Pern Andrew (22 results)

Hardback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condition: Good. Signed. Good condition book without dust jacket. Boards are clean with light wear. Book has clean and bright contents.

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.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condition: Very Good.

Hardcover. Condition: Very Good. Light wear to the boards. Orders received by 3pm Sent from the UK that weekday in recyclable card packaging.

Hardcover. Condition: Very Good. No Jacket. 1st Edition. 1st Edition, very good condition.Inscribed by author 'To :Patricia Merry Christmas 2023. I hopoe you enjoy the read, maybe have a go at a few of the recipes too? All the best Andrew Pern 25/12/23'. Inscribed by Author(s).

Condition: Very Good. Same day dispatch. Lovely copy.

Condition: Very Good. Same day dispatch. Lovely copy. SIGNED by Andrew Pern on the title page.

Condition: Very Good. Same day dispatch. Lovely copy. SIGNED by the author on the title page with a dedication.

Condition: Used - Very Good. VG hardback. First Edition. A clean, tidy copy in tight binding. Brown suede-like cloth binding. This is a heavy book (about 2.2 kg packed); additional postage may be required outside the UK.

Hardcover. Condition: Very Good. No Jacket (As issued). 1st Edition. In stock in Ireland - PICTORIAL SUEDE HARDBACK - very good condition - boards are clean and tight - spine is uncreased and the spine text is clear - page block is clean and tidy - 2008 edition - WINNER of huge critical acclaim: Winner of the 'Best UK Chef Book' and Winner of the Silver Award for 'Best Chef Book in World 2009' at the Gourmand World Cookbook Awards. The book has also won 3 major Awards for the Book Design at The 'D&AD' in London, 'The Art Directors Club' in New York, & 'Fedrigoni' in Italy. Michelin Star chef Andrew Pern's award-winning culinary autobiography strikes the perfect balance between showcasing many of Andrew's mouth-watering dishes and the heart-warming account of his fascinating life around food. Its much more than a cookery book, it tells Andrew's story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of the UK's best loved dishes. About the Author Andrew Pern is head chef and owner of The Star Inn at Harome, one of the first pubs in the UK to achieve Michelin star status, and retain the prestigious title for the last 8 years. His cooking is a take on traditional British, a style developed with spicing up old favourites adding an unusual twist to his menus. Constantly looking for new ingredients and suppliers, his use of locally sourced quality ingredients has over the years become his trademark, and made Andrew one of Britain's most respected young chefs. …

Hardcover. Condition: Fine. No Jacket. 1st Edition. A very nice clean and unmarked copy.

Hardcover. Condition: Fine. First Edition. Hardback. 4to. pp 359. Original publisher's padded boards, lettered white at the spine. Issued without dust jacket. Copiously illustrated in colour throughout. Signed by the author on the title page to Adrian Anthony Gill (1954Ð2016) British writer and critic (this book was bought from his estate), "To Adrian, Merry Christmas 2010, game on, Andrew Pern." ISBN: 0955893011 Very good indeed.…

Hardcover. Quarto, 394 pages. In Very Good condition. Bound in the publisher's brown cloth bearing white and gray lettering to the spine. Boards have slight wear including mild scuffs and some minor scratches. Text block has extremely light wear. Pictorial end papers. Frontispiece. Illustrated. NOTE: Shelved in Locked Annex, Quarto and Folio Case. Oversized book(s). Additional postage necessary for expedited/international orders. Economy International shipping unavailable due to size/weight restrictions. For international/expedited customers, please inquire about rates. 1395096. FP New Rockville Stock. …

Condition: Very Good. First edition. Hardback. Signed presentation copy. Near fine. No jacket.

gebundene Ausgabe. Condition: Gut. 400 Seiten englisch - äußere Mängel (leichte äußere Mängel + Kugelschreiberschrift "K&V" auf Oberschnitt) - Buch ansonsten in sehr gutem Zustand - Jeder Lieferung liegt eine ordentliche Rechnung mit ausgewiesener MwSt. bei Sprache: Englisch Gewicht in Gramm: 2200.

Hardcover. Condition: Very Good. Only very minor wear to cover. All pages clean, crisp and fresh. Overall, very sound and presentable. Publisher's note: Loose Birds & Game is the long-awaited follow-up to Michelin Star chef Andrew Pern's multi-award winning first book, Black Pudding & Foie Gras. The book delivers a totally fresh approach to Poultry, Game & Fish, presenting outstanding flavours and stunningly original combinations with an exclusive insight into the outstanding Star Inn at Harome. Size: 20.2 x 17.6 x 0.2 cm. 359 pp. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Cooking (Poultry); Cooking (Game); ISBN/EAN: 9.78096E+12. Add. Inventory No: 250612NAZMMY0904440.…

First edition, 4to, 359, (3) pp. Photographic illustrations. Pictorial cloth, wraparound band, a fine copy.

First edition, 4to, 394, (6) pp. Photographic illustrations. Original brown faux-suede, slightly dusty otherwise very good.

No place, Face, 2008, 394,(6) pag., richly illustrated, original brown velours cloth, lettered in white and grey, quarto. = An unrivalled behind the scenes account of Michelin-starred chef Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook.Andrew Pern's debut cookbook strikes the perfect balance between showcasing mouth-watering recipes and delivering a heart-warming account of his fascinating life at the Michelin-starred Star Inn at Harome.Revealing Andrew's past, philosophies on food, stunning recipes and local suppliers, this book provides a captivating and humorous insight into the life of a chef that runs a unique British food institution.Containing 60 outstanding recipes, from Black Pudding & Foie Gras to Posh Fish Fingers to Chocolate & Orange Tart, Andrew's writing style and classic recipes will bring warmth, taste and texture into your kitchen. With a foreword by Robert Cockcroft and photography by Sam Bailey & Antonio Olmos.…

Near Fine in publishers faux Suede binding. 1st edition, 1st issue. Illustrated throughout. Winner of huge critical acclaim: Winner of the 'Best UK Chef Book' and Winner of the Silver Award for 'Best Chef Book in World 2009' at the Gourmand World Cookbook Awards. The book has also won 3 major Awards for the Book Design at The 'D&AD' in London, 'The Art Directors Club' in New York, & 'Fedrigoni' in Italy. Michelin Star chef Andrew Pern's award-winning culinary autobiography strikes the perfect balance between showcasing many of Andrew's mouth-watering dishes and the heart-warming account of his fascinating life around food. Its much more than a cookery book, it tells Andrew's story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of the UK's best loved dishes. About the Author Andrew Pern is head chef and owner of The Star Inn at Harome, one of the first pubs in the UK to achieve Michelin star status, and retain the prestigious title for the last 8 years. His cooking is a take on traditional British, a style developed with spicing up old favourites adding an unusual twist to his menus. Constantly looking for new ingredients and suppliers, his use of locally sourced quality ingredients has over the years become his trademark, and made Andrew one of Britain's most respected young chefs. ISBN 0955893003.…