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Hardcover. Condition: Good. One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at Californias renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly ONeill of the New York Times described as deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.From Twelve Ways of Looking at Tomatoes to Italian salumi in The Whole Hog, Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection thats destined to become required reading for any food lover.Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mothers ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: As New. Unread book in perfect condition.
Published by Penguin Random House, 2003
ISBN 10: 0609608932 ISBN 13: 9780609608937
Language: English
Seller: INDOO, Avenel, NJ, U.S.A.
Condition: As New. Unread copy in mint condition.
Published by Random House USA Inc, 2003
ISBN 10: 0609608932 ISBN 13: 9780609608937
Language: English
Seller: WeBuyBooks, Rossendale, LANCS, United Kingdom
Condition: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Published by Clarkson Potter, New York, 2003
ISBN 10: 0609608932 ISBN 13: 9780609608937
Language: English
Seller: Abacus Bookshop, Pittsford, NY, U.S.A.
First Edition
hardcover. Condition: Fine copy in fine dust jacket. Illus. with photos (illustrator). 1st edition. 4to, 269 pp.
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition.
Published by Clarkson Potter, New York, 2003
ISBN 10: 0609608932 ISBN 13: 9780609608937
Language: English
Seller: Sea Chest Books, Tucumcari, NM, U.S.A.
First Edition
Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. Scoff, Gail; Dater, Judy (illustrator). First. First printing short quarto with pale mustard colored paper covered boards and gilt on the spine, in fine, as new condition. The near fine dust jacket has a tiny dent along the gutter of the spine fold. Intact price. Paul Bertolli is a renowned chef and the executive chef and co-owner of Oliveto Restaurant, and formerly at Chez Panisse. where he quickly made a name for himself. Black and white photography by Gail Scoff and Judy Dater. Here he shares essays about his personal thoughts on cooking, along with simple, clear recipes for authentic Italian food. Numbered pp i-xvii and 268.
Hardcover. Condition: Gebraucht. Gebraucht - Gut GU - Beschädigungen, Verschmutzungen, ungelesenes Mängelexemplar, gestempelt - One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California's renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O'Neill of the New York Times described as 'deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille."From 'Twelve Ways of Looking at Tomatoes" to Italian salumi in 'The Whole Hog," Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover.Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.