Photo 1/10
Photo 1/10
The Essential New York Times Grilling Cookbook livre HC édition ex-bibliothèque...-
11,52 USD
Environ10,31 EUR
Prix de vente initial : 12,80 USD (10 % de réduction)
État :
Bon état
Livre ayant déjà été lu, mais qui est toujours en bon état. La couverture présente des dommages mineurs, comme des éraflures, mais n'est ni trouée ni déchirée. Pour les couvertures rigides, la jaquette n'est pas nécessairement incluse. La reliure présente des marques d'usure mineures. La majorité des pages sont intactes. Pliures et déchirures mineures. Soulignement de texte mineur au crayon. Aucun surlignement de texte. Aucune note dans les marges. Aucune page manquante. Consulter l'annonce du vendeur pour avoir plus de détails et voir la description des défauts.
Fin de la promotion : 1 j 6 h
Livraison :
7,20 USD (environ 6,44 EUR) USPS Media MailTM.
Lieu où se trouve l'objet : Bozeman, Montana, États-Unis
Faire des économies avec la livraison groupée
Délai de livraison :
Estimé entre le mar. 1 oct. et le sam. 5 oct. à 43230
Retours :
Retour sous 30 jours. Le vendeur paie les frais de retour.
Paiements :
Achetez en toute confiance
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :126170314102
Dernière mise à jour le 09 mars 2024 06:14:22 Paris. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Features
- Ex-Library
- ISBN
- 9781402793240
- Publication Year
- 2014
- Format
- Hardcover
- Language
- English
- Book Title
- Essential New York Times Grilling Cookbook : More Than 100 Years of Sizzling Food Writing and Recipes
- Illustrator
- Yes
- Publisher
- Sterling Publishing Co., Inc.
- Genre
- Cooking
- Item Length
- 9.2 in
- Topic
- Methods / Barbecue & Grilling, Methods / Outdoor
- Item Width
- 7.4 in
- Number of Pages
- 400 Pages
À propos de ce produit
Product Identifiers
Publisher
Sterling Publishing Co., Inc.
ISBN-10
1402793243
ISBN-13
9781402793240
eBay Product ID (ePID)
170112746
Product Key Features
Book Title
Essential New York Times Grilling Cookbook : More Than 100 Years of Sizzling Food Writing and Recipes
Number of Pages
400 Pages
Language
English
Topic
Methods / Barbecue & Grilling, Methods / Outdoor
Publication Year
2014
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Length
9.2 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-026602
Dewey Edition
23
TitleLeading
The
Reviews
"This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." - Library Journal "Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called 'Politics and Clams' seems positively prescient when it states: 'How far nations and races are affected by their diet, we are just beginning to learn.' It was written in 1875." - Fine Cooking magazine, "This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." - Library Journal, "This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." -- Library Journal "Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called 'Politics and Clams' seems positively prescient when it states: 'How far nations and races are affected by their diet, we are just beginning to learn.' It was written in 1875." -- Fine Cooking magazine
Dewey Decimal
641.5/784
Synopsis
For more than a century, the New York Times has published thousands of articles on grilling, along with recipes--and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone!, Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman ( How to Cook Everything ), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!, Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman ( How to Cook Everything ), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques P pin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away
LC Classification Number
TX840.B3E85 2014
Description de l'objet fournie par le vendeur
Inscrit comme vendeur professionnel
Évaluations en tant que vendeur (3 528)
- l***p (76)- Évaluations laissées par l'acheteur.6 derniers moisAchat vérifiéMy lot of 3 books arrived today, 4 days ahead of schedule. They were well packaged and therefore I damaged, and in exactly the condition as described. Seller sent updates through the shipping process.Lot of 3 Lisa See Paperback Books: Shanghai Girls, Snow Flower And The Secret Fa (n°126147879801)
- 4***w (435)- Évaluations laissées par l'acheteur.6 derniers moisAchat vérifiéTrue 5 Star eBay seller. Excellent prices, clear and concise communication, honest shipping, secure packaging to protect my investment (See attached Pics). Highly recommend. A+++++Silent Victory Hardcover BCE The U.S. Submarine War Against Japan By Clay... (n°126281242863)
- e***3 (531)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéGreat eBayer! Speedy delivery! I was more than a bit worried about getting the book, as the price is very high, but this seller’s price was the most reasonable compared with what others are asking for what’s basically 20$ book, but feedback works! Sellers with good reviews can be relied on!
Notes et avis sur le produit
Rédigez un avis en premier.
Découvrir d'autres objets :
- Livres, bandes dessinées et revues de non-fiction new york,
- Livres de fiction Penguin Books,
- Livres, bandes dessinées et revues de non-fiction design New York,
- Livres, bandes dessinées et revues de non-fiction reliés New York,
- Livres, bandes dessinées et revues de non-fiction technologie new york,
- Livres, bandes dessinées et revues de non-fiction livres new york,
- Livres de fiction Penguin Books, en anglais,
- Bande dessinées, comics et produits dérivés avec ex libris,
- Bande dessinées, comics et produits dérivés sans ex libris,
- Livres, bandes dessinées et revues de non-fiction livres Penguin Books