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MARECHAL JOSE
VERRINES TOUTE FRAICHES
ISBN : 9782501055482. MARABOUT. 2007. In-8 Carré. Relié. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 62 pages augmentées de nombreuses photos en couleur dans et hors texte . PHOTOGRAPHIES DE AKIKO IDA
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MARECHAL Jose.
SABROSAS TENTACIONES EN CUCHARAS. APERITIVOS Y GOLOSINAS.
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MARECHAL Jose.
SABROSAS TENTACIONES EN VASITOS.
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MARENGUI, Franco.
GUIA DE LA PASTA.
Sello del propietario.
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Margaret
How the Shakers Cook and the Noted Cooks of the Country
n.p. New York 1889. Staplebound. Illustrated wraps. Very good. 48 pages. 15.5 x 18.5 cm. A small almanac with bio of prominent chefs their history and salary. Crisp clean copy. BROWN 2474. <br/><br/> paperback books
Référence libraire : 1751
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Margaret McKenny; Editor-Daniel E Stuntz; Editor-etc
Savory Wild Mushroom
University of Washington Press 1976. 5th Printing. Hardcover. Very Good/Mylar covered DJ. former library book with library markings otherwise in excellent condition University of Washington Press hardcover
Référence libraire : 111016003 ISBN : 0295951559 9780295951553
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Margarine - Pelzer, Birgit und Reinhold Reith
Margarine : die Karriere der Kunstbutter. ; Reinhold Reith
Berlin : Wagenbach 2001. 161, [20] S. :über 70 farb. Abb. ; 25 cm Pp., gebundene Ausgabe, Hardcover/Pappeinband, Exemplar in gutem Erhaltungszustand
Référence libraire : 24375
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Margarita Parodi's Fund
From the International Kitchen of Margarita's Friends
Cocina International de las Amigas de Margarita 1994. Spiral Bound. gift inscription . very good condition former owners gift inscription inside front cover date Feb/95. Dual language recipes Spanish & English; typical reader wear. Cocina International de las Amigas de Margarita unknown
Référence libraire : 160107002
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Maria Garofalo
Dimagrire con «leggerezza»
Questo libro intende proporre una serie di ricette pratiche e gustose, dal sapore genuino; l'originalità sta nel fatto che ciascuna ricetta è corredata - ingrediente per ingrediente - dal calcolo delle calorie, in modo da consentire a chiunque voglia mantenersi in forma, di regolarsi liberamente sulla scelta di un piatto in base al relativo apporto calorico. Si trattano, infatti, piatti light, semplici e veloci, elaborati da Maria Garofalo; Velia Villani ne ha curato dettagliatamente il calcolo delle calorie. Questo libro è basato su una filosofia di vita che mette al centro il "ben-essere" ossia lo "star bene" attraverso scelte nutrizionali intelligenti, semplici e, al tempo stesso, accattivanti. È così che il tempo trascorso in cucina, pur tenendo d'occhio la bilancia, può diventare un momento di "leggerezza", conservando il gusto e il piacere del cibo, con infiniti profumi e mille irresistibili sapori. Autori: Maria Garofalo, Velia Villani.
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MARIA JOSE ROSSELLO
COMIDA AMIGA
De mujer a mujer así nos habla María José Rosselló en este nuevo libro que pretende ser una ayuda para los cambios que la naturaleza ejerce en el organismo femenino especialmente en épocas como la adolescencia la menopausia y por supuesto en embarazos y lactancias. Medicina natural. Terapias. Fisiología. Nutrición. Dietética. 217 PAGINAS
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MARIA JOSE ROSSELLO MANUEL TORREIGLESIAS
COMIDA SANA SABER VIVIR
¿Dudas si engordan más la miel o el azúcar la margarina o el aceite de oliva? ¿No hay nadie capaz de frentarte el ansia de comer? ¿Quieres saber por qué el pescado azul y la carne de cerdo ya no son insanos?
