Isbn: 9780714865744 - d.o.m.: rediscovering brazilian ingredients (cucina) (41 Ergebnisse)

Hardback. Zustand: Very Good. Brazilian ingredients combined with classical culinary techniques.

hardcover. Zustand: Good condition. In good condition and ships quickly.

Zustand: Good. Has some wear and creases. Has a remainder mark. hardcover Used - Good 2013.

Hardback. Zustand: Very Good. Brazilian ingredients combined with classical culinary techniques.

hardcover. Zustand: Very Good. Condition Notes: Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.

Zustand: Very Good. Great shape! Has a publisher remainder mark. hardcover Used - Very Good 2013.

Hardcover. Zustand: Very Good. This book is in very good condition; no remainder marks. Appears to have been gently used. Inside pages are clean. ; 10.25 X 1.25 X 11.75 inches; 292 pages.

Hardcover. Zustand: Very Good.

Hardcover. Zustand: Good. VG condition book without dust jacket. Boards are clean with little wear. Book has clean and bright contents.

Paperback. 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.

Hardcover. Zustand: Very Good.

Zustand: New.

hardcover. Zustand: New. As new clean tight and bright oversized and overweight. Please email for photos. Larger books or sets may require additional shipping charges. Books sent via US Postal.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: As New. Unread book in perfect condition.

Zustand: New. pp. 292.

Hardcover. Zustand: Fine. No Dust Jacket. Inscribed by Author. D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala s Brazil. Size: Square; Large (27-34cm). Inscribed by Author. ISBN/EAN: 9780714865744. **Heavy Book. A Postage surcharge may be requested. Contact us BEFORE ordering for a quote. Click Ask Bookseller a Question** *** WE ONLY POST TO AUSTRALIA NZ CANADA USA JAPAN SINGAPORE SWITZERLAND & UK VIA THIS SERVICE*** .…

hardcover. Zustand: New.

Hardcover. Zustand: New.

Zustand: New.

Zustand: new.

Zustand: New. 2013. First Edition. Hardcover. Brazilian ingredients combined with classical culinary techniques. Translator(s): Gordon, Sam. Num Pages: 292 pages, 150. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 258 x 294 x 29. Weight in Grams: 2002. . . . . .

Hardcover. Zustand: new. New Copy. Customer Service Guaranteed.

Zustand: New. 2013. First Edition. Hardcover. Brazilian ingredients combined with classical culinary techniques. Translator(s): Gordon, Sam. Num Pages: 292 pages, 150. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 258 x 294 x 29. Weight in Grams: 2002. . . . . . Books ship from the US and Ireland.…

Hardcover. Zustand: new. Hardcover. 'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I've ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial - the most interesting man in the world - I always think, no, that's not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in Sao Paulo, widely regarded as one of the best restaurants in the world, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world's best chefs as he captures flavours that can be found nowhere else in the world. The book features an introduction by chef Alain Ducasse. Brazilian ingredients combined with classical culinary techniques. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: Brand New. 292 pages. 11.50x10.00x1.00 inches. In Stock.

Zustand: New. In English.

Zustand: new.

Zustand: Nuevo. D.O.M.: Rediscovering Brazilian Ingredients is an exclusive look at one of the world?s most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it. Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala?s restaurant D.O.M has built its unique style of cuisine on the discovery and exploration of Brazilian ingredients combined with a commitment to finding sustainable solutions to sourcing them to the benefit of the Amazon and its people. A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, staples in many high-end restaurant kitchens, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon?s native communities and small-scale producers to extend the availability of these native products around Brazil.…