Fox Rachael (48 results)

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Smith, Lee (illustrator).

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

Condition: very_good. This book is in Very Good condition. The cover and pages have minor shelf wear. Binding is tight and pages are intact.

Hardcover. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Softcover; 80 pages; very good condition; light rubbing to covers; no internal marks. Foreign shipping may be extra.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. Acclaimed American chef Jeremy Fox's eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore 'This is a book that will make you a better cook - unquestionably.' - Dave Chang A BEST COOKBOOK OF THE YEAR:   Los Angeles TImes and Smithsonian Magazine It was tasting his Jewish grandmother's beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox's passion for food. Described by David Chang as 'one of the greatest chefs America's ever produced,' Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G's, and for his role as a mentor in the culinary world. Fox's much-anticipated new cookbook, On Meat, spotlights the chef's unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking. Chapters are organized into Pork; Poultry and Rabbit; Beef and Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox's insights, expert guidance, and anecdotes from both his chef and life journeys. Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and "Spanish Tortilla But Like a Reuben"; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more. The book begins with a "How To" section covering the essentials - roasting a whole chicken, making homemade sausages - and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.…

Condition: New.

Condition: New.

Hardback. Condition: New. Acclaimed American chef Jeremy Fox's eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore 'This is a book that will make you a better cook - unquestionably.' - Dave Chang A BEST COOKBOOK OF THE YEAR:   Los Angeles TImes and Smithsonian Magazine It was tasting his Jewish grandmother's beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox's passion for food. Described by David Chang as 'one of the greatest chefs America's ever produced,' Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G's, and for his role as a mentor in the culinary world. Fox's much-anticipated new cookbook, On Meat, spotlights the chef's unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking. Chapters are organized into Pork; Poultry and Rabbit; Beef and Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox's insights, expert guidance, and anecdotes from both his chef and life journeys. Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and "Spanish Tortilla But Like a Reuben"; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more. The book begins with a "How To" section covering the essentials - roasting a whole chicken, making homemade sausages - and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.…

Condition: New.

Taschenbuch. Condition: Neu. Neuware. Smith, Lee (illustrator).

Taschenbuch. Condition: Neu. Neuware. Smith, Lee (illustrator).

Taschenbuch. Condition: Neu. Neuware.

Condition: As New. Unread book in perfect condition.

Condition: NEW.

hardcover. Condition: New. Brand New.

Condition: New. Print on Demand.

Condition: New. Print on Demand. Smith, Lee (illustrator).

Condition: New. Print on Demand. Smith, Lee (illustrator).

Condition: New. Print on Demand. Smith, Lee (illustrator).

Condition: New. Print on Demand. Smith, Lee (illustrator).

Condition: New.

Condition: New. Smith, Lee (illustrator).