Montanari alberto (56 resultados)

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. : ¡Sube a bordo del tren mágico Chú-Chú para una aventura inolvidable! Este encantador libro infantil, con tapa dura y páginas de cartón, invita a los más pequeños a explorar un mundo lleno de color y fantasía. Acompaña a los personajes en un viaje lleno de sorpresas y diversión, mientras descubren la magia que se esconde en cada página. Ideal para fomentar la imaginación y el amor por la lectura desde temprana edad. EAN: 9788490249161 Tipo: Libros Categoría: Infantil y Juvenil Título: El tren mágico Chú-Chú Autor: Carlo Alberto Michelini| Giovanna Mantegazza Editorial: PANINI ESPAÑA S.A. Idioma: es-ES Páginas: 24 Formato: tapa dura. Montanari, Donata (ilustrador). …

Hardcover. Condición: Very Good. First Edition. 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. Condición: New. First Edition. With dust jacket. The item is brand new, never used or read. It's in perfect condition and may include supplements and/or access codes or come shrink-wrapped.

Condición: Bueno. : Descubre las aventuras del pequeño indiecito en este libro de laberintos. Publicado en 1995, este libro de 16 páginas es perfecto para jóvenes lectores que disfrutan de los desafíos y la diversión. Acompaña al indiecito en su viaje a través de intrincados laberintos y pon a prueba tu habilidad para resolver problemas. EAN: 9788476409077 Tipo: Libros Categoría: Infantil y Juvenil Título: El laberinto del pequeño indiecito Autor: Giovanna Mantegazza| Carlo Alberto Michelini| Donata Montanari Editorial: Edaf Idioma: es-ES Páginas: 16 Formato: tapa blanda.…

Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. 1st Edition. First edition, 1st prntg. (Arts and Traditions of the Table: Perspectives on Culinary History series). Aine O'Healy (trans from Italian). blue hb boards, clean & bright, bndg crisp, no bumps, Unclipped color map illus dj, no creases or tears, exc unread, as new, gift cond; interior unmarked, pale green eps, b/w txt illus, 348 pp. 6.5" x 9.5".…

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: Good. : Este libro explora la historia de la cultura culinaria italiana, ofreciendo una visión detallada de la evolución de la cocina en Italia. Escrito por Alberto Capatti y Massimo Montanari, el libro incluye referencias bibliográficas, un índice de nombres y notas, proporcionando un recurso completo para aquellos interesados en la cocina italiana y su contexto cultural. EAN: 9788842065944 Tipo: Libros Categoría: Arte y Cultura Título: La cucina italiana Autor: Alberto Capatti| Massimo Montanari Idioma: ita Páginas: 408.…

Hardcover. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

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

Hardback. Condición: New. Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.…

Rilegato. Condición: in ottime condizioni. Unico volume pubblicato. Con 137 illustrazioni in nero. Cartonato. Formato in.8 (22x25 cm). Pagg. 302, 1. Ottimo stato.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Condición: Ottime. italiano Condizioni dell'esterno: Ottime Condizioni dell'interno: Ottime.

Hardback. Condición: New. Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.…

Condición: Muy Bueno. Alba Editorial, España, 2006, Castellano, 535pp, tapa blanda, excelente estado//// Nota de la librería: Si no se especifica en la descripción anterior, los libros no tienen subrayados, anotaciones, firmas o defectos reseñables. ATENCIÓN: EL ENVÍO GRATUITO ES ORDINARIO SIN NÚMERO DE SEGUIMIENTO, y puede sufrir retrasos de varios días. Le dejarán un aviso en el buzón PARA LA RECOGIDA EN OFICINA. PRIORITARIO/CERTIFICADO CON ENTREGA A DOMICILIO POR SOLO 2,90 euros. AS9409.…

brossura. Condición: Good. 46, [6] pp.; 20 cm. Bross. edit. Cop. Ingiallita ai margini, carta ingiallita, tracce d'uso. Adesivo alla cop. posteriore, dedica al frontespizio. Buono (Good).

Rilegato. Condición: buono. 46, [6] pp.; In 8° (20 cm). Bross. edit. Cop. Ingiallita ai margini, carta ingiallita, tracce d'uso. Adesivo alla cop. posteriore, dedica al front.

Condición: COME NUOVO. Bologna, Grafis Ediz. cm.22x25, pp.302, 137 tavv.bn.nt. legatura ed.cop.fig.a col.

Condición: Buone. italiano Condizioni dell'esterno: Buone Condizioni dell'interno: Buone.

Cartonato con sovracoperta. Con immagini in bianco e nero f.t. Storia e Società Numero di tavole: 0 pp.408 9788842058847 altezza 0 larghezza 0 Esemplare in buone condizioni.Sovraccoperta con leggere tracce di polvere e lievi segni d'usura ai bordi e agli angoli.Testo in Lingua Italiana.

Hardcover. Condición: Brand New. 400 pages. 9.00x6.25x1.00 inches. In Stock.

Condición: New. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, technique.

Condición: leido. A trayectos, Lecturas. 78. 1ª ed., 1ª imp. edición. rústica. 536.

Hardback. Condición: New. Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.…

Napoli-Izzo, 1912 in 4° pp. 4. Brossura edit.

Tapa blanda. Condición: Muy bien. Título original "La Cucina Italiana. Storia di una cultura" traducción de Mario Merlino. Colección "Lecturas" núm. 78. EXCELENTE ejemplar. 535pp.