Olney richard (Oltre 1100 risultati)

Hardback. Condizione: Good.

Hardback. Condizione: Good.

Hardback. Condizione: Fair.

Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condizione: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Hardback. Condizione: Very Good. Lulu Peyrand, with the help of Lucien, her husband and her large family, runs the famous vineyard Domaine Tempier, near Bandol in the south of France. Using the wine maker's year as a calendar, this book invites readers to the every-day meals and celebrations that mark the seasons at Domaine Tempier. For example the Christmas Eve supper is traditionally celebrated at midday at the domaine with such family favourites as Tapenade, Brandale in Puff Pastry cases, and Road Guinea Fowl. In the spring when the wild thyme is in full bloom, lamb is roasted on the outside spit, and served with Grilled Sardines and cool red wine. In the summer Lulu shows how to prepare her Bouillabaisse and on the last day of the harvest, family, friends, cellar workers and grape pickers gather for the abundant meal, which is eaten amid the vats of fermenting wine. Amid classic recipes for Grand Aioli and Pot-au-feu, as well as innovative, impromptu meals, Lulu displays the culinary expertise and easy manner that characterizes the Provencal table.…

Hardcover. Condizione: Very Good. First Edition. 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.

Hardback. Condizione: Very Good.

Hardback. Condizione: Good.

Hardcover. Condizione: Very Good.

Hardcover. Condizione: Very Good.

Hardcover. Condizione: Fair.

Hardback. Condizione: Good.

Hardback. Condizione: Very Good.

Hardback. Condizione: Good.

Hardcover. Condizione: Fair. First Edition. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Hardcover. Condizione: Very Good.

Condizione: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: reprint ] Publisher: Time Life Education Pub Date: 10/1/1982 Binding: Hardcover Pages: 176 reprint edition.

Condizione: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: Reprint ] Publisher: Time Life Education Pub Date: 9/1/1982 Binding: Hardcover Pages: 176 Reprint edition.

Hardback. Condizione: Good.

Hardback. Condizione: Fair.

Condizione: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Hardcover. Condizione: Very Good.

Hardcover. Condizione: Very Good.

Hardcover. Condizione: Fair. First Edition. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Hardback. Condizione: Good.

Hardback. Condizione: Good.

Hardback. Condizione: Good. This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. Mr. Olney's influence in the culinary profession was profound. -New York Times .an unparalleled view of French food and wine. -Chicago Tribune Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best. -Times, London Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanee-Conti, Provence the Beautiful, Lulu's Provencal Table, Good Cook's Encyclopedia, and French Wine and Food. A resident of Sollies-Toucas, France, Olney was close to his art and family and friends.…

Paperback. Condizione: Good.

paperback. Condizione: Very Good.