Birchard, Tom; Danford, NatalieBiblio.com
468 résultats
2009c3250VG082322e2Thomas Dunne Books 2009-10-27. First Edition. Hardcover. VERY GOOD. 9x7x1. Lovely copy. Text is clean and unmarked no highlighting underlining or writing. Hard Cover. Dust jacket is clean and bright light edge/shelf wear. No rips tears or stains. First edition First Printing Full Print Line Displayed. Ships in box quickly and with care. Thomas Dunne Books hardcover
2002042381Montreal PQ Canada: Grasslands Entertainment 2002 Book. Near Fine. Boxed Set. The Thirsty Traveler hosted by Kevin Brauch. journey into the heart of the world's greatest wine beer and spirit producing regions. Each episode explores the land people production companies customs traditions food and stories connected with the alcoholic beverage that a region is known for. Broadcast in Season one this set includes 12 Episodes on 3 discs 1 Scotland - Water of Life / The Sparkle of France / Black Gold- Irish Nectar/ Belgium - Beer Paradise 2 Kentucky - the Frontier Spirit/ Ontario - Ice Wine/ Mexico - Tequila Taco Bell/ Jamaican Rum Man 3 Japanese Sock'em to Ya Sake / Wine of the Valley- California/ Greece is the Word - Ouzo/ Newfoundland Screech and Iceberg Vodka. Language: English & French. Format 3 DVDs. NTSC Region 1. Runtime: 270 Mins. . Grasslands Entertainment hardcover
2004S7671Nicosia: Tasty Greek Publications 2004. Brand new. In english. Soft cover 23 cm 160 pp. ill. Tasty Greek Publications paperback
201175335Canada: Sonora Resort Canada 2011. CAD Second edition. INSCRIBED BY Chef Terry Pichor : To----/ Eat well Be well/Terry Pichor" no other markings Fine; no dust jacket as published. Glossy photo boards 242pp index. Colour photos. The resort is located on one of the Discovery Islands off the coast of British Columiba. Stowe was the Executive Chef of Sonora Resort in B.C. from 2004-2010 where he played an integral role in the resort achieving the coveted Relais & Châteaux designation in 2009.This edition includes recipes created by Chef Pichor: Wild Sablefish with Braiesed Oxtail; Smoked Pork Hock Dumpling. Recipes include Liquid Truffle ravioli Black olive oil poached monkfish Mount Lehman Rabbit Creme Brulee. A heavy oversize book. 4.5 JM LVR 200/0. Inscribed. 2nd. Hardcover. Fine/No Jacket. Illus. by Bernaerdt Darren. 4to - over 9¾" - 12". Sonora Resort Canada Hardcover
200975330Canada: Sonara Resort Canada 2009. CAD First edtion. INSCRIBED BY Chef Stowe: " To ----/ IT has been a pleasure cooling for you.etc. / Matthew Stowe" no other markings Fine; no dust jacket as published. Glossy photo boards 220pp index. Colour photos. The resort is located on one of the Discovery Islands off the coast of British Columiba. Stowe was the Executive Chef of Sonora Resort in B.C. from 2004-2010 where he played an integral role in the resort achieving the coveted Relais & Châteaux designation in 2009. Recipes include Liquid Truffle ravioli Black olive oil poached monkfish Mount Lehman Rabbit Creme Brulee. A heavy oversize book. 4.5 JM LVR 202/b5. Inscribed By Author. 1st. Hardcover. Fine/No Jacket. Illus. by Bernaerdt Darren. 4to - over 9¾" - 12". Sonara Resort Canada Hardcover
20249781913141820Ascot UK: Academie du Vin Library 2024. New Softcover. <p>Faith Nicholas. The Story of Champagne. The Classic Wine Library Academie du Vin Library; Ascot UK 2024. 8vo 235x155mm pict stiff card wrappers viii272pp.</p> Academie du Vin Library unknown
20169781908984791Oxford UK: Infinite Ideas 2016. New Softcover. <p>Faith Nicholas. The Story of Champagne. The Classic Wine Library Infinite Ideas: Oxford UK 2016. 8vo 230x150mm SC viii272pp. POD</p> Infinite Ideas unknown
2001biblio141<p>A collection of Drink and Food Recipes with alcohol from Diageo and Friends. This book supported the Diageo Spirit of America Fund for 9/11 Survivors. Almost Like New but some wear near spirals on spiral bound wrapper.</p> The Spirit of America Fund for 9/11 Survivors paperback
