Mike Pare (46 results)

Condition: New. Paré, Mike (illustrator).

Hardback or Cased Book. Condition: New. The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant. Paré, Mike (illustrator). Book.

Paperback. Condition: 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. Paré, Mike (illustrator).

Condition: New. Paré, Mike (illustrator).

Condition: As New. Unread book in perfect condition. Paré, Mike (illustrator).

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Paré, Mike (illustrator).

Hardcover. Condition: new. Hardcover. In his debut cookbook, Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen. In his signature Italian-by-way-of-Northern California groove, Curtola shares 100 recipes, all touched with his signature approach to simplicity and seasonality. Recipes include: beef short ribs tenderized in a creamy-sweet shio koji marinade that adds sweetness and umami; a simple salad of sliced mandarin oranges with toasted sesame oil but with chopped cilantro stems added (yes, just the stems.); and carbonara, which, meanwhile, incorporates the Italian fish sauce colaturaonce you have a bottle on hand, all it takes is a few drops to add stunning depth to a classic dish. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Paré, Mike (illustrator).…

Hardback. Condition: Very Good. In his debut cookbook, Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen. In his signature Italian-by-way-of-Northern California groove, Curtola shares 100 recipes, all touched with his signature approach to simplicity and seasonality. Recipes include: beef short ribs tenderized in a creamy-sweet shio koji marinade that adds sweetness and umami; a simple salad of sliced mandarin oranges with toasted sesame oil but with chopped cilantro stems added (yes, just the stems.); and carbonara, which, meanwhile, incorporates the Italian fish sauce colatura--once you have a bottle on hand, all it takes is a few drops to add stunning depth to a classic dish. Paré, Mike (illustrator).…

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

Hardcover. Condition: Very Good. 1st Edition. Very light corner wear, else fine.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Paré, Mike (illustrator).

Hardback. Condition: New. 2025 IACP AWARD WINNER, CHEFS and RESTAURANTSThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food.The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,New York Times restaurant critic Pete Wells wrote, in a glowing review, "The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages."In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.Filled with charming and mouthwatering photos and illustrations. Paré, Mike (illustrator).…

Hardcover. Condition: Fine. No jacket.

Condition: New. Paré, Mike (illustrator).

Condition: new. Paré, Mike (illustrator).

Hardback. Condition: New. 2025 IACP AWARD WINNER, CHEFS and RESTAURANTSThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food.The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,New York Times restaurant critic Pete Wells wrote, in a glowing review, "The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages."In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.Filled with charming and mouthwatering photos and illustrations. Paré, Mike (illustrator).…

Condition: New. 2024. 1st Edition. hardcover. . . . . . Paré, Mike (illustrator).

Condition: New. Paré, Mike (illustrator).

Condition: New. In English. Paré, Mike (illustrator).

Condition: New. 2024. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland. Paré, Mike (illustrator).

Condition: As New. Unread book in perfect condition. Paré, Mike (illustrator).

hardcover. Condition: New. Special order direct from the distributor. Paré, Mike (illustrator).

Hardcover. Condition: Brand New. 256 pages. 10.00x8.00x10.40 inches. In Stock. Paré, Mike (illustrator).

Condition: New. Paré, Mike (illustrator).

Condition: New. Paré, Mike (illustrator).

Kartoniert / Broschiert. Condition: New. &Uumlber den AutorMIKE AND KRISTIN BERRY have been married for more than twenty years and are the parents of eight adopted children. In 2015 they launched the blog website Confessions of an Adoptive Parent. Their mission is simpl.

Buch. Condition: Neu. Neuware -2025 IACP AWARD WINNER, CHEFS & RESTAURANTSThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.Much like the irresistibly warm restaurant that inspires it,The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food.The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,New York Timesrestaurant critic Pete Wells wrote, in a glowing review, 'The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages.'In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.Filled with charming and mouthwatering photos and illustrations 335 pp. Englisch. Paré, Mike (illustrator).…

Buch. Condition: Neu. Neuware -2025 IACP AWARD WINNER, CHEFS & RESTAURANTSThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.Much like the irresistibly warm restaurant that inspires it,The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food.The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,New York Timesrestaurant critic Pete Wells wrote, in a glowing review, 'The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages.'In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.Filled with charming and mouthwatering photos and illustrations 335 pp. Englisch. Paré, Mike (illustrator).…

1st printing of 1st edition. Unpaginated, illustrated. Fine hard cover book/ no dust jacket.

Buch. Condition: Neu. Neuware -2025 IACP AWARD WINNER, CHEFS & RESTAURANTSThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.Much like the irresistibly warm restaurant that inspires it,The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food.The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,New York Timesrestaurant critic Pete Wells wrote, in a glowing review, 'The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages.'In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.Filled with charming and mouthwatering photos and illustrations. Paré, Mike (illustrator).…