anleitung für die Lieferanten der Genossenschaft Schweizer Metzgermeister in Zürich, zugleich ein Leitfaden für Metzgerlehrlinge und Metzgerburschen
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Heckmann, A 
Neuzeitliches Schaffen in der Konditorei
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