Pierre gagnaire (125 resultados)

Hardcover. Condición: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condición: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

Condición: Very Good. 1st Ed. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condición: Good. DUST JACKET SHOWS SOME SHELF WEAR/RUBBING AND SCRATCHES. hardcover 100% of proceeds go to charity! Good condition with all pages in tact. Item shows signs of use and may have cosmetic defects.

hardcover. Condición: Good. Dust Jacket is missing. No Highlighting or underlining. Some Wear but overall good condition. 100% Satisfaction Guaranteed.

Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condición: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting.

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: Very Good. Estado de la sobrecubierta: Good. Dustjacket spine sun-bleached. Mild edgewear. Textblock clean.

hardcover. Condición: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

Paperback. Condición: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.

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

PAPERBACK. Condición: VG. Binding solid, pages crisp and clean, no markings found. Coverst bright with light scuffs and dents. Extremities lightly bumped with minimal tip wear.

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: 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: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

hardcover. Condición: Very Good in Dustjacket. Estado de la sobrecubierta: Very Good. First Edition. Berkeley. 2008. University of California Press. 1st American Edition. Very Good in Dustjacket. 9780520252950. Translated from the French by M. B. DeBevoise. California Studies in Food and Culture, 23. 366 pages. hardcover. keywords: Food Cooking. DESCRIPTION - From its intriguing opening question - 'How can we reasonably judge a meal?' - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. HervE This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food. inventory #35895. …

Softcover. Condición: Très bon. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Ammareal gives back up to 15% of this item's net price to charity organizations.

Softcover. Condición: Très bon. Ancien livre de bibliothèque avec équipements. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Ammareal gives back up to 15% of this item's net price to charity organizations.…

Softcover. Condición: Comme neuf. Edition 2008. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, As new. Edition 2008. Ammareal gives back up to 15% of this item's net price to charity organizations.

Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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.

Hardcover. Condición: Fine. Near Fine. 1st. (UK) Presumed 1st edition. No markings, Fine in Near Fine dust ajcket. Hardcover, 216pp, index, full-page colour photos of prepared dishes. Gagnaire was voted "Best chef in the World" by his peers in 2015. He has his restaurnat in the 8th arrondissement in Paris. This book presents 30 menus providing 90 recipes which are accessible to the home cook: Coffee-scented chestnut veloute; Lamb shoulder rubbed with curry leaf;Almond cake with peach quarters and verbena; Flat choux buns. (3.6 JM LVR 202/a0 Size: 4to - over 9¾ - 12" Tall. Gavard, Jacques (ilustrador).…

Condición: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

hardcover. Condición: Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.

Hardcover. Condición: Fine. Estado de la sobrecubierta: fine. First Edition. 200p quarto, illustrated. A fine copy in a fine dust jacket.

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.

Hardback. Condición: Good. In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. To celebrate this outstanding career Grub Street is delighted to be publishing his new title La Cuisine des 5 Saisons in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called Five Seasons? Five seasons because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March and in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre Gagnaire culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in Pierre Gagnaire's cuisine, cooking with every kind of ingredient. His eponymous restaurant at 6 rue Balzac in Paris (in the 8th arrondissement) specialises in modern French cuisine, and has garnered three Michelin stars. He is an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as 'facing tomorrow but respectful of yesterday'. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S. Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise and a Forbes Five-Star Award. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.…

Condición: New.