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Published by Artisan, 2018
ISBN 10: 1579658407ISBN 13: 9781579658403
Seller: Blue Vase Books, Interlochen, MI, U.S.A.
Book
Condition: Good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Published by Phaidon Press Limited, 2014
ISBN 10: 0714866989ISBN 13: 9780714866987
Seller: HPB-Diamond, Dallas, TX, U.S.A.
Book
Paperback. 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!.
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Published by Phaidon Press, 2019
ISBN 10: 0714877549ISBN 13: 9780714877549
Seller: Bookoutlet1, Bridgeton, NJ, U.S.A.
Book
Condition: VeryGood. Great shape, has a remainder mark.
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Published by Artisan, 2018
ISBN 10: 1579657184ISBN 13: 9781579657185
Seller: gwdetroit, Detroit, MI, U.S.A.
Book
Condition: Good. WE DO NOT SELL TOYS! Fast Shipping - Safe and Secure Bubble Mailer! Thank you for supporting Goodwill Detroit!.
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Published by Harvest, 2024
ISBN 10: 0358093139ISBN 13: 9780358093138
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: New.
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Published by Ten Speed Press, 2014
ISBN 10: 1607744988ISBN 13: 9781607744986
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: New.
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Published by Phaidon Press, 2010
ISBN 10: 0714859036ISBN 13: 9780714859033
Seller: Sunshine State Books, Lithia, FL, U.S.A.
Book
hardcover. Condition: Very Good. Hardback--excellent condition.
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Published by Artisan, 2022
ISBN 10: 1648291724ISBN 13: 9781648291722
Seller: SecondSale, Montgomery, IL, U.S.A.
Book
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Published by Neo Person, 2019
ISBN 10: 8415887353ISBN 13: 9788415887355
Seller: KALAMO LIBROS, S.L., La Puebla de Montalbán, TO, Spain
Book
Encuadernación de tapa dura. Condition: Nuevo.
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Published by EDEL
ISBN 10: 3841901204ISBN 13: 9783841901200
Seller: medimops, Berlin, Germany
Book
Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
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Published by Artisan, New York, NY, 2018
Seller: J. Wyatt Books, Ottawa, ON, Canada
Hardcover. Condition: Near Fine. No Jacket. Sung, Evan & Troxler, Paula (illustrator). 455 pages in near fine condition. Pages are clean and unmarked with black and white illustrations throughout. Orange endpapers. Page edges are lightly darkened. Bound in orange and white hardcovers with black titles. NF/- - Size: 7 1/2 x 10.
Published by Giunti Editore
ISBN 10: 8809879945ISBN 13: 9788809879942
Seller: libreriauniversitaria.it, Occhiobello, RO, Italy
Book
Condition: NEW.
Published by Phaidon Bei ZS Okt 2018, 2018
ISBN 10: 3947426062ISBN 13: 9783947426065
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Book
Buch. Condition: Neu. Neuware -Noma widmet sich der Philosophie und Kochkunst von René Redzepi, Küchenchef im innovativen Kopenhagener Restaurant Noma. Redzepis Konzept scheint so simpel und ist doch genial: Er kombiniert einfache saisonale Zutaten aus der Umgebung und bereitet sie auf außergewöhnliche Art und Weise zu. Neben den über 90 verblüffenden Rezepten beschreibt das Buch Redzepis Entdeckung der saisonalen nordischen Produkte und seinen Erfolg, diese in eine Küche auf Weltklasseniveau einzubinden. Auch Redzepis beste Lieferanten, die mit Leidenschaft und Hingabe Zutaten von höchster Qualität produzieren, werden vorgestellt. Illustriert mit 200 beeindruckenden Fotografien von Ditte Isager, bietet das Buch einen spektakulären Einblick in das Restaurant Noma und die nordische Spitzenküche. 354 pp. Deutsch.
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Published by Phaidon Press Ltd, United Kingdom, London, 2010
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Paperback. Condition: Very Good. Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino Worlds 50 Best Restaurant awards in 2009 and received the unique Chefs Choice award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordicterroir. At Noma, which Redzepi created from a derelict 18 th Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly-Ploughed Potato Field or The snowman from Jukkasjarvi, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepis fascination with giving his diners a real taste of their foods environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine. Nomais an unprecedented opportunity to learn about Redzepi and Nomas history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepis world will be over 90 of Redzepis recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepis cuisine. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Utrecht, Kosmos, 2011. 344 blz. Gekl.ills. Gebonden. Fraai. [152615].