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MARIA MAÑERU
DULCES PARA REGALAR
CUpcakes cake pops cookies... Porque un dulce no le amarga a nadie los detalles de repostería casera siempre son bien recibidos. no hay mejor manera de demostrar nuestro cariño que entregar algo hecho con nuestras propias manos.
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MARIA ROSA MARCHESI Y SIMONE ORTEGA
RECIBIR EN CASA
A TODO EL MUNDO LE GUSTARIA SABER INVITAR PERFERCTAMENTE TANTO EN SU PROPIA CASA COMO FUERA DE ELLA. HACERLO FUERA DE CASA NO TIENE MAYORES DIFICULTADES EL ANFITRIÓN ESCOGE UN RESTAURANTE QUE LE GUSTE O UN CLUB Y SE LO ENCUENTRA TODO HECHO. SU TRABAJO SE LIMITA A HACER LAS INVITACIONES A COLOCAR LOS COMENSALES EN LA MESA... Y A PAGAR LA CUENTA. INVITAR EN CASA ES OTRA COSA.
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Maria Rosario Lazzati
La cucina lontano da casa. 85 ricette di un'italiana londinese-85 Recipes of an Italian Londoner
Nel 1993, Maria Rosario Lazzari si trasferisce da Milano a Londra, dove insegna e scrive di cucina italiana. Racconta il suo inserimento in un paese straniero attraverso 85 ricette, scritte in italiano e in inglese. Alcune celebrano le tradizioni famigliari, così efficaci nel consolare la nostalgia di casa; altre rivelano l'allegria di nuovi incontri nella sua cucina e intorno alla tavola. Molte descrivono l'adattamento a ingredienti diversi in un mondo nuovo. Tutte evidenziano l'ampiamento degli orizzonti gastronomici a contatto con nuove cucine e tendenze alimentari. È un dialogo tra tradizione e rinnovamento. Introduzione di Simonetta Agnello Hornby. Autori: Maria Rosario Lazzati.
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MARIA TERESA MONTERISI CLAUDIO FALINO
COCINA CALABRESA. RECETAS SABORES FERIAS.
Incluye fotografías a color.
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MARIA VICTORIA LLAMAS
COCINA PARA PERSONAS OCUPADAS
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Mariangelo da Cerqueto
La buona cucina casalinga
ill., ril.
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MARIANI ERNESTO
DISCIPLINA ANNONARIA DEI PRODOTTI ALIMENTARI - NORME PER LA PRODUZIONE E IL COMMERCIO DI PANE - PASTE ALIMENTARI - RISO - OLII D'OLIVA E DI SEMI - BURRO - MARGARINA - FORMAGGI - CARNI - UOVA - SALUMI - VINI ALIMENTI SURGELATI - ADDITIVI CHIMICI
Pagine: 150 . Formato: 8° . Rilegatura: Brossura editoriale con alette . Stato: Buono .
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Mariani Luca; Parisella Agata; Trapani Giovanna
La pittura in cucina
ill., br. Uno storico dell'arte (Luca Mariani), una chef (Agata Parisella), una giornalista di culinaria (Giovanna Trapani) hanno scelto, in questo volume, trentasette nature morte italiane e fiamminghe, del periodo tra Seicento e Settecento, riprodotte e commentate singolarmente con una scheda critica; ed hanno accompagnato ciascuna di esse con la ricetta di un piatto elaborato dalle vivande, comuni o raffinate, rappresentate nel quadro corrispondente, con l'intento di completare, accanto all'espressione di simbologie e allegorie, il fine estetico per cui era stata concepita un tal genere di pittura: la piena esperienza sensitiva.
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MARIANNA YERASIMOS.
500 years of Ottoman cuisine.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 283 p. 500 years of Ottoman cuisine. Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes. The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people. Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you
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MARICARMEN
COCINA PARA INVITADOS - Barcelona 1980
Barcelona, Edit. Muchnik, 1980. 140 p. 8º. Rústica editorial ilustrada. Muy buen ejemplar.
