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Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Goodwill of Colorado, COLORADO SPRINGS, CO, USA
Buch
Zustand: Good. This item is in overall good condition. Covers and dust jackets are intact but may have minor wear including slight curls or bends to corners as well as cosmetic blemishes including stickers. Pages are intact but may have minor highlighting/ writing. Binding is intact; however, spine may have slight wear overall. Digital codes may not be included and have not been tested to be redeemable and/or active. Minor shelf wear overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Textbooks_Source, Columbia, MO, USA
Buch
Zustand: 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).
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Green Street Books, San Jose, CA, USA
Buch
Zustand: New. .
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Saint Georges English Bookshop, Berlin, Deutschland
Buch Erstausgabe
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. 1st Edition. Excellent used condition hardcover, unmarked text, unclipped jacket with a little shelf wear, Ships from Berlin Bookshop bxn14.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GreatBookPrices, Columbia, MD, USA
Buch
Zustand: New.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GF Books, Inc., Hawthorne, CA, USA
Buch
Zustand: New. Book is in NEW condition.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GF Books, Inc., Hawthorne, CA, USA
Buch
Zustand: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Books Unplugged, Amherst, NY, USA
Buch
Zustand: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Book Deals, Tucson, AZ, USA
Buch
Zustand: New. New! This book is in the same immaculate condition as when it was published.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GreatBookPrices, Columbia, MD, USA
Buch
Zustand: As New. Unread book in perfect condition.
Verlag: University of California Press, Berkerley, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Grand Eagle Retail, Wilmington, DE, USA
Buch Erstausgabe
Hardcover. Zustand: new. Hardcover. Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Hafa Adai Books, Moncks Corner, SC, USA
Buch
Zustand: very good.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Byrd Books, Austin, TX, USA
Buch
Hardcover. Zustand: very good. In Used Condition.
Verlag: University of California Press 2004-12-03, Berkeley, Calif. |London, 2004
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Blackwell's, Oxford, OX, Vereinigtes Königreich
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hardback. Zustand: New. Language: ENG|ITA.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Book Deals, Tucson, AZ, USA
Buch
Zustand: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library.
Verlag: University of California Press, 2004
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Buch Erstausgabe
Zustand: New. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. Editor(s): Ballerini, Luigi. Translator(s): Parzen, Jeremy. Series: California Studies in Food and Culture. Num Pages: 216 pages, 1 b/w photograph. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 193 x 19. Weight in Grams: 544. . 2005. 1st Edition. Hardcover. . . . .
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Brook Bookstore, Milano, MI, Italien
Buch
Zustand: new.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GoldenWavesOfBooks, Fayetteville, TX, USA
Buch
Hardcover. Zustand: new. New. Fast Shipping and good customer service.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Front Cover Books, Denver, CO, USA
Buch
Zustand: new.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: THE SAINT BOOKSTORE, Southport, Vereinigtes Königreich
Buch
Hardback. Zustand: New. New copy - Usually dispatched within 4 working days. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Buch
Zustand: New.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Kennys Bookstore, Olney, MD, USA
Buch
Zustand: New. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. Editor(s): Ballerini, Luigi. Translator(s): Parzen, Jeremy. Series: California Studies in Food and Culture. Num Pages: 216 pages, 1 b/w photograph. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 193 x 19. Weight in Grams: 544. . 2005. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
Verlag: Univ of California Pr, 2004
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Buch
Hardcover. Zustand: Brand New. 1st edition. 208 pages. 9.00x7.25x0.75 inches. In Stock.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Buch
Zustand: As New. Unread book in perfect condition.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: GoldBooks, Austin, TX, USA
Buch
Hardcover. Zustand: new. New Copy. Customer Service Guaranteed.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Pieuler Store, Suffolk, Vereinigtes Königreich
Buch
Zustand: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! First Edition, With Fifty Modernized Recipes by Stefania Barzini.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: Pieuler Store, Suffolk, Vereinigtes Königreich
Buch
Zustand: good. 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. First Edition, With Fifty Modernized Recipes by Stefania Barzini.
Verlag: University of California Press, Berkerley, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: AussieBookSeller, Truganina, VIC, Australien
Buch Erstausgabe
Hardcover. Zustand: new. Hardcover. Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Verlag: University of California Press, Berkerley, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Buch Erstausgabe
Hardcover. Zustand: new. Hardcover. Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy. The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Verlag: University of California Press, 2005
ISBN 10: 0520232712ISBN 13: 9780520232716
Anbieter: BennettBooksLtd, LOS ANGELES, CA, USA
Buch
Zustand: New. New. In shrink wrap. Looks like an interesting title! 1.21.