Published by Kunstmann Antje Gmbh Mrz 2019, 2019
ISBN 10: 3956142934ISBN 13: 9783956142932
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Book
Buch. Condition: Neu. Neuware -Fermentation hat sich zum wichtigsten, spannendsten - und gesündesten - Kochtrend entwickelt. Dieses Handbuch zur Fermentation aus dem Forschungslabor und der Küche des Noma ist ein Grundlagenwerk, das neue Maßstäbe setzt. Im Noma - dem derzeit einflussreichsten Restaurant der Welt - enthält jedes einzelne Gericht etwas Fermentiertes: einen spritzigen Schuss Essig, Miso, das für volles, rundes Aroma sorgt, einen explosiven Tropfen Garum oder schwarzen, fermentierten Knoblauch mit seiner intensiven Süße. Die Fermentation ist, wie Noma-Chef René Redzepi sagt, das Fundament des außergewöhnlichen Aromenspektrums des Restaurants. Redzepi und David Zilber, der das Noma Fermentation Lab leitet, gewähren uns den Zugang zu den jahrelang erforschten Techniken, mit denen das Noma-Team die unterschiedlichsten Lebensmittel fermentiert. Und es ist ihnen ein Anliegen, ihr fundiertes Wissen und die erprobten Methoden nicht nur an Kochprofis, sondern auch an andere Kochbegeisterte weiterzugeben. Im Noma-Handbuch Fermentation finden sich, Schritt für Schritt erklärt, mit 500 Fotografien bebildert, sorgfältig getestet und verständlich beschrieben, Rezepte für Kombucha und Koji, Essig und Shoyu, Miso und Garum, schwarz fermentierte und milchsauer eingelegte Früchte und Gemüse. Zudem zeigt das Buch in über 100 Rezepten, wie man mit den fermentierten Lebensmitteln kocht und die eigene Küche bereichert: mit köstlichen Aromen, überraschenden Geschmacksnuancen - und nicht zuletzt mit Zutaten, deren Bedeutung für die Gesundheit gar nicht hoch genug einzuschätzen ist. 456 pp. Deutsch.
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Published by Random House UK|Ebury Press, 2017
ISBN 10: 1785037269ISBN 13: 9781785037269
Seller: moluna, Greven, Germany
Book
Gebunden. Condition: New. Inspired by her own childhood and life-long love of food, the author has created a personal and inspiring notebook of recipes that bring her family together around the kitchen table. She talks you step-by-step through each recipe and includes detailed instr.
Encuadernación de tapa blanda. Condition: Nuevo. Dust Jacket Condition: Nuevo. Catalogando la cocina, La importancia del 2%, René Redzepi, Massimo Bottura, Magnus Ek, Alexandre Gauthier, Paco Roncero, Ken Oringer, Gastón Acurio, Sang Hoon Degeimbre, Tomaz Kavcic.
Published by Phaidon, 2010
ISBN 10: 0714859753ISBN 13: 9780714859750
Seller: Libros Angulo, Madrid, MADRI, Spain
Book First Edition
Encuadernación de tapa dura. Condition: Bien. 1? Edición. Phaidon, 2010. Gastronomía. Recetas. Cocina. Profusamente ilustrado con fotografías color. Coco: 10 maestros líderes en el mundo eligen a 100 chefs contemporáneos (Amazon), lo absorberá. Como lo señala de manera concisa su subtítulo claramente descriptivo, este es un libro lleno de perfiles de 100 personas en adelante. - Chefs futuros, seleccionados por diez "Maestros": Ferran Adrià, Mario Batali, Réne Redzepi, Alice Waters, Jacky Yu, Gordon Ramsay, Fergus Henderson, Shannon Bennett, Alain Ducasse y Yoshihiro Murata. Cada uno de los jóvenes chefs recibe unos cientos de palabras de elogio de un maestro, un puñado de hermosas fotografías de ellos y su trabajo, y un menú representativo completo con recetas. Y gracias a esa enorme cantidad de información narrativa, visual y técnica, este es un libro en el que puedes sumergirte, abrirlo en una página aleatoria o leerlo al revés. Es un derroche de información gloriosa. 440 pp. 29 x 22. Tela editorial tapa dura de editorial ilustrada. Sin subrayados ni anotaciones. LEVE ROCE EN PARTE INFERIOR LOMO, por lo demás: Buen estado de conservación. ISBN: 9780714859750.
