Isbn: 9780471442769 - glorious french food: a fresh approach to the classics (lifestyles general) (32 Ergebnisse)

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Zustand: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

hardcover. Zustand: Good. The dust jacket shows normal wear. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Zustand: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Includes dust jacket.

hardcover. Zustand: Good. Zustand des Schutzumschlags: Includes dust jacket.

Zustand: Good. 1st Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Zustand: Good. 1st Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Good condition. Very 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. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Zustand: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: first ] Publisher: John Wiley & Sons Pub Date: 8/30/2002 Binding: Hardcover Pages: 742 first edition.

Hardcover. Zustand: Very Good. 1. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Fine. Zustand des Schutzumschlags: Fine. 1st Edition. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. First printing as indicated by the complete number string 10 9 8 7 6 5 4 3 2 1, so presumed first edition, first printing thus. This is a used book. Pages are clean and bright with no markings, notes, or highlighting. DJ shows only minor shelf wear with no rubbing or soiling and is not price clipped. No owner's marks or bookplates, not ex-library. Binding is tight and square with no fading on boards. Hinges are secure. Corners not bumped.…

Hardcover. Zustand: Very Good.

Hb. Zustand: VG-. Zustand des Schutzumschlags: VG-. Book Club. 742pp. Corners bumped, light soiling, DJ: wear extremities, rubbing.

Hardcover. Zustand: Used - Very Good.

First edition. Hefty 4to. 11 1/4" x 8 1/2". Blue boards stamped in blue. 742 pages. Cover is somewhat edgeworn. Very clean text. Ex-library with a few ink stamps. Good attachment repair of a gang of a dozen pages. Dust jacket in acetate attached at flaps. Good/near Fine.

hardcover. Zustand: Very Good. Book is in very good condition. Text clean & unmarked, solid binding. Minor shelf/edge wear. In the mail within 24 hours.

hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or limited writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hardcover. Zustand: Very Good. Very nice book. DJ has light edge wear.

Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

large dark blue hardbound 4to ~ 4º (quarto). large & heavy ("coffee table" book), international or priority shipping will cost extra. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in fine cond. not worn or torn or price clipped (no price listed). nice clean copy. no library markings or store stamps, no stickers or bookplates, no names, no inking , no underlining, no remainder markings etc ~. first edition. first printing ( # 1 in # line) possible book club edition. tutone frontis. illustration. decorative title pg. tutone map of france. 2 color ink used thoughout (blue & black)xxv+742p. illustrated chapter headings. sources .index. cookbooks. gastronomy. cucina. cocina. culina. ethnic cuisine. international cuisine. french cuisine. continental cuisine. ~ JAMES PETERSON'S BOOKS have won enthusiastic acclaim, from the pages of the New York Times to the accolades of leading chefs such as Daniel Boulud, Jeremiah Tower, and Alice Waters. Now this James Beard Award~winning author and teacher shares his passion for the flavors of France with a completely original and inspiring new approach to the classic dishes of French cuisine. In Glorious French Food, Peterson explores the essential ingredients, techniques, and recipes of French cooking to uncover the underlying principles and connections that have helped define its unique culinary traditions. Through this broadened perspective, he shows cooks how to move beyond recipes and bring the spirit and techniques of French cuisine to their own special dishes. Comprehensive in scope and scale, Glorious French Food can help everyone acquire a deeper understanding of French food~and become a better cook in the process. Peterson begins with classic French recipes that embrace the full range of French cooking styles, from cuisine classique to bistro cooking to nouvelle cuisine. He "gets inside" each basic recipe to reveal the essence of the dish through its history, evolution, ingredients, and preparation techniques. Then he shows how to use this knowledge to create delicious new dishes that are faithful to the spirit of the original recipe, but also distinctive and fresh. In Peterson's hands, timeless Duck a l'Orange gives rise to the subtle Salad of Sauteed or Grilled Duck Breasts and Sauteed Duck Breasts with Classic Orange Sauce, while traditional Cheese Souffle blossoms into stunning Individual Goat Cheese Souffles and Twice Baked Mushroom Souffles with Morel Sauce. He also charms sweet tooths with such delightful desserts as Ginger Pots~de~Creme and Orange~Flavored Creme Caramel, both derived from classic Creme Brulee. Infused with Peterson's characteristic wit, warmth, and easy conversational style, Glorious French Food is as delicious to read as it is to cook from. Filled with exciting recipes and ideas, it is an irresistible resource for everyone who enjoys French cooking at its glorious best. James has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French~trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award~winning author of SAUCES ~ Winner, 1992 James Beard Foundation.…

Hard Cover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Very good oversize hardcover with very good dust jacket. Previous owner's name on flyleaf.

Boards. Zustand: NF. NF (in mylar). 1st Printing. Binding clean; jacket shows little wear to extremities; textblock clean; 733 pp. including index. Colored Photos (illustrator). Hard Cover.

hardcover. Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Foxing to the pages.…

Hardcover. Zustand: Fine. Leichte Kratzer / Abnutzungen / Druckstellen; Leichte Gebrauchsspuren; Leichte Verschmutzung / Farbtonveranderung. From the James Beard award-winning author of Sauces comes a fresh and inspiring exploration of classic French cuisine for modern cooks. Celebrated by The New York Times, Gourmet magazine, and culinary icons like Daniel Boulud and Alice Waters, this work showcases the author's extensive culinary knowledge and creativity. Embracing a wide range of French cooking styles--from fine dining to bistro fare--he uses fifty foundational dishes as a springboard for a variety of related recipes. For instance, the classic Moules a la mariniere inspires inventive dishes like Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while Duck a l'orange leads to a Salad of Sauteed or Grilled Duck Breasts and Sauteed Duck Breasts with Classic Orange Sauce. Through these recipes, the author reveals the principles and connections within French cooking, empowering readers to create their own dishes. With hundreds of recipes and stunning color photography, this book provides access to essential French cooking traditions and techniques, encouraging intuition and spontaneity in the kitchen. It promises to be a valuable addition to any cook's collection, standing alongside Julia Child's classic works.…