Isbn: 9780847837946 - a table at le cirque: stories and recipes from new york's most legendary restaurant (27 Ergebnisse)

Zustand: As New. Unread book in perfect condition.

hardcover. Zustand: As New. Hardback--no flaws.

Zustand: New.

Hardcover. Zustand: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. Clean copy with unmarked pages and intact dust jacket. Category: Culinary.

Zustand: Very Good. Zustand des Schutzumschlags: Good. 256 pages. Hardcover. Extensive color photographs throughout. Illustrated frontispiece. Includes appendix of imperial and metric measurements. Some edge wear to dust jacket, otherwise clean, tight copy. Record # 468462.

HRD. Zustand: Used - Very Good. Used - Like New Book. Shipped from UK. Established seller since 2000.

Hardback. Zustand: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.…

Hardcover. Zustand: New.

Zustand: New. pp. 256 Illustrated edition.

hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good+. Signed. First Edition. SIGNED; signed by coauthor Pamela Fiori on title page. First Printing. Very Good+ in Good+ dust jacket. Rippling to base of dust jacket spine from water damage on verso; over all clean and bright appearance in brodart. Book is in pristine condition.…

Hardcover. Zustand: Fine in Fine dust jacket. First edition. 26 x 25.5 cm. 256pp. Hardcover copy in dust jacket. Signed and inscribed by co-author Pamela Fiori on the title page. First edition with number line ending in 1.

Zustand: As New. Unread book in perfect condition.

Zustand: New. 2012. Hardcover. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Num Pages: 256 pages, 200 Colour Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 257 x 29. Weight in Grams: 1632. . . . . .…

Hardback. Zustand: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.…

Zustand: Very Good.

Zustand: New.

Zustand: New. 2012. Hardcover. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Num Pages: 256 pages, 200 Colour Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 257 x 29. Weight in Grams: 1632. . . . . . Books ship from the US and Ireland.…

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

Zustand: New. pp. 256.

Gebunden. Zustand: New. Sirio Maccioni&#8212along with his wife Egidiana and their sons Mario, Marco, and Mauro&#8212operates Le Cirque, Sirio, and Osteria del Circo in New York and Las Vegas Le Cirque in New Delhi and Le Cirque at Casa de Campo in the Dominican Republic. Pame.

Hardcover. Zustand: Brand New. 256 pages. 11.50x10.75x1.00 inches. In Stock.

Hardback. Zustand: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.…

Hardcover. Zustand: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Zustand: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Zustand: Neu. A Table at Le Cirque | Stories and Recipes from New York's Most Legendary Restaurant | Sirio Maccioni (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2012 | Rizzoli International Publications | EAN 9780847837946 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Hardback. Zustand: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.…