Published by Pam Krauss Books, 2017
ISBN 10: 0735216061ISBN 13: 9780735216068
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. 304 pages. 10.25x8.25x1.00 inches. In Stock.
Published by Phaidon Press, 2011
ISBN 10: 0714859036ISBN 13: 9780714859033
Seller: 84 Charing Cross Road Books, IOBA, Cambridge, CAMBS, United Kingdom
Association Member: IOBA
Book First Edition
Hardcover. Condition: Collectable - Very Good. First Edition. VG+ 2011 reprint Phaidon hardback, cloth-bound covers with map inside. Light signs of usage and minor surface dust marks and discoloration to cloth boards only, bright and unmarked. Size: 10.10(w) x 11.90(h) x 1.60(d). 368 pages. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cooking, Wine & Dining; Cooking, Scandinavian; Restaurants->Europe; Awards; ISBN: 0714859036. ISBN/EAN: 9780714859033. Dewey Code: 641.5948. The photos provided are of our own book, further photos may be arranged upon request. Inventory No: 089089.
Published by Karakter Uitgevers B.V., 2019
ISBN 10: 9045219859ISBN 13: 9789045219851
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear. 2.51.
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Published by LE CHENE, 2022
ISBN 10: 2812321326ISBN 13: 9782812321320
Seller: Gallix, Gif sur Yvette, France
Book
Condition: Neuf.
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Published by Collection Rolf Heyne, 2009
ISBN 10: 3899104455ISBN 13: 9783899104455
Seller: BUCHSERVICE / ANTIQUARIAT Lars Lutzer, Wahlstedt, Germany
Book
Hardcover. Condition: gut. 2009. 12 SPITZENKÖCHE AUS ALLER WELT IN EINEM BUCH Der Hangar-7 am Salzburger Flughafen ist eine Pilgerstätte nicht nur für Flugzeugliebhaber sondern auch für Kunstfreunde und Gourmets. Unter dem Patron Eckart Witzigmann und dem Executive Chef Roland Trettl kommt jeden Monat ein neuer Spitzenkoch in das Hangar-7-Restaurant »Ikarus«, um die erwartungsfrohen Besucher mit einem fulminanten Gastkochmenü zu verwöhnen. Sterneköche aus aller Herren Länder folgen nur zu gerne dem Ruf Witzigmanns und Trettls und sind stolz, vor der atemberaubenden Kulisse des Hangar-7 ihre besten und raffiniertesten Kreationen zu präsentieren. Dass diese einzigartige Fusion von historischen Flugzeugen, Kulinarik und Kunst im Hangar-7 werden dreimal jährlich die Werke zeitgenössischer Künstler ausgestellt in einem ebenso einzigartigen Bildband gewürdigt werden muss, versteht sich fast von selbst. »Kulinarische Überflieger« ist nicht nur ein Kochbuch, das die besten Rezepte der Hangar-7-Gastköche des Jahres 2009 präsentiert: Es zeigt ein persönliches Porträt jedes Gastkochs, den Roland Trettl vor dem Gastkochauftritt in dessen Heimat besucht, erzählt die Geschichte und verrät die »Kochgeheimnisse«. Die Gastköche des Jahres 2009: Kenneth Oringer (Clio, Boston, USA), Dani García (Calima, Marbella, Spanien), Andreas Caminada (Schloss Schauenstein, Fürstenau, Schweiz), Pongtawat »Ian« Chalermkittichai (Murmuri, Barcelona, Spanien / Kittichai, New York, USA / Boqueria, Bangkok, Thailand), Joachim Koerper (Eleven, Lissabon, Portugal), Antonino Cannavacciuolo (Villa Crespi, Orta San Giulio, Italien), Thierry Marx (Chateau Cordeillan-Bages, Pauillac, Frankreich), Roland Trettl & Team (Ikarus, Hangar-7, Salzburg, Österreich), Didier Corlou (La Verticale, Hanoi, Vietnam) , René Redzepi (Noma, Kopenhagen, Dänemark), Grant Achatz (Alinea, Chicago, USA) , Paul Pairet (Shanghai, China) Kulinarische Überflieger 2009 - Das Hangar-7-Kochbuch: Das Hangar-7 Kochbuch 2009 (Gebundene Ausgabe) von Roland Trettl (Hrsg.) (Autor) Autor: Roland Trettl hat den Ruf eines Enfant terrible der Kochkunst. Ein Ruf, den der Executive Chef des 'Ikarus' als hohe Auszeichnung sieht, steht er doch für das kreative und innovative Arbeiten einer neuen Kochgeneration. Roland Trettl gilt als Meisterschüler des Jahrhundertkochs Eckart Witzigmann. Sprache deutsch Maße 230 x 300 mm Einbandart gebunden Sachbuch Ratgeber Essen Trinken Grundkochbücher Ikarus Restaurant Kochen Kochbuch Meisterköche Salzburg ISBN-10 3-89910-445-5 / 3899104455 ISBN-13 978-3-89910-445-5 / 9783899104455 In deutscher Sprache. 256 pages. 24,3 x 3 x 31 cm.
