Ash John and Sid Goldstein (5 results)
- Hardcover
- First Edition
Seller: Needham Book Finders, Santa Clarita, CA, U.S.A.Needham Book Finders
Contact seller5-star sellerCondition: Used - Near fine
US$ 22.50
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. 1st Edition. Aris Books/Addison-Wesley Pub, 1991, Hard cover w/ DJ. First printing (stated), 8vo,288pp, Incl. index and bibliography, Illus. photos in full color. Text is clean and tight.DJ not price-clipped ($25.00). Book and DJ condition: Near fine, protected w…ith archival mylar jacket. Books are carefully packaged and shipped in a box.
- Hardcover
- First Edition
Seller: MARK POST, BOOKSELLER, San Francisco, CA, U.S.A.MARK POST, BOOKSELLER
Contact seller5-star sellerCondition: Used
US$ 20.00
US$ 7.00 shippingShips within U.S.A.Quantity: 1 available
Hard Cover. First Edition, First printing. Stated First printing with "1" in full number row. Inscription on front endpaper perhaps by author. NEAR-FINE IN NEAR-FINE DUST JACKET WITH $25.00 PRICE.
Published by Aris/Addison-Wesley (1991) Reading, MA, 1991
- Hardcover
- First Edition
Seller: Prairie Archives, Springfield, IL, U.S.A.Prairie Archives
Contact seller4-star sellerAssociation member: MWABA
Condition: Used
US$ 12.00
US$ 5.25 shippingShips within U.S.A.Quantity: 1 available
Very good in lightly edgeworn, lightly soiled dust jacket. First Printing hardbound.
Language: English
Published by Aris Books Addison-Wesley Publishing, Reading, Massachuesetts, 1991
- Hardcover
- First Edition
- Signed
Seller: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, CanadaCOOK AND BAKERS BOOKS
Contact seller5-star sellerCondition: Used - Near fine
US$ 18.00
US$ 22.00 shippingShips from Canada to U.S.A.Quantity: 1 available
Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. First Printing. Inscribed on front end page, otherwise without flaw. 7.5 X 9.5" 288 pages Weight Over 1 Kg. Produced in association with Fetzer Vineyards. Each of twelve game varieties is covered in a separate chapter with an introduction revealing legend and lor…e along with cooking and shopping tips. Farm-raised game is different from game caught in the wild, and the home cook is instructed in these important flavor and texture subtleties. You will find directions for larding, barding, basting, and grilling and recipes for marinades and sauces. And to help you take advantage of the seductive partnership of game and wine, there are guidelines for selecting the right wines for each game variety as well as specific suggestions for each recipe. **Bundle Up & Save On Postage**. Color Photographs (illustrator). Inscribed by Author(s).
- Hardcover
Seller: Ground Zero Books, Ltd., Silver Spring, MD, U.S.A.Ground Zero Books, Ltd.
Contact seller5-star sellerCondition: Used - Very good
US$ 75.00
US$ 5.00 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Very good. Dust Jacket Condition: Very good. Fourth Printing [stated]. xv, [1], 429, [3] pages. Illustrations (some in color). Appendices. Bibliography. Index. Inscribed by John Ash on half-title page. DJ has International Association of Culinary Professionals The Julia Child Cookbook Awards Book of the Yea…r sticker on front of DJ. DJ has slight wear and soiling. In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the "Father of Wine Country Cuisine". In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today. Currently John travels the world teaching cooking classes to both home cooks and professionals. His passion for teaching has been rewarded most recently in May of 2014, when Cooking for Solutions, a sustainable seafood event held annually at the Monterey Bay Aquarium, honored John as "Seafood Educator of the Year". In 2008 he was voted "Cooking School Teacher of the Year" by the International Association of Culinary Professionals. Ash, a noted Northern California restaurateur and author is immersed in the wine-country gestalt, according to which dinner--and what we drink with it--is a way of life. A passionate advocate of cooks knowing where, when and how their food is grown and raised, he urges readers to eat ``seasonally and locally.'' Instead of using tasteless tomatoes in a salad in December, he suggests the likes of Warm Red Cabbage Salad with Pancetta and California Goat Cheese. Along with imaginative salads, Ash offers a bountiful array of soups, pastas and desserts. Fish (Seared Ahi Tuna with a Lavender-Pepper Crust), poultry, meat (Pork and Pepper Stew with Oranges) and vegetable dishes are innovative and tempting. For each salad and main dish, he suggests a wine, and his cooking tips (e.g., ``never throw away shrimp shells,'' which can be frozen and counted on to save a fish stock or soup) are jewels. This is a cookbook for those who truly want to live with their food. Amy Melious (black and white photographs) (illustrator).