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MARIE CHRISTINE ET DIDIER CLEMENT
SOLOGNE GOURMANDE - LE CAHIER SECRET DE SILVINE -
ALBIN MICHEL. 1992. In-4 Carré. Relié, Jaquette. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 191 pages augmentées de nombreuses photos en couleurs dans et hors texte - Signet conservé - Texte en 2 colonnes PHOTOGRAPHIES DE ANDRE MARTIN
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Marie Rudisill
Sook's Cook Book
Atlanta Georgia: Longstreet Press 1989. First Edition . Hardcover. Near Fine/Near Fine. Barry Moser. NF/NF/ 1st ed. 1st printing stated. I think this is one of the most beautiful cook books ever made. Illustrator Barry Moser certainly caught the mood in this loving tribute to Truman Capote's Aunt Sook of fruit cake and A Christmas Memory fame. 188 pages of illustrations narrative and recipes plus a 10 page. Index. Recipes are traditional South recipes. The dust jacket is price clipped otherwise in excellent condition and covered with a mylar sleeve. Book is clean tight and sharp cornered no marking soiling or foxing anywhere in the book. There is the recipe for original fruit cake. The book comes to you in an acid free document bag. Mailed boxed and I can have it in the mail tomorrow. BRBC <br/> <br/> Longstreet Press hardcover
Référence libraire : 0023180 ISBN : 0929264568 9780929264561
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MARIEL (MARIE-LOUISE GUINARD)
500 MENUS, 500 RECETTES
ISBN : 273732274X. Ouest-France. 1998. In-8 Carré. Broché. Bon état. Couv. convenable. Dos plié. Intérieur frais. 559 pages. Texte sur 2 colonnes. Inédit, Nouvelles recettes. Entrées, Poissons, oeufs, pâtes, riz. Viandes. Desserts. Divers. Conseils pratiques.
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MARIEL F.
LA CUISINE FACILE
Non précisé. Non daté. In-8 Carré. Broché. Etat passable. Livré sans Couverture. Dos abîmé. Déchirures. 126 pages. Illustré de dessins en noir et blanc dans le texte. Dos et plats manquants. 1re page de garde déchirée avec manque. Dernier feuillet (Table) manquant. Préface de Louis Valona. La Table. La Cave. Les Vins. Choix des denrées. Nettoyage de la vaisselle. Manières d'accomoder le boeuf, le mouton, le porc...
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MARIELLE CORMIER MARIELLE / GALLANT MELVIN
LA CUISINE TRADITIONNELLE EN ACADIE
ACADIE. 1991. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 181 pages augmentées de nombreuses photos en couleurs hors texte - 1 annotation à l'encre en page de faux titre
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MARILO MONTERO
DIETA EXPRES
Facilrapida y sana.ILUSTRADO A TODO COLOR.187 paginas
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MARILYN DIAMOND
LA COCINA DE LA ANTIDIETA
Una guía completa para alimentarse bien gozar de buena salud y tener una silueta esbelta: lo importante no es lo que se come sino como y cuando se come.
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MARILÓ MONTERO SERGIO FERNÁNDEZ
SABER COCINAR PLATOS 10 EN 10 MINUTOS
pSopa de chipirones y gambonesbr endibias al cabrales con mielbr hamburguesa de ternera y frutos secos con alioli𠉫r Todas son recetas 10 pero además tienen en común que puedesbr elaborarlas en tan solo 10 minutos. Si no tienes tiempo para la cocinabr pero quieres sorprender con platos sanos sencillos y exquisitosbr este es tu libro.br Tras los best sellers Saber cocinar. Recetas y trucos de La mañanabr de La 1 Saber cocinar en días de fiesta y Saber cocinar postres Sergiobr Fernández y Mariló Montero nos traen iSaber cocinar platos 10 en 10ibr iminutosi con las mejores recetas que diariamente preparan en el programabr de TVE La mañana de La 1.p
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MARINA ROBBIANI
EL HUEVO
Con ilustraciones de Franco Testa.