2003043067New Jersey: John Wiley & Sons Inc 2003 Book. Fine. Hardcover. 1st US Edition. From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked flavor-drenched dishes from the cuisines of the Mediterranean Who can resist the sensuous delights of a slow-simmered stew salmon fillet slow-roasted until it is soft as silk or leg of lamb braised until it is meltingly tender Slow cooking is the hottest new trend in food and no one better captures the art of sumptuous unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy Spain and the South of France.including Greece & Cyprus With her trademark passion for detail and curiosity about cultural traditions and innovations she offers loyal fans and new converts the secrets to simmering slow roasting braising poaching and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook this rich resource is a must-have for the bookshelf of everyone who is serious about food. Paula Wolfert Sonoma CA is widely acknowledged to be the premier food writer in America. Her writing has received many awards including the Julia Child Award the M.F.K. Fisher Award and the James Beard Award. 334p bibliography. index. Donor inscription on ffep else as new. John Wiley & Sons Inc hardcover
200737914New York: HarperCollins Publishers 2007. Hardcover. 4to. Red glazed paper over boards with wraparound price-clipped band. ix 292pp. Extensive color illustrations decorative endpapers. Fine. A superb and pristine first edition of this sumptuous study heavily illustrated with White House menus and culinary-related presidential memorabilia -- this copy bearing a huge bold signature and inscription from the author in blue fineline on the half-title page: "December 2 2007 / For Donna -- / With admiration to one / of my new HEROES -- / I hope you enjoy / The President's Table / Barry H. Landau / The Franklin D. Roosevelt / Library." "Donna" was presumably a staffer or benefactor to this presidential library. Landau self-styled "presidential historian" will best be remembered as a thief of presidential documents for in 2012 he was sentenced to seven years' imprisonment for having stolen thousands of presidential documents from an array of presidential libraries and universities -- including notably the Franklin D. Roosevelt Library! HarperCollins Publishers hardcover
200420751<p>New York: Doubleday/Nan A. Talese 2004 1st ed. INSCRIBED briefly on title p. by Pollak and signed boldly on title p. by Conroy. 283pp. hardback 8vo: Fine in a Fine dj in Brodart poly cover. A very nice Conroy 1945-2016 signature as well as that of the co-author.</p> Doubleday/Nan A. Talese hardcover
2012054519Toowoomba: The Author 2012. 230pp num bw & col ills. Pictorial card. Very slight edge wear to cover. Inscribed to Maree & Tom and signed Glenda at top of foreword. The story of John Orford and the Orford family in Toowoomba and Brisbane. The Orford's were early owners of Tristram's. Signed by Author. First Edition. Soft Cover. Fine. 8vo. The Author Paperback
2004042429New York: Workman Pub Co 2004 Book. As New. Hardcover. 1st US Edition. "This comprehensive look at Greek cooking includes not only recipes but also culinary history Greek myths and literature village life and much more. In addition the recipes are a mirror of the country's different regions and traditions ranging from the familiar to the more unusual to a few that might be challenging for the most dedicated home cook like thyme-fed snails. However Susanna Hoffman who is an anthropologist as well as a cook makes the cuisine user-friendly and appealing and provides a tantalizing glimpse into the bold flavors of a colorful Mediterranean world." 598p. illus.Bibliography index NOTE: NOTE: Large heavy book weighs 1.9kg /41lb 2oz. Workman Pub Co hardcover
20049781857322545-1London UK: Mitchell Beazley 2004. Second-hand hardcover. <p>Radford John. The New Spain: a complete guide to contemporary Spanish wine. New Edition. Mitchell Beazley: London UK 2004. 4to HC 224pp. foreword by Miguel Torres VG/VG</p> Mitchell Beazley unknown
20209781426221415Washington DC USA: National Geographic 2020. New Hardcover. <p>Stevenson Tom & Szentkiralyi Orsi. The New Sotheby's Wine Encyclopedia. National Geographic: Washington DC USA 2020. Folio 310x240mm HC 7982pp. foreword by Jamie Ritchie</p> National Geographic hardcover
20239781607749233Berkeley: Ten Speed Press 2023. Box. <p>Bonné Jon. The New French Wine: redefining the world's greatest wine culture: - the narrative; the producers. Ten Speed Press: Berkeley 2023. 4to 270x215mm 2 vols in slipcase dec bds 64571 63931pp photography by Susanna Ireland</p> Ten Speed Press unknown
2004033659Anova Books 2004-06-01. 3rd. Paperback. Near Fine. Near fine large pictorial paperback with small light crease on bottom-right-hand corner. Very light shelf wear. Full refund if not satisfied. Anova Books paperback
2002026353Mitchell Beazley 2002. First English Edition . Maroon Boards. Fine/Near Fine Dustjacket. 11 1/2" Tall. Color Photographs Throughout. 167 Pp. Maroon Boards. First English Language Edition. As New Book In Near New Dj With Trace Of Wear At Corners 1/2" Tear At Top Of Front Panel <br/> <br/> Mitchell Beazley hardcover
