John ash with sid goldstein (5 risultati)

Good plus or better, light shelf wear. First Printing hardbound Bottom corners badly bumped. Clean, bright and tight otherwise. Lightly edgeworn jacket.

Hardback. Condizione: Very Good. Good - Priceclipped. First Edition. Some imagination will be needed for the English household - Poblano and smoked chicken chowder with hominy? Size: 8vo - over 7¾" - 9¾" tall. Book.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. 1st Edition. Hardcover first edition, later printing, 1995. INSCRIBED BY AUTHOR JOHN ASH ON HALF TITLE PAGE. This book is in very good condition - llight foxing to edges. The dust jacket is in very good+ condition - light wear to edges. Inscribed by Author(s).…

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. 1st Printing: October 1995. 429 pp. SIGNED BY THE AUTHOR!!! With a warm inscription! Over-sized and/or over weight book; extra postage required. Please note that large and/or heavy items may incur an additional shipping charge. Nearly flawless copy with minimal external wear and clean text. Dust jacket shows minimal wear. Extra plastic wrapper. ***SIGNED BY AUTHOR!!!***. …

Hardcover. Condizione: Very good. Condizione sovraccoperta: Very good. Fourth Printing [stated]. xv, [1], 429, [3] pages. Illustrations (some in color). Appendices. Bibliography. Index. Inscribed by John Ash on half-title page. DJ has International Association of Culinary Professionals The Julia Child Cookbook Awards Book of the Year sticker on front of DJ. DJ has slight wear and soiling. In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the "Father of Wine Country Cuisine". In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today. Currently John travels the world teaching cooking classes to both home cooks and professionals. His passion for teaching has been rewarded most recently in May of 2014, when Cooking for Solutions, a sustainable seafood event held annually at the Monterey Bay Aquarium, honored John as "Seafood Educator of the Year". In 2008 he was voted "Cooking School Teacher of the Year" by the International Association of Culinary Professionals. Ash, a noted Northern California restaurateur and author is immersed in the wine-country gestalt, according to which dinner--and what we drink with it--is a way of life. A passionate advocate of cooks knowing where, when and how their food is grown and raised, he urges readers to eat ``seasonally and locally.'' Instead of using tasteless tomatoes in a salad in December, he suggests the likes of Warm Red Cabbage Salad with Pancetta and California Goat Cheese. Along with imaginative salads, Ash offers a bountiful array of soups, pastas and desserts. Fish (Seared Ahi Tuna with a Lavender-Pepper Crust), poultry, meat (Pork and Pepper Stew with Oranges) and vegetable dishes are innovative and tempting. For each salad and main dish, he suggests a wine, and his cooking tips (e.g., ``never throw away shrimp shells,'' which can be frozen and counted on to save a fish stock or soup) are jewels. This is a cookbook for those who truly want to live with their food. Amy Melious (black and white photographs) (illustratore).…