Solovyev Yevgenity (40 results)

Hardback. Condition: Fair. An essential update of the perennial bestseller. Solovyev, Yevgenity (illustrator).

Condition: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media. Solovyev, Yevgenity (illustrator).…

Condition: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included. Solovyev, Yevgenity (illustrator).

Hardback. Condition: Good. An essential update of the perennial bestseller. Solovyev, Yevgenity (illustrator).

Condition: good. Condition: Good â" Used book with some visible wear. May include stickers on the cover, wear or absence of the dust jacket, wear to the spine or inside cover, slight corner curling, minor staining, and wear along the fore edge. All orders are shipped via UPS Mail Innovations and may take up to 10 business days from the initial scan to be delivered. Solovyev, Yevgenity (illustrator).…

Hardcover. Condition: Very Good. Revised and Updated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Solovyev, Yevgenity (illustrator).

Hardback. Condition: Good. An essential update of the perennial bestseller. Solovyev, Yevgenity (illustrator).

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. Solovyev, Yevgenity (illustrator).

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. Solovyev, Yevgenity (illustrator). …

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. Solovyev, Yevgenity (illustrator).

Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. 1st Edition. 320 pages, index. Slight sunning to the jacket spine, small crease on the upper front flap. Text clean. Solovyev, Yevgenity (illustrator).

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. Solovyev, Yevgenity (illustrator).

Hardcover. Condition: Good. Dust Jacket Condition: Good. Hardback EX-LIBRARY book with dust jacket is sturdy, crisp and clean. Library/withdrawn labels on the cover and library stamps on the book are marked out. Solovyev, Yevgenity (illustrator).

Condition: New. Solovyev, Yevgenity (illustrator).

Condition: New. Solovyev, Yevgenity (illustrator).

Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books. Solovyev, Yevgenity (illustrator).

Condition: As New. Unread book in perfect condition. Solovyev, Yevgenity (illustrator).

Condition: New. Solovyev, Yevgenity (illustrator).

Hardback. Condition: New. Revised and Updated. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. Solovyev, Yevgenity (illustrator).…

Hardcover. Condition: new. Hardcover. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. An essential update of the perennial bestseller. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Solovyev, Yevgenity (illustrator).…

Hardcover. Condition: Fine. Dust Jacket Condition: Fine. Light shelf wear to dust jacket Price not clipped Lower spine and corners dented. Solovyev, Yevgenity (illustrator).

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

Hardback. Condition: New. Revised and Updated. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. Solovyev, Yevgenity (illustrator).…

Condition: new. Solovyev, Yevgenity (illustrator).

Condition: New. 2013. Revised and Updated. Hardcover. An essential update of the perennial bestseller. Illustrator(s): Solovyev, Yevgenity. Num Pages: 320 pages, 50 line drawings. BIC Classification: WBW. Category: (P) Professional & Vocational. Dimension: 258 x 211 x 28. Weight in Grams: 996. . . . . . Solovyev, Yevgenity (illustrator). …

Condition: New. Solovyev, Yevgenity (illustrator).

Hardcover. Condition: New. Special order direct from the distributor. Solovyev, Yevgenity (illustrator).

Condition: As New. Unread book in perfect condition. Solovyev, Yevgenity (illustrator).

Hardcover. Condition: Brand New. revised updated edition. 320 pages. 10.25x8.50x1.00 inches. In Stock. Solovyev, Yevgenity (illustrator).

Condition: New. 2013. Revised and Updated. Hardcover. An essential update of the perennial bestseller. Illustrator(s): Solovyev, Yevgenity. Num Pages: 320 pages, 50 line drawings. BIC Classification: WBW. Category: (P) Professional & Vocational. Dimension: 258 x 211 x 28. Weight in Grams: 996. . . . . . Books ship from the US and Ireland. Solovyev, Yevgenity (illustrator). …