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Marine - Darby
Menus des Messageries Maritimes, Bâteau La Bourdonnais, illustrations de Darby 6 Menus In-4 illustrés par Darby - 1954
6 Menus In-4 illustrés par Darby - 1954
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Marinetti Filippo Tommaso
La cucina futurista
br. "Agli italiani la pastasciutta non giova". Corre l'anno 1931 quando Filippo Tommaso Marinetti dichiara guerra "all'assurda religione gastronomica italiana", proponendone l'abolizione perché, scrive nel suo breve Manifesto della cucina futurista, "per esempio contrasta collo spirito vivace e coll'anima appassionata generosa intuitiva dei napoletani. Questi sono stati combattenti eroici, artisti ispirati, oratori travolgenti, avvocati arguti, agricoltori tenaci a dispetto della voluminosa pastasciutta quotidiana. Nel mangiarla essi sviluppano il tipico scetticismo ironico e sentimentale che tronca spesso il loro entusiasmo". Nel Manifesto, Marinetti propone anche una serie di ricette per il pranzo, da quello "eroico invernale" a quello "musicale autunnale", a quello "oltranzista". In appendice, il volume è arricchito dal Manifesto della Danza futurista (1917) e dal breve saggio Come si seducono le donne (1916).
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Marinetti Filippo Tommaso; Fillia
La cucina futurista
br. Il futurismo italiano, padre di numerosi futurismi e avanguardisti esteri, non rimane prigioniero delle vittorie mondiali ottenute «in venti anni di grandi battaglie artistiche politiche spesso consacrate col sangue» come le chiamò Benito Mussolini. Il futurismo italiano affronta ancora l'impopolarità con un programma di rinnovamento totale della cucina.
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Marinetti Filippo Tommaso; Fillia
La cucina futurista
br. "Abbasso la pastasciutta" scriveva F. T. Marinetti, convinto che la rivoluzione dovesse avvenire anche in campo gastronomico. E siccome "si pensa si sogna e si agisce secondo quel che si beve e si mangia", all'alimentazione tradizionale bisognava preferire pasticche, surrogati sintetici e composti chimici per un "nutrimento adatto a una vita sempre più aerea e veloce". In definitiva, la nuova cucina doveva "agilizzare" il corpo così come le parole in libertà avevano "agilizzato" la letteratura.
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Marinetti Filippo Tommaso; Fillia
La cucina futurista. Ediz. integrale
br. Con giudizi sul futurismo di : Benito Mussolini, Ivan Gool, Gustave Kahn, Benjamin Crémieux, Fernand Divoire, Costin, Esra Pound, Ettore Romagnoli, Paul Fort, Antoine, Vittorio Pica, Giuseppe Lipparini, Nicolas Beauduin, A.G. Bragaglia, Benedetto Croce, Arturo Labriola, Dominique Braga, Gustave Frèjaville, Minulescu, Lunaciarski, A. Lesianoff, Georges Michel, Graça Aranha, Notari, Laurent Clarys, Ugo Ojetti, I. Teosofi, André Geiger, Edouard Schneider.