2010013715London: Dorling Kindersley 2010. Signed by John Torode and Gregg Wallace. Also signed by Peter Bayless winner in 2006 and two others difficult to decipher - possibly Julia Paterson from 2007 and David Henry from 2009. No other marks or inscriptions. No creasing to covers or to spine. A lovely clean very tight copy with bright unmarked boards and tiny bump to upper rear corner. 397pp. A wealth of recipes from the MasterChef competitors and Champions from the 2005 to 2009 series. Signed by Chefs. First Edition. Hard Cover. Near Fine/No Jacket. 9.5 x 8 Inches. Dorling Kindersley Hardcover
20229781913141301Ascot UK: Academie du Vin Library 2022. New Softcover. <p>Johnson Hugh. The Life & Wines of Hugh Johnson. Academie du Vin Library: Ascot UK 2022. 8vo 245x175mm pict stiff wrappers 360pp. foreword by Eric Asimov</p> Academie du Vin Library unknown
20099781877333859-1Nelson New Zealand: Craig Potton Publishing 2009. Second-hand hardcover. <p>Judd Kevin & Campbell Bob. The Landscape of New Zealand Wine. Craig Potton Publishing: Nelson New Zealand 2009. 4to HC 206pp foreword by Philip Gregan. VG/VG</p> Craig Potton Publishing unknown
20129780522856149-1Melbourne: Victory Books 2012. Second-hand hardcover. <p>Allen Max. The History of Australian Wine: stories from the vineyard to the cellar door 1900-2000. Victory Books: Melbourne 2012. 4to 260x215mm pict dj red bds xi3212pp. foreword by Wolf Blass Near Fine/Near Fine</p> Victory Books unknown
2007030110Hoboken New Jersey: John Wiley & Sons Inc 2007. Near Fine condition with only a mild crease to one corner at the rear. Flat uncreased spine. Square and tight. Pages are clean and unmarked. NO owner's name or bookplate. NOT a library discard. NOT a remainder. Copyright 2007. First printing of the First Edition with complete number row 10 987654321 on the copyright page. Bound in the original orange yellow green and red wraps. Oversize Softcover. 8.25" wide by 10.75" tall. From the publisher: "The complete guide to help successfully implement a HACCP system. The HACCP Food Safety Training Manual is a complete user-friendly guide to the proper food handling procedures hazard and risk analysis monitoring techniques and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point HACCP plan this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals. Incorporating the most recent rules and regulations of the FDA Model Food Code this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: Establish Prerequisite Programs. Apply Food Defense. Evaluate Hazards and Critical Control Points. Manage Critical Limits Monitoring and Corrective Actions. Confirm by Record Keeping and Documentation. This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.". First Printing of the First Edition. Oversize Softcover. Near Fine condition. Illus. by NOT a library discard. xxi 329pp. Great Packaging Fast Shipping. John Wiley & Sons Inc Paperback
2008030109Hoboken New Jersey: John Wiley & Sons Inc 2008. Fine condition. Flat uncreased spine. Square and tight. Sharp corners. Pages are fresh crisp clean and unmarked. NO owner's name or bookplate. NOT a library discard. NOT a remainder. This is the Facilitator's Guide -- NOT the Training Manual which we offer separately. Bound in the original green yellow and red wraps. Oversize Softcover. 8.25" wide by 10.75" tall. From the publisher about the Training Manual: "The complete guide to help successfully implement a HACCP system. The HACCP Food Safety Training Manual is a complete user-friendly guide to the proper food handling procedures hazard and risk analysis monitoring techniques and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point HACCP plan this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals." Incorporating the most recent rules and regulations of the FDA Model Food Code this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: Establish Prerequisite Programs Apply Food Defense Evaluate Hazards and Critical Control Points Manage Critical Limits Monitoring and Corrective Actions Confirm by Record Keeping and Documentation This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.". Oversize Softcover. Fine condition. Illus. by NOT a library discard. xiv 200pp. Great Packaging Fast Shipping. John Wiley & Sons Inc Paperback
2017x-154194755XCooking Genius 2017. Paperback. New. 110 pages. 8.00x0.26x10.00 inches. Cooking Genius paperback