Published by Phaidon, London, 2010
ISBN 10: 0714859036ISBN 13: 9780714859033
Seller: 84 Charing Cross Road Books, IOBA, Cambridge, CAMBS, United Kingdom
Association Member: IOBA
Book First Edition
Hardcover. Condition: Collectable - Very Good. First Edition. VG 1st print 2010 Phaidon hardback, cloth-bound, with fold-out map. Corners just a little pushed, minor creasing to top corner of front end-papers, light signs of handling to cloth binding, bright and unmarked. Size: 29 cm. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cooking, Wine & Dining; Redzepi, Rene; ISBN: 0714859036. ISBN/EAN: 9780714859033. Dewey Code: 641.5948. The photos provided are of our own book, further photos may be arranged upon request. Inventory No: 088717.
Published by Phaidon Press, 2010
ISBN 10: 0714859036ISBN 13: 9780714859033
Seller: 84 Charing Cross Road Books, IOBA, Cambridge, CAMBS, United Kingdom
Association Member: IOBA
Book First Edition
Hardcover. Condition: Collectable - Very Good. First Edition. VG+ 1st print 2010 Phaidon hardback, cloth-bound covers with map inside. Light signs of usage only, bright and unmarked. Size: 10.10(w) x 11.90(h) x 1.60(d). 368 pages. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cooking, Wine & Dining; Cooking, Scandinavian; Restaurants->Europe; Awards; ISBN: 0714859036. ISBN/EAN: 9780714859033. Dewey Code: 641.5948. The photos provided are of our own book, further photos may be arranged upon request. Inventory No: 088802.
Published by Phaidon Press, 2013
ISBN 10: 0714866911ISBN 13: 9780714866918
Seller: Volker Ziesing, Emmingen-Liptingen, Germany
Book
Hardcover. Condition: Gut. A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by René Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by René and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs. Vollständig mit allen drei Büchern und der Schachtel.
Hardcover with Dust Jacket. Condition: FINE. Dust Jacket Condition: FINE. SIGNED by Redzepi on the title page. 4to, 455 pp. Entirely clean and sharp with original 'belly band' DJ around rear board.
Published by Phaidon Press, New York, 2013
ISBN 10: 0714866997ISBN 13: 9780714866994
Seller: Champ & Mabel Collectibles, San Pedro, CA, U.S.A.
Book
Cloth. Condition: Very good. 240p. Signed by Redzepi on front endpaper. Bottom corner of pages slightly dented and back bottom cover corner bumped. Part of a three-book publication by Redzepi, chef of the renowned 3-Michelin-star Copenhagen restaurant chosen as Best Restaurant in the World in 2021 by Restaurant magazine. This cookbook features 100 recipes for each month of the year and inspiring photographs. Includes glossary. Color photographs. (11"x9").
Published by Phaidon, London, 2013
ISBN 10: 0714867004ISBN 13: 9780714867007
Seller: Kestrel Books, Vancouver, BC, Canada
Book First Edition
Hardcover. Condition: Fine. No Jacket. 1st Edition. 4to(10x12") open box containing a set of three volumes bound together with a vinyl strap. First Printing, 2013. All Fine but for slight edgewear to the box. **NOTE: A large and heavy set that will require extra packing and postage. NOT AVAILABLE FOR OVERSEAS ORDERS DUE TO EXTREMELY HIGH POSTAGE COST.**.