Isbn: 9781455528639 - harold dieterle's kitchen notebook: hundreds of recipes, tips, and techniques for cooking like a chef at home (22 resultados)

Condición: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

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

Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ 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.

Condición: Very Good. Very Good Condition. Five star seller - Buy with confidence.

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.

Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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.

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.

Hard Cover. Condición: NF. First Edition, First Printing. Quarto. Red spine, white rear board with color photographs, colorful photographic front board are all clean and bright. Book has a very slight bump at the head and tail of the spine with just the faintest trace of accompanying rubbing in a couple places. Orange endpapers. Binding is straight and tight. Pages are all clean, white, and crisp. 383 pages. Illustrated throughout with a handsome gallery of food photography by Daniel Krieger and drawings by Eve Hammer. Large, heavy book will require additional postage on orders requesting International or Priority shipping services. No dust jacket, as issued. A lovely copy.…

Condición: New. From the chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef, a beautiful cookbook with a fresh concept. Num Pages: 352 pages, 75 4-colour photographs100 4-colour illustrations. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 256 x 218 x 30. Weight in Grams: 1508. . 2014. Hardcover. . . . . …

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: new.

Condición: New. pp. 384 100 Illus. (4 Col.).

Condición: New. From the chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef, a beautiful cookbook with a fresh concept. Num Pages: 352 pages, 75 4-colour photographs100 4-colour illustrations. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 256 x 218 x 30. Weight in Grams: 1508. . 2014. Hardcover. . . . . Books ship from the US and Ireland. …

Hardcover. Condición: New.

Hardback. Condición: New. Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle - chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef - pulls back the curtain to give every home cook a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai and German influences, this cookbook offers restaurant -calibre dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Creme Anglaise*; and many more.…

Hardcover. Condición: Brand New. 384 pages. 10.50x8.75x1.25 inches. In Stock.

Condición: New. pp. 384.

Condición: New. From the chef-owner of New York City s popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef, a beautiful cookbook with a fresh concept.&Uumlber den AutorrnrnHarold Dieterle lives in New.

Buch. Condición: Neu. Neuware - Many chefs keep not Elektronisches Buch in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside Now Harold Dieterle - chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef - pulls back the curtain to give every home cook a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai and German influences, this cookbook offers restaurant -calibre dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese\* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive\* Tagliatelli with Shrimp, Cuttlefish, Shallots and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle\*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry\* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Creme Anglaise\*; and many more.…

Hardback. Condición: New. Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle - chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow and the Season 1 champion of the hit TV show Top Chef - pulls back the curtain to give every home cook a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai and German influences, this cookbook offers restaurant -calibre dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Creme Anglaise*; and many more.…