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Mariola Max
Lo chef in tasca. Ricette per l'estate
br. Mariola si è messo dalla parte di chi ama mangiare bene, immaginando tante diverse situazioni estive. Il punto d'arrivo è sempre lo stesso: un menù strepitoso. A cambiare è ogni volta il punto di partenza: la necessità di arrangiarsi con quello che c'è, creando piatti eccezionali con gli ingredienti disponibili nel luogo dove vi trovate o semplicemente sfruttando gli avanzi. Sono le sette di sera, bisogna correre in paese a comprare gli ingredienti giusti per fare un'apericena sulla spiaggia. C'è una cena in montagna, dopo la lunga passeggiata fino in vetta. C'è il barbecue in campagna e il pranzo di ferragosto in città. E poi pic nic, pranzi al sacco, merende sull'erba, partite davanti alla tv. Ogni occasione, anche la più banale, si può trasformare in una festa per il palato: dunque per la mente e per lo spirito. Gusto dunque sono, anzi: gusto ovunque sono. Questo libro, infatti, è pensato per accompagnarvi dappertutto, nella tasca del vostro zaino o della vostra borsa da spiaggia. Max Mariola si trasforma in uno chef tascabile: consultatelo di nascosto, fate tesoro di tutti i suoi consigli (anche dei piccoli trucchi che trovate nelle rubriche in fondo a ogni ricetta) e il figurone sarà assicurato!
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Mariola Max
Lo chef in tasca. Ricette per l'estate
br. Mariola si è messo dalla parte di chi ama mangiare bene, immaginando tante diverse situazioni estive. Il punto d'arrivo è sempre lo stesso: un menù strepitoso. A cambiare è ogni volta il punto di partenza: la necessità di arrangiarsi con quello che c'è, creando piatti eccezionali con gli ingredienti disponibili nel luogo dove vi trovate o semplicemente sfruttando gli avanzi. Sono le sette di sera, bisogna correre in paese a comprare gli ingredienti giusti per fare un'apericena sulla spiaggia. C'è una cena in montagna, dopo la lunga passeggiata fino in vetta. C'è il barbecue in campagna e il pranzo di ferragosto in città. E poi pic nic, pranzi al sacco, merende sull'erba, partite davanti alla tv. Ogni occasione, anche la più banale, si può trasformare in una festa per il palato: dunque per la mente e per lo spirito. Gusto dunque sono, anzi: gusto ovunque sono. Questo libro, infatti, è pensato per accompagnarvi dappertutto, nella tasca del vostro zaino o della vostra borsa da spiaggia. Max Mariola si trasforma in uno chef tascabile: consultatelo di nascosto, fate tesoro di tutti i suoi consigli (anche dei piccoli trucchi che trovate nelle rubriche in fondo a ogni ricetta) e il figurone sarà assicurato!
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Marion Harland
THE COMFORT OF COOKING AND HEATING BY GAS 325 RECIPES
New York: William M. Crane and Co. c. 1880. Paperback. Good . 5 x 7 in. 88 pp of recipes section of adverts for gas equipment section on the uses of gas in the home. Paper wraps. Condition is GOOD ; covers has a nick and loss at bottom corners general edges wear. Binding tight. Text unmarked. Text has a water stain to lower margins. Cook. Stax. William M. Crane and Co. paperback
Référence libraire : 53430
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MARION SYLVIE
LA CUISINE ONDINE
ISBN : 202109735. SEUIL. 1989. In-8 Carré. Relié, Jaquette. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 279 pages augmentées de quelques illustrations bicolore dans et hors texte . Jaquette frottée sur les tranches et en coins .
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MARIOTTE LAURENT
A TOUTES SAVEURS - PRODUITS DE SAISON - RECETTE INRATABLES
ISBN : 9782298087321. FRANCE LOISIRS. 2014. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 279 pages augmentées de nombreuses photos et illustrations en couleur dans et hors texte
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MARIS SACHA
CAFE GOURMAND - LES MINI COCOTTES FESTIVES // SOMMAIRE : TENDRES ET MOUSSEURX - FONDANTS ET CRAQUANTS - DOUX ET MOELLEUX
ISBN : 3010000003847. LAROUSSE. 2010. In-8 Carré. Relié. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 56 pages augmentées de nombreuses photos en couleur pleine page .
