Order Total (1 Item Items):
Shipping Destination:
Barbot Pascal (8 results)
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (7)
- Magazines & Periodicals (1)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (1)
- As New, Fine or Near Fine (2)
- Very Good or Good (4)
- Fair or Poor (No further results match this refinement)
- As Described (1)
Binding
Collectible Attributes
Language (3)
Price
- Any Price
- Under US$ 25 (No further results match this refinement)
- US$ 25 to US$ 50 (No further results match this refinement)
- Over US$ 50
Free Shipping
- Free Shipping to U.S.A. (No further results match this refinement)
Seller Location
Seller Rating
-
Dashi and Umami: The Heart of Japanese Cuisine
Seller: Widney Manor Books, Solihull, MIDLA, United Kingdom
Seller rating 5 out of 5 stars
US$ 256.10
US$ 26.88 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketHardcover. Condition: Very Good. Book and dust jacket are in very good condition. 160pp with colour photographs.
-
Dashi and Umami: The heart of Japanese cuisine
Seller: Chapter Two (Chesham), Chesham, United Kingdom
Seller rating 5 out of 5 stars
First Edition
US$ 256.10
US$ 33.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Very Good. Dust Jacket Condition: Near Fine. 1st Edition.
-
Dashi and Umami: The Heart of Japanese Cuisine
Seller: Widney Manor Books, Solihull, MIDLA, United Kingdom
Seller rating 5 out of 5 stars
Signed
US$ 346.08
US$ 26.88 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Very Good. Book is in very good condition. Signed by the author. Signed by Author(s).
-
Encuadernación de tapa blanda. Condition: Nuevo. Dust Jacket Condition: Nuevo. Michel Troigros, Yumiko Aihara, Pascal Barbot, Santiago Orts, Rodrigo de la Calle, Corrado Assenza, Enrico Cerea, Roberto Cerea y Paolo Rota, Xosé Torres Cannas, Michel Guérard, Eneko Atxa, Pino Cuttaia, Roger Viusà, Will Goldfarb.
-
Condition: Used: Good. 2 livres en très bon état, coffret cartonné très légèrement frotté sur les bords.
-
Dashi and Umami The Heart of Japanese Cuisine
Published by London, 2009
Seller: James M Pickard, ABA, ILAB, PBFA., LEICESTER, United Kingdom
Association Member: ABA ILAB PBFA
Seller rating 5 out of 5 stars
First Edition
US$ 221.49
US$ 30.91 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHard Cover. Dust Jacket Condition: Dust Jacket. First Edition. (London: Cross Media Ltd 2009). First Edition in like dustwrapper. Black boards with gold lettering to spine and front board. Slightest discolouration to top and bottom edges with slight foxing to top edge. A near fine copy in near fine dustwrapper. Slightest signs of rubbing to sides of dustwrapper spine. Photographs available on request.
-
Dashi and Umami: The heart of Japanese Cuisine
Published by Eat-Japan / Cross Media, 2009
First Edition
Hardcover. Condition: As New. Dust Jacket Condition: Fine. 1st Edition. Very fine first edition hardcover, black boards, gold lettering. Jacket fine, no edge wear or discoloration. The chefs of the world on umami - Blumenthal of The Fat Duck, Barbot of L'Astrance, Matsuhisa of Nobu, and Mikuni of Hotel de Mikuni. Recipes using dashi by Japan's best chefs: Eiichi and Yoshihiro Takahashi of Hyotei, Yoshihiro Murata of Kikunoi, Takashi Tamura of Tsukiji Tamura and Kunio Tokuoka of Kyoto Kitcho. 159 pages. M05890.
-
Condition: Comme neuf. Paris, éd. du Chêne, août 2012, EDITION ORIGINALE, 2 vol. in-4, cartonnages souples à rabats éd., couv. photos coul., emboîtage cartonnage gris-brun foncé avec auteurs en dorés et titre découpé dans le cartonnage éd., 352 + 64 pp., papier glacé, très nb. photos coul. et en noir de Richard Haughton, sommaire, table des illustrations, table des recettes, index des produits, pour le "cahier de pas-à-pas" les recettes sont illustrées étapes après étapes par des photos coul., "Dans ce beau livre, Pascal Barbot, l'un des chefs français les plus réputés et les plus prometteurs à l'international, dévoile sa manière de concevoir la cuisine dans le restaurant qu'il a créé en 2000 avec Christophe Rohat: L'Astrance***. - Dans ce livre, il nous confie comment et où il a trouvé l'inspiration pour ses recettes, comment il se procure les produits, comment il les utilise, les prépare et les cuit. Ces échanges ont donné des recettes parlées: on n'y trouve pas les mesures exactes des ingrédie.
