9780847837946 - a table at le cirque: stories and recipes from new york's most legendary restaurant di maccioni, sirio; fiori, pamela (27 risultati)
Table at Le Cirque : Stories and Recipes from New York's Most Legendary Restaurant
Maccioni, Sirio; Fiori, Pamela; Ducasse, Alain (FRW); Sodamin, Rudi (INT); Fink, Ben (PHT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
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Da: Sunshine State Books, Lithia, FL, U.S.A.Sunshine State Books
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EUR 22,29
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hardcover. Condizione: As New. Hardback--no flaws.
Table at Le Cirque : Stories and Recipes from New York's Most Legendary Restaurant
Maccioni, Sirio; Fiori, Pamela; Ducasse, Alain (FRW); Sodamin, Rudi (INT); Fink, Ben (PHT)
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 30,27
EUR 2,27 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Rizzoli International Publications, New York, 2012
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 32,62
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the…last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: FITZ BOOKS AND WAFFLES, Buffalo, NY, U.S.A.FITZ BOOKS AND WAFFLES
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EUR 31,04
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Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. Clean copy with unmarked pages and intact dust jacket. Category: Culinary.
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Da: Monroe Street Books, Middlebury, VT, U.S.A.Monroe Street Books
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EUR 31,04
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Condizione: Very Good. Condizione sovraccoperta: Good. 256 pages. Hardcover. Extensive color photographs throughout. Illustrated frontispiece. Includes appendix of imperial and metric measurements. Some edge wear to dust jacket, otherwise clean, tight copy. Record # 468462.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 28,25
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HRD. Condizione: Used - Very Good. Used - Like New Book. Shipped from UK. Established seller since 2000.
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 39,54
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Hardback. Condizione: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty y…ears, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
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Da: Massive Bookshop, Erving, MA, U.S.A.Massive Bookshop
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Hardcover. Condizione: New.
Lingua: Inglese
Editore: Rizzoli International Publications, Incorporated, 2012
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 36,83
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Condizione: New. pp. 256 Illustrated edition.
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- Prima edizione
- Firmato
Da: Book Alley, Pasadena, CA, U.S.A.Book Alley
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EUR 35,43
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hardcover. Condizione: Very Good. Condizione sovraccoperta: Good+. Signed. First Edition. SIGNED; signed by coauthor Pamela Fiori on title page. First Printing. Very Good+ in Good+ dust jacket. Rippling to base of dust jacket spine from water damage on verso; over all clean and bright appearance in brodart. Book is in pristine c…ondition.
Altre immagini- Rilegato
- Prima edizione
- Firmato
Da: Midway Book Store (ABAA), St. Paul, MN, U.S.A.Midway Book Store (ABAA)
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EUR 44,34
EUR 6,89 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Fine in Fine dust jacket. First edition. 26 x 25.5 cm. 256pp. Hardcover copy in dust jacket. Signed and inscribed by co-author Pamela Fiori on the title page. First edition with number line ending in 1.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 46,53
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. 2012. Hardcover. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Num Pages: 256 pages, 200 Colour Illustrat…ions. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 257 x 29. Weight in Grams: 1632. . . . . .
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 59,63
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Hardback. Condizione: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty y…ears, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
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Da: Mooney's bookstore, Den Helder, Paesi BassiMooney's bookstore
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EUR 45,88
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Condizione: Very Good.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 57,39
EUR 9,04 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. 2012. Hardcover. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Num Pages: 256 pages, 200 Colour Illustrat…ions. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 257 x 29. Weight in Grams: 1632. . . . . . Books ship from the US and Ireland.
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Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
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EUR 66,02
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Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
Table at Le Cirque : Stories and Recipes from New York's Most Legendary Restaurant
Maccioni, Sirio; Fiori, Pamela; Ducasse, Alain (FRW); Sodamin, Rudi (INT); Fink, Ben (PHT)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 57,21
EUR 17,46 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Rizzoli International Publications, Incorporated, 2012
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 64,59
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 256.
Table at Le Cirque : Stories and Recipes from New York's Most Legendary Restaurant
Maccioni, Sirio; Fiori, Pamela; Ducasse, Alain (FRW); Sodamin, Rudi (INT); Fink, Ben (PHT)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 64,29
EUR 17,46 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: moluna, Greven, Germaniamoluna
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EUR 33,72
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Gebunden. Condizione: New. Sirio Maccioni—along with his wife Egidiana and their sons Mario, Marco, and Mauro—operates Le Cirque, Sirio, and Osteria del Circo in New York and Las Vegas Le Cirque in New Delhi and Le Cirque at Casa de Campo in the Dominican Republic. Pame.
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Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
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EUR 41,28
EUR 43,05 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty y…ears, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 63,65
EUR 23,28 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 256 pages. 11.50x10.75x1.00 inches. In Stock.
Lingua: Inglese
Editore: Rizzoli International Publications, New York, 2012
- Rilegato
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 47,94
EUR 43,06 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the…last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Lingua: Inglese
Editore: Rizzoli International Publications, New York, 2012
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 75,57
EUR 31,86 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the…last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of lifepresidents and kings, cafe society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurants iconic dishes are presented here, in the same form as they were originally inventedincluding such classics as Daniel Bouluds Black Bass with Barolo Sauce, Alain Sailhacs Fettuccine with White Truffles, Pierre Schaedelins deconstructed Caesar Salad, and Jacques Torress Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted. This cookbook chronicles the fascinating stories and iconic recipes from America's most influential and storied restaurant - Le Cirque. The recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Rilegato
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 38,25
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. A Table at Le Cirque | Stories and Recipes from New York's Most Legendary Restaurant | Sirio Maccioni (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2012 | Rizzoli International Publications | EAN 9780847837946 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gp…sr[at]libri[dot]de | Anbieter: preigu.
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Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 57,22
EUR 75,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 8 disponibili
Hardback. Condizione: New. The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty y…ears, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life-presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented-including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.
