Gelb peter (28 résultats)

Etat : 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.

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

Hardcover. Etat : Very Good+. Etat de la jaquette : Very Good+. First Edition. (xii) 403 pp. Black boards lettered in silver on the spine. Light rubbing on the corners of the dustjacket; price intact; no interior markings. Dustjacket by Thomas Canty. This anthology contains: The Avenger of Death by Harlan Ellison; Little Miss Muffet by Peter Valentine Timlett; Night Watch by C. Dean Anderson; The Last Gift by Peter Tremayne; Monstrum by J. N. Williamson; The Wish by Roald Dahl; Mammy and the Flies by Bruce Boston; Breakfast by James Herbert; Time Heals by Gary A. Braunbeck; The Tourists by John Burke; The Ferries by Ramsey Campbell; Cable by Frank Coffey; The Woman in the Wall by John Daniel; Family Man by Jeff Gelb; A Towpath Tale by Giles Gordon; By the Sea by Charles L. Grant; Sarah's Song by Roderick Hudgins; Manny Agonistes by James Kisner; The Pet Door by Chris B. Lacher; Mars Will Have Blood by Marc Laidlaw; Junk by Stephen Laws; David's Worm by Brian Lumley; Models by John Maclay; Changeling by Graham Masterton; In the West Wing by Roland Masterton; My Name is Dolly by William F. Nolan; Spices of the World by Felice Picano; Mommy by Kit Reed; Table for None by William Relling; Loopy by Ruth Rendell; The Night Gil Rhys First Met His Love by Alan Rogers; The Clocks by Darrell Schweitzer; Printer's Devil by Celeste Paul Sefranek; Down to the Core by David B. Silva; Crustacean Revenge by Guy N. Smith; Things Not Seen by James Robert Smith; Good Night Sweet Prince by D. W. Taylor; and Strangers by Steve Rasnic Tem. Size: 8vo. Thomas Canty; (illustrateur). Book.…

Soft cover. Etat : Very Good. Softcover, 12 by 9 inches, 47 pages, color illustrations. Season book. Photos of productions and artists. Cover has the slightest wear and the pages are clean. ahj.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

unknown_binding. Etat : DVD. like new, open case, For any additional information or pictures, please inquire.

Hardback. Etat : New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.…

Hardcover in slipcase. Etat : Fine. Etat de la jaquette : Fine. First Edition; First Printing. Oblong Folio 13" - 23" tall; 240 pages; 2010 Rizzoli. Folio oversize oblong format HC/DJ in glossy color pictorial paper covered boards. First edition, first printing. With oublisher's shrinkwrap open at the slipcase open side. Tiny spot of rub to opne corner of the open slipcase edge. Overall about as new. Fine book in fine jacket and about Fine slipcase . Oversize book likely to require additional charges for expedited or international shipping.…

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 5-6 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

VHS. Etat : Near Fine. 1st. VHS.

Hardback. Etat : New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.…

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Brand New. 288 pages. 10.00x8.50x1.02 inches. In Stock.

Hardcover. Etat : Brand New. 288 pages. 10.00x8.50x1.02 inches. In Stock.

Gebunden. Etat : New. World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes.&Uumlber den AutorFrancis Mallmann, author of Seven Fires and Mallmann on F.

Gebunden. Etat : New. Francis Mallmann takes his portable grill on the road and cooks his elemental, unpretentious and delicious food in Paris, New York, California, Brazil and points in between.&Uumlber den AutorFrancis Mallmann, author of.

Hardback. Etat : New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.…

Hardback. Etat : New. A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals-a technique called rescoldo-then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans-this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began-the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match-melted cheese, toasted hazelnuts, Campari granita-to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.…

Hardcover. Etat : Brand New. slp edition. 240 pages. 14.00x9.75x1.75 inches. In Stock.

Etat : New. Etat de la jaquette : New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.