Sheraton Mimi (511 results)

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardback. Condition: Good.

Condition: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Paperback. Condition: Good. 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the worlds best food by Mimi Sheraton, award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.

Paperback. Condition: Fair.

paperback. Condition: Fair.

Condition: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Condition: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases.

Condition: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Hardback. Condition: Good. What's it like to be a food writer? What's it like dining at some of the world's best restaurants, as well as some of the worst? What's it like to share your opinion about food and restaurants with readers around the world? Mimi Sheraton is one of the most renowned food writers and restaurant reviewers in the country. And perhaps the most frequently asked question is, How did she do it? Her response is simple: Live my life. Now, in this entertaining and candid memoir, the doyenne of food critics provides a heartfelt and poignant look at the events of her extraordinary life.A devoted journalist, Mimi's engaging style and meticulous research have made her the standard by which restaurant reviewing and food criticism in the United States is measured. In Eating My Words, she describes how she developed her passion for writing about food and travel. Witty and straightforward, Mimi takes you on an engrossing journey of memorable meals, unforgettable people and outrageous experiences. Travel with Mimi from her childhood growing up in a food-loving Brooklyn family with a very demanding mother (You call that a chicken?) and a father in the wholesale fruit and vegetable business, through her college years in Manhattan and her rise to fame.Best known for her work as the restaurant critic at the New York Times, Mimi relates her experiences from how she landed the job there to why she left eight years later. As a journalist, she has tasted and reported on some of the world's finest cuisine, including three-starred French restaurants, and on some of the most dismal food imaginable, from hospital and public school meals to the often unrecognizable fare served in airplanes and fast food chains.Forthright and never afraid to be controversial, Mimi talks about the importance of a reviewer's anonymity and the excitement of making a new culinary discovery like the now notorious Rao's, and then sharing it through her writing. She reveals some of her most challenging moments, right down to a masked appearance on French television with several well-known French chefs that ended in a mini-brawl.Fueled by her passion for food, wine and travel, Mimi Sheraton's memoir is a degustation that is as engaging as it is enlightening. A true reflection of this bon vivant's voracious appetite for life, Eating My Words is an irresistible treat you will savor word by word . and will feel utterly satisfied.…

hardcover. Condition: Fair.

Condition: very_good. Fast & Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Paperback. Condition: Fair. Reprint. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

hardcover. Condition: Very Good.

Paperback. Condition: Very Good. Almost all cultures know of chicken soup's healing, nurturing power. This cookbook presents over 100 international recipes, such as New England chicken and corn chowder, or fiery Caribbean pepper pot soup. There are tips on basics like selecting the right chicken, cookware, and storage. …

Hardcover. Condition: Very Good. First Edition. With dust jacket. 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.

Condition: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Condition: good. Fast & Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Condition: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

hardcover. Condition: Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Hardback. Condition: Good. Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. "Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen." Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.…

Hardback. Condition: Fair. Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. "Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen." Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.…

Hardcover. Condition: Very Good. With dust jacket. 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.

Condition: good. Fast & Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy. Pat Stewart (illustrator).

Hardcover. Condition: Very Good. First Edition. With dust jacket. 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.

Condition: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.