Notes Wine (13 results)

Hard Cover. Condition: fine. Dust Jacket Condition: vg+. Miriam Schaer (illustrator). 1st ptg. 9.25" tall; 387 pages including index; monochrome drawings; color photo on dust jacket. Hardcover (dj).

Paperback. Condition: Brand New. 111 pages. 9.00x6.00x0.25 inches. In Stock.

Hardcover. Condition: Fine. Dust Jacket Condition: Fine. Quarto. 9 1/2 x 8 3/8". 429pp. Nicely illustrated from color photographs. SIGNED by Goin on publisher's bookplate. With Cat Cora's Culinary Library stamp.

Paperback. Condition: Brand New. 120 pages. German language. 9.00x6.00x0.28 inches. In Stock.

Paperback. Condition: Brand New. 120 pages. German language. 9.00x6.00x0.28 inches. In Stock.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. Photographs by Simon and Tammar Rothstein (illustrator). 1st Edition. **Bundle Up & Save On Postage**Dust jacket has small repair bottom back edge, small puncture wound front panel spine edge, hard cover text is beautifully illustrated by photographs of the A.O.C. Restaurant in Los Angeles. 8.25 X 9.5" 429 pages Weight Over 1.5 Kg. Since her James Beard Award-Winning first book, Sunday Supper at Lucques, Susanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country.The A.O.C (Appellation d'Origine Controlee) Cookbook is a fabulous collection of small plate, shared-style dishes, presented with a specific wine pairing for each dish. Full of wonderfully useful information about the ingredients and techniques for achieving restaurant quality results in your home kitchen. Illustrated with 130 full-colour photographs that bring the dishes to life.

First Edition; First Printing. Hardcover. 4to. Square. Published by Harper & Row, New York. 1969. 255 pgs. Illustrated. First Edition/First Printing. DJ has light shelf-wear present to the DJ extremities. Bound in cloth boards with titles present to the spine and front board. Boards have light shelf-wear present to the extremities. No ownership marks present. Text is clean and free of marks. Binding tight and solid. "Stew" describes an enormous variety of dishes. A stew may be a dish with beef as its central ingredient--or pork, or lamb, or fish, or chicken, or zucchini, or rabbit, or ham. It can be cooked for as little as fifteen minutes or as long as three hours. It can be elegant or hearty, as homely as plain boiled beef served in its own soup or as exotic as an Indian curry. The central idea of a stew is a simple some good things--usually including meat, vegetables, and spices--are simmered gently together, each yielding up its individual flavor to unite in a dish that looks, smells, and tastes delectable. The idea of a stew has also been almost worldwide, and this book contains ragoûts, daubes, and étuvées from France, a Hungarian veal paprikash, a Chinese Lion's Head of pork and vegetables, a Middle Eastern khoreshe; there are recipes for abbacchio alla Romana and chile con carne, puchero and jambalaya, chowder and stufatino. Stews are a blessing for the hostess. They can be prepared ahead of time, and in fact, most stews improve with standing. This book contains explicit directions for reheating, finishing, and garnishing. A stew of character--and a few stews lack character--is a splendid focus for a dinner, requiring only a few accompaniments to become a feast. Each recipe in this book is preceded by suggestions for the wine, side dishes, and dessert to accompany it; and there is a section of supplementary recipes for dishes that may be served before, with, or after a stew. ; 8vo 8" - 9" tall.

Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Berkeley, CA: Ten Speed Press, 1997. First Edition with full number line. Large quarto; publisher's cloth in pictorial unclipped dust jacket; 240pp.; color photographic illus. throughout. Moderate wear and surface scratches to dust jacket, else Very Good and sound. Inscribed and signed on title page, "April 1997 / Jacques, When cooking seafood.Always Have a *Sensual* Touch! With High Regards / Charlie.". Signed.

Spiral Bound ; String Bound. Condition: Near Fine. Illustrated (illustrator). First Edition. Original Brochure For A Presentation By Steve Wallace And The Regency Club, With Guests Of Honor C. Douglas Dillon And His Wife, And The Duc And Duchesse De Mouchy Of Chateau Haut-Brion. One Page Of Notes On The Vintage In General, And Each Of Nine Wines Including Clerc Milon, Lynch Bages, Leoville Barton, Cos D'estournel, Lafite Roithschild, Latour, Margaux, Mouton Rothschild And Haut Brion, Of Which Balzer Preferred The Last Two Rating Them 18/20. The Rest Of The Booklet Is An Extensive History Of The Chateau And Its Vintages, With Some Yellow Highlighting By Balzer. Also With, A Separate Stringbound Menu For The Presentation, Including The Dinner And Wines. Also With A Separate Booklet "Bicentennial Celebration Of Thomas Jefferson's Visit To Chateau Haut-Brion On May 25Th, 1787".

SPIRAL BOUND. Condition: Very Good +. First Edition. MOST UNUSUAL COOK BOOK.OUT OF THE ORDINARY RECIPES. SOLID & VERY CLEAN WITH A FEW RECIPES HAVING A SMALL CHECK MARK. SCANS ON REQUEST, THANKS.

Soft cover. Condition: Fine. Dust Jacket Condition: Fine. 1st Edition. 239 Pp. Green Cloth. First Printing. Fine In Fine Dust Jacket Priced $50.00 With No Fading. .

[New York}: The New York Exchange for Woman's Work (1940). 72pp. Booklet. Illustrated stiff paper covers; metal spiral bound. Ads. Some water staining at tail end in gutter; else very good. Recipes and menu suggestions from the Woman's Exchange Restaurant, founded in New York City in 1919. The restaurant was an outgrowth of the Woman's Exchange, a charitable group established to sell handcrafted goods made by "gentlewomen in reduced circumstances." The cookbook includes a wide variety of menus and recipes suitable for luncheon, dinner, "Sunday Supper," and even has "Hot Weather Suggestions" such as cold soups, egg salad, and cold meat, fowl, and fish. With ads for restaurants and purveyors of fine foods. When the restaurant closed in early 1980, one patron wistfully recalled: "Thank heavens for the Woman's Exchange, which served 'good food' in 'attractive surroundings' to 'a nice class of people.'" Here, in this 1940, pre-WWII cookbook, however, "the ladies who lunch" were on the rise. Women of the upper classes had not yet joined the workforce in great numbers. By the 1970s and 1980s that situation would change dramatically. Notes. 1. and 2. Patrons Bemoaning Loss Of Woman's Exchange - The New York Times (December 28, 1979) accessed online.

Condition: Gut. Zustand: Gut | Seiten: 120 | Sprache: Deutsch | Produktart: Bücher | Keine Beschreibung verfügbar.