Tropeano Bruno (20 results)

Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Condition: good. Signs of wear and consistent use.

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

Condition: good. A former library book with all the expected stamps, stickers and markings. Spine reinforced with clear tape. Some shelf, storage or usage wear present. The binding is tight and all pages are present. Missing dustjacket, although it's unclear if one came with the book originally. The pages appear unmarked. Light staining on the cover. Pictures available upon request. Individually inspected by Shay. Thanks for supporting an independent bookseller.…

Condition: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.…

Condition: New.

Hardback. Condition: New. Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.…

Condition: new.

Hardcover. Condition: Brand New. 152 pages. 9.25x7.75x0.50 inches. In Stock.

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 152 pages. 9.25x7.75x0.50 inches. In Stock.

Hardback. Condition: New. Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.…

Buch. Condition: Neu. Neuware - Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.…

Condition: New. KlappentextrnrnJoshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But th.

Hardback. Condition: New. Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.…

Hardcover. Condition: Sehr gut. Dust Jacket Condition: Sehr gut. 1. Auflage. Z : 280 Seiten, 45 farbige und 221 s/w Abbildungen - Dieses faktenreiche und vielfältig bebilderte Buch erzählt die Architektur- und Baugeschichte des Stadions in Zürich und blickt auf sportliche und musikalische Grossereignisse zurück.…