ellmer bruno (14 resultados)

Condición: Good. Item in good condition and has highlighting/writing on text. Used texts may not contain supplemental items such as CDs, info-trac etc.

Condición: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

hardcover. 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!

hardcover. 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!

Hardcover. Condición: Good. Estado de la sobrecubierta: Good. Good in Good unclipped dust jacket. Some wear to edges of dust jacket. Gently used with NO markings in text; binding is tight. Pasadena's finest independent new and used bookstore.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Very Good Dust Jacket. This book with dust jacket is clean, solid and in great shape! This is a large hardcover book with 581 pages including some illustrations. The binding is strong with all pages firmly attached. The pages are clean with no soiling, writing, or tears. The copyright page shows 1990 as the published date. The dust jacket shows just a hint of edgewear and there is a short (1/2 inch) closed tear on the top corner of the front (No Chips). This book looks and feels great! We always ship in a sturdy cardboard box!

Condición: Very Good. Very Good condition. Good dust jacket. 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. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Condición: As New. Estado de la sobrecubierta: As New. Hbk, 4to, 604pp, an excellent, clean, tight and unmarked copy in fine, unclipped and sleeve-protected dj, as new.

hardcover. Condición: New. In shrink wrap. Looks like an interesting title!

Paperback. Condición: Brand New. 1st edition. 640 pages. 11.25x8.50x1.50 inches. In Stock.

Paperback. Condición: new. New Copy. Customer Service Guaranteed.

Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. Keano Design Studio (jakcet design); Palubniak, Nancy (photography) Ilustrador. 1st Edition. Fine unread condition heavy oversized (11 inches tall) forest green boards with gold spine lettering contained in a fine condition color photographic dust jacket. Includes List of Recipes; Foreword by Daniel B. Tooker; Preface; Acknowledgments; Introduction; Glossary and Index. Illustrated with a section of color photographic plates, black-and-white drawings, map frontispiece and marble decorated front and rear endpapers. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmer's profound knowledge of Italian cuisine.I recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." - Henry Haller, White House Executive Chef (retired). "Italians have enjoyed the sensual pleasure of good food since the infamous feasts of ancient Rome. Italian cuisine reflects their love of eating - and cooking - in both simple but hearty traditonal dishes and in the light, fresh nuova cucina of today's innovative chefs. This sumpuous book is a comprehensive guide to this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions over a wide range of Italian delights, including: * Hot and cold appetizers: Carpaccio with Caponatina; Steamed Mussels with Vegetable Sabayon; * Hot and cold soups: Beef Broth with Spinach Crepes; Pasta and Bean Soup, Veneto Style; * Egg dishes: Poached Eggs with Shrimp Marinara Sauce; Seafood and Herb Omelet; * Pasta: Spinach, Tomato, Herb, Beet, and Pumpkin Pasta Doughs; Spinach Tagliolini with Gorgonzola Cream Sauce; * Rice, Polenta, and Gnocchi dishes: Risotto with Black Truffles; Small Spinach Gnocchi with Sun-dried Tomatoes; * Stocks and sauces: Garlic and Red-Pepper Sauce; Mustard Cream Sauce; * Fish and shellfish: Braised Eel in White Wine and Herbs; Batter-fried Squid with Warm Lobster Mayonnaise; * Meats: Sauteed Veal Chops in Mustard Cream Sauce with Wild Mushrooms; Beef Canapes with Walnut Cream Sauce; * Poultry: Chicken Breasts Stuffed with Prosciutto and Fntina with Tomato Sauce; Roast Duckling Stuffed with Chestnuts and Prunes; * Game: Venison Medallions in Orange Sauce with Cranberries; Rabbit Legs Braised in Whit Wine with Tomatoes and Mushrooms; * Vegetables: Broccoli Flan; Sauteed Beet Tops with Smoked Bacon; Stewed Peppers and Eggplant; Potatoes with Tomatoes and Basil; * Salads: Mushroom and Spinach Salad with Olive Oil and Lemon; Asparagus with Spicy Tomato Dressing; * Hot and cold desserts: Sicilain Cassata; Poached Pears Filled with Mascarpone in Fruit Zabagilione; Polenta Fritters with Plum Compote. Special attention is paid not only to preparation but to presentation, serving suggestions, and appropriate side dishes. Dozens of beautiful color photographs illustrate this treasure trove of enticing recipes. Professional chefs will applaud this book as a veritable encyclopedia of Italian cooking. Casual cooking buffs will welcome it as nothing less than a master's course in one of the world's great cuisines." - from the inner front and rear jacket flaps. ABOUT THE AUTHOR: Bruno H. Ellmer is a Chef-Instructor at the Culinary Institute of American in Hyde Park, New York, where he has taught since 1967. Born in Austria and trained at hotel schools there, he has worked as a chef in Canada, the United States, and the Middle East. A member of the 1976 U.S. Culinary Olympics team, Mr. Ellmer is a certified Master Chef of the American Culinary Federation, recipient of the Austrian Golden Honor Needle and the Escoffier Chair, and winner of many culinary awards." - from the inner rear jacket flap.