Bob Parvin (12 results)

hardcover. Condition: Fair.

hardcover. Condition: Good.

hardcover. Condition: Fair.

Hardcover. Condition: Good.

Hardcover. Condition: Fair.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. Bob Parvin (illustrator). 1st Edition. Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatán Peninsula by Virginia T. Elverson. Essay by John Graves. Photography by Bob Parvin. Shearer Publishing, 1991 ? Presumed First Edition. Hardcover with dust jacket. ISBN: 0940672561 / 9780940672567 Book Condition / Dust Jacket Condition ? Book: Fine -; Clean, attractive hardcover copy. Binding tight and square; boards clean and presentable; pages clean and unmarked. ? Dust Jacket: Very Good +; Dust jacket present with glossy covers, small closed tears, and clipped price (see photos) Printing identification note: This can be listed as presumed first edition if no later printing is indicated. Catalog records identify the 1991 Shearer hardcover as a first edition under ISBN 9780940672567, with 215 pages. A regional seafood cookbook covering the Gulf Coast from the Florida Keys to the Yucatán Peninsula, with approximately 300 recipes featuring fish, shrimp, oysters, vegetables, sweets, and coastal specialties. With photography by Bob Parvin and an essay by John Graves, this is an attractive Gulf Coast culinary title for collectors of regional cookbooks, seafood cookery, Southern foodways, and Texas/Gulf Coast food writing.

Hardcover. Condition: Very Good - Fine. Dust Jacket Condition: Very Good - Fine. Smith, Ralph & Bob Parvin, photographers (illustrator). 1st Edition. A cook book demonstrating the unusual flavors and diverse ethnic cooking styles of the new Texas Cuisine. Minimal wear at the edges. A very good or better copy.

Hardcover. Condition: Brand New. 304 pages. 10.00x8.75x1.25 inches. In Stock.

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

Hardcover. Condition: New. In shrink wrap. Looks like an interesting title!

Hardcover. Condition: As New. Dust Jacket Condition: Fine. Smith, Ralph (food photography); Parvin, Bob (location photography); Jezek, Barbara (book design); Wilson, John A. (map illustration) (illustrator). 1st Edition. As new condition maroon cloth boards with gold spine lettering contained in a fine condition non price-clipped color photographic dust jacket. Includes Acknowledgments and Index. Profusely illustrated with color photographs and full color front and rear endpaper maps. Signed and inscribed by the author, Terry Thompson-Anderson, with thin black ink at the upper left corner of the half title page. "Terry Thompson-Anderson's recipes are vibrant and full of flavors from "Deep in the Heart of Texas." They shine as brightly as the "Stars at Night" in the Texas sky. It's a book you will cherish, use often, and enjoy." - Paula Lambert, cheesemaker and founder of the Mozzarella Company, Dallas. ".Terry Anderson has brought together the myriad culinary threads that have woven together to define Texas cuisine today. Indigenous dishes are overlaid with ethnic ingredients that reflect the state's varied population as well as Terry's creative palate. She delights the reader with bits of Texas history and folklore that are amusing as well as pertinent to her food concepts. The book is sheer delight!" - Virginia Elverson, culinary consultant and author of Gulf Coast Cooking. "Terry Thompson-Anderson is back with a mouthwatering collection of recipes so full of flavor that they practically jump right off the page!" - Sharon Tyler Herbst, author of The New Food Lover's Companion. "In Texas on the Plate, executive chef and cookbook author Terry Thompson-Anderson demonstrates her flair for combining unusual flavors and diverse ethnic cooking styles to create exciting examples of the new Texas Cuisine. Among the more than 150 recipes are upscale interpretations of traditonal favorites like chili and barbecued brisket as well as adventurous dishes such as Grilled Portabello Pizzas, Shark Steaks Grilled in Hoja Santa with Sun-Dried Tomato and Walnut Pesto, Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy, Quinoa with Lentils and Curry, and Texas Trifle with Rasberries and Custard Cream. In addition to professional cooking tips, the book includes wine lists, and tasting notes that highlight many of the state's award-winning wines. The lavish color photographs of scenic photographer Bob Parvin and food photographer Ralph Smith capture the glory of the Lone Star landscapes and foods." - from the inner front jacket flap. Signed by Author(s).

Condition: Gut. 1st. 158 Seiten (LOUISE LINDSEY MERRICK NATURAL ENVIRONMENT SERIES, Band 3) Leichte Lese- und Lagerspuren. Schutzumschlag etwas abgegriffen und Kanten leicht bestoßen. Widmung mit mehreren Unterschriften im Vorsatz. M-AF_GG 9780890960882 Sprache: Deutsch Gewicht in Gramm: 1108 Gebundene Ausgabe, Größe: 22.2 x 1.3 x 28.6 cm.