Calvosa (64 results)

hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Condition: New.

Condition: New.

Condition: BUONO. Firenze, Sansoni cm.12,5x20, pp.220, brossura con cop.fig.bn. Collana Sansoni.Storia.2. (sottol.a penna rossa).

Hardcover. Condition: new. Hardcover. More than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers AllianceIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning "Let's eat!" in the Karuk language, Chmi Nu'am shares the author's delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.Calvosa Olson has spent many years connecting her family's foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson's table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chmi Nu'am welcomes readers in with Calvosa Olson's politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen. "More than sixty recipes that bring California's Indigenous cuisines into kitchens today"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condition: New. More than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers AllianceIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning "Let's eat!" in the Karuk language, Chími Nu'am shares the author's delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.Calvosa Olson has spent many years connecting her family's foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson's table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu'am welcomes readers in with Calvosa Olson's politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.

Hardback. Condition: New. More than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers AllianceIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning "Let's eat!" in the Karuk language, Chími Nu'am shares the author's delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.Calvosa Olson has spent many years connecting her family's foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson's table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu'am welcomes readers in with Calvosa Olson's politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.

Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,350grams, ISBN:9783540738015.

Condition: New. In.

Frontespizio: Fonti e metodi. Edizione italiana a cura di Fabrizio De Vecchis e Fiammetta Mignella Calvosa. In 8° (cm 20 x 12,6), pp. 220. Bross. Tit. verde al dorso avorio brunito. Lievi segni di consunzione ai margini e alle cuffie. Gore ai piatti. Tagli e pagine bruniti. Buone condizioni.

Hardback or Cased Book. Condition: New. Ch�mi Nu'am: Native California Foodways for the Contemporary Kitchen. Book.

Frontespizio: Teoria e ricerca su una classe in transizione. In 8° (cm 20,5 x 14,8), pp. 231. Bross. tit. nero al dorso rosso. Importante segno di usura al piatto post. Tagli e pp. lievemente ingialliti. Lievi tracce di polvere. Buone condizioni.

Hardback. Condition: New. New copy - Usually dispatched within 4 working days.

Hardcover. Condition: Brand New. 288 pages. 10.00x7.50x0.94 inches. In Stock.

Condition: New. Special order direct from the distributor.

In 8°, bross., pp. 220.

Condition: buono. Storiografia e Manuali Historical and Political studies Historiography and School books Sansoni Storia 2 Colloquio dell'École Normale Supérieure di Saint-Cloud, Saint-Cloud, 15-16 maggio 1965 - Contributi di Albert Soboul, Maurice Crubellier, René Martin, Jean Jacquart, Pierre Goubert, Robert Lemaire, Robert Faure, Jacques Dupaquier, André Blanc, Jean Bouvier, Jacques Proust, Bernard Bligny - bross. edit. ill., lievi segni di piega al dorso, timbro di libreria - prima edizione it. BUONE CONDIZIONI.

In-8° pp. 185, bross. edit. come nuovo.

In-8° pp. 191 con alcuni grafici n.t. Bross. edit. Indagine statistica sui teempi della vita a Roma.

Condition: NEW.

Hardcover. Condition: Brand New. 288 pages. 10.00x7.50x0.94 inches. In Stock.

Hardcover. Condition: Brand New. 288 pages. 10.00x7.50x0.94 inches. In Stock.

(Categ. Giurisprudenza) - (In 8.vo cm. 15,5x23,5) - (Legatura : bross. Editoriale) - (Ed. : prima) - (pp. 320) - (Collana : Quaderni associaz. fra gli studiosi del processo civile - n. III). leggere bruniture, nuovo, in barbe.

Condition: New. Special order item direct from the distributor.

In-8° pp. 39, bross. edit.

Paperback. Condition: New.

Condition: BUONO USATO. IED. Studi e ricerche di scienze della regolazione ITALIANO Brossura editoriale in cartoncino flessibile lucido. Buonissimo lo stato conservativo, pagine candide e perfettamente tenute, con alcune tabelle esplicative e grafici. Volume n. III ( 3 ) della collana. Numero pagine 185.

Hardback. Condition: New. More than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers AllianceIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning "Let's eat!" in the Karuk language, Chími Nu'am shares the author's delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.Calvosa Olson has spent many years connecting her family's foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson's table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu'am welcomes readers in with Calvosa Olson's politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.

Condition: New.