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19589280New York: Frederick A. Praeger 1958. xiii 736p. first edition massive cloth casebinding in dj jacket slightly worn else very good condition. Centrist exile writing in English. Frederick A. Praeger unknown books
1026001536.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
1025999274.Ghardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
53510161like new. unknown
19427023London: Jonathan Cape 1942. pp 509 First thus. Book One within this volume is a reworking of De Madariaga's publication from 1930 entitled Spain which studied the history and character of the country until that date. Book two is entirely new material starting with the fall of the monarchy and declaration of the republic covering the Spanish Civil War and finishing with speculation about Spain's role in the world after the end of the Second World War. Very good in dark blue cloth in a very good dust jacket not price clipped creased and chipped to the edges. Ownership inscription to front pastedown. Very good 1942 Jonathan Cape hardcover
1942136365London: Jonathan Cape 1942. First Edition; First Printing. Hardcover. Very Good in a Very Good clipped dust jacket. All 4 flap corners clipped price remains. 1/4 inch open tear on front gutter. Chipping at spine crown. Jonathan Cape hardcover
1391301277.Ghardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
200650362Barcelona: Montagud Editores 2006 . 2nd English Edition. Hardcover. Very good/Very good. Barcelona: Montagud Editores 2006 . 2nd English Edition. Numerous full color illustrations. 189 pp. Hardcover. Square 4to. White paper covered boards. Very good seemingly unused copy. Very good/Very good. Montagud Editores hardcover books
2005BN39091Montagud Editores 2005. 2005. Hardcover. 296 x 208 x 06 cm. A new culinary technique of immense value for professionals COMMENTS FROM THE AUTHORS. Sous-vide as a tool for storage a tool for cooking or a culinary method Our goal as chefs should really be to take advantage of all of the possibilities together or separately offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book as a progression that involves three concepts of sous-vide: STORAGE COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique. Beyond its practical advantages sous-vide satisfy an objective that is much closer to culinary art as such: the search for maximum quality. This is expressed in extremly precise doneness adjusted for each product absolute respect for the organoleptic properties of ingredients tender and juicy textures that were difficult to achieve until now the ability to concentrate an ingredient's own aromas or others with greater intensity. In their research a result of culinary intuition and scientific knowledge Joan Roca and Salvador Brugués have explored a new direction. This book is an open door to their work. Quite simply a how to on sous-vide cooking! Joan Roca & Salvador Brugues are world authorities on this form of cooking and hence no better people to receive instruction from! Simple to follow icons make it easier to decipher cooking methods! There are severe technicalities when it comes to health and safety in this form of cooking and best management practices are graphically outlined and diagramed for easy of use! I am a professional chef with 2 restaurants in the west of Ireland I cook with sous-vide regularly and I found this a treasure trove so if you're a pro or simply an eager enthusiast who wants to know more dip your toe into the water bath that is Sous-Vide Cuisine by Joan Roca & Salvador Brugues. ISBN-10: 8472121127 ISBN-13: 978-8472121126 <br/><br/>A new culinary technique of immense value for professionals COMMENTS FROM THE AUTHORS. Sous-vide as a tool for storage a tool for cooking or a culinary method Our goal as chefs should really be to take advantage of all of the possibilities together or separately offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book as a progression that involves three concepts of sous-vide: STORAGE COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique. Beyond its practical advantages sous-vide satisfy an objective that is much closer to culinary art as such: the search for maximum quality. This is expressed in extremly precise doneness adjusted for each product absolute respect for the organoleptic properties of ingredients tender and juicy textures that were difficult to achieve until now the ability to concentrate an ingredient's own aromas or others with greater intensity. In their research a result of culinary intuition and scientific knowledge Joan Roca and Salvador Brugués have explored a new direction. This book is an open door to their work. Quite simply a how to on sous-vide cooking! Joan Roca & Salvador Brugues are world authorities on this form of cooking and hence no better people to receive instruction from! Simple to follow icons make it easier to decipher cooking methods! There are severe technicalities when it comes to health and safety in this form of cooking and best management practices are graphically outlined and diagramed for easy of use! I am a professional chef with 2 restaurants in the west of Ireland I cook with sous-vide regularly and I found this a treasure trove so if you're a pro or simply an eager enthusiast who wants to know more dip your toe into the water bath that is Sous-Vide Cuisine by Joan Roca & Salvador Brugues. ISBN-10: 8472121127 ISBN-13: 978-8472121126 Montagud Editores hardcover
2010BN32137Good Cook Publishing 2010. 2010. Hardcover. 269 x 21 x 30 cm. Sous-vide - een revolutionaire culinaire techniek om voedsel in een vacuümverpakking bij lage temperatuur te garen. De Spaanse topchefs Joan Roca en Salvador Brugués ontwikkelden deze techniek in de loop van jaren tot het hoogste gastronomische niveau. In dit boek onthullen zij hoe zij met sous-vide bijzondere verandering in producten tot stand brengen en zo veel smakelijker malsere en zachtere gerechten kunnen serveren. In zijn met drie Michelinsterren onderscheiden restaurant El Celler de Can Roca in Girona bereidt Joan Roca met sous-vide de allermooiste schotels die een internationaal kennerspubliek in verrukking brengen. Een selectie van de allerbeste recepten is in dit boek opgenomen als bewijs van de unieke mogelijkheden die deze kooktechniek aan zowel beroepskoks als kookliefhebbers te bieden heeft. <br/><br/>Sous-vide - een revolutionaire culinaire techniek om voedsel in een vacuümverpakking bij lage temperatuur te garen. De Spaanse topchefs Joan Roca en Salvador Brugués ontwikkelden deze techniek in de loop van jaren tot het hoogste gastronomische niveau. In dit boek onthullen zij hoe zij met sous-vide bijzondere verandering in producten tot stand brengen en zo veel smakelijker malsere en zachtere gerechten kunnen serveren. In zijn met drie Michelinsterren onderscheiden restaurant El Celler de Can Roca in Girona bereidt Joan Roca met sous-vide de allermooiste schotels die een internationaal kennerspubliek in verrukking brengen. Een selectie van de allerbeste recepten is in dit boek opgenomen als bewijs van de unieke mogelijkheden die deze kooktechniek aan zowel beroepskoks als kookliefhebbers te bieden heeft. Good Cook Publishing hardcover
40797290-20Used - 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. unknown
Comes with list of estimates. Crease to lower back cover corner.
