Isbn: 9780688150310 - soups of italy: cooking over 130 soups the italian way (23 résultats)

Hardcover. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardback. Etat : Good. From preparing the lightest broth soups to hearty main coursesoups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italys best cooks to showyou how to transform simple basic ingredients into a wealth ofdelicious Italian soups. Enjoy the wide range of soups prepared throughout Italy, fromthe great classics to superb original recipes created by some of Italys finest chefs. Sample a fragrant pasta and bean soup made with fennel; an aromatic pumpkin and herb minestrone; a savory fish soup made with porcini mushrooms; an elegant farro and radicchio soup; or one of the peasant soups that turn stale bread into a flavorful soup. Each chapter gives clear directions and techniques for cooking the rich variety of Italian soups that include minestrone, pasta and bean, vegetable, fish, meat, bread, and grain soups. The uncommon authenticity and richness of this soup collection is wholesome, satisfying, and thoroughly delicious. …

Hardback. Etat : Fair. From preparing the lightest broth soups to hearty main coursesoups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italys best cooks to showyou how to transform simple basic ingredients into a wealth ofdelicious Italian soups. Enjoy the wide range of soups prepared throughout Italy, fromthe great classics to superb original recipes created by some of Italys finest chefs. Sample a fragrant pasta and bean soup made with fennel; an aromatic pumpkin and herb minestrone; a savory fish soup made with porcini mushrooms; an elegant farro and radicchio soup; or one of the peasant soups that turn stale bread into a flavorful soup. Each chapter gives clear directions and techniques for cooking the rich variety of Italian soups that include minestrone, pasta and bean, vegetable, fish, meat, bread, and grain soups. The uncommon authenticity and richness of this soup collection is wholesome, satisfying, and thoroughly delicious. …

Hardback. Etat : Good. From preparing the lightest broth soups to hearty main coursesoups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italys best cooks to showyou how to transform simple basic ingredients into a wealth ofdelicious Italian soups. Enjoy the wide range of soups prepared throughout Italy, fromthe great classics to superb original recipes created by some of Italys finest chefs. Sample a fragrant pasta and bean soup made with fennel; an aromatic pumpkin and herb minestrone; a savory fish soup made with porcini mushrooms; an elegant farro and radicchio soup; or one of the peasant soups that turn stale bread into a flavorful soup. Each chapter gives clear directions and techniques for cooking the rich variety of Italian soups that include minestrone, pasta and bean, vegetable, fish, meat, bread, and grain soups. The uncommon authenticity and richness of this soup collection is wholesome, satisfying, and thoroughly delicious. …

Hardback. Etat : Fair. From preparing the lightest broth soups to hearty main coursesoups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italys best cooks to showyou how to transform simple basic ingredients into a wealth ofdelicious Italian soups. Enjoy the wide range of soups prepared throughout Italy, fromthe great classics to superb original recipes created by some of Italys finest chefs. Sample a fragrant pasta and bean soup made with fennel; an aromatic pumpkin and herb minestrone; a savory fish soup made with porcini mushrooms; an elegant farro and radicchio soup; or one of the peasant soups that turn stale bread into a flavorful soup. Each chapter gives clear directions and techniques for cooking the rich variety of Italian soups that include minestrone, pasta and bean, vegetable, fish, meat, bread, and grain soups. The uncommon authenticity and richness of this soup collection is wholesome, satisfying, and thoroughly delicious. …

Etat : Very Good. 1st. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. 1st. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Etat : Very Good. 1st Edition. From preparing the lightest broth soups to hearty main course, soups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italy's best cooks to show you how to transform simple basic ingredients into 130 delicious Italian soups. First printing as indicated by the complete number string 1 2 3 4 5 6 7 8 9 on the copyright page, so presumed first edition, first printing thus. This is a used book. Pages are clean and bright with no markings, notes, or highlighting. DJ shows only minor shelf wear with no rubbing or soiling and is not price clipped. No owner's marks or bookplates, not ex-library. Remnants of price tag on rear cover. Binding is tight and square with no fading on boards. Hinges are secure. Lower front corner is bumped.…

Etat : Very Good. Etat de la jaquette : 48147528. 1785922498. 8/5/2026 9:34:58 AM.

Etat : very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Hardback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hard Cover. Etat : Very Good -. No Jacket. First Edition. (1998), 310pp, illus., slight soiling ot cover & a couple pgs w/ small stains, a couple pgs w/ turned corners.

Etat : Good. 1st. 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.

Hardcover. Etat : Near Fine. Etat de la jaquette : Fine. First Edition; First Printing. Clean and pristine, with no markings in the text, although there is a remainder mark on the top edge. Fast shipping, with tracking number provided. ; 8.5 X 1.25 X 8.75 inches; 224 pages.

Hardcover. Etat : Fine. Etat de la jaquette : Fine. 1st Edition. First edition, 1st prntg. olive-green boards, tan quarter-cloth spine, clean & bright, bndg crisp, no bumps, unclipped color illus light brown dj, no creases or tears, exc unread, as new, gift cond; no interior marks, olive-green eps, author's txt illus in rose-red, 310 pp. 8.5"x 8.5". …

Hardcover. Etat : new. New Copy. Customer Service Guaranteed.

Hardcover. Etat : Very Good. Etat de la jaquette : Very Good. First Edition. Discusses techniques, ingredients, and equipment, and presents recipes for soups made from vegetables, grains and breads, fish, and meat. Size: 8vo - over 7¾" - 9¾" tall. Book.

Etat : New. Satisfaction Guaranteed or your money back.

hardcover. Etat : New. In shrink wrap. Looks like an interesting title.