Abrahm lisa (15 resultados)
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Librería: HPB-Diamond, Dallas, TX, Estados Unidos de AmericaHPB-Diamond
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Bueno
EUR 8,36
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paperback. Condición: 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.
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Librería: HPB Inc., Dallas, TX, Estados Unidos de AmericaHPB Inc.
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EUR 8,36
Envío por EUR 3,29Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
paperback. Condición: 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.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 15,50
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Condición: As New. Unread book in perfect condition.
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Librería: Wonder Book, Frederick, MD, Estados Unidos de AmericaWonder Book
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EUR 18,75
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Condición: Very Good. Signed Copy First edition copy. . Good dust jacket. Inscribed by author on half title page.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 17,51
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Condición: New.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 19,90
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Paperback. Condición: new. Paperback. Tucked into the historic enclave of Hudson, Ohio, is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hu…gh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them, but the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can't wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs, to mouth-watering dishes from the international chefs who have taught at the school. This cookbook is unique in its format, has fabulous recipes from famous chefs, and is the perfect ingredient to spice up your special dinner, event, or last-minute dish. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de AmericaThriftBooks-Atlanta
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Bueno
EUR 20,76
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Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Librería: Eighth Day Books, LLC, Wichita, KS, Estados Unidos de AmericaEighth Day Books, LLC
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 16,23
Envío por EUR 5,22Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paper Back. Condición: New.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 32,88
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Hardcover. Condición: new. Hardcover. Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event.… If Jimmy Stewart showed up as George Bailey, residents wouldn't bat an eyelash.?Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.?But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can't wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs, to mouth-watering dishes from the international chefs who have taught at the school.?Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 23,87
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. 2014. Illustrated. paperback. . . . . .
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 28,87
Envío por EUR 9,21Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. 2014. Illustrated. paperback. . . . . . Books ship from the US and Ireland.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 30,08
Envío por EUR 32,47Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Tucked into the historic enclave of Hudson, Ohio, is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hu…gh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them, but the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can't wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs, to mouth-watering dishes from the international chefs who have taught at the school. This cookbook is unique in its format, has fabulous recipes from famous chefs, and is the perfect ingredient to spice up your special dinner, event, or last-minute dish. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 28,04
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Kartoniert / Broschiert. Condición: New. Über den AutorLisa Abraham is a columnist and food writer for the Akron Beacon Journal in Akron, Ohio. A native of Niles, Ohio, she is a graduate of the E.W. Scripps School of Journalism at Ohio University. Abraham is the .
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Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 44,01
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. KlappentextDuring its operation, the Western Reserve School of Cooking has hosted many of the nation s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains .
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 63,12
Envío por EUR 32,47Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event.… If Jimmy Stewart showed up as George Bailey, residents wouldn't bat an eyelash.?Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.?But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can't wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs, to mouth-watering dishes from the international chefs who have taught at the school.?Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