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Markham, Gervase
The Citizen and Countryman's Experienced Farrier; by J. Markham G. Jefferies and Experienced Indians
Chambersburg Pa: Thomas J. Wright 1839. Hardcover. Good . 332 10 p.; 17 cm. Contemporary tree calf; leather spine label with gilt-tooled title: Experienced Farrier. Former owner's inscription on front fixed endpaper: John Burkholder's Book 1853. Name repeated on front free endpaper. "To the reader": signed C.D. Lesher. Includes Table of Drugs and Herbs and Where They May Be Had and index. Contents: I. The most and best approved method of ordering dieting exercising purging scowering and cleansing of horses -- II. A certain sure method to know the true state of any horse's body as to sickness or health -- III. The true shape of a horse explained; with choice directions for buying -- IV. An experienced and approved method of raising horses -- V. A sure and certain rule to know the age of any horse -- VI. The best and experienced way of keeping the common hackney -- VII. An approved method of purging bleeding and feeding cattle -- A valuable and fine collection of the surest and best receipts in the known world. The primary author Gervase Markham 1568-1637 was an English poet and writer. Although his best known work is The English Huswife London 1615 he was also a horse breeder credited with having brought the first Arabian horse to England. A scarce Pennsylvania edition of this popular work. In Good Condition: loss of leather along front joint for 3.5 cm. at tail of spine and in sections of both boards; a few page corner creases; minor foxing; otherwise clean and tight. Thomas J. Wright hardcover
Référence libraire : 004917
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Markowitz, Andy; Levine, Dan (editor)
Park Life : The Kampa Park Cookbook
Quarto in blue-white multicolored DJ; 197 p, color illus (some b&w) ; 29 cm. Restaurants; Food. || No English records found on Worldcat.
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Marks, Copeland
The Exotic Kitchens of Peru: The Land of the Inca
<p>BRAND NEW. Excellent condition. Never read or opened. 8-4H0871319578</p> M. Evans & Company paperback
Référence libraire : 8-4H0871319578 ISBN : 0871319578 9780871319579
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MARONNE MARIE/ MONTIGNY R
LES CUISINES REGIONALES -
LAROUSSE. 1968. In-12 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 195 pages augmentées de nombreuses illustrations en couleurs dans le texte COLLECTION PRATIQUE DE POCHE DIRIGEE PAR M.-H BERTHOIN
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Maroon, Fred J; Jean-Louis Palladin (signed by him and 11 other celebrity chefs)
Jean-Louis: Cooking with the Seasons
New York: Lickle Publishing Inc 1997. Signed in black sharpie on the front free endpaper: "Bon Appetit Jean-Louis 5/8/99. PHOTO UPON REQUEST. Recipes by Jean-Louis Palladin. Stunning color photos by Fred J. Maroon. Bound in at the front of this edition is a translucent parchment sheet with text explaining that Palladin joined the Rio Suite Hotel and Casino in Las Vegas as Executive Chef of their Napa Restaurant. Palladin died of lung cancer in 2001. Although Jean-Louis signed this copy in 1999 it was not distributed until 2002 at a postumous dinner in his honor. Tipped-in at the rear is a printed sheet for the: Friends of James Beard Dinner in Memory of Chef Jean-Louis Palladin Hosted by Alize at the Top of the Palms Casino Resort Monday November 25 2002. On the opposite page are the signatures of 11 Las Vegas celebrity chefs who hosted or attended the dinner tribute. Among the legible signatures are the host chef Michael Demers of Alize Chefs Michael and Wendy Jordan of Rosemary's Chef Michael Mina of Aqua at the Bellagio Pastry Chef Megan Romano of Aureole at Madalay Bay and Chef Marc Poidevin of Le Cirque at the Bellagio. The other 5 signatures are difficult to decipher PHOTO UPON REQUEST but probably include other chefs participating in the tribute such as Chef Andre Rochat of Andre's Chefs Jean Joho and Juong Sohn of Eiffel Tower Restaurant at Paris Chef Luciano Pellegrini of Valention at the Venetian among others as listed in print on the facing page. Fine condition in a Very Good dust jacket. The jacket is rubbed but has NO chips or tears. Sharp corners. Pages are clean and unmarked. Bound in the original black cloth stamped in bright gold on the spine and front cover. Complete with dust jacket. Oversize Hardcover. 