George faison (9 Ergebnisse)

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: 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.

Zustand: Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Zustand: Collectible-Very Good. Ariane Daguin and George Faison, owners of D'Artagnan, have been supplying top chefs around the country with game and foie gras for almost fifteen years. Meats such as venison, rabbit, and buffalo are now recognized as healthier and more flavorful alternatives to beef and chicken, and are increasingly available in local supermarkets. The authors provide both classic and contemporary recipes for game ranging from basic roasted birds to elaborate foie gras-enhanced dishes. The recipes often lighten traditional game preparations without losing any of their special character. Among the nearly zoo recipes are Rack of Venison with Szechuan Pepper and Spicy Fruit Chutney, Raspberry-Glazed Poussin with Wild Mushrooms, and Wild Game Sausages on Basil-Flecked Polenta. The authors include suggestions for a complementary vegetable or other side dish, as well as wine or other beverage pairings.…