3-78403Barcelona Edicions de L'Eixample - Institut del Teatre 1983 4to quadrato cm. 31 x 31 legatura in lamina metallica specchiata con grande sole dal volto umano sorridente e titolo a colori al piatto anteriore pp. non numerate c.a 100 completamente illustrato con tavole movibili inserti e pop-up. Bel libro-oggetto molto scenografico che combina materiali eterogenei: esperimenti tipografici disegni originali fotomontaggi un pop-up cartoncini con figure da ritagliare ecc. ecc. Prima edizione In ottime condizioni. unknown
2009179312Trallero Anoro Salvador Javier 2009. Tapa dura. 2ª Mano. . . Ilustrado a color. . . Tapa dura 170 p. il. 27x25 cm Trallero Anoro, Salvador Javier hardcover
LV49973Sariñena Editorial. Nuevo . Descripción: NUEVO Huesca 2008 183 pág 27 x 25 cm. Tapa dura de editorial ilustrada. Nuevo precintado de origen.SINOPSIS:Dedicado a los voluntarios que formaron parte de las Brigadas Internacionales que lucharon por la República durante la Guerra Civil en España. La candidatura olímpica de Barcelona 1936 y la celebración de la Olimpiada Popular en dicha ciudad es el punto de arranque de este volumen lleno de fotografías de los brigadistas muchas de ellas tomadas en el frente de Aragón. A través de sus páginas S. Trallero desgrana el origen de las Brigadas el reclutamiento sus acciones bélicas y la salida de España.Gran formato con ilustraciones. Sariñena Editorial hardcover
2011x-3642211615Springer Verlag 2011. Hardcover. New. 2012 edition. 350 pages. 9.25x6.25x1.00 inches. Springer Verlag hardcover
197417876Editorial Artes de Mexico 1974. Cloth. Near Fine/Very Good . INSCRIBED BY SOFIA BASSI on the title page. A sharp clean copy to boot of the 1974 1st edition of this uncommon --and very impressive-- monograph on the Mexican surrealist painter Sofia Bossi 1913-1998. Tight and Near Fine in a crisp VG to Near Fine dustjacket with just a touch of very light wear along the foot of the spine. Tall quarto high-quality color in addition to a number of black-and-white reproductions thruout. An essay by Salvador Elizondo about the artist's work "The Dream Continents" appears in Spanish English French Italian and German. Followed by a bibliograhy and then a generous sampling of the work itself. <br/><br/> Editorial Artes de Mexico hardcover books
1972996<p>London: Martin Robertson 1972 0855200073. First printing of first UK trade paperback edition. A good tight bright book. Inscription on front end page. Over 5" by 8.5". 295 pages including index. A classic introduction to sociology translated from the original Spanish. .</p> London: Martin Robertson, 1972 0855200073 paperback
19651575994531123Eusk-59, ISPA, Barcelona 1965
MN26725HInstituto Nacional de Servicios Sociales 1984 Madrid. 21x15. Rústica. tapa blanda. 235 pgs. Varias fotos b/n dentro del texto. 679837 Instituto Nacional de Servicios Sociales, 1984, Madrid. paperback
*X001683.- Barcelona . 1979. Península. 8º mayor. 426 pgs- 2 h. Rústica editorial . Muy buen estado. . . ISBN 10: 8429715177. Política paperback
6206929205.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
1612095305.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
A9780367287481Hardback. New. hardcover
A9780367302948Paperback / softback. New. This book begins with a brief description of the legal foundations of the corporative labor relations system in Brazil. It analyzes strike activity in Brazil as it increased in frequency and intensity from 1945 to 1963 while undergoing fundamental changes in composition. paperback
