williams chuck general editor (31 risultati)

Hardcover. Condizione: Very Good +. No Jacket. A nice copy - smells a little musty. Book.

Hardcover. Condizione: Good. Condizione sovraccoperta: Good.

Condizione: Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Hardcover. Condizione: Very Good. No Jacket. 1st Edition. Very good condition. Top of spine has a hard bump and a 1/4 inch tear in cloth. Cover corners are mildly rubbed. 288 pages with index and many illustrations. Wide 8vo size.

paperback. Condizione: 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!

3rd printing. The Best of Recipes from the Williams-Sonoma Kitchen Library. 240 recipes. Tall 4to. 11 3/4" x 10 3/4". Slick pictorial boards. 304 pages printed on slick paper. Clean. Tightly bound. Dust jacket. Like new/ Like new.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Very clean. Illustrated in color. Pictures on request.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Very clean. Illustrated in color. Pictures on request.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Very clean. Pictures on request.

paperback. Condizione: New.

Hardcover. Condizione: Very Good. Photographs By Richard Eskite (illustratore). Oversized Hardcover. Cookbooks: A large format cookbook in the Williams-Sonoma series, this one featuring Italian pasta recipes. The book is in very good shape, but there is a tear on the bottom of the back of the dj. Thank you for shopping at an independent bookstore.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and a mouth-watering full-color, full-page photograph of each finished dish. Includes recipes for Thanksgiving, Hanakkuh, Holiday Open House, Christmas Dinner, New Years. Glossary, index. 108 pp. Fine in illustrated boards in fine dust jacket.

Hardcover. Condizione: Fine condition. Condizione sovraccoperta: Fine dust jacket. Rosenberg, Allan (photography) (illustratore). Reprint of the 1994 original. Alexandria, Virginia: Time-Life Books, 1995. 8.5" wide by 8.5" tall. Bright, clean, square, tight, unmarked copy. Sharp corners. No chips or tears. No owner's name or bookplate. No remainder mark. Beautifully illustrated with full-page glossy photos of the finished recipes (by Allan Rosenberg). Includes 45 recipes for flavorful sauces, e.g. Bolognese meat sauce, Smoked Salmon with Radicchio, Artichokes with Mint and Parsley, Gorgonzola and Parmesan cream, Bacon and Provolone, Red Bell Pepper Puree; Clams with Garlic and Parsley; etc. Covers all the pasta basics from kitchen equipment to cooking, saucing and serving. Glossary. Two built-in green ribbon markers. Reprint of the 1994 original. Oversize Hardcover. Fine condition/Fine dust jacket. Illus. by Rosenberg, Allan (photography). 108pp. Great Packaging, Fast Shipping.

large glossy gold, white & tan hardbound folio ~ 2º with purple satin marker ribbon. large "coffee table" book, international or priority shipping will cost extra. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in fine cond. has a few faint scratches, not torn or price clipped. nice clean copy. no library markings or store stamps, no stickers or bookplates, no names, no inking , no underlining, no remainder markings etc ~. first edition. first printing ( FPu 2005 & # 1 in # line). ~ Please Note: book is larger than scanner so the photos are a bit cropped. decorative endpapers. full color glossy 1/2 title pg. & frontis. decorative title pg. 141p. +colophon. glossy pages throughout. illustrated throughout with glossy full color photos, many full page. Mark Thomas Photographer. using key tools & equipment. glossary. index. ~cookbooks. cucina. cocina. culina. international cuisine. ethnic cuisine.gastronomy.~ Rich Hollandaise Sauce, tangy Cranberry~Lime Relish, classic Vinaigrette ~ With this book, you will master these recipes and many other popular sauces, salsas, and relishes~the finishing touches that elevate home~cooked dishes from the everyday to the extraordinary. Williams~Sonoma Mastering Sauces, Salsas & Relishes is a complete cooking course in a single volume. The opening describes the many types of sauces you can make, including pan sauces, reduction sauces, emulsions, butter sauces, salsas, and relishes, and the ingredients you will need to make them. You will also learn how to cook, season, and serve sauces, from readying your mise en place to pooling a sauce beneath a fish fillet for an elegant finishing touch. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make stocks or how to thicken sauces with a roux. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step~by~step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season sauces as you go~ one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great sauce every time. In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every sauce you make should look and taste from beginning to end. Whether you are new to cooking or an old hand at the stove, Mastering Sauces, Salsas & Relishes will teach you the secrets of how to create a memorable sauce for nearly every dish you make.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and mouth-watering full-color, full-page photograph of each finished dish. Glossary, index. Square format. 108 pp. Fine in illustrated boards in fine dust jacket.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and mouth-watering full-color, full-page photograph of each finished dish. Glossary, index. Square format. 108 pp. Fine in illustrated boards in fine dust jacket.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and a mouth-watering full-color, full-page photograph of each finished dish. Glossary, index. Ribbon marker bound in. 108 pp. Fine in illustrated boards in fine dust jacket.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and a mouth-watering full-color, full-page photograph of each finished dish. Glossary, index. Ribbon marker bound in. 108 pp. Fine in illustrated boards in fine dust jacket.

