9780425256107 - back of the house: the secret life of a restaurant de haas, scott (30 resultados)
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Librería: World of Books (was SecondSale), Montgomery, Estados Unidos de AmericaWorld of Books (was SecondSale)
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Librería: Greenworld Books, arlington, Estados Unidos de AmericaGreenworld Books
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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.
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Librería: More Than Words, Waltham, Estados Unidos de AmericaMore Than Words
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Condición: Good. A sound copy with only light wear. Overall a solid copy at a great price.
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Librería: Better World Books, Mishawaka, Estados Unidos de AmericaBetter World Books
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Condición: Good. 1.6.2013. 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.
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Librería: Better World Books, Mishawaka, Estados Unidos de AmericaBetter World Books
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Condición: Good. 1.6.2013. 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.
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Librería: ThriftBooks-Dallas, Dallas, Estados Unidos de AmericaThriftBooks-Dallas
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EUR 7,85
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Paperback. Condición: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
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Librería: ThriftBooks-Atlanta, AUSTELL, Estados Unidos de AmericaThriftBooks-Atlanta
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Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Librería: HPB-Diamond, Dallas, Estados Unidos de AmericaHPB-Diamond
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EUR 4,64
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paperback. 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.
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Librería: GreatBookPrices, Columbia, Estados Unidos de AmericaGreatBookPrices
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EUR 20,34
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Condición: New.
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Librería: BargainBookStores, Grand Rapids, Estados Unidos de AmericaBargainBookStores
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Paperback or Softback. Condición: New. Back of the House: The Secret Life of a Restaurant. Book.
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Librería: California Books, Miami, Estados Unidos de AmericaCalifornia Books
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Librería: GreatBookPrices, Columbia, Estados Unidos de AmericaGreatBookPrices
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Condición: As New. Unread book in perfect condition.
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Librería: Singularity Rare & Fine, Baldwinsville, Estados Unidos de AmericaSingularity Rare & Fine
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EUR 22,32
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Soft cover. Condición: New. 1st Edition. New. First Edition and First Printing. See scans and description. New York: Berkley Books (Penguin Group), 2013. Scott Haas' memorable tale of a restaurant, "Back of the House - The Secret Life of a Restaurant". Octavo, illustrated perfect-bound wraps, xviii + 302 pp. A brand, squeaky New… first/first. Collectible. Ships in a new, sturdy, protective box - not a bag. L25.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 28,92
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Paperback. Condición: Brand New. 1.6.2013 edition. 320 pages. 8.25x5.50x0.75 inches. In Stock.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 27,57
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Condición: New. In.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 27,55
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Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 28,32
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Condición: As New. Unread book in perfect condition.
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Librería: BennettBooksLtd, Los Angeles, Estados Unidos de AmericaBennettBooksLtd
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EUR 67,58
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paperback. Condición: New. In shrink wrap. Looks like an interesting title.
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Librería: Grand Eagle Retail, Bensenville, Estados Unidos de AmericaGrand Eagle Retail
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EUR 26,49
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Paperback. Condición: new. Paperback. Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the ki…tchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it.Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it. Food writer and clinical psychologist Haas wanted to know what went on inside the mind of a top chef--and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: PBShop.store US, Wood Dale, Estados Unidos de AmericaPBShop.store US
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EUR 29,16
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PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Librería: PBShop.store UK, Fairford, Reino UnidoPBShop.store UK
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EUR 27,58
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PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 26,41
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Condición: New. Print on Demand pp. 320.
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Librería: Books Puddle, New York, Estados Unidos de AmericaBooks Puddle
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EUR 32,10
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Condición: New. Print on Demand pp. 320.
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Librería: Biblios, frankfurt am main, AlemaniaBiblios
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EUR 26,72
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Condición: New. PRINT ON DEMAND pp. 320.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 29,55
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Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Librería: AussieBookSeller, Truganina, AustraliaAussieBookSeller
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EUR 42,23
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Paperback. Condición: new. Paperback. Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the ki…tchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it.Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it. Food writer and clinical psychologist Haas wanted to know what went on inside the mind of a top chef--and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 31,62
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Paperback. Condición: new. Paperback. Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the ki…tchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it.Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it. Food writer and clinical psychologist Haas wanted to know what went on inside the mind of a top chef--and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 29,91
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. A clinical psychologist and food writer, Scott Haas has contributed to publications such as Gourmet, Saveur, Robb Report, Worth, Wine Enthusiast, and Gastronomica. He is the author of Hearing Voices an.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 30,36
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat…and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-Back of the House will change the way you think about food-and about the complicated people who cook it and serve it.
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 31,10
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Taschenbuch. Condición: Neu. Back of the House | The Secret Life of a Restaurant | Scott Haas | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2013 | Berkley / NAL | EAN 9780425256107 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand….
