dierendonck (143 resultados)

paperback. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

Condición: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condición: as new. Wie neu/Like new.

Hardcover. Condición: Good. . . . . 4to, hardcover. No dj. Good condition. NOT ex-library. Lower front board edge shaved back slightly, cloth spine edges fraying, binding still secure and tight. Contents clean, no marking or writing. 205 pp., numerous illustrations, some color.

Condición: Very Good. Very Good condition. (Horseback Riding, Equestrian) 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.

10pp, 8 figs, plus 1 large folding plan in rear pocket, Printed Card Cover, VGC,

16pp, 6 figs, Card Cover, VGC,

Illustr. OHLwd., Geneve, Centre d'Etude de l'Azote. o.J. (1959). 4°. 205 S. mit Abbildungen, teils farbig, Tabellen und Karten. Illustr. OHLwd., Besitzeintrag aV., sehr gut erhalten. (s. Foto). Sprache: eng Besitzeintrag aV., sehr gut erhalten. (s. Foto).

Hardcover. Condición: Gut. 4°, 205 S. m. 96 teils farb. Abb. (meist Fotos), HLn. - Centre d'Etude de l'Azote Series;3 - Bibl.-Ex.

Condición: Fair. Volume 1. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1500grams, ISBN:9073104149.

8°, 192 S., OBrosch. Mit farbigen Abb. illustriert. Sehr guter Zustand. 406 Gramm.

Softcover. Condición: Fine. Gebrochener Buchrücken / Seiten oder Softcover umgeknickt. Een jonge priester vertrekt naar Rome voor een studieopdracht van zijn bisschop. Zijn mentor kijkt niet naar hem om en dus moet hij zelf zijn weg vinden in een stad vol verleidingen. Maar dan is daar zijn docente Italiaans, Arianna. Ze leert hem een nieuwe taal en laat hem kennismaken met de muziek, de schoonheid, het bruisende Romeinse leven. Er opent zich een wereld die tot dan toe voor hem verborgen is gebleven. De jonge priester raakt meer en meer in de ban van deze vrije, onbevangen Arianna. Hoe verder hij zich door haar laat meevoeren, hoe meer het kerkelijke leven van hem af komt te staan. En dan is niets meer zeker. Dan blijkt alles mogelijk.

3e druk, Paperback met flappen, i.z.g.st., 250 pagina's.

Condición: New.

Hardcover. Condición: new. Hardcover. Revised edition of the cult book by master butcher Hendrik Dierendonck. "Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik Dierendonck Hendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilised. He has specialised particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, Rene Sepul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren. SELLING POINTS: . New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck . Bound in hardcover with and open spine, and pre-drilled hole for meat hook 117 colour, 7 b/w illustrations New, enlarged edition of the classic Carcasse by master butcher Hendrik Dierendonck. Bound in hardcover with an open spine, and pre-drilled hole for meat hook. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

geh. 56 S. mit farb. phot. Abb., Kt. Sprache: Deutsch Gewicht in Gramm: 80.

Condición: gut. 419 S., Abb., Beil., Diskette, 28 cm, Einband leicht berieben und fleckig. Sprache: Englisch.

Hardcover. Condición: New. - New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck- Bound in hardcover with and open spine, and pre-drilled hole for meat hook'Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls.' - Hendrik DierendonckHendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilized. He has specialized particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders.Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse.With text contributions from Hendrik Dierendonck, Renà Sà pul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet De Kersgieter and Stephan Vanfleteren.

Condición: very good. Amsterdam : North-Holland,1998. Paperback. 219 pp. (Koninklijke Academie van Wetenschappen. Verhandelingen, Afd. Natuurkunde, Tweede reeks, deel 100). Condition : very good copy. ISBN 9780444858238. Keywords : ,

Condición: Very good.

Hardcover. Condición: Very Good. A Very Good hardcover without dustjacket. Book is in clean, bright, glossy, illustrated boards, lightly bumped and a little rubbed to the corners, the cloth back strip is a little bumped to the ends. Internally, no writing or stamps, unmarked pages, slightly soiled and foxed to the text-block edges. Carefully packaged and despatched within 48 hours from our wee bookshop in Scotland.; 60x40; 205 pages.

Hardcover. Condición: new. Hardcover. Revised edition of the cult book by master butcher Hendrik Dierendonck. "Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik Dierendonck Hendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilised. He has specialised particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, Rene Sepul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren. SELLING POINTS: . New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck . Bound in hardcover with and open spine, and pre-drilled hole for meat hook 117 colour, 7 b/w illustrations New, enlarged edition of the classic Carcasse by master butcher Hendrik Dierendonck. Bound in hardcover with an open spine, and pre-drilled hole for meat hook. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condición: As New. Leichte Kratzer / Abnutzungen / Druckstellen. Eating less meat, but better, represents the future of traditional craft butchery. Hendrik Dierendonck honors farmers who raise animals with respect for nature and those in the butchery trade who work tirelessly in cold rooms. Hendrik and his father, Raymond, have established themselves as benchmarks in the meat industry, supplying top-quality products sought after by renowned chefs. They are pioneers of the 'nose-to-tail' philosophy, ensuring every part of the animal is utilized, with a focus on exceptional meat, particularly from the Belgian Red cattle breed in West Flanders. This book invites readers to enjoy classic cuts from the butcher's counter, appreciate the skill involved, and learn to process and prepare meat in the Dierendonck style through a collection of adventurous and timeless recipes. The publication has become a cult favorite, now featuring over 20 refined recipes from the starred restaurant Carcasse. Contributions from Hendrik Dierendonck, Rene Sepul, Marijke Libert, and Stijn Vanderhaeghe, along with stunning photography by Thomas Sweertvaegher, Piet De Kersgieter, and Stephan Vanfleteren, enhance the experience, making it a must-have for meat enthusiasts.

Paperback. Condición: Good. 250p. Dutch.

hardcover. Condición: Very Good.

Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Condición: New.

Hardcover. Condición: New. 2010th Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).