Condizione: FINE. Hardcover. Each book in this excellent series is written by an international leading authority, includes information on basic techniques, detailed recipes and a mouth-watering full-color, full-page photograph of each finished dish. Glossary, index. 108 pp. Fine in illustrated boards in fine dust jacket.

Paper Boards. Condizione: Near Fine. Condizione sovraccoperta: Near Fine (in mylar). Noel Barnhurst (photography) (illustratore). 2nd Printing. Gift quality copy; Bright and tight textblock, detailed photographs. All edges straight and sound. Minor bump at the foot of the spine. Unclipped illustrated dust jacket, minimally shelf worn. 319pp., including glossary and index. Size: 4to - Over 9 " -12" Tall. Hardcover.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. Allan Rosenberg (Photos); Heidi Gintner (Food Stylist) (illustratore). Reprinted 1995. 108 pp. Solidly bound copy with moderate external wear, crisp pages and clean text. Dust jacket shows wear in some places.

green, gilt & full color glossy illustrated hardbound square 4to ~ 4º (quarto). no dustwrapper (as issued). fine cond. looks new. like new. binding square & tight. covers clean. edges clean. contents free of all markings. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~first edition. first printing ( # 1 in # line). decorative endpapers. glossy full color frontis. & title pg. 320p. glossy pages throughout. 2 color ink used throughout. full color full page presentation photos of each recipe. b&w drawings. glossary. index. recipe photography by Allan Rosenberg. cookbooks. cucina. cocina. culina. gastronomy international cuisine. vegetarian cuisine. vegan cuisine. ethnic cuisine. california cuisine. " Add delicious variety to vegetarian meals with this comprehensive collection of over 150 kitchen~tested recipes, all with full ~color photos, plus expert cooking guidelines and menu~planning tips.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Reissue. 286 pages. Some wonderful recipes you can leave to cook all day - 8 hours for an Indian Chickpea Curry. Overseas customers please email for shipping quote, this book weighs 1.8kg Size: 4to - over 9¾" - 12" tall. Book.

Condizione: Good.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Fine. Maren Caruso (Photographer) (illustratore). First Edition, 5th Printing. BRAND NEW Copy w/PO name to front cover verso. Black boards/Fine. DJ/Fine. Vegatble cookery. Food columnist & broadcaster Marlene Spieler (1949 -), twice winner of the James Beard award, has written more than 70 cookbooks besides contributing to Bon Appétit, Saveur, and the San Francisco Chronicle award-winning food column "The Roving Feast." This book emphasizes sensible use of fresh, seasonal produce offered at farmers' markets. 120 pgs w/color photos in 7 chapters: 1, The Classics; 2, Spring; 3, Summer; 4, Autumn; 5, Winter; 6, Main Dishes, followed by Vegetable Basics and Glossary. Fine copy despite flaws.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. First edition. Recipes by Lorenza De' Medici. Photography by Allan Rosenberg. Small quarto. 108pp. Fine in fine dust jacket.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Near Fine. First edition. Photography by Joyce Oudkerk Pool. 128pp. Fine in lightly rubbed near fine dust jacket. Williams-Sonoma Pasta Collection.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. First edition. 108pp. Recipes: The Scotto Sisters. Color photographic illustrations. Fine in fine dust jacket.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Later printing. Recipes by Joyce Goldstein. Photography by Allan Rosenberg and Allen V. Lott. Quarto. 320pp. Spine ends and corners lightly rubbed, spine mildly cocked, very good in a very good lightly rubbed dust jacket.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Near Fine. Photography: Bill Bettencourt (illustratore). **Bundle Up & Save On Postage** A very nice hard cover copy in dust jacket, ribbon marker, without flaw 9.5 X 11" 143 pages Weight Over 1 Kg. This fully illustrated step-by-step book is like taking a cake-baking course from a professional baker. It begins with a simple, unadorned Pound Cake and moves on to layer and sheet cakes decorated with sophisticated frostings and fillings. Clearly written and beautifully illustrated, these recipes will give you the skills and confidence that are the hallmarks of every good cook.