The authors, an award-winning culinary duo, explore the ingredients, cuisine and techniques that inspire chefs across the country in cuisines ranging from Spanish and Japanese to French and Italian.
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The authors, an award-winning culinary duo, explore the ingredients, cuisine and techniques that inspire chefs across the country in cuisines ranging from Spanish and Japanese to French and Italian.
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Seller's Description:
The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Seller's Description:
Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Seller's Description:
Good. Size: 7x1x9; First printing, 2003; 431 p., clean and unmarked--until p. 414, when the first faint evidence of a blob of some culinary creation was dropped on the lower edge of the back of volume, penetrating from the d.j. back, fainter and fainter, to this page. On upper margin of the front end page is written in small hand "Green Acres Auction 2004." Pages are immaculate on unaged paper within, and there are many photos by Michael Donnelly. Binding firm; unfaded ray boards with white lettering show no edge wear and only spot is that already alluded to. The photographic d.j., in addition to the stain, has somewhat rubbed edges--but no chipping or tears. This collection includes the contribution to our cuisine from Japan, Italy, Spain, France, China, India, Mexico, Thailand, Vietnam and Morocco. The are accompanied by in-depth cultural explanations and helpful techniques provided by top chefs. Recipes include "Maine Lobster Tail on Salsify with Pinot Noir Sauce, Vanilla Oil, and Crispy Leeks" by Hubert Keller; "Flan de Naranja" by Priscila Satkoff; " "Spiced Basmati Rice with Fruit and Pine Nuts" by Raji Jallepalli; " "Rock Candy-Ginger Short Ribs" by Michael Tong' "Affogato al Caffe" by Mario Batali; "Ichiban Dashi" by Kaz Okochi; "Salmon Panang" by Saipin and Bill Chutima; "Couscous Mango Mousse" by Kitty Morse, and many others.
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Seller's Description:
Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).