10.25" wide by 14.25" tall. This large heavy book will require extra postage for Priority and International shipments but only the standard charge for media mail. The announcement for the dinner can still be seen online. It reads: "Monday November 25 2002 6:30 p.m. cocktails 7:00 p.m. dinner. Members $175 guests $200. For reservations or more information please call 702.951.7000. Las Vegas is a city of risk. Sure the payoffs can be great but everyone knows the house always wins. Well maybe not always. One of the biggest gambles the city has taken in recent years is the transformation of the dining scene from all-you-can-eat prime-rib buffets to world-class restaurants. The hotels that invested in these new eating establishments are reaping financial rewards but the real winners are the residents and tourists who can now feast on some of the best food in the country. At every level from bakery to bistro noodle shop to nouvelle cuisine Vegas is firmly situated on the culinary map. One of the people who helped make it so was Jean-Louis Palladin who packed up his things in the Watergate Hotel in Washington D.C. and moved to the dining desert in the early 1990s. We lost Palladin to lung cancer last year but this event has been coordinated by his colleague André Rochat to honor the people and the city he touched. Rochat is gathering many of the chefs who helped the Vegas gourmet gamble pay off at his new restaurant in the Top of the Palms Casino and Resort Alizé which Ken White of the Las Vegas Review-Journal says "delivers" on all counts. Greeting the chefs will be Michael Demers a Johnson & Wales grad who worked with Daniel Boulud at Le Cirque and who is executive chef of Alizé. Demers moved to Las Vegas where he met Jean-Louis Palladin. Palladin mentored Demers and encouraged him to join the Napa restaurant opening team. When Napa closed after Palladin's death in 2001 Demers was recruited to Rochat's new project at the Top of the Palms. Rochat Vegas regulars will know was one of the first serious chefs to call the city of neon lights home. He opened his first fine French restaurant André's French Restaurant in 1980 bringing the cooking of his native Savoie to town before anyone on the Strip had ever even heard of Wolfgang Puck. Given all the changes that have ensued-Rochat himself opened a second restaurant in the Monte Carlo in 1997-it was impressive to read Heidi Knapp Rinella's review in the Review-Journal last year: "Was André's still able to stand up to what in the past decade had become very stiff competition Oh yeah. In spades." Last year he opened Alizé at the Top of the Palms. Beard Award winner Jean Joho climbed to culinary heights at Everest in Chicago not to mention Brasserie Jo and the Corner Bakery and he's scaling them again at the Eiffel Tower restaurant in Vegas's Paris Casino. Michael Jordan is another Vegas culinary pioneer who amid the frenzy of casinos importing chefs went local by opening an independent restaurant away from the Strip. Like Rochat Jordan and his wife and partner Wendy flouted the trend of bringing in chefs from someplace else by opening a branch of Rosemary's at the Rio in the former Napa space. Grant MacPherson came to Bellagio the long way via Singapore. He was chef at Raffles there until he was tapped to head the vast kitchens of Las Vegas's most expensive hotel to date where he oversees 20 restaurants and a food and beverage program that surpasses $200 million per year. Bellagio is the only Mobil Five-Star hotel in Vegas. One of the those restaurants is Aqua where Beard Award winner Michael Mina is in charge. Mina is chef of Aqua and Nob Hill in San Francisco and Las Vegas restaurants that have made a splash in fish cookery and fine New American cuisine. Charlie Palmer and his food tower over the competition in New York and the new Las Vegas. Dramatic presentations and ethereal flavors set his modern American cooking apart-and they are also the