Dobson Marisa (12 results)

Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Condition: Very Good. 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.

Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Like New. Like New. Clean, Tight and Neat. Five star seller - Buy with confidence!

Hardback. Condition: New. A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City's highly acclaimed Ducks Eatery and Harry and Ida's, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today's home cooks a variety of invaluable techniques, including curing and brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes.With Salt, Smoke, and Time, you'll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast and Mussels with Blood Orange, and Will's Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Condition: As New. Unread copy in mint condition.

Condition: New. Brand New.

Soft cover. Condition: Fine. Jeff Scovil; Roberto Appiani; Marcus Budil; Helmut Burger; Warren Dobson; Gilson Archive; Maximilian Glas; Konrad Gutz; Gunther Grundman; Henry Hanni; Tino Hammid; Rupurt Hochleitner; Fotodesgin Lichtblick; Eckehard Petsch; Harold & Erica Van Pelt; Fredri (illustrator). 1st Edition. Used, minor scratches and dent on back cover, otherwise in great condition. Since antiquity, emeralds have been one of the most highly valued gemstones: the first known mines were those of Cleopatra in ancient Egypt. Two thousand years ago Pliny wrote, "emerald-green is the most beautiful green of all." Leading researchers offer insight into the many aspects of the world of emeralds covered in this book: what is an emerald? How does it form? Where are they found, namely Canada, Namibia and China, with the richest deposits in South Africa and Asia. Plus, etymology, history, legendary giants, local finds and more. A comprehensive look at this magnificent gemstone with exquisite photography.

Hardcover. Condition: Brand New. 306 pages. 10.00x8.00x1.25 inches. In Stock.

Hardback. Condition: New. A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City's highly acclaimed Ducks Eatery and Harry and Ida's, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today's home cooks a variety of invaluable techniques, including curing and brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes.With Salt, Smoke, and Time, you'll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast and Mussels with Blood Orange, and Will's Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Condition: New. &Uumlber den AutorrnrnWILL HOROWITZ is the executive chef and owner of Ducks Eatery and Harry & Ida s Meat and Supply Co. in New York City. He has become a pioneer in smoked, pickled, and preserved foods, with a focus on developing more sust.

Soft cover. Condition: Fine. Jeff Scovil; Roberto Appiani; Marcus Budil; Helmut Burger; Warren Dobson; Gilson Archive; Maximilian Glas; Konrad Gutz; Gunther Grundman; Henry Hanni; Tino Hammid; Rupurt Hochleitner; Fotodesgin Lichtblick; Eckehard Petsch; Harold & Erica Van Pelt; Fredri (illustrator). 1st Edition. Book is in fine condition, excellent.102pp with colour photographs.