ISBN: 9780471363446

Book Description: Book Condition: New. Brand new item. Over 4 million customers served. Order now. Selling online since 1995. Few left in stock - order soon. Code: W20081201051823Y0471363448. SKU: 0471363448-11-WILY. Bookseller Inventory # 0471363448-11-WILY

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Book Description: Book Condition: New. Brand new item. Over 4 million customers served. Order now. Selling online since 1995. Few left in stock - order soon. Code: N20081201044650S0471363448. SKU: 0471363448-11-NACS. Bookseller Inventory # 0471363448-11-NACS

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Book Description: Wiley. Hardcover. Book Condition: New. 0471363448 Brand New book from our US warehouse. Bookseller Inventory # KB-9780471363446

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Book Description: Wiley, 2003. Hardcover. Book Condition: New. BRAND-NEW, in perfect condition.  We get this right out!  Sorry, but no PO Boxes or APO addresses, we need a physical address to deliver to; also, no orders to Alaska or Hawaii.  We have been online for over 13 years, 3 million customers served. Thanks!. Bookseller Inventory # AManPro-1326503

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Book Description: Book Condition: Brand New. Bookseller Inventory # B151692WN

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Book Description: Book Condition: New. Brand New! Leaves warehouse in 3-5 days. Bookseller Inventory # R2428810

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Book Description: Wiley. Hardcover. Book Condition: New. 0471363448 Brand New book from our US warehouse in 10-14 days. Bookseller Inventory # KB-9780471363446

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Book Description: John Wiley & Sons, 2003. Gebunden. Book Condition: Neu. Dies ist ein Besorgungstitel, er ist ca. 1-2 Wochen nach der Bestellung versandfertig. / This is an "obtain title", ready for dispatch in about 1-2 weeks after receipt of order Versandsichere Verpackung! Inkl. MwSt-Nachweis.; Titel:The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Bringing Home the Best of Food and Flavor from Around the World; Autoren: Andrew Dornenburg, Karen Page, Wai C. Chu; Verlag: John Wiley & Sons. Bookseller Inventory # 6064741-19461374

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Book Description: Wiley, 2003. Hardcover. Book Condition: New. This book is brand new. Buy with confidence - your satisfaction is guaranteed at B-Logistics!. Bookseller Inventory # mon0001705273

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Book Description: Wiley, 2003. Hardcover. Book Condition: Brand New. In Stock. 1st edition. 448 pages. 9.25x7.75x1.25 inches. Bookseller Inventory # __0471363448

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Book Description: Wiley. Hardcover. Book Condition: New. 0471363448 Shipped promptly from our UK mainland warehouse. FREE and FAST UK delivery typically 2-4 days by First Class Royal Mail or Royal Mail Tracked. Please check our OUTSTANDINGLY LOW OVERSEAS SHIPPING RATES. Professional bookseller (est.1987). Items with stock number prefix RI- please add an additional 1-2 working days for delivery, BU and OXD- items 3-7 days. Bookseller Inventory # WL-9780471363446

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Book Description: John Wiley & Sons Inc, 2003. Hardcover. Book Condition: Brand New. 1st edition. 448 pages. 9.25x7.75x1.25 inches. In Stock. Delivery: UK usually 4-5 days, Europe/USA/ROW 7-10 days. Bookseller Inventory # z-0471363448

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Book Description: Hardcover. Book Condition: New. Bookseller Inventory # 11861967

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Book Description: Wiley, 2003. Hardcover. Book Condition: New. 235.5mm x 197mm. Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks. The incisive, hip writing team (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others to reveal the essence of ten popular and influential cuisines: Chinese French Indian Italian Japanese Mexican Moroccan Spanish Thai Vietnamese Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy-Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate. A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook no matter what's on the menu. 448 pages. Bookseller Inventory # S9497436

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Book Description: Wiley, 2003. Hardcover. Book Condition: New. 235.5mm x 197mm. Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks. The incisive, hip writing team (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others to reveal the essence of ten popular and influential cuisines: Chinese French Indian Italian Japanese Mexican Moroccan Spanish Thai Vietnamese Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy-Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate. A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook no matter what's on the menu. 448 pages. Bookseller Inventory # S9497436

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Book Description: Wiley, 2003. Hardcover. Book Condition: New. 235.5mm x 197mm. Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks. The incisive, hip writing team (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others to reveal the essence of ten popular and influential cuisines: Chinese French Indian Italian Japanese Mexican Moroccan Spanish Thai Vietnamese Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy-Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate. A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook no matter what's on the menu. 448 pages. Bookseller Inventory # S9497436

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