Isbn: 9780385488419 - le bernardin cookbook: four-star simplicity (47 risultati)

Hardcover. Condizione: Very Good. Revised. 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.

Hardcover. 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.

hardcover. Condizione: Fair. Condizione sovraccoperta: Acceptable. The pages of this book are clean and unmarked. The cover has edge wear and some surface wear primarily on the back to include a large crease. The cover is in good shape. See photos. The book has sustained moisture damage, primarily the back half of the book. The binding is in good shape. The boards are in good, sturdy condition. The pages of this book are clean and unmarked. There are two sections of full-page color photos. FAST SHIPPING & FREE TRACKING.…

hardcover. Condizione: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

Hardcover. 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.

hardcover. Condizione: Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.

Hardcover. 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.

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

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

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

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good Dust Jacket. 1st Edition. 372 pp. Tightly bound. Corners not bumped. Text is free of markings. No ownership markings. Very good dust jacket. Note: Jacket is price clipped. Published September 1, 1998. First Edition / First Printing. 1,3,5,7,9,10,8,6,4,2.…

hardcover. Condizione: Fine. Hardback with dust jacket. Dust jacket is in good condition. Cover edges and corners in good shape. Spine is tight. Pages are clean, no markings, notes or stains. Ships from Friends bookstore to benefit Beaverton (Oregon) library.

Hardcover. Condizione: Fine. Near Fine. 1st Edition. Hardcover and dust jacket in excellent, unmarked, unread (tight binding), near-pristine condition (slight handling). 2001 reprinting. The DJ is protected by a new, clear, removeable cover. 372 pages. [2.8 lbs]. Book.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. First Edition Stated. Sl. edgewear/shelfwear. Color and duotone illus. 372 pp. Dj price intact.

Hardback. Condizione: Very Good. Cusine from New York's  four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.…

Hardback. Condizione: Good. Cusine from New York's  four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.…

hardcover. Condizione: Good. Revised. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Very good- in jacket, one corner nibbled.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: As New. Unread copy in mint condition.

Condizione: New.

Hardcover. Condizione: new. Hardcover. Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more this collection of 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. 18 color photos. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condizione: Fine. Condizione sovraccoperta: Very good. 372 p. ill. (some col.) 24 cm. Dust jacket has one-inch closed tear at fold. Includes index. ; 1st printing.

hardcover. Condizione: Very Good. Orders shipped daily from the UK. Professional seller.

Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New.

Condizione: New. pp. 384 Revised ed. edition.

Hardcover. Condizione: New.