Stoffer lisa (22 resultados)

Hardcover. Condición: Very Good. Illustrated. 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.

Condición: very_good.

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

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

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

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. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

Condición: New.

Condición: New.

Hardcover. Condición: New. Estado de la sobrecubierta: New. New oversized hardcover in a new dust jacket. Pages are clean and free of marks or underlining. (7.9 x 1 x 9.6 inches) Includes authors' notes, index, photos, and illustrations. 264 pp. Fast shipping in a secure book box mailer with tracking. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time--in ingredients, technologies, meal service, and cuisine--transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.…

Hardcover. Condición: Near Fine. Near Fine. 1st Edition; 1st Printing. Hardcover with dustjacket, first printing as indicated by the publisher's "1" in the number line on copyright page, book and jacket are in excellent condition, there are no remarkable flaws, the original price is present and a professional (removable) mylar cover is included, nicely-illustrated throughout; ; 264 pages.…

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Near Fine. First Thus. [6], 257pp, [1], printed on fine glossy paper, binding and hinges tight. NO LABELS, INSCRIPTIONS, NOR MARKINGS, the Dust Jacket is NOT price clipped.

Hardback. Condición: New. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time-in ingredients, technologies, meal service, and cuisine-transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.…

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Very Good. Hardcover in very good condition. Dust jacket is lightly sunned. Contents are clean and clear. AM. Used.

Hardback. Condición: New. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time-in ingredients, technologies, meal service, and cuisine-transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.…

Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. 1st Edition. Hardcover first edition of half smoky blue and half black cloth textured paper covered boards with gilt on the spine, in fine, as new condition. In like dust jacket with intact price. A history of dining and restaurants in the United States at the turn of the 19th to 20th century. Food, dining out and gastronomy in this era as they reflected the social, political and technological changes of the time. Black and white photos from the time of restaurants, and people as wel as many color reproductions of menus. A wonderfully detailed history of food, dining habits and innovations of that time, with many stories, biographical sketches and quotes. Covers peripheral gastronomic endeavors, like candy stores, food processing and manufacturing and specialty establishments derving the native food of America's many immigrants. 257 pp. Food, History, 1900-1910, Dining, Gastronomy, United States.…

Condición: New. What we ate, how we ate, and how eating changed during America's first real food revolution, 1900-1910. Num Pages: 264 pages, 67 color plates, 21 black-and-white photographs. BIC Classification: 1KBB; 3JJC; JFCV. Category: (P) Professional & Vocational. Dimension: 239 x 202 x 23. Weight in Grams: 922. . 2013. Hardback. . . . . …

Condición: New. What we ate, how we ate, and how eating changed during America's first real food revolution, 1900-1910. Num Pages: 264 pages, 67 color plates, 21 black-and-white photographs. BIC Classification: 1KBB; 3JJC; JFCV. Category: (P) Professional & Vocational. Dimension: 239 x 202 x 23. Weight in Grams: 922. . 2013. Hardback. . . . . Books ship from the US and Ireland. …

Hardback. Condición: New. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time-in ingredients, technologies, meal service, and cuisine-transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.…

Condición: New. &Uumlber den AutorMichael Lesy is one of America s leading photographic scholars. His books include Wisconsin Death Trip, Murder City, Angel s World, and Long Time Coming. He lives in.

Hardback. Condición: New. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time-in ingredients, technologies, meal service, and cuisine-transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.…