reason why he's received a James Beard Foundation Award. At the Vegas outpost of his beloved Aureole it's his food and the striking design that make the meals memorable. Celebrity restaurateur Piero Selvaggio would only put a gifted chef in charge of his sister restaurant. He found one in Luciano Pellegrini a native of Bergamo who came to Los Angeles to work for Selvaggio at Valentino then helped him open Primi and Posto before moving to Las Vegas. Rounding out the crew is Marc Poidevin executive chef of Le Cirque and Osteria del Circo in the Bellagio. He couldn't have been better prepared for the task having been chef de cuisine for Le Cirque 2000 in New York before heading west. Need any more encouragement to take Las Vegas American Italian and French dining seriously Les jeux sont faits.". Signed by Jean-Louis Palladin & 11 celebrity chefs. 2002 Friends of James Beard Dinner. Oversize Hardcover. Fine condition/Very Good dust jacket. Illus. by Maroon Fred J. photography. 225pp. Great Packaging Fast Shipping. Lickle Publishing, Inc Hardcover
Référence libraire : 023818 ISBN : 0934738491 9780934738491
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Marquart, John
Six Hundred Receipts Worth Their Weight in Gold Including Receipts for cooking Making Preserves Perfumery Cordials Ice Creams inks Paints Dyes of All Kinds Cider Vinegar Wines Spirit Whiskey Brandy Gin Etc.
Philadelphia: John E. Potter and Company 1867. Printed on semi-acidic paper with worn uneven stereotyped plates indicating a later printing; A worn copy As-Is; End pages of original flat-brown paper are heavily worn and chipped with the front free end paper clear-taped with a large circular tear with loss at the fore edge; Green blind-embossed binding edge-worn and frayed at the spine extremities; Mildly faded spine titling in gilt; Boards are edge-worn with scuffed and frayed corners; Rear board has a matchbook-sized moisture stain along the lower third adjacent the gutter; This is a book of 600 recipes for home made household products including medicines for both animals and people; cleaning and preserving solutions clothing dyes hair and tooth products; wines cordials tinctures varnishes preserves and foods and much more; 311p. plus 12 pages of publishers listings; Index in the front. . Early Reprint. Embossed Cloth. Fair to Good. 12mo - over 6¾" - 7¾" tall. Hardcover. John E. Potter and Company Hardcover
Référence libraire : SB11975
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MARQUIE CATHERINE
LA GRAINE DE COTONIER 'GLANDLESS' DANS L'ALIMENTATION TRADITIONNELLE AU BENIN
CIRAD. 1994. In-8 Carré. Broché. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. Plaquette de 36 pages illustrée d'une carte en noir et blanc et de photos en couleur. Etiquette de code sur le dos. Tampon et annotations de bibliothèque en page de titre. C. Marquié, Chef du projet 'Valorisation des graines de cotonier', labo. de technologie cotonnière CIRAD-CA.
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MARQUIS Vivienne
The Cheese Book. [First CBC Edition]. BRIGHT, CLEAN COPY IN UNCLIPPED DUSTWRAPPER
8vo., First Edition thus, with large folding coloured plate, neat contemporary signature on front free endpaper; brown cloth, gilt back, a very good, bright, clean copy in unclipped dustwrapper. Bright copy of this early monograph, first published by Frewin in the previous year.
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Marrali Angelo
Vasocottura. Cucina sana e light in metà del tempo
ill., br. La vasocottura consente di preparare in tempi brevissimi piatti saporiti e sani, con grande effetto scenografico, e senza che vengano disperse le sostanze nutritive. Si tratta di una tecnica semplice, per la quale ognuno potrà scegliere lo strumento di cottura che preferisce: forno ventilato, bagnomaria, microonde e per i più green anche in lavastoviglie. 28 ricette, per realizzare un intero menù, dall'antipasto al dolce, per ogni occasione e per accontentare tutti i palati. La vasocottura è un vero e proprio alleato in cucina, veloce e pratico, allunga i tempi di conservazione dei cibi, esalta i sapori e non necessita di particolari condimenti.
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